Blueberry Banana Muffins!

While I’m still loving all of my Fall favorites from pumpkins to apples, I was just craving something with berries. It’s actually probably been a about a month since I’ve eaten a blueberry…shame! I used to eat a handful everyday, but after I started buying the huge frozen bag from Costco it’s just not as convenient because they’re frozen. Well, here’s a way to use your frozen blueberries and you don’t even have to worry about defrosting them.

I adapted these Blueberry Banana Muffins from my Whole Spelt Flour Pumpkin Muffin recipe. Instead of all spelt flour, I used 1/2 cup whole wheat pastry flour and 1 cup whole spelt flour. I think you could pretty much use whichever flour you preferred; white, whole wheat, whole wheat pastry, or spelt. My two favorites to bake with are the whole spelt and whole wheat pastry.

I also cut the tbsp of pumpkin pie spice and added 1 tsp cinnamon. I love cinnamon, but I didn’t want it to be overpowering with this particular recipe. I cut down on the amount of sugar and oil, too, and believe me you’d never guess it. I only used 1/4 cup honey, rather than 1/2 cup and 1/4 cup coconut oil, rather than 1/3 cup. Unsweetened applesauce was added in to make up for the decrease in oil. Finally, the pumpkin puree was removed and replaced with bananas and blueberries, of course.

These muffins will knock your socks off and they’re even better the next day. I stored them in a container in my fridge and then heated them up for 20 seconds in the microwave….a perfect after dinner treat with my coffee. They don’t taste overly bananay {yes, that’s a word}, but have a wonderful sweetness from the ripe bananas and honey. You can definitely taste the honey in these. They should actually be called Blueberry Banana {Honey} Muffins!

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Blueberry Banana Muffins
Prep Time:
8 mins
Cook Time:
20 mins
Total Time:
28 mins
140 calories of pure yumminess. Make's an order!!
  • 1 cup whole spelt flour
  • 1/2 cup whole wheat pastry flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 cup pure raw honey local if possible
  • 1/4 cup coconut oil other oils will work
  • 1/4 cup unsweetened applesauce
  • 1 cup mashed ripe banana I used 1 large and 1 small banana
  • 1/2 cup blueberries fresh or frozen
  1. Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
  2. Combine all dry ingredients in a large bowl.
  3. Combine all wet ingredients in a medium bowl. (except blueberries)
  4. Fold wet ingredients (except blueberries) into dry ingredients. Don't overmix.
  5. Gently stir blueberries into the batter.
  6. Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. Bake for 20 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.
Author: Kim Lee @
Course: Breakfast, muffins

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Back to feeling thankful….

This week, I feel so thankful for the right to vote!! Happy or not with the outcome, I feel so proud to live in a country where people are willing to stand in line for 9 hours in order to exercise their right to vote.

What are you feeling thankful for today?