Easy to make and super flavorful, these healthy Blueberry Banana Muffins are tender, moist and are quickly becoming a breakfast staple in my household. Give this recipe a try for yourself – I promise you’re going to want to make them again and again!

blueberry banana muffins in a baking pan

These Blueberry Banana Muffins are a family favorite and my kids request them all the time. They’re easy to make, bake up fast, and they’re perfect for a quick grab-n-go breakfast or snack. We especially love them split open, toasted, and topped with salted butter and jam. Swoon.

reasons why we love this recipe

  • Easy recipe. There’s no need to get out an electric mixer or blender to make these. All you need is a couple of bowls and about 10 minutes to prepare them and less than 20 minutes to bake. So, in less than 30 minutes you can have freshly baked blueberry muffins. Winning!
  • Healthier ingredients. These muffins are made with simple, wholesome ingredients that you probably already have on hand. Plus, I love that they’re a great way to make use of overripe bananas!
  • Soft, moist, delicious. They are nice and fluffy and plenty moist, thanks to the bananas! The blueberry/banana combination is absolutely perfect and the flavors really shine through.
  • Can be made in advance and freeze well. I love to bake these up the night before and wake up to a wonderfully satisfying breakfast. They last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge. They also freeze really well. Sometimes I meal prep these on Sunday and enjoy them during the week.

Made these yesterday and they turned out beautifully! Wonderfully high muffin tops and they tasted great. Great recipe! Definitely a keeper.

— Heidi
blueberry banana muffin taken out of a cupcake liner

Ingredients needed

Some of my favorite recipes to experiment with and tweak to make healthier are muffins and quick breads. They are so adaptable and it’s easier than you might think to make them lower in calories and fat. Here’s everything you need to make this recipe:

  • Bananas. This recipe is a great way to use up over-ripened bananas! For extra sweetness, make sure that your bananas are ripe with brown spots.
  • Applesauce. To reduce the oil needed in these, we’re adding in unsweetened applesauce, which keeps these tender and moist.
  • Eggs. You’ll need two eggs to help with binding, provide structure and ensure these bake properly.
  • Honey. Because of the natural sweetness in ripe bananas, we’re able to reduce the sugar to just 1/4 cup of honey for the sweetener; where most muffin recipes use 1/2 to 1 cup of white or brown sugar. You can sub with maple syrup, if you’d like.
  • Oil. Just 1/4 cup melted coconut oil (olive oil or avocado oil works, too) is needed. With the addition of applesauce, you won’t need very much oil to make these super moist.
  • Flour. This recipe calls for a blend of all-purpose flour and whole wheat pastry flour. You can also choose to use all whole wheat flour, but these will taste nuttier and be a bit more dense. Feel free to use any combination of flour you’d like.
  • Cinnamon. To add warm flavor. Feel free to add a bit of vanilla, too.
  • Baking essentials. For flavor, texture and to help the muffins rise, don’t forget the baking powder, baking soda & salt.
  • Blueberries. For bursts of juicy blueberry in every bite. Feel free to use fresh or frozen blueberries!
muffins topped with blueberries in a muffin pan

How to make this recipe

These healthy blueberry banana muffins are very easy to whip up! Grab your muffin pan and spray it with cooking spray or line it with parchment paper liners. Here’s the simple process:

  1. Stir wet ingredients. Once you mash the bananas, start the batter by stirring together the mashed banana, applesauce, eggs, honey, and oil.
  2. Whisk dry ingredients. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder and salt.
  3. Combine wet and dry ingredients. Make a well in the center of the flour mixture and add liquid ingredients. Gently stir until just combined. Fold in blueberries. Don’t overmix.
  1. Fill muffin tin. Spoon batter into prepared muffin pan, filling each cavity completely full.
  2. Bake. Place in the oven for 5 minutes at 425ºF. After 5 minutes (without removing), reduce heat to 350ºF and bake for 13 to 15 minutes more and until muffins are golden brown and toothpick inserted comes out clean or with just a few moist crumbs.
  3. Cool and enjoy. Once cooked, remove from the oven and let them cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. These are incredible with nothing added, but we love to enjoy them with a smear of butter, peanut butter, jam or a drizzle of honey!

Expert tips

  • Over-ripe bananas are awesome! Please, please, whenever you have bananas about to go bad, don’t throw them out! Peel them and put them in a baggie in your freezer until you want to use them for classic banana muffins, chocolate chip banana bread, or banana waffles. When you need them, take them out of the freezer and let them sit out for a bit or microwave them for about 45 seconds.
  • Room temperature ingredients. When baking, it’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without having to over-mix the batter.
  • Measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup (don’t scoop) and level off the top (without shaking the measuring cup).
  • Do NOT over mix batter. Whole grain baked goods can come out fairly dense. I have found that the biggest thing that helps avoid this is to not over-mix the batter. When you hear cooks on TV saying “stir until just combined,” they mean it. The more you mix, the denser they will be. When you add the wet ingredients to the dry, make sure you only just combine them, and then gently fold the blueberries into the batter. Here’s a little more info on over-mixing batter.

Frequently asked questions

What is the secret to making moist muffins?

According to Bob’s Red Mill, to ensure these muffins bake up perfectly moist and tender, keep wet and dry ingredients separate and don’t overwork the batter when mixing, don’t overfill cups and don’t overcook.

Is it better to use fresh or frozen blueberries for muffins?

We typically use fresh blueberries for muffins, but frozen work great, too. Add them into the batter frozen and you probably won’t even be able to tell the difference.

How to ripen bananas?

If your bananas aren’t quite ripe enough, you can ripen them quickly by wrapping them in foil and popping them in a 350°F oven for 10-15 mins!

blueberry muffins in a cupcake liner sitting on a marble cutting board


There are so many different ways to add new flavors to these! Here are a few of my favorite ideas:

  • Chocolate. Feel free to add about 1/2 to 1 cup of any type of chocolate chip to the batter. You can even use different flavored baking chips – butterscotch or peanut butter would be great options.
  • Fruit. Change up this recipe and use 1 cup diced strawberries, raspberries, blackberries, peaches or another favorite fruit.
  • Add-ins. Customize these by stirring in other ingredients such as chopped nuts, toasted coconut, dried fruit, coconut extract or almond extract.
  • Streusel topping. Try a delicious streusel topping by mixing together 1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 cup melted butter. Sprinkle the streusel over the top, then bake as directed.

Storage tips

These taste so good just out of the oven, but they might even be more wonderful the next day after the flavors have a chance to settle and marry.

  • To store. Let cool completely on a wire rack before placing them in an airtight container. Store at room temperature for up to about 2 days. If you need to store for a longer period of time, keep them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
  • To freeze. Once completely cool, place in a resealable freezer-safe bag and freeze for up to about 3 months. Let them thaw at room temperature or rewarm gently in the microwave.

Recommended tools

  • Mixing bowls – Any mixing bowls will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.
  • Nonstick muffin pan – This is where quality matters! I was given this one from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never any left stuck to the pan, so it’s super easy to clean.
  • Cooling rack – I wouldn’t say a cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.
blueberry banana muffin with a bite taken out

If you try these, let me know! Leave a comment and if your family loves this recipe as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

blueberry banana muffins in a baking pan
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Healthy Blueberry Banana Muffins

Easy to make and super flavorful, these healthier Blueberry Banana Muffins are moist, sweet and becoming a breakfast staple in my household.
Author: Kim


  • 1 cup mashed ripe banana , (about 2 large bananas)
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup pure raw honey or maple syrup
  • 1/4 cup coconut oil , (other oils will work)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries, fresh or frozen (do not thaw)


  • Preheat oven to 425 degrees F. Prepare a muffin pan with cooking spray or liners.
  • In a large mixing bowl, combine mashed bananas (I mashed mine in my blender) with applesauce, eggs, honey and oil. Stir vigorously until the mixture is smooth.
  • In a separate bowl, combine the dry ingredients – flour, cinnamon, baking soda, baking powder and salt. For best results, spoon flour into cup (rather than scooping with cup) and then level using the straight edge of a knife. Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Fold in blueberries. Don't overmix.
  • Spoon batter into the prepared muffin cavities, filling each one completely full. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
  • Remove muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.


Flour: Feel free to use any combo of flour that you prefer. You can use all all-purpose flour or all whole wheat. My favorite whole grain flours to use in this recipe are whole wheat pastry flour, spelt flour or white whole wheat flour.
Storage: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Change it up: Feel free to add in other favorite ingredients. Fold in up to 1 cup chocolate chips or chopped nuts. You can also swap out the blueberries for raspberries or chopped strawberries.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter or jam.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose flour blend works well.
Serving: 1muffin, Calories: 161kcal, Carbohydrates: 24.9g, Protein: 3.3g, Fat: 6g, Saturated Fat: 4.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.7g, Cholesterol: 30.8mg, Sodium: 56.8mg, Potassium: 104.2mg, Fiber: 2.2g, Sugar: 10.6g, Vitamin A: 105IU, Vitamin C: 2.2mg, Calcium: 45mg, Iron: 0.6mg

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This post was originally posted July 2018. It was updated June 2021 with new content.