Healthy Blueberry Banana Muffins on a white plate with butter and woman's hand holding one piece
4.84 from 6 votes
Nutrition Facts
Healthy Blueberry Banana Muffins
Amount Per Serving (1 muffin)
Calories 161 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4.3g27%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.7g
Cholesterol 30.8mg10%
Sodium 56.8mg2%
Potassium 104.2mg3%
Carbohydrates 24.9g8%
Fiber 2.2g9%
Sugar 10.6g12%
Protein 3.3g7%
Vitamin A 105IU2%
Vitamin C 2.2mg3%
Calcium 45mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 muffins
Healthy Blueberry Banana Muffins
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins

Easy, delicious and made healthier - the perfect breakfast treat!

  • 1 cup mashed ripe banana (about 2 large bananas)
  • 1/4 cup unsweetened applesauce
  • 2 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 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)
  1. Preheat oven to 425 degrees F. Prepare a muffin pan with cooking spray, if needed.
  2. 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.
  3. 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 a butter knife. Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don't overmix.
  4. Spoon batter into the prepared muffin tins 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.
  5. Remove from oven and allow to cool in the pan for 10 minutes before transferring 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.
Recipe Notes

Feel free to use any combo of flour that you prefer. You can use all all-purpose flour or all whole wheat. Do not use cupcake liners, muffins will stick to liners. STORAGE: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 6 months (just defrost individual muffins as needed). CHANGE IT UP: Feel free to add in other favorites. Fold in up to ¾ 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.

Author: Kim
Course: Breakfast, Snack
Cuisine: American
Keyword: easy blueberry banana muffins, healthy blueberry banana muffins, whole wheat blueberry banana muffins

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