Go Back
+ servings
blueberry banana muffins in a baking pan

Healthy Blueberry Banana Muffins

Print Recipe
Easy to make and super flavorful, these healthier Blueberry Banana Muffins are moist, sweet and becoming a breakfast staple in my household.
Course Breakfast, Snack
Cuisine American
Keyword easy blueberry banana muffins, healthy blueberry banana muffins, whole wheat blueberry banana muffins
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 muffins
Calories 161
Author Kim


  • 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 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. 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