Healthy Blueberry Banana Muffins
These soft, naturally sweetened blueberry banana muffins are a wholesome breakfast or snack. Made with oats, Greek yogurt, and ripe bananas, they are completely oil-free and incredibly moist. With options for whole wheat and vegan diets, these muffins are a versatile crowd-pleaser that you can feel good about eating every day.
Ingredients
Wet Ingredients
- 1 ⅓ cups blueberries, fresh or frozen
- 3 large ripe bananas, mashed
- ½ cup Greek yogurt
- ¼ cup honey
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 pinch salt
Instructions
How to Make Healthy Blueberry Banana Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners and lightly grease the liners or pan using a neutral oil spray (such as avocado oil spray) to help prevent sticking.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the Greek yogurt, honey, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
- Gently fold in the blueberries at the very end.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool completely before removing liners.
Notes
Frozen blueberries
If using frozen blueberries, do not thaw. Keep them frozen until the last minute and fold them in gently to prevent excess bleeding. Whole wheat flour option
You may replace ½ cup of the all-purpose flour with whole wheat flour for added fiber. Using 100% whole wheat flour will result in a denser muffin unless additional moisture is added. Vegan option
Replace the egg with 1 flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water, rested for 5 minutes). Use plain unsweetened vegan yogurt in place of Greek yogurt. Sticking
These muffins are oil-free and may stick to liners. Lightly greasing liners and letting muffins cool completely before peeling helps significantly. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
If using frozen blueberries, do not thaw. Keep them frozen until the last minute and fold them in gently to prevent excess bleeding. Whole wheat flour option
You may replace ½ cup of the all-purpose flour with whole wheat flour for added fiber. Using 100% whole wheat flour will result in a denser muffin unless additional moisture is added. Vegan option
Replace the egg with 1 flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water, rested for 5 minutes). Use plain unsweetened vegan yogurt in place of Greek yogurt. Sticking
These muffins are oil-free and may stick to liners. Lightly greasing liners and letting muffins cool completely before peeling helps significantly. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 95g | Calories: 170kcal | Carbohydrates: 31g | Protein: 5.5g | Fat: 2.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 165mg | Potassium: 290mg | Fiber: 3.5g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1.4mg
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