Healthy Blueberry Banana Muffins

Close up of blueberry banana muffins stacked on a plate.

5 from 2 ratings

Healthy Blueberry Banana Muffins

from kristineskitchenblog.com

These blueberry banana muffins are one of our favorite healthy muffin recipes! They're soft, fluffy, just sweet enough, and loaded with jammy blueberries. I've included bake times for both regular sized and mini muffins in the recipe. These freeze wonderfully for quick breakfasts and snacks!

Prep Time15

Cook Time18

Total Time33

Servings: muffins

Calories: 168kcal

Author: Kristine Rosenblatt

Ingredients

1 ¾ cups whole wheat flour, all-purpose flour or a combination of the two
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
4 tablespoons unsalted butter melted and cooled slightly
1 cup mashed ripe banana about 3 medium
⅓ cup honey or pure maple syrup
½ cup milk dairy or nondairy; I used whole milk
2 large eggs
2 teaspoons vanilla extract
1 ½ cups blueberries divided, fresh or frozen (do not thaw)

Instructions

Preheat oven to 375° F. Spray a muffin pan (or mini muffin pans) with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl bowl, whisk together melted butter, mashed banana and honey. Then whisk in the milk, eggs and vanilla.
Pour the dry ingredients into the wet and mix with a rubber spatula until just combined. (Mix just until the flour is incorporated; do not overmix.) Gently fold in 1 cup of the blueberries.
Scoop the batter into the prepared muffin tin, dividing batter evenly among the 12 muffin wells. Divide the remaining ½ of blueberries between the muffins and press them down into the tops of the muffins.
Bake for 16-18 minutes, until a tester inserted into the center of a muffin comes out clean. I find that muffins made with frozen blueberries take a few extra minutes to bake. (Bake mini muffins for 10-12 minutes.) Let muffins cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

To Store: Line the bottom of an airtight container with a paper towel. Add the muffins, seal tightly, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To Freeze: Place muffins in a zip-top plastic bag or airtight container and freeze for up to 3 months.
To Thaw: Thaw muffins on low power (I use the defrost setting) in the microwave. You can also thaw them at room temperature for about 30 minutes or in the refrigerator overnight.
Nutrition estimate is for muffins made with whole wheat flour.

Nutrition

Nutrition information is only an estimate.