Healthy Banana Blueberry Muffins
These healthy banana blueberry muffins are healthy and so simple and even though they use 100% whole wheat, they are as moist as can be.
There are some recipes I seem to go back to and make over and over no matter that I have a zillion recipes waiting in the wings to try.
These banana blueberry muffins are one of them. After snagging them from cute Janssen’s blog, I have made them no less than a dozen times.
They are healthy and so simple and even though they use 100% whole wheat, they are as moist as can be. They really are some of the most perfectly delicious muffins around.
Definitely a staple around our house (they keep great in the freezer!) and although I hate to make such blatant statements, I think if you pinned me down on it, these would be one of my all-time favorite muffins.
One Year Ago: Andes Mint Cupcakes
Two Years Ago: Lasagna Primavera
Three Years Ago: Chocolate Toffee Cookies
Healthy Banana Blueberry Muffins
Ingredients
- ¼ cup (57 g) butter, room temperature
- ¼ cup plain yogurt
- ⅓ cup (71 g) granulated sugar
- ⅓ cup (71 g) packed light brown sugar
- 2 large eggs
- 1 ¾ cups (249 g) whole wheat flour
- ¼ cups (25 g) quick or regular oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ripe bananas, lightly mashed
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- 2 teaspoons flour
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.
- In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.
Notes
Recommended Products
Recipe Source: adapted from a recipe I spied on Janssen’s blog, originally from Everyday Food
Too wet. Too sweet.
With 2 bananas an entire cup of sugar was overload.
Made this today ! Rainy, cool and just a GOOD reason to fire up the stove. Had fresh blueberries I had frozen. They are quite good, I did not have baking soda I discovered after I started! So 3 teaspoons of baking powder. I forgot the oats! Duh!! Added a few more blueberries. THANKS! I will try again with all your originals! GOOD ONE!! Oh yes and I am in Guatemala!
At first, I gave it second thought did I really want to drag out another machine to process the oats. Glad I did as the recipe turned out perfectly, even here at high altitude baking. I used fresh blueberries, so I didn’t need to add the flour to them. Recipe is a keeper. I like the texture; they are easy to handle and don’t fall apart as you eat. them.
I have made these muffins before and loved them. It has been a couple of years though, and since then I found it I have an oat allergy. Do you think I could just use more flour instead of the oats, since the oats get blended up anyway?
Yes, I think you could probably do that! Try increasing the flour by 2-4 tablespoons.
This was a great recipe to make with my toddler! Perfect for finger-mixing and a healthy snack at the end. These kept really well in the fridge and are delicious warmed up!
Really like these muffins, especially the healthy part. Have some in my freezer now.
Wondering how many calories so I can plan my day.
These are super yummy. I made it with white whole wheat, and I used sour cream instead of yogurt (since that’s what I had). I was worried the muffins would spill over the pan since they were really full, but they just because big, beautiful, hearty muffins.
These are great without the blueberries! I used half as much sugar, too, and they’re perfectly sweet!
Really good.I didn’t use the blender I put the dry ingredients in normal way
Oh I forgot that I used sour cream instead of yogurt see amount
Same amount instead of my mistake see
Wow, these are so good. I was surprised because I have tried many “healthy” muffins and none of them have really been that great. Thank you for the recipe!
I subbed Stevia in the Raw for the white sugar, and they turned out delicious!
WHERE ARE BRAN FLAKES IN THE GROCERY STORE? IVE NEVER BOUGHT THEM BEFORE. THANKS!!
In the cereal aisle.
Made these muffins tonight and my husband who likes nothing ‘lite’ loved it so this is my new banana muffin go to, thank you 🙂
These were amazing!! I made a few changes: coconut oil for butter, pure maple syrup for the sugars and buttermilk for the yogurt (cause that’s what I had). Kept everything else the same and they were divine. Super moist and flavorful and delicious. I’m so tired of healthy muffins that are as dry as rocks so these are going in my permanent rotation!
Thanks Mel!
I made some blueberry muffins a few weeks ago from a recipe I found on Pinterest and they were to die for good. BUT they were fattening and I am pregnant and I ate too many of them… So today I tried this recipe. It’s got 50 less calories each, half the fat and sugar and three times the fiber. AND they were super yummy! Thanks for the recipe!
made these today and they’re delicious!
These were the yummiest whole wheat muffins I’ve ever made. I even subbed quick steel cut oats for the oats and coconut sugar for the white sugar, so I feel like they were completely virtuous. 🙂 Thanks for the recipe!
Thanks, Laurie!
How do you store these?
Hi Viktoriya – I store these well-covered at room temp for 1-2 days, otherwise, I freeze them and reheat them lightly in the microwave.
Thanks! These are amazing by the way:))
Can I use vanilla powder instead of extract?
Hi Viktoriya – I’m not familiar with vanilla powder so you’ll have to experiment. Good luck!
I made these this morning for breakfast! You’re right—they are very moist! I added a little more than 1 cup of blueberries just because I love blueberries so much 🙂 Thanks for the recipe, Mel!
How can I add this recipe to my pinterest account? The gray pinterest button above isn’t working.
Pamela – if you hover over the picture(s) there is a Pin It link you can click on. Otherwise, I just clicked on the gray Pinterest icon and it is working – what browser are you using? You might try refreshing your browser and trying to pin again.
These are amazing!! I ended up using gluten free all purpose flour instead of the whole wheat flour, and they came out absolutely delicious! Thanks so much, Mel, for all of your amazing recipes. We also made the shrimp enchiladas last night and my husband ate unbelievably slowly because he didn’t want the meal to end. ha
Made these today with mini chocolate chips because I didn’t have blueberries and they’re delicious! Thanks for the recipe!