Blueberry Banana Muffins Recipe
These healthy Blueberry Banana Muffins are made with whole wheat flour, ripe bananas, juicy blueberries, rolled oats, and naturally sweetened with maple syrup. Moist, fluffy, and perfect for breakfast or snacking.
Equipment
- 12-cup muffin pan
- paper muffin liners
- Large Mixing Bowl
- medium mixing bowl
- whisk
- rubber spatula
Ingredients
- 2 ripe bananas, mashed
- 2 eggs
- 1/3 cup plain Greek yogurt
- 1/4 cup olive oil
- 1 cup blueberries
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- Mash the ripe bananas in a large mixing bowl.
- Add the eggs, Greek yogurt, olive oil, maple syrup, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold the blueberries into the batter.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.
Notes
For the best flavor, use very ripe bananas. Allow the muffins to cool completely before storing. They keep well in an airtight container for several days or can be frozen for longer storage.