Healthy Blueberry Banana Breakfast Muffin
Start your day on a healthy and delicious note with these moist and flavorful Blueberry Banana Breakfast Muffins! Made with ripe bananas, fresh blueberries, and wholesome ingredients like whole wheat flour and rolled oats, these muffins are naturally sweetened with honey and scented with a touch of vanilla and cinnamon. Perfectly tender and packed with nutrients, these muffins are dairy-free, refined-sugar-free, and ideal for busy mornings or a grab-and-go snack. With just 15 minutes of prep time and a quick bake, they’re as easy to make as they are to enjoy. Serve them warm for a comforting start to your day or store them for meal prep—they’re a tasty, guilt-free treat the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Ripe bananas
- 1 large Egg
- 60 ml Honey
- 5 ml Vanilla extract
- 120 ml Unsweetened almond milk
- 45 ml Coconut oil (melted)
- 190 grams Whole wheat flour
- 40 grams Rolled oats
- 5 grams Baking powder
- 3 grams Baking soda
- 1 gram Salt
- 3 grams Cinnamon (ground)
- 150 grams Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Add the egg, honey, vanilla extract, almond milk, and melted coconut oil to the banana mixture. Whisk together until the ingredients are well-combined.
In a separate bowl, mix the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stir until just combined.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm, or store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 295.9 g | 108% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 95.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
