The Healthiest Banana and Blueberry Muffins
Start your morning off right with *The Healthiest Banana and Blueberry Muffins*—a guilt-free treat that’s packed with nutritious ingredients and bursting with natural sweetness! These moist and fluffy muffins combine ripe bananas, fresh blueberries, and a hint of cinnamon for a flavor that’s both wholesome and indulgent. Sweetened naturally with honey or maple syrup and made with whole wheat flour and rolled oats, they’re a fiber-rich, protein-packed snack or breakfast option. Plus, the addition of unsweetened applesauce and almond milk keeps them light yet moist, while being completely dairy-free. Ready in just 35 minutes, these easy-to-make muffins are perfect for meal prep or on-the-go bites that the whole family will love. Treat yourself to a batch of these healthy banana-blueberry muffins today—they’re as nourishing as they are delicious!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsweetened applesauce
- 0.25 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 1 cup fresh blueberries
- 0.25 cup unsweetened almond milk (or any milk of choice)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
In a large bowl, mash the bananas until smooth. Stir in the applesauce, honey (or maple syrup), vanilla extract, and eggs until well combined.
In a separate medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to avoid dense muffins.
Fold in the fresh blueberries gently to keep them intact.
If the batter seems too thick, stir in the almond milk to reach a slightly thick but pourable consistency.
Evenly distribute the batter into the prepared muffin pan, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 350.6 g | 127% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 126.7 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 339 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2900 mg | 62% | |
*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.
