Healthy Banana Blueberry Muffins (5 Ingredient)

These Healthy Banana Blueberry Muffins are simple, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar, and can use all these ripe bananas you have on your benchtop.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Healthy Banana Blueberry Muffins

These Healthy Banana Blueberry Muffins are simple, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar, and can use all these ripe bananas you have on your benchtop.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 muffins

Calories: 209.6 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ⅓ cups Mashed Banana - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ cup Maple Syrup - (note 2)
• ▢ ½ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 2 cups Self-Rising Flour - (note 4)
• ▢ 1 cup Blueberries - fresh, or frozen (note 5)

Optional Add-ons

• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Cinnamon
• ▢ ½ teaspoon Salt

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Lightly oil the paper liners using oil spray. Set aside.
• Peel and mash the bananas using a fork. Measure the exact amount needed. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, stir with a rubber spatula mashed bananas, maple syrup, light olive oil, and vanilla extract, if used.
• Add in the self-raising flour, cinnamon, and salt, if used. Stir again until a thick batter forms.
• Fold in the blueberries and stir to incorporate evenly.
• Use a cookie dough scoop to fill the paper liners evenly with the batter.
• If you like, press a few extra fresh blueberries on top of each muffin before baking.
• Bake the bread on the center rack for 26-30 minutes at 350°F (180°C) until a toothpick inserted in the middle of one of the muffins comes out clean.
• Let them cool down for 10 minutes in the muffin pan at room temperature then on a cooling rack.

Notes

Note 1: Any ripe or yellow banana works, but bananas with dark spots on their skins will provide the best sweetness to these muffins.

Note 2: You can also use other liquid sweeteners, like agave syrup, coconut nectar, or honey, if you use it in your kitchen.

Note 3: Other low-flavor oil works too, including melted, cooled coconut oil, light avocado oil, or canola oil.

Note 4: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour with 4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. Almond flour or oat flour will not work in this recipe.

Note 5: Frozen blueberries release more liquid in the batter. You might want to roll them in 1 tablespoon of flour before adding them to the batter to prevent the muffins from being too moist.

Storage: Store the muffin in an airtight container in the fridge for up to 4 days. Or freeze up to 1 month in Ziploc bags and thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1muffin | Calories: 209.6kcal | Carbohydrates: 28.8g | Protein: 2.9g | Fat: 9.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 1.8mg | Potassium: 141.3mg | Fiber: 1.5g | Sugar: 9.7g | Vitamin A: 23.6IU | Vitamin C: 3.4mg | Calcium: 16.7mg | Iron: 0.4mg | Magnesium: 14.7mg | Phosphorus: 27.3mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need 5 base ingredients to make these cookies. Here’s how to pick and swap them.

• Mashed Banana – This provides natural sweetness, moisture, and a soft texture. Ripe bananas with dark spots bring the best sweetness.  
• Maple Syrup – This sweetens the muffins naturally. Agave syrup, coconut nectar, or honey also work.
• Light Olive Oil – This adds moisture. Light avocado oil, canola oil, or melted coconut oil also work.  
• Self-Rising Flour – This ensures a light and fluffy texture. You can make your own with all-purpose flour and baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Blueberries – These add a burst of fruity flavor and moisture. Frozen blueberries also work, but consider coating them in flour first.

How to Make Healthy Banana Blueberry

This recipe is really easy to whip up in just a few minutes of prep. Here’s how in pictures.

Mash the bananas in a bowl and measure the amount needed.

Add the rest of the ingredients, combine the batter, and incorporate the blueberries gently.

Transfer the batter with an ice cream scoop to a muffin tin lined with muffin cups.

Bake the bread on the center rack for 26-30 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for perfect muffins.

• Fluffier Texture – Swap 1/2 cup of olive oil for 1/3 cup of olive oil + 2 tablespoons of almond milk for an even fluffier texture.
• Flavor Variations – Swap blueberries for raspberries or chocolate chips to create different muffin flavors.
• Flavor Boost – Add 1 teaspoon of ground cinnamon and vanilla extract to the batter for enhanced flavor.
• Frozen Blueberry Prep – Roll frozen blueberries in 1 tablespoon of flour to prevent excess moisture.
• Storage Solution – Store the muffins in an airtight container in the fridge for up to 4 days.

More Healthy Muffin Recipes

Healthy Chocolate Muffins

Healthy Banana Oatmeal Muffins

Whole Wheat Blueberry Muffins

Almond Flour Blueberry Muffins