Healthy Banana Blueberry Muffins

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5 from 4 votes

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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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-banana-blueberry-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: muffins

Calories: 209.6kcal

Author: Carine Claudepierre

Ingredients

1 ⅓ cups Mashed Banana about 3 large yellow/ripe bananas, peeled, mashed (note 1)
⅓ cup Maple Syrup (note 2)
½ cup Light 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

US Customary - Metric

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 banana ripe or yellow 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. I didn't try all-purpose gluten-free flour for this recipe and I don't think it will come out as great. 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 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.

Nutrition