Healthy Banana Blueberry Muffins Recipe

How to make healthy banana blueberry muffins that actually taste good! We add whole grains, ripe bananas and reduce the sugar. Most importantly though, they taste great! Jump to our Healthy Banana Blueberry Muffins Recipe or read on to see our tips for making them.

Healthy Banana Blueberry Muffins Recipe

These healthier muffins are a spin off of our Easy Banana Muffins. You absolutely love them — check out the reviews! When we set off to create a better-for-you muffin recipe, we knew that this original recipe was where we should start.

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How to Make Healthier Muffins That Still Taste Great

Muffins and quick bread recipes are among our favorite things to play around with. They are so adaptable. This time, we took our popular banana muffins recipe and added whole grains, reduced sugar and reduced the fat.

How to Make Healthier Banana Blueberry Muffins That Still Taste Great

Since the banana naturally adds sweetness and moisture, you can hardly tell that these muffins have been made healthier. Banana is a workhorse in healthier baking recipes! We recently shared a new recipe with you for Guilt-Free Banana Bread. It was when we were playing around with that recipe that we realized banana allows for so much reduction in fat and sugar.

Stirring in the blueberries to the muffin batter.

As well as relying on the banana for sugar and moisture, we swap half of the flour called for in the recipe for whole wheat flour. You could use 100% whole wheat, but keep in mind that the loaf will taste nuttier (not necessarily a bad thing) and will be a bit more dense. White whole wheat flour is also a great option.

We use a combination of all-purpose and whole wheat flour for our Whole Wheat Pancakes recipe. They are so light and fluffy!

We also reduce sugar and fat. Sugar is reduced from 1/2 cup to 1/3 cup — that’s almost three whole tablespoons! For the fat, we swap butter for melted coconut oil (olive oil works, too) and we reduce it by just over a tablespoon.

Muffins are ready to bake!

The muffins bake up to be moist, tender and delicious. They also smell incredible!

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Healthy Banana Blueberry Muffins Recipe

  • PREP
  • COOK

These healthier muffins are a spin off from our popular blueberry muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.

Makes 12 muffins

You Will Need

4 tablespoons melted and cooled coconut oil or olive oil

3/4 cups (95 grams) all-purpose flour

3/4 cups (95 grams) whole wheat flour

1/3 cup (65 grams) sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

2 large ripe bananas, mashed with a fork (about 1 cup)

1 large egg

1/2 teaspoon vanilla extract

1 to 3 tablespoons water or milk, as needed

6 ounces blueberries, fresh or frozen (do not thaw), about 1 cup


    Heat the oven to 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.

    Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. (Only mix until combined, try not to beat the batter too much. This will make the baked muffins dense). If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Fold in the blueberries.

    Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.

Adam and Joanne's Tips

  • Store the muffins at room temperature up to 2 days, in the refrigerator up to 5 days, or in the freezer up to 3 months.
  • Gluten-free muffins: Use you favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
  • Vegan / egg-free banana blueberry muffins: Replace the egg with a flax eggs. To make a flax egg, mix 1 tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe.
  • Use 100% whole wheat flour: Replace the all-purpose flour with an equal amount of whole wheat flour or use white whole wheat flour. If the batter seems too thick, thin it out with a tablespoon or so of water or milk.
  • Using less oil: 1/4 cup of oil seemed just right for lowering the fat, while keeping the muffins nice and moist. To reduce the fat even more, you can try replacing some or all of the oil with applesauce. We have not tried this*
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 148 / Protein 3 g / Carbohydrate 24 g / Dietary Fiber 2 g / Total Sugars 10 g / Total Fat 5 g / Saturated Fat 4 g / Cholesterol 16 mg
AUTHOR: Adam and Joanne Gallagher

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30 comments… Leave a Comment
  • May October 21, 2019, 1:40 am

    Can I replace the blueberries with anything else or can I just leave them out ? Thanks

    • Adam October 21, 2019, 12:46 pm

      Other kinds of berries, chocolate chips or nuts can be added instead. You can also leave them out.

  • Fumi W July 1, 2019, 9:58 pm

    This recipe is slightly different from the banana chocolate chip bread recipe I always use, so I tried it today. It turned out really good. I loved it. Very moist bread. Thank you for your delicious recipe.

  • Melissa Shields May 10, 2019, 10:25 pm

    Just made these and were super moist and delicious. I used applesauce instead of oil and instead of baking powder I added 220g of vanilla Greek yoghurt. Halved the sugar and added more cinnamon. Husband loved them who never eats cakes 😋

  • Terry April 18, 2019, 10:28 pm

    I doubled this recipe and it was great! I used Olive Oil (not extra virgin) and it added a light touch to the banana bread. It was moist. I reduced the sugar by 1/2 since the kids don’t miss it and the bananas add a natural sweetness. LOVE IT.

  • Loëlia April 17, 2019, 3:42 pm

    What a recipe! Thank you! Have made these multiple times with blueberries and raspberries and always use Apple sauce only (around 5-6 Tbsp), meaning no oil, and only whole wheat flower. Have also substituted the egg for a chia-egg (worked perfectly as well) and use erythritol instead of sugar. It seems to me regardless of what I do, this recipe just works and is SO TASTY O MY GOD! Even my husband, who never eats my experiments, loves these, no matter how much I experiment on them. THANK YOU SO MUCH!!

  • Kezia February 11, 2019, 2:04 am

    Super moist and delicious ,I actually used half almond meal and half white flour as I’m trying to get more protein into lunches ,worked out great .

  • NIkky January 30, 2019, 11:07 pm

    I used wholewheat only, coconut sugar and added cinnamon. They came out tasting very healthy and slightly sweet. A winner 🙂

  • Suchi October 2, 2018, 8:02 pm

    Awesome recipe. I have made these multiple times. With blueberries, with chocolate chips, just plain – all turned out perfect. I played with the oil and was able to get good results with 3 tablespoons as well, I used a little more banana at that time. I also top it with oats+cinnamon+little brown sugar + half a banana topping. Kids love it!

  • Nina August 13, 2018, 10:08 pm

    Delicious Muffins! I used 3 small overly ripe bananas and 1 1/4 cups whole wheat flour and 1/4 cup all purpose flour. They are moist and very tasty!


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