Healthy Banana Blueberry Muffins

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

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. We also have a healthier banana bread recipe, if you are interested.

Making muffins a little healthier

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.

Healthier muffins with blueberries and banana

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 actually use a combination of all-purpose and whole wheat flour for these whole wheat pancakes, 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.

Blueberry muffins that are ready to bake

The muffins bake up to be moist, tender and delicious. They also smell incredible! For another easy recipe, try our lemon blueberry muffins!

Healthy Banana Blueberry Muffins

  • PREP
  • COOK

These healthier blueberry muffins are a spin off from our popular 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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45 comments… Leave a Comment
  • Christine April 24, 2020, 9:06 am

    This was the best muffin recipe. So easy. I used the flax seed egg and frozen wild blueberries. Great way to use up bananas that otherwise might be thrown away. Muffins were delicious and very moist.

  • Kathy March 29, 2020, 5:32 pm

    Turned out amazing, used evoo and did not need the water or milk. Added qtr cup coconut but was not enough to really taste it so will add more next time! Sprinkled sugar on top for fun and these were absolutely delicious, thank you so much for the recipe.

  • Jazz February 20, 2020, 10:30 am

    I only have all-purpose flour so could you please advise if that changes how many cups of flour I would need for this recipe?

    • Joanne March 6, 2020, 11:18 am

      You should be able to use the same amount of all-purpose flour. The muffins might be a little lighter in texture in the middle.

  • Felix Colatanavanua January 10, 2020, 2:38 pm

    Beautiful muffins. My Family loved them and to me if my kids like anything I make that is all that matters and they loved them Cheers

  • OneMessyChef December 29, 2019, 3:35 pm

    Best muffin recipe EVER! Thank you for sharing!! I’m using Wilton Jumbo muffin pans and tripled the recipe to make exactly 12 perfectly moist jumbo muffins (because one regular sized muffin is never enough in my house). Subbing half applesauce for half the oil works perfectly! If you want to see more of the banana, mash half the amount you are using and stir it in with the flour, etc. Then, slice the other half and fold it in with the blueberries just before scooping into cups. I used the same amount of strawberries instead of blueberries listed in the recipe for my second batch and they are AH-MAZING ?

  • Margi Jackson November 28, 2019, 12:00 pm

    I made these for the first time this morning. They are delicious and moist. This recipe is a keeper!!

  • 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 ?

    • Meghan February 19, 2020, 1:55 pm

      These were great!! Not to sweet. I used 3 tablespoons of almond milk to help stir. Thanks for the great recipe. My 3 year old ate 2 immediately and has asked to make more tomorrow.

  • 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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