Craving for something sweet but healthy at the same time? This banana blueberry muffins are the answer. And besides, they are super easy to make. It’s just an all-in-one recipe 🙂
Did I also mention that it is simple, super yummy, low in sugar and one of the best breakfast to go ever. You can pack a couple of these muffins and you are ready to start the day.
Bananas and blueberries work really well. I like to use acid blueberries that contrast with the sweetness of ripe bananas. You can add couple tablespoons of sugar — more is not necessary, I promise — or another type of sweetener — like stevia or honey.
These days I’ve been kind of low. I guess that weeks of just rain and no outside walks has made me a little — a lot — grumpy. I just want sweet foods that remind me that spring is coming and that finally, here comes the sun doo doo doo.
These banana and blueberry muffins are perfect for breakfast and a big cup of coffee — or mint flavored green tea, which is my latest obsession. Also, you can take them with you for an after lunch healthy break. They are super versatile.
Also, they are so aromatic. My kitchen smells like banana and cinnamon all morning after baking a small batch of this recipe.
Who doesn’t want to wake up like this every single morning?
I definitely do.
But finally, the point that makes me include this recipe on the blog is how easy it is to make. I even use self- raising flour to avoid measuring ratios of baking powder and flour. This is straightforward easy. All wet ingredients mixed together first and then adding the flour slowly: EASY.
I like to add the blueberries just before baking directly in the cupcake slot. This way every muffin has the same amount of blueberries and they don’t end up at the bottom of the muffins. Call me a control freak but I like my muffins to be consistent in each piece.
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How to make healthy banana blueberry muffins
The key to making any classic recipe a healthy-ish version is the subtle substitution of ingredients.
In this recipe instead of regular sugar, you can use a stevia-based sweetener — I put the amount of sugar in the recipe card in case anyone wants to use regular sugar.
Then instead of butter or canola oil, I like to use a smaller amount of coconut oil for a moist result.
Finally, I also swap the whole milk for unsweetened almond milk. Fewer calories and does the exact same job.
I really hope you like this recipe and I see you in the next one!
- 2 ripe bananas
- 1 egg
- ½ cup blueberries
- ⅔ cup self-raising flour
- 3 tbsp sugar (you can use any type of sweetener)
- 1 tsp cinnamon
- Pinch of nutmeg
- ⅓ cup almond milk (you can use coconut milk or regular milk)
- 1 tbsp coconut oil (you can use any type of vegetable oil)
Preheat the oven to 180ºC (350ºF)
Smash the bananas in a big bowl.
Add the egg, the coconut oil, the milk, the sugar or sweetener, the nutmeg, the cinnamon and mix well with a hand mixer.
With a silicone spatula integrate slowly the flour until you get a homogeneous batter.
Grease a cupcake pan and pour the batter into each mold. Put 3-5 blueberries in each cupcake slot and take it to the oven for 12-15 minutes. This will depend on the size of the cupcakes.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.