Healthy Banana Blueberry Muffins


5 from 16 votes
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Healthy, moist, and insanely tasty, these five-ingredient banana blueberry muffins are the ultimate best way to use up overripe bananas and make a quick treat in less than 30 minutes. 

healthy banana blueberry muffins.

If you’ve tried and loved our blueberry banana bread, making them as muffins is a game changer.

They cook quicker, are perfectly portioned, and taste incredible!~

Table of Contents
  1. Why you’ll love these healthy banana blueberry muffins
  2. Ingredients needed
  3. How to make healthy blueberry banana muffins
  4. Tips to make the best recipe
  5. Storage instructions
  6. Recommended tools to make this recipe
  7. More healthy muffins to try
  8. Frequently asked questions 
  9. Healthy Banana Blueberry Muffins

Why you’ll love these healthy banana blueberry muffins

  • Healthy. These banana muffins are very nutritious. They don’t contain grain flour, refined sugar, oil, eggs, dairy, and gluten. 
  • Only 5 ingredients. Like our blueberry cookies, you need bananas, blueberries, and only three more ingredients to whip up these healthy and delicious muffins. 
  • Less than 30 minutes to make. Similar to healthy blueberry muffins or almond flour blueberry muffins, this recipe takes around 5 minutes of prep work and around 20 minutes in the oven. 
  • Dairy free and gluten-free. These muffins are perfect if you can’t tolerate dairy or are celiac. 

If you love having muffins for breakfast but don’t want anything with white flour or refined sugar in it, then these banana blueberry muffins are certainly something you should try. 

Ingredients needed

The only five ingredients you need to make these muffins are the following:

  • Bananas. Use ripe bananas for this recipe. 
  • Blueberries. Fresh and juicy blueberries.

Berry swap

Raspberries, strawberries, and blackberries can be used, too.  

  • Coconut flour. It doesn’t contain any gluten, adds natural sweetness to the muffins, and gives them a light cake-like texture. 
  • Nut butter. Any smooth nut butter will work. I like using almond butter or peanut butter.
  • Maple syrup. Use pure maple syrup for the best flavor and to keep the muffins free of refined sugar. You can replace maple syrup with honey, agave, and brown rice syrup.

How to make healthy blueberry banana muffins

In a large bowl, mash the bananas until smooth and add the remaining ingredients except for the berries, and stir well. You can use a blender to do this quickly. Next, fold in the blueberries into the mixture. 

Divide the batter evenly among the greased muffin cups. Bake the muffins in a preheated oven until they are fully set yet tender on the outside. 

Remove the muffins from the oven and allow them to cool in the muffin tray.

healthy blueberry banana muffins.

Tips to make the best recipe

  • Toss the blueberries with flour before you mix them with the batter. Doing this will prevent the muffins from sinking. 
  • If you are using frozen berries, defrost them and pat them dry using paper towels. 
  • If you didn’t thaw the blueberries, consider baking the muffins a few minutes longer as they do affect the baking time. 
  • These muffins don’t contain baking powder and other leavening agents, so they don’t rise as much. So, ensure you fill the muffin cups until they are mostly full. 
  • If you don’t have overripe bananas, preheat the oven to 300F degrees and bake the unpeeled bananas for 15 to 20 minutes until the peel turns black. Baking the bananas makes them softer and enhances the sweetness of the fruit. 
  • Add mix-ins, like chocolate chips, oats, vanilla extract, or chopped nuts. 

Storage instructions

To store: Leftovers can be stored in an airtight container at room temperature for up to two days or in the fridge for up to five days.

To freeze:  Wrap each muffin individually in food wrap, then place them in a sealable bag and freeze. 

blueberry banana muffins.

More healthy muffins to try

Frequently asked questions 

Is it better to use fresh or frozen blueberries for muffins?

While both work well for muffins, opt for fresh blueberries whenever possible. As a rule, fresh berries are more flavorful and don’t become too mushy once baked. 

Is this recipe gluten-free?

Yes, this muffin recipe is gluten-free. You don’t need any grain flour and gluten-containing ingredients to make it.

healthy banana blueberry muffins recipe.

Healthy Banana Blueberry Muffins

5 from 16 votes
Healthy, moist, and insanely tasty, these five-ingredient banana blueberry muffins are the ultimate best way to use up overripe bananas and make a quick treat in less than 30 minutes. 
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with greased muffin cups and set aside.
  • In a large mixing bowl or high speed blender, combine all the ingredients except for the blueberries and mix/blend until fully combined. Fold in the blueberries.
  • Divide batter amongst the muffin cups until mostly full (they won’t really rise so don’t worry about overflow). Bake for 20-25 minutes, until tender on the outside.
  • Remove from oven and allow to cool in muffin tray completely. Remove from muffin tins and enjoy or even better, refrigerate for at least an hour.


TO STORE. Leftovers can be stored in an airtight container at room temperature for up to two days or in the fridge for up to five days.
TO FREEZE. Wrap each muffin individually in food wrap, then place them in a sealable bag and freeze. 


Serving: 1muffinCalories: 113kcalCarbohydrates: 17gProtein: 2gFat: 4gSodium: 9mgPotassium: 196mgFiber: 3gSugar: 10gVitamin A: 23IUVitamin C: 3mgCalcium: 36mgIron: 0.4mgNET CARBS: 14g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. A sale like that would make my day! We have high prices now and sub par berries. Banana blueberry is an awesome combo!

  2. Blueberry Mush Muffins! Haha! Yes, you gotta watch out when berries are too cheap to believe. We made that mistake in Atlanta when we used to shop at the Asian market for cheap fruits and veggies. We’d often find crazy deals, but you had to make sure they weren’t just the berries leftover from last week…or last year. 🙂

  3. Seeing a squished blueberry is the equivalent of doing a double twisting double back and landing on your head at the world cup. Fortunately you were able to salvage a few and make some awesome muffins which is like winning the world cup after a nasty fall on floor. Congratulations my friend!

    1. Omg. I once commentated some small competition in Cottbus and not even kidding you- One girl fell off the beam, fell off the platform and her head fell into a potplant near the judges table. It was SO awesome.

  4. I normally store muffins in the fridge anyway. Totally with you on the chili theory. Best to let it sit!

  5. Whenever I look at berries this time of year my soul dies a little bit…so I stick to bananas and oranges if they are on sale. Bananas here are $0.29 per pound so I’m all for that. I do have a bag of frozen blueberries in my fridge which I have been mixing with maple syrup and drinking….er, pouring into pancakes. Great recipe Arman!

  6. Ooooh! I have a few obnoxiously overripe bananas just waiting for me to transform them into something delicious like this! Trying!

  7. But .. wouldn’t mushy berries be just right for a smoothie? Not much blending needed anymore, right? Enlighten me as a non-smoothie person, please.
    These look like some dense, dary I say: sturdy [in the best way] muffins so: stud muffins ;)?!

  8. I basically only have frozen berries on hand in the winter cause they’re so expensive! After my mini grapefruit obsession in January I’m now over all the citrus stuff, so I’m ready for berry season to get here!

  9. Are you telling us that your mom has a snapchat? Because I WILL be best friends with her.
    I’m obsessed the with the frozen blueberries at one of the dining halls here. If I eat them with my fingers, I have purple fingers all day, which is super cute and not diseased-looking at all. But all for the bloobs.

  10. Sorry to hear about the mush, but I’m glad you were able to save a least a few for these delicious bites of goodness! Thankfully since I live in a farming area bloobs stay relatively cheap, but its the strawberries that get out of hand! $7 for a tiny container of strawberries that were picked a week early? Even drenching those suckers in chocolate won’t make them taste sweeter or juicier…

  11. I do NOT miss the cost of berries in Australia. Fruit here in Guatemala is crazy cheap. 50 cents for a whole mango, $1 for a papaya, $1 for a kilo of strawberries, etc. I’m dreading going to Paris after this!