Soft, naturally sweet, and bursting with blueberries—these healthy banana muffins are the kind of snack you and your whole family will love and you’ll feel good about serving.
If you’ve got a few overripe bananas sitting on the counter and a craving for something cozy, these Blueberry Banana Muffins are about to be your new go-to. They’re sweetened naturally with maple syrup, bursting with juicy blueberries, and come together with simple pantry staples—plus they can easily be made gluten-free! Perfect for slow mornings with coffee, an easy toddler snack, or a feel-good afternoon treat.
You will love Healthy Banana Blueberry Muffins because:
- Naturally sweetened with maple syrup and bananas
- Gluten-free and dairy-free options
- Toddler-friendly
- One-bowl easy to make recipe
- Freezer-friendly and perfect for meal prep
Healthy Banana Blueberry Muffins are made with:
- Ripe bananas: naturally sweet and perfect for moisture
- Maple syrup: a refined sugar-free sweetener
- Coconut oil: adds richness and keeps them dairy-free
- Eggs: help bind everything together and add structure
- Vanilla extract: for warmth and flavor
- Ground cinnamon: gives a cozy, spiced touch
- Lemon zest (optional): adds brightness and balance
- Baking soda: reacts with the bananas to help the muffins rise
- Gluten-free flour or all-purpose flour: works with either based on your needs
- Xanthan gum: (only if your GF flour blend doesn’t contain it) – improves texture in gluten-free baking
- Salt: enhances all the flavors
- Fresh or frozen blueberries: juicy bursts of fruit in every bite
How to make Healthy Banana Blueberry Muffins:
Step 1: Prep your pan & preheat
Preheat oven to 350°F. Line a muffin tin with baking cups or spray with cooking spray.
Step 2: Mash the bananas
In a mixing bowl, mash the ripe bananas until smooth.
Step 3: Activate the baking soda
Add the baking soda to the mashed bananas and let it sit for 1–2 minutes. This helps the muffins rise.
Step 4: Mix wet ingredients
Stir in melted coconut oil, maple syrup, beaten eggs, and vanilla.
Step 5: Add dry ingredients
Mix in the flour, cinnamon, lemon peel (if using), and xanthan gum if needed. Stir gently until combined.
Step 6: Fold in the blueberries
Gently stir in fresh or frozen blueberries. If using frozen, no need to thaw.
Step 7: Scoop & bake
Scoop the batter into muffin tins, filling about ¾ of the way. Bake for 20–25 minutes or until a toothpick comes out clean. Every oven is a little different, so start checking around 20 minutes.
Substitutions:
- Flour: Use all-purpose flour if you don’t need gluten-free. If using gluten-free flour, make sure it’s a 1:1 baking blend. Add xanthan gum only if your blend doesn’t already include it.
- Coconut oil: Swap for melted butter if you prefer.
- Maple syrup: Honey or agave can be used in place of maple syrup (just note honey isn’t recommended for babies under 1).
- Blueberries: Fresh or frozen both work. You can also swap them for raspberries, chopped strawberries, or even mini chocolate chips for a treat.
- Lemon peel: Optional, but you can use orange zest or leave it out entirely.
Recipe Tips:
- Use very ripe bananas with lots of brown spots for the best natural sweetness and moisture.
- Don’t overmix the batter once you add the flour; gentle folding keeps the muffins tender.
- You can coat blueberies with a little flour to keep the batter from turning blue
- Line your muffin tin with baking cups or grease well to avoid sticking.
- Check muffins at 20 minutes and adjust baking time as needed since ovens vary.
- Let the muffins cool completely before storing to keep them from becoming soggy.
Taste and Texture::
These muffins are soft and moist thanks to the bananas and coconut oil, with just the right amount of natural sweetness from the maple syrup. The cinnamon and optional lemon peel add a cozy, warm flavor with a hint of brightness. Blueberries burst with juicy sweetness in every bite, creating a perfect balance of flavors.
Serve and Store:
Store these muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for up to 3 months. To reheat, warm in the microwave for about 20–30 seconds or let thaw at room temperature.
- Serve as-is or with a smear of nut butter
- Great for packing in lunches or taking on the go
- Crumble over yogurt with a drizzle of honey
- Perfect alongside your morning coffee or tea
These muffins are a family favorite around here and always disappear quickly. They’re easy to make, nourishing, and toddler-approved
Other Recipes You May Enjoy:
Healthy Banana Blueberry Muffins (Gluten & Dairy-Free Option + Toddler-Friendly)
Ingredients
- 3 medium overripe bananas
- 1 tsp baking soda
- 3 tbsp melted coconut oil
- 1/4 cup maple syrup
- 2 egss
- 1 tsp vanilla extract
- zest from on lemon (optional)
- 1 1/2 cups flour (all-purpose or gluten-free)
- 1/4 tsp xanthan gum (only if using a gluten-free flour without xanthan gum)
- 1 pinch salt
- 1/2 tsp cinnamon
- 1/2-1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F and line a muffin tin with baking cups or lightly coat with cooking spray
- In a mixing bowl, mash the bananas with a fork until smooth
- dd the baking soda to the mashed bananas and stir. Let it sit for 1–2 minutes.
- Stir in the melted coconut oil, maple syrup, eggs, lemon zest, and vanilla extract.
- Mix in the flour, cinnamon, and if needed the xanthan gum if your flour gluten-free flour blend doesn’t already include it
- Gently fold in the blueberries
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely
