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Banana Blueberry Muffins

Banana Blueberry Muffins

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These muffins are so easy to make and absolutely delicious!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
  3. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
  4. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
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Wonderful! My 5 and 3 year olds loved this, as well. We used 2 whole eggs instead of only whites, and added a bit more banana and cinnamon. We sprinkled a tiny bit of cinnamon-sugar on top and it was great! Thanks!


I am one of these cooks who really believes that any slight change in a recipe can have huge consequences. I just made a batch of these muffins, and my wife and 13 month old son ate half a dozen before they were cool. A couple things that I did differently: I sifted the flour with the dry ingredients - though I still used the larger grains of the flour. I used margarine instead of butter. I used large eggs and ended up with about 1/2 a cup of egg white from four eggs. I used two bananas that were so ripe they were black (never frozen though). Incidentally, two large bananas were exactly 1.5 cups mashed. I very precisely measured all ingredients, though the blueberries were probably a bit more than one cup. These were fresh, not frozen. The biggest change was that after putting in a spoonful of batter, I put in a teaspoon of blueberry jam. Then I filled the rest of the muffin cup up to about 80% full. I baked these muffins on the top rack for 20 minutes. They did not rise a lot, but they did rise more than the picture that is posted with the original recipe. It made one dozen fantastic, moist, and delicious muffins. This is a recipe that I'll use again and again... Oh, one more thing. I let the batter sit for about 20 minutes before I put it in the oven... This was by accident though cause I couldn't find the muffin pans!


So easy - so tasty! I wanted a healthy alternative to cake, so I made these for my one year old to take to day care to celebrate her birthday. I did tweak the recipe some-- (I doubled the recipe) I added a couple egg yoks, a little extra vanila and a whole lot of blueberries. Then I baked them in mini-muffin pans instead of a cake pan, and baked them a few degrees cooler. They came out very moist and flavorful. I think the trick is to pack them full of blueberries. One of the teachers even asked for the recipe!