Jillian Michael's Blueberry Banana Muffins

Bursting with wholesome ingredients and natural sweetness, Jillian Michael's Blueberry Banana Muffins are a healthy treat perfect for any time of day. Made with ripe bananas, fresh blueberries, and whole wheat flour, these muffins deliver a nutrient-rich boost without sacrificing flavor. Subtly spiced with cinnamon and naturally sweetened with honey, each moist bite brings a wonderful balance of flavors. Greek yogurt adds a tender texture, while the one-bowl preparation makes this recipe both simple and hassle-free. Ready in just 35 minutes, these muffins are ideal for a quick breakfast, a satisfying snack, or even a light dessert. With no refined sugar and a focus on clean eating ingredients, they’re an excellent choice for health-conscious bakers. Bake up a batch of these guilt-free blueberry banana muffins and enjoy them fresh or make them ahead for a convenient grab-and-go option!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 large Ripe bananas
• 1 cup Fresh blueberries
• 1.5 cups Whole wheat flour
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 1 large Egg
• 0.5 cup Plain Greek yogurt
• 0.33 cup Honey
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin with non-stick spray.

Step 2

In a medium mixing bowl, mash the ripe bananas until smooth. Stir in the egg, Greek yogurt, honey, and vanilla extract until well combined.

Step 3

In a separate large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(873.5g)

Amount per serving	% Daily Value*
Calories	1384.3

Total Fat 14.7g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 231.8mg	0%
Sodium 2465.4mg	0%
Total Carbohydrate 287.6g	0%
Dietary Fiber 33.3g	0%
Total Sugars 118.6g
Protein 47.2g	0%

Vitamin D 53.8IU	0%
Calcium 268.3mg	0%
Iron 9.4mg	0%
Potassium 2114.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.0%

Protein: 12.8%

Carbs: 78.2%