Light Banana Blueberry Muffins

Perfectly moist and bursting with fruity flavor, these Light Banana Blueberry Muffins are a wholesome treat you’ll love any time of day! Packed with ripe bananas, juicy blueberries, and a touch of natural sweetness from honey or maple syrup, these muffins strike the perfect balance between healthy and indulgent. Greek yogurt and almond milk lend a soft, tender texture, while whole wheat flour and a hint of cinnamon add a hearty, comforting touch. Ready in just 35 minutes and easy to whip up with pantry staples, these muffins are ideal for breakfast, snacking, or even dessert. Serve them fresh out of the oven or store them for meal prep – they’re always a crowd-pleaser!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 medium Ripe bananas
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 cup Honey or maple syrup
• 0.5 cup Plain Greek yogurt
• 2 tablespoons Unsweetened almond milk (or milk of choice)
• 1.25 cups Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 1 cup Blueberries (fresh or frozen)
• 1 optional Cooking spray or muffin liners

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly coat with cooking spray.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth.

Step 3

Whisk in the egg, vanilla extract, honey (or maple syrup), Greek yogurt, and almond milk until well combined.

Step 4

In a separate bowl, mix the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.

Step 5

Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this will make the muffins dense.

Step 6

Gently fold in the blueberries, being careful not to squish them.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 9

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

Step 10

Enjoy warm, or store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition Facts

Serving size	(986.3g)

Amount per serving	% Daily Value*
Calories	1333.1

Total Fat 14.9g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 231.8mg	0%
Sodium 1856.4mg	0%
Total Carbohydrate 277.1g	0%
Dietary Fiber 33.2g	0%
Total Sugars 117.2g
Protein 44.6g	0%

Vitamin D 66.3IU	0%
Calcium 320.6mg	0%
Iron 8.7mg	0%
Potassium 2336.6mg	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: 9.4%

Protein: 12.6%

Carbs: 78.0%