The Healthiest Banana and Blueberry Muffins

Start your morning off right with *The Healthiest Banana and Blueberry Muffins*—a guilt-free treat that’s packed with nutritious ingredients and bursting with natural sweetness! These moist and fluffy muffins combine ripe bananas, fresh blueberries, and a hint of cinnamon for a flavor that’s both wholesome and indulgent. Sweetened naturally with honey or maple syrup and made with whole wheat flour and rolled oats, they’re a fiber-rich, protein-packed snack or breakfast option. Plus, the addition of unsweetened applesauce and almond milk keeps them light yet moist, while being completely dairy-free. Ready in just 35 minutes, these easy-to-make muffins are perfect for meal prep or on-the-go bites that the whole family will love. Treat yourself to a batch of these healthy banana-blueberry muffins today—they’re as nourishing as they are delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 3 large ripe bananas
• 0.5 cup unsweetened applesauce
• 0.25 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 large eggs
• 1.5 cups rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon cinnamon
• 0.25 teaspoon salt
• 1 cup fresh blueberries
• 0.25 cup unsweetened almond milk (or any milk of choice)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.

Step 2

In a large bowl, mash the bananas until smooth. Stir in the applesauce, honey (or maple syrup), vanilla extract, and eggs until well combined.

Step 3

In a separate medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.

Step 4

Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to avoid dense muffins.

Step 5

Fold in the fresh blueberries gently to keep them intact.

Step 6

If the batter seems too thick, stir in the almond milk to reach a slightly thick but pourable consistency.

Step 7

Evenly distribute the batter into the prepared muffin pan, filling each cup about 3/4 of the way full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

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

Step 10

Serve warm or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(1154.9g)

Amount per serving	% Daily Value*
Calories	1734.5

Total Fat 22.4g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 372mg	0%
Sodium 1871.8mg	0%
Total Carbohydrate 350.6g	0%
Dietary Fiber 44.8g	0%
Total Sugars 126.7g
Protein 55.4g	0%

Vitamin D 107IU	0%
Calcium 339.2mg	0%
Iron 14.5mg	0%
Potassium 2900.5mg	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: 11.0%

Protein: 12.1%

Carbs: 76.8%