Blueberry Banana Muffins Recipe | Yummly
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Blueberry Banana Muffins

LIVE, LEARN, LOVE, EAT(16)
Stefana Mladenovic: "I made these muffins with homemade chocolate, wil…" Read More
10Ingredients
30Minutes
130Calories
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Ingredients

US|METRIC
20 SERVINGS
  • 3 bananas (medium overripe)
  • 2/3 cup pure maple syrup
  • 1/3 cup sunflower oil
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1 teaspoon vanilla extract
  • 2 1/3 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 cups frozen blueberries (or fresh)
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    NutritionView More

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    130Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories130Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium115mg5%
    Potassium160mg5%
    Protein2g4%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber3g12%
    Sugars10g20%
    Vitamin A0%
    Vitamin C6%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(16)

    Stefana Mladenovic 17 hours ago
    I made these muffins with homemade chocolate, wild blueberries and cherries. All three versions turned out great. I put agave syrup instead of maple syrup and just 1/3 cup of it and it was sweet just as it should be (at least for my taste). I totally recommend this receipe!
    Biarlin E. 3 months ago
    They smell and taste amazing !
    Geraldine Johnson 6 months ago
    Delicious I add vegan chocolate chunks and they are very delicious
    Greg Lovell 7 months ago
    These turned out great, I love the texture. Used whole wheat pastry flour and swapped in 1 c. buckwheat flour (also experimenting w swapping in some chickpea flour and almond flour). Used 50/50 maple syrup and keto maple flavored syrup from monk fruit. Stir liquids and dry goods together w wooden spoon so as not to over mix. Add 1-2 tbsp cocoa powder, chopped walnuts, and 1-2 tbsp chia/flax/hemp seed. *Need to do the toothpick test after a good 25 min cooking at 350, especially since I added extras and made the muffins bigger.
    Ania 8 months ago
    Very good, so soft, not too sweet so perfect for breakfast
    G B. 9 months ago
    Loved this recipe. I used coconut oil instead of sunflower, 50/50 regular whole wheat and whole wheat pastry flour, just over 1/3 cup of maple syrup based on another reviewer’s suggestion and it was perfect. Needed to bake for add’l 10 mins and only got 12 muffins not 20 :-). Will def mane again!
    Julia Tinoco 9 months ago
    Amazing recipe! Easy and super yummy!
    julez garcia a year ago
    i love these and the whole family did as well! :)
    Lisa DK a year ago
    Amazing! I changed the sunflower oil to coconut oil. Will be making it again very soon!
    Zane Medne a year ago
    Amazing!!!! Definitely will make them again. Perfect moist and sweetness.
    Kristen 3 years ago
    Made a few substitutions using what I had on hand. Regular flour, regular milk, and Bertolli brand light tasting olive oil. Filled 12 muffin cups to the top so I baked them a bit longer than recommended (about 27 minutes). They came out great! My husband and I loved them. I will be making these again!
    Caitlin 3 years ago
    Amazing would definitely make again . They were nice and moist
    very yummy, I doubled the blueberries and it was even better
    Rebz GJ 4 years ago
    Super easy and super tasty! Healthiest tasting bake I've made in a while as many recipes say to use lots of sugar but this is so naturally sweet - love it! Thank you x
    Pasha Chan 4 years ago
    Amazing🖤🌿 It was very tasty 🤤 I'm really glad I can eat sweets and lose weight)))
    Crystal L. 4 years ago
    I added coconut shreds to the top of mine, it was delicious!

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