Healthy Blueberry Banana Bread Muffins
These Healthy Blueberry Banana Bread Muffins are the perfect snack, breakfast, or even dessert! They’re gluten-free, dairy-free, and full of nutritious, delicious ingredients.
If you’re looking for a tasty breakfast or snack to have on hand that’s truly fool-proof, look no further! If you love my Gluten-Free Honey Banana Bread, you’ll love these too. These muffins are the best of both worlds: banana bread and blueberry muffins combined! They have a dense, chewy texture that is broken up by fresh bursting blueberries. They’re sweetened only with bananas and honey, so it’s a delicious snack you’ll feel great about enjoying and feeding to your family. The best part is that they’re made of the simplest ingredients! See everything you need to make these muffins below.
Ingredients in Muffins:
- Old-fashioned oats (or oat flour)
- Cinnamon
- Baking Powder
- Baking Soda
- Kosher Salt
- Ripe bananas (the spottier they are, the sweeter they will taste!)
- Unsweetened Coconut Milk (my favorite brand is Silk)
- Honey
- Egg
- Vanilla
- Fresh Blueberries
Because they’re made with oats instead of flour, these muffins are gluten-free. The whole oats not only add a satisfying texture, but they are also rich in antioxidants, can improve blood sugar control, and satisfy your hunger!
These muffins are so simple to make, and they’ll fill your house with a scrumptious blueberry banana smell that your whole family will love. Just mix the wet ingredients together, add the dry ingredients, and bake! It’s that easy. Just follow my simple instructions and you’ll have fresh, healthy banana muffins in no time at all. Enjoy them fresh out of the oven while warm, or store them in the fridge for an easy grab-and-go item.
Healthy Blueberry Banana Bread Muffins
Equipment
- Muffin tin
Ingredients
Dry Ingredients
- 2 cups old-fashioned oats, or oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
Wet Ingredients
- 3 ripe bananas, mashed
- ½ cup coconut milk, unsweetened
- ⅓ cup honey
- 1 egg
- 1 tsp vanilla
- ½ cup blueberries
Instructions
- Preheat oven to 350°F and line or grease a muffin tin. Set aside.
- In a medium bowl, add all the dry ingredients and stir to combine. Set aside.
- In a large bowl, mash the bananas. Add remaining wet ingredients to the bananas and stir to combine.
- Add the dry ingredients to the wet ingredients and stir until well combined.
- Last, fold in the blueberries until just incorporated.
- Divide the batter evenly into a greased or lined muffin tin. Bake at 350°F for 20 minutes, or until a toothpick comes out clean when poked in the center of a muffin. Let cool for 5 minutes in the tin, then place on a cooling rack to cool completely.
Notes
- Store muffins in a sealed container at room temperature for up to 3 days, or in the fridge for up to 5 days.