Name: Blueberry Banana Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15
Cuisine: Western
Ingredients: One (150g) large overripe banana mashed; 1/2 cup (125ml) extra virgin olive oil; 1/2 cup (125g) Greek yogurt; 2 eggs; 1/3 cup (55g) packed brown sugar; 1/3 cup (80ml) maple syrup; 1 tsp vanilla extract; 1/2 tsp cinnamon; 2 cups (250g) wholemeal flour; 1/2 cup (55g) rolled oats (and extra for sprinkling); 2 tsp baking powder; 1 tsp baking soda; 200g blueberries

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These deliciously sweet Blueberry Banana Muffins will be a breakfast or morning tea favourite. They are heavenly to eat warm, straight from the oven but also are lovely packed into lunchboxes or for a grab and go snack. These are a simple one bowl recipe that comes together in no time at all. They are also sustaining – made with oats and wholemeal flour and are nut free.

I don’t think I ever have met a muffin I didn’t like. And these Blueberry Banana Muffins are no exception. They are absolutely packed with flavour and mouth-wateringly (is that a word?) sweet. Even my blueberry-averse child loves these.

These muffins do have a bit more added sugar than a lot of my muffin recipes, but this can be easily reduced (I have added notes in the Ingredients and Substitutions Section) if this is your preference. But I think they are at their most delicious by following the recipe. And really, with only 2/3 cup of added sugar they are still a lot lower in sugar than a lot of muffin recipes. So there you have it. Permission to indulge.

These Blueberry Banana Muffins will fill you up too. Which makes them ideal for lunchboxes or even a grab and go snack on a bust day. And just because they are sweet doesn’t mean they are bad for you! The wholemeal flour and oats make these a muffins a good source of fibre. And they have a protein kick from the Greek yogurt and eggs.

Ingredients and Substitutions:

This recipe uses readily available ingredients and I have noted some substitutions. You will find the quantity information in the recipe card.

Overripe Banana – the riper the banana the sweeter it will be! And for easy-peasy banana mashing, I like to mash on a clean chopping board before transferring to the mixing bowl.
Greek Yogurt– adds creaminess and moisture to baking. You could also use natural yogurt, sour cream or ricotta. I use an unsweetened yogurt.
Olive Oil – I use a low flavoured extra virgin olive oil in these Blueberry Banana Muffins. You can use any low flavoured oil suitable for baking. You could also use melted butter.
Eggs – these add protein to this recipe and structure to the muffins. I use large eggs as standard in my recipes.
Maple Syrup – I always use pure maple syrup rather than a flavoured maple syrup. I enjoy the depth and caramel-like flavour of maple syrup in baking.
Brown Sugar – adds a softer texture than using white sugar in baking and I think it adds to the caramel flavour. You could omit if you like but the muffins won’t be as sweet. You could also substitute with more maple syrup (adding 1/2 cup in total for the recipe) if you would like to reduce the sugar further. You can use white sugar if you prefer.
Vanilla Extract – this is different than essence and has a pure, deep flavour. You can get this from most supermarkets. You can omit if you don’t have any or substitute with essence.
Cinnamon – adds a warmth and flavour to these Blueberry Banana Muffins but you can omit if you don’t have any.
Plain wholemeal flour – you could use plain flour if you don’t have wholemeal flour. If you prefer to use self raising wholemeal flour omit the baking powder and baking soda. Wholemeal flour is also known as whole wheat flour.
Rolled oats – add more fibre and substance to these Blueberry Banana Muffins.
Blueberries – I use fresh blueberries rather than frozen but you can use defrosted, frozen blueberries if blueberries are out of season or expensive. Just note that the colour from the frozen berries will bleed into the mixture.
Baking powder – helps with texture and leavening.
Baking soda – helps with texture and leavening.

To Make the Blueberry Banana Muffins

Preheat your oven to 180c and grease and line a muffin tin. In a large bowl whisk together the mashed banana, greek yogurt, olive oil, eggs, maple syrup, brown sugar, vanilla and cinnamon until smooth.

Add in the flour, oats, baking powder and soda and the blueberries and stir until just combined, taking care not to over-mix.

When the mixture is just combined, spoon the mixture into the prepared muffin tin then sprinkle with rolled oats.

Bake for around 15 minutes or until a skewer inserted into the centre of the muffin comes out clean.

Storing the Blueberry Banana Muffins

My preferred method for storing muffins (and most baking) is by freezing. I pop in reusable freezer bags or containers. You do not need to wrap in plastic wrap to do this. When you’d like to eat them, bring them out of the freezer and defrost overnight in the fridge or you can defrost in the microwave.

You can also keep them in an airtight container at room temperature for around two days. Generally storing storing muffins in the fridge will dry them out, so I would avoid this.

Love a good muffin recipe? Me too! Here are some more I think you will adore…

You cannot go past these Banana Chocolate Chip Muffins. I love these comforting muffins.
These Chocolate Muffins have a healthy twist as they contain sweet potato. My kids adore these!
Love blueberries in muffins? Well you will love these Pear Blueberry and Ginger Muffins that are added sugar free!
And finally these Spiced Apple Muffins are delicious. Humming with cinnamon and mixed spice and bursting with flavour.

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