Healthy Blueberry Banana Muffins

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First of all, I should really call these “healthier” muffins. Want a muffin that’s a little better for you but actually still tastes like a muffin, not a hockey puck? I’m sure I could make a completely healthy muffin with oats and grains and no sugar and that’s wonderful but will my kids eat it? Will it taste good? Eh, that’s always the challenge. I have done my fair share of experimenting over the years and it doesn’t always turn out well.

How Healthy Are These Blueberry Banana Muffins?

I like a middle ground. Healthy-ish. One of my kids is super picky and likes junk. It’s not even that he’s a junk food junkie he just does not like many foods at all. So when he does, I run with it. He is a muffin fanatic. There isn’t a muffin he doesn’t like. He doesn’t even like cake or brownies, or cupcakes. Just muffins. So I have to use this as an opportunity to get some nutrients in him.

Obviously blueberries and bananas are excellent. White flour and sugar, not so much. But we can compromise! This recipe has no refined sugar and uses maple syrup so at least you’re getting some vitamins and minerals along with it. Flaxseed is a wonderful source of fiber, protein and omega something something. Bonus, it makes the muffins super moist. If you think of dry bricks when you think of healthy muffins, this ain’t them.

Ingredients

There is some white flour in this recipe, but I also use coconut flour to pack in some more protein and I love the flavor. I normally use unrefined coconut oil for more coconutty taste. I try to stay away from vegetable oil and I don’t think it tastes good in a recipe like this anyway.

Sorry vegans but this one does have butter and cows milk, you could substitute them but I can’t say how the muffins will turn out because I haven’t tried. I think you could probably safely omit the butter and use a little extra coconut oil though, and a plant milk. If you’re already used to substituting and know what to expect I say go for it.

This recipe isn’t keto, it isn’t vegan, it isn’t gluten-free, it’s just a muffin that’s a little bit healthier in general for folks without strict diets. I do have vegan recipes and gluten-free on my website but I pretty much eat everything, it’s not that I’m trying to exclude anyone. I just have a lax diet where I don’t really restrict anything in particular but try to weed out unhealthy things I’m not too fond of. The goal is plenty of variety as I add more recipes and as I experiment. I’ll update which substitutions work and which don’t.

I use fresh/frozen blueberries, lots of cinnamon, which you can totally omit if it’s not your thing, and flax meal. I enjoy using flax for a boost of fiber and it makes the muffins nice and moist. See the recipe card for the full list of ingredients.

Making Healthy Blueberry Muffins

The way I combine the ingredients might seem a little strange but it’s because there is some room in either direction when it comes to using bananas. Since we’re not weighing or measuring them exactly, your 3 bananas might be smaller or runnier than mine or vice versa. So we add the milk little by little alternating the milk with the other wet ingredients. You might not end up needing all of the milk. If your batter gets to the right consistency and you still have milk left, you don’t have to pour it all in. I like my batter wet but thick enough to use a big spoon to portion it out into the tins.

You can mix the ingredients any way your heart desires, this is just how I always do it and it works out well for me.

I like using frozen berries so they don’t sink to the bottom. Even if I have fresh, I’ll pop them in the freezer first.

This recipe should be plenty to fill a regular size muffin pan and then some. I usually stick the leftover batter in a ramekin or small bread dish and bake at the same time.

Any questions about my “healthy” blueberry banana muffins? Leave a comment below!