Banana Blueberry Muffins

Fluffy healthy Banana Blueberry Muffins packed with juicy blueberries and melt-in-your-mouth chocolate chips. They’re naturally sweet, soft through the center, and bake up light without feeling dry or heavy.

These muffins are easy enough for everyday baking but still feel special. Perfect for breakfast, snacking, or packing into lunchboxes, they’re a simple way to use ripe bananas and turn them into something everyone actually looks forward to eating.

• What Makes This Recipe So Good
• What Goes Into Banana Blueberry Muffins
• How To Make Banana Bluebery Muffins
• Tips For Making Banana Blueberry Muffins
• Recipe FAQ’s
• Banana and Blueberry Chocolate Chip Muffins Recipe

What Makes This Recipe So Good

These Banana Blueberry Muffins are built around ripe bananas, which do more than just add sweetness. They keep the crumb soft and moist, reduce the need for extra sugar, and help the muffins stay tender even after a day or two.

What really sets this banana and blueberry muffins recipe apart is the balance. Juicy blueberries add bursts of freshness, while a small amount of chocolate chips brings richness without overpowering the fruit. The result is a batch of healthy banana blueberry muffins that taste comforting and familiar, but still feel light and practical for everyday baking.

What Goes Into Banana Blueberry Muffins

This recipe uses simple, everyday ingredients that work together to keep the muffins light, moist, and naturally sweet.

• Ripe Bananas: Very ripe bananas provide natural sweetness and moisture, reducing the need for excess fat or sugar while keeping the muffins soft and tender.
• Spelt Flour: Spelt flour gives structure with a lighter texture than whole wheat flour. It bakes up fluffy while still adding a subtle nutty flavor. You can easily swap it for all-purpose flour if needed.
• Applesauce: Applesauce adds moisture without extra oil, helping create healthy banana blueberry muffins that stay soft even after cooling.
• Blueberries and Chocolate Chips: Juicy blueberries bring freshness and contrast, while small amounts of chocolate chips melt into the batter for just enough richness without overpowering the fruit.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Banana Bluebery Muffins

1. Preheat the Oven: Preheat your oven to 180°C | 360°F so it’s fully heated and ready for even baking.

1. Prepare Muffin Trays: Lightly spray two trays with oil and wipe away excess with a paper towel.

1. Mix the Wet Ingredients: In a large bowl, combine all of the wet ingredients and mix until smooth and well blended.

1. Add the Dry Ingredients: Add the dry ingredients to the bowl and mix until just combined, taking care not to overbeat the batter.

1. Fold in the Add-Ins: Gently fold in the blueberries and chocolate chips, distributing them evenly through the batter.

1. Bake: Spoon about 1/4 cup of batter into each cup, top with chocolate, and bake until golden and a toothpick comes out clean.

For a cozy breakfast spread, pair these Banana Blueberry Muffins with Cream Cheese Scrambled Eggs and Lemon Blueberry French Toast . The eggs add a savory, creamy contrast, while the French toast leans into the fruit-forward flavors and makes the whole table feel a little more special without extra effort.

If you’re serving them as a snack or light brunch, keep it simple with a warm mug of Nutella Hot Chocolate . The rich cocoa notes work beautifully with the bananas and chocolate chips in the muffins, especially when they’re served slightly warm.

Tips For Making Banana Blueberry Muffins

• I always wait until my bananas are heavily speckled before making these. The riper they are, the sweeter and softer your Banana Blueberry Muffins turn out, and it saves you from needing extra sugar.
• Once the dry ingredients go in, I switch to a gentle hand. A few lumps in the batter are totally fine, and overmixing is the easiest way to lose that fluffy texture.
• If your blueberries are especially juicy, I like to toss them with a teaspoon of flour before folding them in. It helps keep them from sinking and gives you berries in every bite.
• I’ve learned not to rush the cooling step. Letting the muffins sit in the pan for a few minutes before moving them helps them set properly and keeps the centers soft and tender.

Very ripe is best. Look for bananas with lots of brown spots or fully speckled skins. They mash more easily and give these Banana Blueberry Muffins better sweetness and moisture.

This usually happens from overmixing the batter. Once the dry ingredients are added, mix just until combined. A few small lumps are completely fine.

Store them in an airtight container at room temperature for up to two days, or refrigerate for up to five days. They also freeze well for quick breakfasts later on.

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IngredientsUSMetric1x2x3x

• ▢ 3 large ripe bananas mashed really well
• ▢ 2 Tbs light butter melted
• ▢ 1/4 cup natural sweetener/sugar of choice
• ▢ 2 tablespoons honey
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 large egg
• ▢ 2 egg whites (1/4 cup liquid egg whites)
• ▢ 5 tablespoons apple sauce
• ▢ 1/4 cup unsweetened almond milk
• ▢ 2 cups spelt flour or substitute with plain or all purpose flour
• ▢ 1 1/2 tsp baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 cup fresh blueberries
• ▢ 1/4 cup chocolate chips of choice (I use dark chocolate)
• ▢ 1/4 cup (extra) chocolate chips of choice

Instructions

• Preheat oven to 180°C | 360°F.
• Spray 2 muffin trays with spray oil and wipe over with paper towel.
• In a large sized bowl, mix together all wet ingredients.
• Add dry ingredients, mixing again, but be careful not to over beat the batter.
• Fold in blueberries and chocolate chips.
• Pour 1/4 cup batter per muffin into each muffin cup and top with extra chocolate chips.
• Bake in pre-heated oven for approximately 25 – 30 mins, or until muffins are golden brown on top and cooked through when tested with a toothpick

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Banana and Blueberry Chocolate Chip Muffins

Ingredients

• 3 large ripe bananas mashed really well
• 2 Tbs light butter melted
• 1/4 cup natural sweetener/sugar of choice
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 large egg
• 2 egg whites (1/4 cup liquid egg whites)
• 5 tablespoons apple sauce
• 1/4 cup unsweetened almond milk
• 2 cups spelt flour or substitute with plain or all purpose flour
• 1 1/2 tsp baking powder
• 1 teaspoon baking soda
• 1/2 cup fresh blueberries
• 1/4 cup chocolate chips of choice (I use dark chocolate)
• 1/4 cup (extra) chocolate chips of choice

Instructions

• Preheat oven to 180°C | 360°F.
• Spray 2 muffin trays with spray oil and wipe over with paper towel.
• In a large sized bowl, mix together all wet ingredients.
• Add dry ingredients, mixing again, but be careful not to over beat the batter.
• Fold in blueberries and chocolate chips.
• Pour 1/4 cup batter per muffin into each muffin cup and top with extra chocolate chips.
• Bake in pre-heated oven for approximately 25 - 30 mins, or until muffins are golden brown on top and cooked through when tested with a toothpick

Notes

Nutrition

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