Healthy Banana Blueberry Muffins

Healthy Banana Blueberry Muffins
Howdy all, and happy hump day! I have something up my sleeves that is going to make your midweek that much better. Anyone out there that loves baked goods as much as I do? There’s something so much more satisfying about eating a muffin for breakfast than eating fruit. As many of you know, I get a weekly organic fruit and veggie basket delivered to my house. Prior to doing this, I really didn’t eat that much fruit. I would have the odd banana or an apple here and there but I now have so much! All the time! And I just can’t keep up. So I decided to make a recipe that would use up some of the fruit I had laying around. The result = delicious!

When I have bananas that are starting to brown, they immediately go in my freezer. Everyone should do this. They can stay in there for months and whenever you’re making a recipe that includes bananas, you pop ’em out and they defrost in about 15-20 minutes. Perfect! Well, I had been doing this a bit too much and I had a pretty large store of bananas in my freezer. They were starting to take over! I had also gotten blueberries three weeks in a row and hadn’t eaten very many of them. I refuse to throw out food (unless completely necessary) so I made the biggest batch of banana blueberry muffins; I made three dozen. And because I knew I would have so many, I had to make them healthy so I wouldn’t feel too guilty when I ate them all. As such, I’ll give you the ingredient list for the batch I made (in case you have a ridiculous amount of fruit laying around) and I’ll give you the ingredient list for normal human consumption.


Ingredients for a GIANT Batch / Ingredients for a Normal Human Batch

  • 9 mashed bananas / 3 mashed bananas (the riper the better – preferably from the freezer)
  • 2½ cups blueberries / ¾ cup blueberries (slightly chopped)
  • 1 cup olive oil / 1/3 cup olive oil
  • 6 eggs / 2 eggs
  • 1 tablespoon vanilla extract / 1 teaspoon vanilla extract
  • 1 cup maple syrup / 1/3 cup maple syrup
  • 1 tablespoon baking soda / 1 teaspoon baking soda
  • 1½ teaspoons salt / 1/2 teaspoon salt
  • 1 tablespoon cinnamon / 1 teaspoon cinnamon
  • 1 cup rolled oats / 1/2 cup rolled oats
  • 3 cups flour / 1 cup flour
  • 1 cup wheat bran / 1/3 cup wheat bran
  • 3/4 cup flaxseed or flaxmeal / 1/4 cup flaxseed or flaxmeal


  1. Preheat your oven to 325° and grease your pan.
  2. Mix all of your wet ingredients together: bananas, blueberries, olive oil, eggs, vanilla, and maple syrup.
  3. In a separate bowl, mix all of your dry ingredients together: baking soda, salt, cinnamon, rolled oats, flour, wheat bran, and flaxseed.
  4. Mix these two bowls together until just combined.
  5. Spoon your mixture into your muffin tray and bake for 20-25 minutes or until a toothpick will come out clean when you insert it into the muffin.
  6. Eat.

So easy and so delicious… and relatively healthy in the way of muffins. Make some now!

wpid-dsc_0736.jpgMaybe adding copious amounts of butter isn’t the healthiest.. but it is the delicious-est!

*What I did with the muffins after they were all baked is I kept about ten out for breakfasts for my husband and I throughout the week and then I individually plastic wrapped the rest and put them in the freezer so they would be easy to take out the night before for breakfasts in the upcoming weeks.


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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