Healthy Banana Blueberry Muffins (Easy & Guilt Free)

Discover the perfect combination of flavors in these easy-to-make healthy Banana Blueberry Muffins with a delightful addition of chocolate chips. Packed with bananas and fresh blueberries and bursting with flavor, these muffins are the perfect grab-and-go snack or make-ahead breakfast option.

Do you want a yummy and healthy snack or an easy, super simple breakfast? Try these delicious, healthy Blueberry Banana Muffins with Chocolate Chips! They’re made with ripe bananas, juicy blueberries, and chocolate chips for a tasty treat. 

Whether you want a quick breakfast or a tasty snack, these muffins are perfect. And they’re straightforward to make, so even if you’re new to baking, you can make them quickly. Get ready to enjoy every bite of these moist and fluffy muffins!

If I don’t eat one immediately, there’s no chance they’ll be left once my kids and husband spot them 😏! 

The Incredible Health Benefits of Bananas and Blueberries in Muffins

Everyone loves muffins for their delicious taste. Though they’re often seen as indulgent, adding healthy ingredients like bananas and blueberries can turn them into nutritious snacks.

These fruits add natural sweetness and flavor to the muffins and bring many health benefits that help us stay healthy. Here are some of the fantastic health perks of having bananas and blueberries in muffins:

• Nutrient-rich: Bananas and blueberries contain essential vitamins and minerals supporting optimal health. Bananas are an excellent source of vitamin C, vitamin B6, potassium, dietary fiber, and antioxidants. On the other hand, blueberries contain high levels of antioxidants, manganese, vitamin K, vitamin C, and dietary fiber. 
• Heart Health Boosters: Including bananas and blueberries in your muffin recipe can help promote heart health due to their rich nutrient profiles. Potassium in bananas helps maintain healthy blood pressure levels while reducing the risk of cardiovascular diseases such as stroke or heart attack. Blueberries are rich in antioxidants, particularly anthocyanins, which have been linked to a reduced risk of heart disease.
• Digestive Wellness: Bananas possess high amounts of dietary fiber, which aids digestion by promoting regular bowel movements and preventing constipation. Additionally, their soluble fibers (pectin) act as prebiotics—healthy, beneficial gut bacteria for improved digestive health. 
• When combined with muffins, bananas, and blueberries, it can create a delicious and nutritious treat with many health benefits.
• Remember that you can always swap regular flour for whole wheat or healthier flour alternatives, minimize added sugars, and keep portion sizes in check to maximize the nutritional value of your muffins.

Ingredients You’ll Need and Baking and Storage Tips

• Two ripe bananas – smash them with a fork. Overripe bananas are perfect for this easy muffin recipe because what else could you do with them overripe bananas 😀? And second, you can easily smash them by using just a fork. 
• 1 cup of fresh blueberries – I haven’t tested frozen ones, but they might also do the trick; they might be a bit difficult to mash.
• 1/2 cup sour cream – you can also use Greek yogurt instead of sour cream, and the muffin batter is slightly softer.
• 1/2 cup chocolate chips (dark, semi-sweet, or milk chocolate – your choice!)
• 1/2 cup brown sugar (or honey or maple syrup for sweetness)
• 3 tbsp melted butter or melted coconut oil 
• Two eggs – leave them at room temperature for about 15 min
• One and a half cups all-purpose flour (or whole-wheat flour if preferred). I never tried to make them with almond flour, but this could be a good alternative in gluten-free muffin recipes (also, other types of gluten-free flour might work, such as coconut flour or oat flour). 
• One teaspoon of baking powder
• Pinch of sea salt and vanilla extract
• In a big bowl, smash the ripe bananas until they’re smooth. Then, add the fresh blueberries to the mashed bananas and gently crush them together.
• Add sour cream, vanilla extract, butter or coconut oil and beaten eggs to the mashed bananas. Mix until well combined. 
• Whisk together the flour, baking powder, salt, and sugar in a separate bowl.
• Slowly pour the dry ingredients into the wet ingredients, stirring gently until mixed. Refrain from mixing too much. Then, add the chocolate chips and gently mix them in.
• Divide the batter evenly among 6 jumbo or 12 regular muffin cups, filling each about 3/4 full.
• Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes clean.
• After baking, it’s crucial to let your muffins cool completely before storing or freezing them. Placing warm muffins in an airtight container or freezer bag may result in moisture buildup, leading to soggy or sticky textures.
• Refrigeration is recommended if you plan on consuming your muffins within three days (they only last a day in my house 😏). Place cooled wrapped muffins inside an airtight container lined with paper towels at the bottom to absorb excess moisture. This method helps retain freshness while preventing dehydration.
• For more extended storage, freezing is the way to go. Please make sure your muffins are completely cooled before freezing. Flash Freeze Method: Arrange unwrapped muffins on a baking sheet and place them in the freezer for an hour or until they become firm. Once firm, transfer each frozen muffin into labeled freezer bags or containers.
• Please take a look at the recipe card below for the full recipe and nutrient information. 

Ideas for adding extra flavor or texture to the muffins

Here are some fun ideas to make your muffins tastier and more enjoyable. Adding nuts, spices, or oatmeal can give your muffins a new flavor.

• Adding nuts makes your muffins tastier and gives them a nice crunch. You can use chopped walnuts, pecans, almonds, or hazelnuts for extra richness and texture. Just sprinkle them on top of the batter before baking, or mix them into the batter for an even nutty flavor.
• Make your muffins taste better by adding fragrant spices like cinnamon, nutmeg, cardamom, or ginger. These cozy spices can add richness and warmth to your recipe. You can mix them right into the dry ingredients or create a unique spice mix that goes well with the fruits or flavors you’re using.
• If you want your muffins to have more texture, oats are a great choice! You can use regular rolled oats as they are or toast them a bit for a nuttier taste.

Tips for Selecting Perfectly Ripe Bananas for Your Banana Blueberry Recipe

Bananas are a yummy fruit that adds natural sweetness to recipes. When making a tasty banana blueberry dish, choosing ripe bananas is essential. Here’s how:

1. Look at the banana’s color. Green ones still need to be ripe and might need to be sweeter. Choose yellow or slightly speckled bananas for the best flavor.
2. Gently squeeze the banana. A ripe one should give a bit without being too soft or mushy. If it’s too hard, wait a few days before using it.
3. Ripe bananas smell sweet, especially near the stem. It’ll be great in your yummy banana blueberry recipe if it smells nice.

To sum up, these delicious banana blueberry muffins with chocolate chips are tasty, good for you, and loved by everyone. They’re moist and flavorful, with sweetness from bananas and tanginess from blueberries. Chocolate chips make them extra special, loved by both kids and grown-ups. 

Whether you eat them as an easy breakfast or a perfect snack, these best healthy muffins are easy to make, and you only need simple ingredients. So, why not give this easy recipe a go?

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Healthy Banana Blueberry Muffins

Discover the perfect combination of flavors in these easy-to-make healthy Banana Blueberry Muffins with a delightful addition of chocolate chips.

5 from 4 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 servings

Calories: 198kcal

Tried this recipe?Please provide your rating!

Ingredients

• ▢ 2 bananas ripe
• ▢ 1 cup blueberries fresh
• ▢ 1/2 cup sour cream
• ▢ 1/2 cup chocolate chips
• ▢ 1/2 cup brown sugar
• ▢ 3 tbsp butter melted or melted coconut oil
• ▢ 2 eggs
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 tsp baking powder
• ▢ salt pinch
• ▢ 1 tsp vanilla extract

US Customary – Metric

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Instructions

• Preheat your oven to 355°F (180°C). Grease or line a muffin tin with paper liners.
• In a big bowl, smash the ripe bananas until they're smooth.
• Add the fresh blueberries to the mashed bananas and gently crush them together.
• Add sour cream, vanilla extract, melted coconut oil or melted butter and beaten eggs to the mashed bananas. Mix until well combined. 
• Whisk together the flour, baking powder, salt, and sugar in a separate bowl.
• Slowly pour the dry ingredients into the wet ingredients, stirring gently until mixed. Refrain from mixing too much.
• Then, add the chocolate chips and gently mix them in.
• Divide the batter evenly among 6 jumbo or 12 regular muffin cups, filling each about 3/4 full.
• Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes clean.
• Allow the muffins to cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy your delicious and guilt-free Healthy Banana Blueberry Muffins!

Video

Notes

• The nutrition information provided is an estimate. It will vary based on the specific ingredients used. 
• These muffins are incredibly versatile. You can customize them by adding chopped nuts such as walnuts or pecans in the batter or on top of the muffins for extra crunch. If you prefer, you can also substitute the chocolate chips with white chocolate chips to switch up the flavor profile.
• Bananas – smash them with a fork. Overripe bananas are perfect for this easy muffin recipe because what else could you do with the overripe bananas? And second, you can easily smash them by using just a fork.
• Sour cream – you can also use Greek yogurt instead of sour cream, and the muffin batter is a little bit softer.
• Chocolate chips (dark, semi-sweet, or milk chocolate – your choice!)
• Brown sugar (or honey or maple syrup for sweetness)
• Eggs – leave them at room temperature for about 15 min
• All-purpose flour (or whole-wheat flour if preferred). I never tried to make them with almond flour, but this could be a good alternative in gluten-free muffin recipes (also, other types of gluten-free flour might work, such as coconut flour or oat flour). 
• Divide the batter evenly among 6 jumbo or 12 small muffin cups, filling each about 3/4 full.
• After baking, it’s crucial to let your muffins cool completely before storing or freezing them. Placing warm muffins in an airtight container or freezer bag may result in moisture buildup, leading to soggy or sticky textures.
• Refrigeration is recommended if you plan on consuming your muffins within three days. Place cooled wrapped muffins inside an airtight container lined with paper towels at the bottom to absorb excess moisture. This method helps retain freshness while preventing dehydration.
• For more extended storage, freezing is the way to go. Please make sure your muffins are completely cooled before freezing. Flash Freeze Method: Arrange unwrapped muffins on a baking sheet and place them in the freezer for an hour or until they become firm. Once firm, transfer each frozen muffin into labeled freezer bags or containers.

 

Nutrition

Serving: 1regular muffin | Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 79mg | Potassium: 155mg | Fiber: 1g | Sugar: 19g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg

Tried this recipe?Mention @nenaswellnesscorner or tag #nenaswellnesscorner!