Healthy Banana Blueberry Muffins

5 from 5 votes

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

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 198kcal

Author: Dr. Nena Stefanovic

Ingredients

2 bananas ripe
1 cup blueberries fresh
½ cup sour cream
½ cup chocolate chips
½ cup brown sugar
3 tablespoon butter melted or melted coconut oil
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
salt pinch
1 teaspoon vanilla extract

US Customary - Metric

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 ¾ 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 ¾ 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.

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Nutrition