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The inside of a blueberry banana muffin.

Blueberry Banana Muffins

These healthy, refined sugar-free blueberry banana muffins are packed with juicy blueberries and hearty oats. These easy one-bowl muffins are perfect for snacking and breakfast on the go.
Course Breakfast, Snack
Cuisine American
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 187kcal
Author Ann Otis


  • 2 large eggs
  • 1/4 cup plain yogurt
  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 1 cup mashed banana from 2-3 bananas
  • 1 1/2 cups all-purpose
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ½ cups blueberries fresh or frozen*


  • Preheat the oven to 350F. In a large bowl, whisk together eggs, yogurt, maple syrup, olive oil, and mashed banana.
  • Add the flour, oats, salt, baking powder, baking soda and stir to combine. The batter will be thick.
  • Fold in the blueberries.
  • Grease a standard-size 12 cup muffin tin with olive oil or cooking spray. Divide the batter between the muffin cups (they will be almost full). Top each muffin with extra blueberries and a sprinkle of oats if desired.
  • Bake in the preheated oven for about 20-23 minutes, until the top springs back when pressed, or a toothpick inserted in the center comes out clean.
  • Cool in the pan 10 minutes and transfer to a wire rack.



*Frozen blueberries can be used instead of fresh, but be sure NOT to thaw them first, and to stir them in quickly, or they will make the batter purple.


Calories: 187kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 109mg | Potassium: 175mg | Fiber: 2g | Sugar: 13g | Vitamin A: 67IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg