Blueberry Banana Muffins

May 3, 2016


It's blueberry season! This past weekend we went blueberry picking, and the kids enjoyed searching for (and fighting over) the berries. I wanted to make muffins, but a healthier version. I found this recipe from Jillian Michaels and adapted it suit my likings.




4 cups mashed very ripe bananas (about 2), very ripe

3/4 cup nonfat plain greek yogurt

1/2 cup honey

1/3 cup coconut oil (or olive oil)

2 teaspoons vanilla extract

1 egg

2 cups oat flour (or white whole-wheat flour) You can make your own oat flour by grinding up oats!

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon teaspoon salt

1 generous cup fresh or frozen blueberries

1/2 cup chopped walnuts, toasted (optional)

(If it needs a little more sweetness add a couple drops of liquid stevia)


  1. Pre-heat over to 400 degrees F. Lightly spray a 12-cup muffin pan with olive oil or line with cupcake paper liners or tulip baking liners.

  2. In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.

  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.

  4. Spoon the batter into the prepared muffin pan. Place the pan in the oven. Bake for 20 to 25 minutes, or until tops spring back when lightly touched. Remove from oven. Let cool in the muffin pan for 10 to 15 minutes before transferring to a cooling rack. 

  5. Unwrap and enjoy!


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