Banana Blueberry Muffins: A Perfect Breakfast or Trail Snack

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These classic Banana Blueberry Muffins are soft, wholesome, and lightly sweetened with bananas and brown sugar. Packed with oats, whole wheat flour, and fresh blueberries, they make a perfect breakfast, snack, or lunchbox treat. Easy to make and naturally delicious!

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Banana Blueberry Muffins – these nutrition-packed muffins are great for breakfast on the run or snacking during those mountain hikes. Soft, lightly sweet, and bursting with blueberries, they’re the kind of muffins that make you feel like you’re treating yourself…without the guilt.

Summer has finally arrived in Portland. It’s supposed to hit triple digits today, which is unusual for this area. (Not that anything about the weather here has been usual this year!) That means folks will be heading to the coast or the mountains to escape the heat. Portlanders don’t do heat well.

So, it’s time to pack up the cooler and go—but don’t forget to pack these Banana Blueberry Muffins. I like to cut them in half and slather on a bit of almond butter for an extra protein kick, but they’re also delicious on their own.

Why I Love These Muffins

• Wholesome and filling: Made with oats, whole wheat flour, and flaxseed, these muffins stick with you longer than a sugary pastry.
• Naturally sweet: Ripe bananas and juicy blueberries provide sweetness without overloading on sugar.
• Easy to grab and go: Perfect for a rushed morning or hiking snack.
• Kid and adult-friendly: Soft, tender, and flavorful, these muffins appeal to everyone.

Banana Blueberry Muffin Recipe

Ingredients

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/2 cup ground flaxseed
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3 bananas, mashed
• 1/2 cup skim milk
• 2 egg whites
• 2 tablespoons applesauce
• 1 teaspoon vanilla
• 1/2 cup fresh blueberries

Instructions

1. Preheat oven to 400°F. Coat muffin cups with nonstick spray.
2. In a large bowl, mix oats, flour, flaxseed, sugar, baking powder, baking soda, and cinnamon.
3. In a medium bowl, mix bananas, milk, egg whites, applesauce, and vanilla.
4. Pour liquid mixture into flour mixture and stir to combine. Fold in blueberries.
5. Spoon into muffin cups, filling them about 3/4 full.
6. Bake for 22 minutes, until golden brown. Let cool 5 minutes, then remove from cups to continue cooling.

Yields: about 10 muffins

Tips & Tricks

• Use very ripe bananas – the browner, the sweeter!
• Don’t overmix – a gentle fold keeps the muffins tender.
• Blueberries sinking? Toss them lightly in a teaspoon of flour before adding to the batter.
• Add a protein boost: Spread almond butter on a muffin half for a quick, energy-packed snack.

FAQ

Can I use frozen blueberries?
Yes! Fold them in straight from frozen to prevent the batter from turning purple.

How should I store them?
Room temperature in an airtight container for 2 days, or refrigerate up to 5 days.

Can I freeze these muffins?
Absolutely. Cool completely, then freeze for up to 3 months. Perfect for summer hikes or busy mornings.

These Banana Blueberry Muffins are a little piece of wholesome joy you can grab on the way out the door. They travel well, taste amazing warm or cold, and make even a Portland summer day a little sweeter. Whether you’re escaping the heat in the mountains or just need a quick breakfast before work, these muffins have got your back.

Banana Blueberry Muffins

These classic Banana Blueberry Muffins are soft, wholesome, and lightly sweetened with bananas and brown sugar. Packed with oats, whole wheat flour, and fresh blueberries, they make a perfect breakfast, snack, or lunchbox treat. Easy to make and naturally delicious!

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Prep Time: 5 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 27 minutes minutes

Course: Breakfast, Snack

Cuisine: American

Diet: Low Fat

Keyword: banana blueberry muffins, breakfast muffins, healthy muffins

Servings: 10 muffins

Calories: 217kcal

Author: Recipe from Prevention Magazine

Equipment

• Muffin tin
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Spoon or spatula for mixing
• Fork or potato masher for bananas

Ingredients

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/2 cup ground flaxseed
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3 bananas mashed
• 1/2 cup skim milk
• 2 egg whites
• 2 tablespoons applesauce
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions

• Preheat oven to 400°F (205°C). Coat muffin cups with nonstick spray.
• In a large bowl, mix together oats, flour, flaxseed, brown sugar, baking powder, baking soda, and cinnamon.
• In a medium bowl, combine mashed bananas, milk, egg whites, applesauce, and vanilla.
• Pour the liquid mixture into the flour mixture and stir until just combined.
• Gently fold in the blueberries.
• Spoon batter into muffin cups, filling about 3/4 full.
• Bake for 22 minutes, or until golden brown and a toothpick inserted comes out clean.
• Let muffins cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

Notes

Tips:
Use very ripe bananas for natural sweetness.
Do not overmix the batter; overmixing can make muffins dense.
Toss blueberries lightly in flour to prevent them from sinking.
Perfect for breakfast on the go, snacks, or lunchboxes.

Nutrition

Calories: 217kcal | Carbohydrates: 40g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 174mg | Potassium: 333mg | Fiber: 6g | Sugar: 17g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg

Tried this recipe?Let us know how it was!