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Eggless Healthy Blueberry Banana Muffins Recipe


  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 ripe bananas, mashed
  • 1/4 cup honey or pure maple syrup
  • 1/3 cup unsweetened applesauce or melted coconut oil
  • 1/4 cup milk (dairy or any plant-based alternative)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries


1. Preheat Oven and Prepare Muffin Tin:

  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with paper liners or grease the cups lightly with oil.

2. Mix Dry Ingredients:

  • In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.

3. Combine Wet Ingredients:

  • In another bowl, mix the mashed bananas with honey (or maple syrup), applesauce (or melted coconut oil), milk, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Add Blueberries:

  • Gently fold the blueberries into the batter.

6. Fill Muffin Cups and Bake:

  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve:

  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


  • Bananas: Make sure to use overripe bananas for the best sweetness and texture.
  • Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloring the batter.
  • Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

These Blueberry Banana Muffins are not only delicious but also packed with fiber and antioxidants, making them a healthy option for all ages. Enjoy them warm with a spread of almond butter for an extra treat!

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