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Blueberry Banana Muffins {Recipe}

Good morning!

I always keep bananas in the house for smoothies and sometimes they get a little too ripe before I get around to using them. I know many people freeze their bananas for smoothies but since all the other fruit I use in my smoothies is frozen, I like having the banana to add more of a creamy (and not so cold!) texture and temperature.

The bonus of having over-ripe bananas is that they usually result in a baking project! On Sunday I found myself with two perfectly brown bananas that were just begging to be used for a sweet treat. I thought repeating an old favorite…

Peanut Butter & Banana Muffins
Easy & Healthy Banana Muffins
Perfect Paleo Banana Bread
Coconut Pumpkin Chocolate Chip Banana Bread

But I was inspired by the local blueberries I had in my fridge and decided to create a new banana and blueberry muffin recipe.

banana blueberry muffins.png

They turned out so well! I used a recipe from Giada as a guideline but reduced the sugar, subbed coconut oil and plain Greek yogurt for the canola oil and changed the spices a little. The substitutions worked out perfectly. I find that most muffin recipes call for WAY too much sugar. Especially when you’re actually eating the muffins at breakfast. Who wants a cupcake for breakfast? (Wait…don’t answer that…) Also, when baking with ripe bananas, you don’t need as much sugar because the bananas are so sweet on their own.


What I love most about this recipe is how easy it is. All you need is two mixing bowls and something to stir and measure with…no mixer required. It takes less than 10 minutes to go from start to oven.


The muffins are so soft and fluffy and loaded with blueberries that burst open when you bit into them. Of course they were best warm straight out of the oven but I’ve reheated them throughout the course of the week and they’re still delicious.

Blueberry Banana Muffins
(Recipe adapted from Giada De Laurentiis)


12 muffin liners
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup coconut oil
1/4 cup plain greek yogurt
2 large eggs, beaten
2 teaspoons vanilla
2 ripe bananas, peeled and mashed
1 cup blueberries


Place an oven rack in the center of the oven. Preheat the oven to 350 degrees. Prepare muffin tin with liners. 

In a medium bowl, whisk together the flour, baking soda, salt, baking powder and cinnamon. In another bowl, mix together the sugar, oil, greek yogurt, eggs, mashed banana and vanilla until blended. Add the dry ingredients and stir just until incorporated. Do not overmix. Slowly fold in the blueberries. 

Spoon the batter into the muffin tins and then bake for 18-20 minutes or until a toothpick comes out clean and muffins appear golden brown. 

Yield: 12 muffins

{ 17 comments… add one }
  • 1
    jodie June 12, 2014, 9:30 am

    Thanks for sharing I love homemade muffins. Which brand coconut oil do you use?

  • 2
    Brynn June 12, 2014, 9:42 am

    I always have a ton of bananas (no matter how many I eat!). I’m excited to give this recipe a try because one, I LOVE Giada and two, I love incorporating coconut oil into my day.

  • 3
    She Rocks Fitness June 12, 2014, 10:10 am

    Those look pretty! 😉 You can never go wrong with anything blueberry right now…I like your subs too to make them healthier. Thanks for sharing! XOXO

  • 4
    Alisa June 12, 2014, 10:51 am

    these look delicious!

    A question on coconut oil…when a recipe calls for 1/4 cup, is that hard or liquified? In my non-AC kitchen (the joys of NYC living), I imagine getting hard coconut oil would be a challenge this time of year. Or does it not matter?

    Also – ok to use frozen berries?

    • 5
      Jen June 12, 2014, 1:16 pm

      melted and i haven’t tried the frozen berries but as a rule of thumb it’s usually fine when baking or making pancakes.

  • 6
    Sara @ LovingOnTheRun June 12, 2014, 11:04 am

    I have some blueberries and bananas i need to use up so these look PEFECT!

  • 7
    Christina June 12, 2014, 11:07 am

    I can’t wait to try these! And I had the same question as a previous commenter – having never used coconut oil before, is it 1/4 solid or melted? If I don’t have coconut oil on hand, could I just use 1/4 cup vegetable oil? Thanks!

    • 8
      Jen June 12, 2014, 1:16 pm

      1/4 melted and yes on the substitution!

  • 9
    Dana June 12, 2014, 12:10 pm

    LIKE LIKE LIKE!!!! Inspired~ 🙂

  • 10
    Matt Robinson June 12, 2014, 12:23 pm

    Two of my favorite muffins in one, love these!

  • 11
    Parita @ myinnershakti June 12, 2014, 2:20 pm

    I’ve been wanting to make blueberry muffins for a while now! Think I’ll give this recipe a try. Thanks!

  • 12
    Alexandra Ernst June 12, 2014, 3:02 pm

    I love that you subbed coconut oil. I’ve started using coconut oil more and more in my baked goods and love it! BUT, the coconut oil always seems to re-solidify a bit between liquifying it in the microwave and mixing it with the other ingredients. Does anyone else have this problem and/or any suggestions? Thanks! Can’t wait to try this recipe!

  • 13
    Kacy June 13, 2014, 4:54 pm

    You inspired me! I made these today but added lemon zest, lemon juice and lavender in place of cinnamon and the banana. Amazing 🙂

  • 14
    Jaime D June 30, 2014, 11:08 pm

    Just made these last night – SO good!! Thank you for sharing this recipe!

  • 15
    Lauren L. @ Newest Obsession September 29, 2014, 9:18 pm

    Made this last night with raspberries instead of blueberries and I think they might be the best muffins I have ever made! Froze the leftovers for my long runs. Lemon zest would be a delicious addition. Thanks for sharing!

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