Blueberry Muffins With Banana

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There’s something incredibly comforting about a warm blueberry muffin, but when you add ripe banana into the mix, it takes the flavor and texture to a whole new level. I’ve always loved baking muffins as a weekend treat, and this blueberry muffin with banana recipe quickly became one of my favorites. The banana adds natural sweetness and moisture, making each bite soft and perfectly tender. Plus, there’s a little twist that gives these muffins an unexpected depth—think toasted coconut sprinkled on top for a subtle crunch and tropical vibe. Trust me, these are worth making (and sharing!).

What You Need

To make these delicious blueberry muffins with banana, gather fresh ingredients that pack flavor and nutrition. You’ll need ripe bananas, of course—overripe is even better to ensure natural sweetness and moisture. Blueberries fresh or frozen both work, but I prefer fresh for that burst of juiciness in each bite.

Along with fruit, you’ll use classic baking staples like whole wheat flour for a bit of extra fiber and nutrition, baking powder, and a pinch of salt to balance the flavors. There’s a little twist in the form of shredded unsweetened coconut, which I sprinkle on top before baking. This adds a unique texture and a subtle tropical hint that pairs beautifully with the banana and blueberry combo.

Lastly, instead of refined sugar, I use a small amount of maple syrup to sweeten these muffins naturally. A splash of vanilla extract enhances all the other flavors, making the batter addictive even before it hits the oven!

Preparing The Ingredients

Start by preheating your oven so it’s nice and hot when your batter is ready. Mash the bananas in a bowl until smooth but with a few small chunks to keep some texture. I always think having those little bits of banana makes the muffins more interesting.

Next, wash your blueberries and pat them dry carefully to avoid excess moisture. If you’re using frozen berries, make sure to thaw and drain them well to prevent soggy muffins. In a separate bowl, combine your whole wheat flour, baking powder, and salt, then set aside.

Slowly fold the mashed bananas into the wet ingredients like maple syrup and vanilla extract, then incorporate the dry ingredients. Gently fold the blueberries into the batter last to avoid breaking them up too much, keeping their shape intact for lovely bursts of flavor.

Tool Requirements

For this recipe, you don’t need anything fancy, but having the right tools makes the process smoother. A good medium mixing bowl is essential for combining ingredients comfortably without spilling. A sturdy fork or potato masher helps with mashing the bananas evenly.

An electric hand mixer is helpful but totally optional—if you prefer, you can mix everything by hand to keep a rustic feel. For portioning batter into muffin tins, a spoon or a small ice cream scoop works best to get evenly sized muffins.

Finally, you’ll need a muffin tin lined with paper cupcake liners or a non-stick spray to ensure your muffins come out cleanly. Don’t forget a cooling rack for letting them rest right after baking—it’s a small step that makes a big difference.

Serving Suggestions

These blueberry banana muffins make a fantastic breakfast or snack, and the toasted coconut on top adds an extra pop of flavor that guests will love. Here are some tasty ways I enjoy them:

• With a pat of almond butter melted on top for a protein boost
• Alongside a cup of black coffee or herbal tea to balance sweetness
• Sliced in half and layered with vegan cream cheese and fresh berries for a light dessert or brunch option
• Paired with a smoothie bowl rich in greens and other fruits for a colorful, nutrient-packed morning

Storage Tips

If you bake more muffins than you can eat in a day, I’ve found these tips keep them fresh and delicious for longer:

• Store at room temperature in an airtight container for up to 2 days
• For longer storage, freeze muffins individually wrapped in plastic wrap, then place in a freezer bag for up to 3 months
• To enjoy, let frozen muffins thaw overnight or warm them gently in the oven or microwave
• Avoid refrigeration as it can dry out the muffins quickly

Following these simple storage tips means you can enjoy your blueberry banana muffins any day of the week without sacrificing taste or texture.

Blueberry Muffins With Banana

Dive into the perfect balance of sweet and fruity with this Blueberry Muffin with Banana recipe! Moist, naturally sweetened with ripe bananas and maple syrup, and topped with toasted coconut, these muffins are wholesome and delicious. Perfect for breakfast or a snack, this recipe uses whole wheat flour and fresh blueberries for that burst of flavor. Whether you're looking for a new twist on classic blueberry muffins or a vegan-friendly treat, these muffins will quickly become your go-to. Easy to make, irresistibly tasty, and ideal for sharing or saving for later!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8 muffins

Calories 125 kcal

Ingredients

  

1x2x3x

• 1 cup whole wheat flour
• 2 ripe bananas mashed (about 1 cup)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons shredded unsweetened coconut for topping

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Instructions

 

• Preheat oven to 350°F (175°C) and line muffin tin with 8 liners
• Mash bananas until mostly smooth with small chunks
• In a bowl, mix flour, baking powder, and salt
• In another bowl, combine mashed bananas, maple syrup, and vanilla extract
• Gradually fold dry ingredients into wet ingredients until just combined
• Gently fold in blueberries
• Divide batter evenly among muffin cups
• Sprinkle shredded coconut on top of each muffin
• Bake for 20-25 minutes or until a toothpick inserted comes out clean
• Cool on a rack before serving

Nutrition

Calories: 125kcalCarbohydrates: 22.5gProtein: 2gFat: 2g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.