Banana Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 4 Tbsp unsalted butter
  • 2 overripe bananas, peeled
  • ¼ cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • ¼ cup orange juice
  • 1½ cups whole wheat pastry flour, divided
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup blueberries
  1. Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray or line with muffin liners; set aside.
  2. In a microwave-safe mixing bowl, melt the butter by microwaving on high for 30-45 seconds. Add the banana to the bowl and mash using the backside of a fork against the sides of the bowl. Add sugar, vanilla, eggs, and orange juice; whisk until well-combined.
  3. In a separate bowl, whisk together 1¼ cups flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix until just combined.
  4. To the now empty bowl, add remaining ¼ cup flour and blueberries, gently tossing to coat. Gently fold the blueberries into the batter.
  5. Using a ⅓ cup ice cream scoop, fill each muffin well two-thirds full. Bake for 25-30 minutes, until muffin tops are golden brown. Allow to cool before removing from pan.
Recipe slightly adapted from Go Go Go Gourmet
Nutrition Information
Serving size: 1 muffin Calories: 142 Fat: 5.0 Carbohydrates: 21.8 Sugar: 8.0 Sodium: 126 Fiber: 2.3 Protein: 1.3 Cholesterol: 39
Recipe by Prevention RD at