blueberry banana muffins

Blueberry Banana Muffins

I love this recipe. This is my go-to banana bread recipe. We typically add chocolate chips (we love Enjoy Life) because that’s what the kids like best, but I think, they liked this recipe for blueberry banana muffins recipe just as much! That makes this momma pretty happy…

blueberry banana muffins
I’ve been making this recipe in muffin form a lot lately because it’s easier for the kids to grab as a snack. When I make it in a loaf pan, I will seriously find chunks pulled out of it because my 2 youngest can’t use a knife yet. But muffins…they can just grab off the counter whenever they like! My kids love those Little Debby mini muffins and I was thinking how cute these would be in mini muffin form. And it would make a TON. A yummy, fun treat to stick in their lunch boxes!

I know your whole family will love these blueberry banana muffins – not dried out at all and SO good!

blueberry banana muffins
No white flour, absolutely no processed sugars, only natural sweeteners like honey, coconut sugar and bananas. TONS of fruit added (6 bananas!). Zero mom guilt. ? What a great after school snack for your little ones! Or a quick breakfast on the go for them – or YOU!! Try warmed up with a little butter or coconut oil…YUM.

blueberry banana muffins
Clean Blueberry Banana Muffins

Yield: 24 muffins

Serving Size: 1

1 cup unsweetened applesauce
3/4 cup + 2 tablespoons honey
1/2 cup coconut sugar
4 cups white whole wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
2/3 cup buttermilk*
6 very ripe bananas, mashed with a fork
1 cup blueberries

Preheat oven to 350 degrees.  Spray or line 2 12-cup muffins tins and set aside.

Using an electric mixer, combine the applesauce, honey and coconut sugar. Sift together the flour, salt, baking powder and baking soda and add to the sugar mixture. Add remaining ingredients; mix well. Stir in the blueberries by hand. Fill the muffins tins 3/4 of the way full. Bake 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.


*Buttermilk substitute: 2/3 cup regular milk with ¾ teaspoon of white vinegar added and let sit for 5 minutes before adding.