Banana Blueberry Muffins


Banana Blueberry Muffins

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    This healthier take on your banana muffins not only includes anti-inflammatory blueberries, but also honey, unsweetened applesauce, and whole-wheat flour.

    Recipe Tags

    Servings and Ingredients

    Serves 15
    3 medium ripe bananas, mashed
    ¼ c. Hy-Vee honey
    ⅓ c. Hy-Vee unsweetened applesauce
    ⅓ c. Gustare Vita olive oil, or Hy-Vee canola oil
    1 Hy-Vee large egg
    1 ½ tsp. Hy-Vee vanilla extract
    2 c. plus 1 tbsp. Hy-Vee whole-wheat flour, divided
    1 tsp. Hy-Vee baking soda
    1 tsp. Hy-Vee ground cinnamon
    ½ tsp. Hy-Vee salt
    1 ¾ c. fresh blueberries, or frozen blueberries, thawed

    Things To Grab

    • Standard muffin tin
    • Hy-Vee nonstick cooking spray or muffin liners
    • Large bowl
    • Spatula
    • Small bowl
    • Wooden toothpick
    • Wire cooling rack


    1. Preheat oven to 350 degrees. Grease or line a standard muffin tin; set aside. 

    2. In a large bowl, add mashed bananas, honey, applesauce, coconut oil, egg, and vanilla extract. Mix until well combined. 

    3. Add in 2 cups whole-wheat flour, baking soda, cinnamon, and salt. Using a spatula, mix until wet and dry ingredients are completely combined. 

    4. In a small bowl, combine blueberries, and remaining 1 tablespoon whole-wheat flour; toss to coat. Gently fold blueberries into batter. 

    5. Spoon batter into prepared muffin tin, filling each cup about 3/4-full. Bake 15 to 17 minutes or until toothpick inserted into center comes out clean. Cool completely on a wire cooling rack. 

    Recipe Source:

    Hy-Vee Dietitians