Recipe of the Day — Banana Blueberry Muffins


Banana Blueberry Muffins

2 extra-ripe medium bananas
2 eggs
1 c. packed brown sugar
½ c. butter, melted
1 c. blueberries
1 t. vanilla
2 1/4 c. flour
2 t. baking powder
½ t. ground cinnamon
½ t. salt

Puree bananas in blender (~1 cup). In medium bowl, combine bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla. In large bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into well greased muffin cups. Bake in 350 F oven 25-30 minutes or until tester inserted in center comes out clean.

Makes 12 – 2 ½ inch muffins.

Also good with chocolate chips in place of blueberries!

This is the original recipe; I modify it greatly! I use less sugar (~½ – 3/4 c) and in place of the butter I use a spoonful of oil and the rest applesauce or pureed canned peaches, etc. I don’t always put in the cinnamon and sometimes I add nuts, raisins, dried cranberries, apricots and/or pineapple. For the flour, I use a mixture of whole wheat flour, wheat germ, wheat and/or oat bran, ground flax seed (which also is an oil substitute so in addition to making the muffins ‘nutty’ it makes them moist) and some white flour. I use about 1/3 – ½ white flour and the rest other grains. I always double this recipe.

Banana Chocolate Chip and Banana Blueberry:


Made with Coconut, Apricot, Hazelnuts and White Chocolate Chips:


Made with mini chocolate chips, cherry chips, and homemade granola:



19 Responses

  1. I can attest to the sublimity of the afore mentioned recipe!

    meaning its very yummy!

    Fruit Tart gave it to me a couple months ago, along with a bunch of baking goodies for my birthday…

    We have been using it weekly (or variations of it) and the whole family really loves having warm, yummy muffins to snack on.

    Some of my variations (for a double batch) are:

    Golden Muffins:
    1 C golden raisins
    1/2 C diced apricots
    1/2 C dried cranberries

    Tropical Muffins:
    1 C diced apricots
    1 C crushed pineapple
    no cinnamon

    Apple Pie Muffins:
    1 C diced apple
    1 C raisins
    2 t cinnbamon
    1/2 t ground cloves
    1/2 t allspice
    1 T cinnamon sugar sprinkled on top

    Banana Nut Muffins:
    1 C bananas (above what is already called for in recipe)
    1 C smashed walnuts

    Carrot Cake Muffins:
    1 C shredded carrots
    1 C raisins
    2 t cinnamon
    1/2 t ground cloves
    1/2 t allspice

    Chocolate Love Muffins
    1 C chocolate chips
    1 C smashed walnuts
    no cinnamon


  2. It is a very versatile base on which to build. I know Egana won’t like it herself, but her family and other chocolate lovers may also like to add about 1/3 cup of cocoa to the batter and either a spoon of oil or another banana and a cup of chocolate chips for a chocolate lover’s dream muffin!

  3. chocolate…


  4. I’m baking these again today — they are the default muffin in the house b/c I often buy extra bananas and they are relatively cheap and easy. In fact, often times Schuck’s has 1/2 peck bags of bananas for $1.50 and that’s a lot of bananas!

    Anyway, the point was . . . if you put a heaping spoonful of batter in the muffin tin and put a bunch of frozen blueberries on top and then cover with another spoonful of batter, the blueberries don’t seep out all over and get burnt against the tin.

  5. […] Don’t do this with a mixer — the texture will not come out right; only hand mix these. Don’t double the recipe, again, the texture doesn’t come out right. Don’t substitute whole wheat flour in these — if you want a healthy muffin, go back to the banana muffin recipe with multigrains and you can have low fat, high grain muffins — because, guess what?, whole wheat flour screws up the texture! […]

  6. […] I keep getting search hits for a banana recipe with applesauce — and while I mention in the use of applesauce in the Banana Blueberry Muffin recipe, it is not essentially a banana applesauce flavor. The following recipe is one I made from the previously mentioned recipe but tweaked so that it is primarily the apple flavor that one tastes. Enjoy! […]

  7. The latest fad here is to make a double batch of Banana Peanut Butter Choco Chip Muffins with these adjustments:

    1 c. brown sugar total
    3/4 – 1 c. applesauce
    1/2- 1 c. peanut butter
    choc chips (preferrably the mini chips)
    no blueberries 😉

  8. A recipe as popular as this one is deserves a photo or two. Today I made the usual double batch and with half I added blueberries in the middle of the muffins and for the other half I added mini chocolate chips to the batter. I baked these a couple of minutes longer than I prefer my muffins, but the Husband often complains that I like my food undercooked . . . maybe you like dark brown muffins.

    In the close up shot you can see some of the texture — today I used all sorts of good things in these muffins — ground flax, wheat germ, wheat bran, whole wheat, white rice flour and a little white wheat flour. These were also made replacing the melted butter with applesauce and a squirt of extra virgin olive oil. No cinnamon in the photos. Mmmm, good! 😀

  9. I made these again today but, in a double batch, in place of blueberries I added (measurements, except for chips, are completely guesses b/c I just tossed stuff in):
    ~1 c. coconut
    3/4 c. chopped dried apricots
    3/4 c. finely chopped hazelnuts
    11 oz. pkg white chocolate chips

    I left out the cinnamon but it would have been tasty with a little nutmeg. It made a couple more than the usual 24 muffins.

    Photo added above.

  10. New photo added. This time, for a double batch I replaced the blueberries with:

    1 c. cherry chips (you can find these at Wal-Mart)
    1 c. mini chocolate chips
    1 c. granola (acts like nuts)

    no cinnamon

    As usual I mixed together lots of good fiber — flax, wheat germ, wheat bran, whole wheat and some white wheat flour.

  11. Tried out the Recipe of the Day – Banana Blue Berry muffins and am greatly satisfied with the result. Thanks.

  12. I know this recipe has been on here for a while, but I just found it and am SOOOO excited to try it! (Hubby is excited for me to try it, too…he wanted you to know:)). I like to try and make healthy-ish stuff since I have a fairly bad hangup about not eating high-in-fat foods (b/c of cholesterol and such) and prefer to use whole grains when baking, but at times that results in a nasty final product when I tweak recipes. (I’ve tried a lot of tweaking and have ended up with just as many disasters). Or I make regular stuff for the rest of the fam and I don’t get to eat any of it! So thank you for this — you have given this household hope for edible low-fat muffins we can all enjoy. The photos are amazing…can’t wait to try making these!

  13. ebenezers — let us know which variations you try and how you like it! It’s no fun to make stuff and then not even taste it. 😦

  14. One word: SPECTACULAR!!! I made these with extra bananas (I used a lot; it was at least five cups of pureed bananas for the double batch), chocolate chips, and a mixture of oat bran, wheat flour and white flour. They are amazing! My eldest munchkin ate two small ones before they’d even cooled completely. I’ve eaten more than I care to admit, but they’re good for you, right? 🙂

    I doubled the recipe and ended up with 30 regular size muffins and 48 mini-muffins (the kind that take about 1 Tbs. of batter). Is that normal? I wonder if I didn’t fill them up enough…

    Wonderful recipe! I am very motivated to bake more soon. 🙂

  15. 5 c. of pureed banana is a lot of extra banana even for a double batch, so I’m not surprised you had so many more muffins. I’m a little surprised they still turned out like muffins with that much banana, though! I’m glad it worked for you and your family is enjoying them.

  16. Yes, I just realized that egana’s variation add-ins were for a double batch, so I guess I had about 1 cup extra banana (maybe closer to 1 1/2 cups extra — I had a little more I added in because I had some frozen that I wanted to use). Oops! Well, they did still turn out like muffins. I used quite a bit of oat bran in them, so I wonder if that helped. I guess you can see why my tweakings don’t usually turn out okay. It helps when you actually *follow* a recipe. Sheesh. Maybe I’m hopeless. 🙂

  17. Hi – When you are making the variations to this recipe, is the banana still included?

  18. […] 1 has been doing the baking lately. She made a variation of Banana Chocolate Chip bread and muffins. She also made my birthday cake — dark chocolate with mini chocolate chips […]

  19. […] for the better, but I often come back to the same cookbook over and over again, the source for my first post. Although the Muffin Cookbook is out of print, I managed to procure three copies in very good […]

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