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These healthy blueberry banana muffins are simple to make and loaded with fruit. They can be made with fresh or frozen blueberries and are kid friendly. Perfect for a make-ahead breakfast, dessert, or mid-morning snack, you’ll want to make these banana muffins all the time!
Table of Contents
I retested this recipe in September 2024 due to many varying comments about the results and flavor. I increased the brown sugar from ½ cup to ¾ cup, increased the cinnamon by ½ teaspoon, decreased the blueberries to reduce the batter amount and decreased the amount of greek yogurt to reduce the moisture. Since the updates and the new photography to reflect those updates, the reviews have been more positive and I think you’ll love the updated version.
Why This Recipe is So Good
- Made with Greek yogurt. No one likes a dry muffin! Greek yogurt makes these banana muffins extra moist and fluffy without the use of oil or butter.
- Everyone loves a good muffin. This recipe is kid-friendly and perfect for those mornings when you need a quick breakfast or snack on the go.
- Meal-prep friendly. Make a batch on Sunday and have healthy snacks or breakfast all week long!
Ingredients to Make Banana Blueberry Muffins
- Dry ingredients: The dry ingredients for this recipe are pretty basic; all-purpose flour, baking soda, baking soda, cinnamon, and salt are all you need!
- Bananas: The more yellow/brown spotty the banana, the sweeter it is. I like to use bananas that have a few brown specks on the outside. They can get too sweet/ripe so try not to let them brown too much. Stay away from green bananas for this recipe.
- Blueberries: I like to use fresh for this recipe, but you can use frozen as well. If using frozen, do thaw the berries before adding them to the batter. Adding the berries frozen can cause issues with even cooking.
- Greek yogurt: Greek yogurt takes the place of oil or butter in this recipe, adds protein and makes these muffins extra moist! You can use any type of greek yogurt.
- Eggs: Eggs help bind the ingredients together and add structure to baked goods.
- Light brown sugar: Light brown sugar is my sweetener of choice for this recipe. I enjoy the hint of molasses. You could also use honey, pure maple syrup, or white sugar.
- Vanilla Extract: This is a baking staple and adds flavor to the muffins.
How to make banana blueberry muffin
Making your banana blueberry muffins is pretty straightforward. The hardest part is smelling them while their baking!
Tips for Making Banana Blueberry Muffin
- Measure your flour correctly. The best way to measure flour is to fluff it up in the bag with a spoon, and then spoon the fluffed flour into the measuring cup. Avoid tamping down or packing the flour into the cup—that will result in too much flour being added to the recipe, and you’ll end up with dense, dry muffins!
- Keep your blueberries from sinking. The best way to prevent all the blueberries from going straight to the bottom is to spoon about a tablespoon of plain batter into each muffin well before folding the blueberries into the remaining batter. It’s an extra step, but it’s worth it!
- Use parchment paper muffin liners for easy release and cleanup. I always keep these in stock because they peel much more easily as compared to paper liners, and the batter never sticks to them. I do not recommend using regular muffin liners because they will stick to the batter since there’s not oil or butter. The parchment paper is the best and it makes the muffin tray pan super easy to clean up!
- Use ripe bananas. Green bananas won’t have enough sugar content and will make your muffins taste bland. You want your bananas to have a few brown spots on the skin for the best flavor.
Popular Substitutions & Additions
- Add a streusel on top for some texture. A mixture of oats, butter, and brown sugar adds a delicious crunch to the top of these muffins.
- Use oil instead of greek yogurt. If you don’t have any Greek yogurt on hand, you can use ¾ cup of oil in place of the Greek yogurt.
- Replace the flour with almond flour. Almond flour does tend to yield denser muffins and doesn’t rise as much as regular flour, but you can switch them out at a 1:1 ratio.
- Omit the blueberries. This recipe makes great banana muffins! If you don’t have any blueberries on hand or prefer not to use them, simply leave them out.
Frequently Asked Questions
You can store the muffins in an airtight container in the fridge for about 7 days. I like to add a paper towel under the muffins the absorb any extra moisture they might release from the fruit in the muffins. You can also freeze muffins for up to 3 months. Just wrap them individually in so you can enjoy them anytime you want. Microwave a frozen muffin for 30 seconds in the microwave to eat it.
Due to the Greek yogurt in the recipe, I do recommend storing them in the fridge. You could store them at room temperature for a day or two, but they will last longer if stored in the fridge.
I haven’t tried this with any other type of yogurt, so I can’t say for certain, but I think plain Greek yogurt would work the best in this recipe.
Yes! Just reduce the baking time by a few minutes. Keep an eye on them and test with a toothpick to see if they’re done.
These blueberry banana muffins are hearty, healthy, and so good! They are a delicious, family-friendly blueberry banana muffins recipe that everyone will love! They stay great in the fridge for up to 7 days, so you can make a batch or two and grab them on your way out in the morning. If you’re loving baked goods with blueberries, you must try my lemon blueberry scones!
More Muffin Recipes:
- Vegan Chai-Spiced Muffins
- Oil-Free Sweet Potato Muffins
- Chocolate Chip Banana Muffins
- Cranberry Lemon Muffins
- Kid Friendly Muffins
- Double Chocolate Chip Muffins
- Whole Grain Banana Nut Muffins
- Carrot Cake Muffins
- Zucchini Bread Muffins
- Cranberry Muffins with Lemon
If you try this feel good Blueberry Banana Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Blueberry Banana Muffins recipe was originally republished on July 21, 2022. The recipe has been slightly modified, and the post has new images and step-by-step photos for how to make the muffins.
Banana Blueberry Muffins
Video
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs room temperature
- 1 ½ cups mashed ripe bananas about 3 medium
- ¾ cup packed light brown sugar
- ¼ cup full-fat Greek yogurt room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries plus more for sprinkling on top
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.
- In a small bowl, stir together the flour, baking powder, baking soda, cinnamon and salt until combined.
- In a large bowl, whisk the eggs until blended. Whisk in the banana, brown sugar, yogurt, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.
- Divide the batter in the prepared muffin tin. Top each muffin with a couple blueberries. Bake in the preheated oven for 20-24 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Mine were very good. I made it as instructed. I made one mistake, 1 T of baking powder instead of 1 tsp, but it did not effect the outcome. My family enjoyed them. They were a very nice Sunday breakfast.
Yay, so glad you and your family enjoyed them!! Thank you, Marie!
I cut the sugar in half and still too sweet.
Sorry to hear it was too sweet for you. Were your bananas very brown? The more spots they have, the sweeter they’ll be, so it might make sense to reduce the brown sugar even more when they’re especially ripe.
Yes, for sure. That makes sense, but my bananas actually were not ripe at all. I honestly thought it was a mistake in writing for the amount of sugar mentioned in the menu. I did like everything else about this muffin but the sugar part was just way too much
I definitely appreciate the feedback, thank you for sharing. If you like everything else about the recipe, I recommend reducing the amount of sugar to your taste preferences!
These came out great!! Not sure why so many others felt it was bland or gummy. Even one reviewer said they baked for 60 years but if you knew the recipe wasn’t quite right make adjustments. If you’re a baker, you always make adjustments to your liking! I used mini muffin trays and added 3 blueberries to each and every bite was very delicious! Made it a couple times. The first time I added extra sugar since reviewers said it was bland but felt it was too sweet for me. The fruit gives it enough sweetness in my opinion. Hope yours turns out great too!
So happy you loved the recipe, Liane!! Thank you!
I was delighted these muffins came out looking store-bought! However, they tasted and looked a bit dry. Like a lot of other commenters, they weren’t sweet. I would mention I only had one ripe banana, buckwheat flour instead of all purpose, and 0% milk fat plain yogurt. Maybe that could’ve been it? I didn’t use the full 3/4 cup of brown sugar and in the end I added about 2 tablespoons of maple syrup in fear they wouldn’t be sweet enough. If I added 2 cups instead of 1 cup of blueberries, would that make the muffins soggy?
Hi Sarah! The 0% milk fat yogurt instead of full-fat Greek yogurt and one ripe banana instead of 3 are the reasons your muffins ended up a bit dry. If you had kept those changes and added another cup of blueberries it may have made them moist but not soggy, but it’s hard to tell. You’ll have to experiment yourself! I wouldn’t use 3 ripe bananas, full-fat Greek yogurt, and an extra cup of blueberries—I think that batter is much more likely to end up soggy. Hope that helps!!
I have been baking for 60 years, this was the worst muffin recipe I have ever tried. Never too old to learn a lesson I guess. I’m back to my not measured banana blueberry muffin recipe. The texture was like a household sponge and not sweet except for the blueberries.
Thanks for the feedback, Mary. I’m in the process of retesting this recipe and will take your notes into consideration.
Not much flavour, very gummy texture. Would not make again.
I appreciate the feedback, Lisa. Thank you! I am currently in the process of retesting this recipe and hope I can address your concerns.
I make these weekly and my kids love them! I use GF 1-1 flour, maple syrup instead of sugar and add a scoop of flavorless protein powder and they’re great!
Your tweaks sound so good! So happy you like the muffins, Joelle. Love to hear the recipe works with gluten-free flour too!
I made these muffins using 1/4 cup coconut flour and 1/2 vanilla almond protein powder. Substituted Oikos Strawberry Triple Zero yogurt (it’s what I had on hand). I left out the brown sugar and did not substitute or add any sweetener. I added a little fresh squeezed lemon and some lemon zest. Had to bake for an additional 10 minutes.
These muffins taste so good! Thank you for sharing your recipe.
Love the tweaks you made—yum!! Thanks, Beth!
I just made these and the muffin liner has stuck to the muffin. I did grease them as well, which is the weirder part. They are a bit gummy even though I used only 2 bananas, and I used more sugar than the recipe required because I didn’t think half a cup was enough when most other muffins call for 1 cup. I was right, even with close to a cup of sugar these aren’t really sweet at all. Even the amount of vanilla wasn’t sufficient, they are pretty bland. I’m still going to eat them because I made them and I don’t want to waste them but it’s a bit disappointing.
So sorry they didn’t turn out how you hoped, Victoria. I really appreciate your notes on the recipe itself though, thanks so much for the feedback! As for the muffins getting stuck, regular muffin liners won’t work for this recipe. You need to either grease the muffin tin or use parchment paper liners.
I thought they were tasty and moist. I used a fruit on the bottom, yogurt, banana, strawberry—all I had. I also always add cinnamon. I probably added too many blues.
Yum, love your addition of strawberries! Sounds so good!!
Can I make these with frozen blueberries? I have so many in my freezer haha
Yes, you totally can! Just thaw them before adding to the batter for even cooking. Enjoy!
I was so excited to make these. I followed the recipe to a T and unfortunately they turned out pretty bland. Any suggestions would be welcomed! Thank you 🙂
Aww, I’m so sorry to hear that. Did you make sure to use ripe bananas?
Not a good recipe. I’ve had better blueberry muffins.
I’m so sorry to hear you didn’t enjoy them! Maybe you’d like to try one of my other muffin recipes? Let me know what you think if you do!
These were amazing ! Big hit!
I didn’t have baking powder. I doubled the baking soda dose and honestly they tasted great. Next time I’ll make them with the baking powder ! Thanks for the awesome recipe.
Glad to hear!
Absolutely perfect! So delicious
Followed recipie to a T………
WISH I DOUBLED THE RECIPIE
Yay! Happy these were a big success.
My husband gave them two thumbs up. I substituted stevia for half the brown sugar since we are cutting back on added sugar and they came out perfect. Definitely bookmarking this recipe!
Thanks for sharing, so happy they worked out well for you.
How much is in a 1/ 1/2 cup measurement? I’m grams.
I want to make sure I get the quantities correct.
Thank you
1 1/2 cups flour is roughly 180 grams.
That’s kinda what I guessed but thank you for confirming it for me.
Also, is it normal for the banana to seem a bit mushy on the inside after cooking?. The actual muffin part is obviously cooked, but the banana was still quite moist.
Unless that’s normal as I haven’t made these before.
Thank you
They are great! I left out the sugar and used unsweetened greek yogurt, as I was making it for my toddler; and baked them in a mini muffin tray; we all loved it! Best recipe I’ve found that adapts really well to a non-added sugar muffin for toddlers.
Love this tip for little ones!
These were so good. I used just slightly less sugar and blueberries (because it was all the blueberries I had in hand). For the Greek yogurt I used oikos triple zero strawberry (also all I had on hand). The banana, blueberry and strawberry flavors meshed so nicely.
So glad you enjoyed them!
These muffins were amazing! I doubled the batter and did half the batch with blueberries and half with dark chocolate chips, both were delicious.
Yum, sounds great!
I made these but I added less sugar and used sweetened yogurt, they came out really good and me and my family loved them, it’s one of the best recipes i’ve ever tried. I just had a problem, they came out dense, like a pudding, but I think it was because I used a little less baking powder 😿
Glad you loved them even though they came out a little dense. I think next time the full amount of baking powder will really help the texture!
I’m having one right now! So delicious and so easy to make I used oil instead of yogurt and they turned just right!will save the recipe for sure! Thank you for the easy delicious recipe 😀
You’re so welcome, Rima!
I tried these muffins expecting crunchy and soft on the inside. I feel the ratio of blueberry to muffin could be less as there is not much muffin vs a lot of blueberry for each one. I think the moisture in the yoghurt and bananas makes them a little bit sticky as opposed to the normal muffin texture I would expect.
Thank you so much for the feedback. The texture is a little different than a tradition muffin made with oil or butter, I agree.
Oh my, these are the best muffins I’ve ever made and they are loaded with blueberries, so very good. Thank you for the recipe.
You’re so welcome! Happy to hear that you enjoyed them!!
I agree. They were way too dense for me!!! I was very upset that you did not title these as “oil free” muffins and I baked them without realizing that till after I bit into one. You can’t make fluffy muffins without oil!!! Had to throw the whole batch out…including the expensive walnuts I added to them.
So sorry these didn’t come out to your liking. In this case I used both banana and yogurt to give the muffins a moist texture without the need to use oil. Sometimes overmixing the batter can lead to dense muffins in case that can help in the future.
I think these muffins are quite good! The greek yogurt does yield a different ‘crumb’ to the muffin but one wouldn’t expect the same results as if using oil/butter. I used frozen blueberries so baked these for 10 mins at 375F and then lowered temp to 350F and baked another 13 mins until the toothpick test was successful. Mine are not ‘gummy’ as others had observed. Great banana flavour and the burst of the blueberries is lovely. Next time I might add just a touch of lemon zest to the batter.
Thank you so much for sharing your feedback and tips! Lemon zest would be amazing in these!
i followed everything exactly as it written and the muffin turned out extremely rubbery and bland. i would not recommend this recipe for anyone looking for the perfect muffin.
So sorry to hear that, thank you for the feedback.
Delicious! And easy to make! We used frozen blueberries and still delicious.
My husband was sceptical of the greek yoghurt as he’s generally not a fan, but we both really enjoyed these muffins. Will definitely make these again.
So glad you and your husband enjoyed them, Georgie!
A little too eggy?? I frequently make banana blueberry muffins but I think the Greek yogurt wasn’t right for this.
Thank you for your feedback!
These were pretty good! Instead of brown sugar, I did 1/4 cup honey and 1/4 cup maple syrup. I did make a crumb topping of old fashioned oats, cold butter, and dark brown sugar and put that on top before baking and it was good! I made 4 jumbo muffins and 6 regular muffins. I would make this again!
So glad you liked them, Laruen!
I noticed your recipe has no butter or oil,was this an error in judgement? I have been looking constantly for a recipe that uses oil but I realize you had none but something you used that’s unique though nit unfamiliar is Greek yogurt.
Hi K, no the Greek yogurt is used in place of oil or butter to make a healthier version.
They tasted good- but half the muffin was stuck in the wrapper
Oh no! I am so sorry to hear that. These muffins are best made in parchment paper liners to help keep them from sticking.
This recipe turned out great! I didn’t have Greek yogurt so I subbed with Activia blueberry yogurt and it worked well.
Do you have nutritional values for this recipe?
Thank you so much, Lila! You can find the nutritional information at the bottom of the recipe card.
Wow horrible. I thought it was weird that there was no oil or butter in this recipe – gloopy texture with a horrible crumb. I would not recommend this recipe.
So sorry you didn’t enjoy them, Maddie!
Best muffins I’ve ever baked, thank you so much! Will be baking again soon!
So glad you enjoyed them, Christine!
Same experience as many other comments! Took foreverrrrr to actually cook through. Texture was gummy/chewy and not enjoyable. Flavour was below average. I’ve had this experience with almost any muffin recipe that uses Greek yoghurt! I suggest using a neutral oil or butter instead. Terrible waste of ingredients – ended up throwing them away.
So sorry to hear that!
Its so gummy. Sorriy its a Terrible recipe
First time making these. Wow, so good! I did add cinnamon and nuts in half of my double batch. I only had honey Greek yogurt so backed off a bit on the brown sugar. Also I had extra ripe bananas so I did add a half more. They came out perfect. Light and moist with out being greasy. I think I will use the Greek yogurt idea forever now. Thank you so much.
You’re so welcome! So happy to hear that they they turned out well!
I loved this recipe! I had two large bananas, so I used those instead of 3 medium. I also added cinnamon because I can’t make a baked good without it. The biggest swap was diced fresh apricots for the blueberries, as I had no berries but an excess of apricots from a friend’s tree. The tang of the apricot paired nicely with the sweet banana. I even had extra batter after making 12 muffins, so I made three pancakes – so good!
Oo I love the idea of the apricots!! This sounds so good! Thanks for sharing!
Hey, I LOVE the previously published vegan version and they’re my go-to muffins. Ive not met anyone who has eaten them and not loved them! I went to share the recipe but found that it’s been changed, is there a place to download and share the original vegan recipe?
Aw, thanks so much for sharing. The vegan ingredients are still listed in the notes section. The cooking steps are the same regardless of which ingredients used.
Awesome, thanks! Again, best muffins ever! We live at a high altitude over 9k feet and even still, they’re perfect
I see you can replace Greek yogurt with oil. Can you use plain yogurt in place of Greek? If yes, is it a 1:1 substitution? Thank you!
As long as it is full-fat you should be able to switch them out at a 1:1 ratio. Greek yogurt does have less moisture than traditional so also avoid using regular if it is really watery.
Unfortunately this recipe did not turn out well for me. I followed the recipe to the tee and it turned out with a bad gummy texture, bad taste. Maybe too much banana (as some websites state, it turns out that any more than 2 bananas is risky and can often lead to a gummy texture). Im disappointed because ive wasted ingredients, and i dont want to give them out to others (which was the original intention) because theyre so bad. Cooking time was also really inaccurate.
So sorry to hear that. Did you use aluminium-free baking soda? How ripe where your bananas? Maybe they had gone a little past and started fermenting, which can cause unpleasant taste as well as texture.
I felt the same.
I made these for my toddler as the idea of less sugar and Greek yogurt was appealing. They were a hit and we enjoyed them, toddler and adult alike! I’m not sure about the other comments about them being gummy as mine were not at all. They were super light and delicious!
I also substituted half the plain flour for wholemeal flour. Next time I will try and even higher proportion of wholemeal flour! I’ll also reduce the sugar even more as I found these quite sweet (great for me but always looking to reduce sugar for the kiddo)
Thanks for the recipe! I’ve saved it for use again 🙂
You’re so welcome!
Very nice and soft texture. I didn’t have yoghurt so I’ve used oat sour cream. I have also used oat flour and it tastes and looks amazing 🙂
Love that idea! So glad you liked it!
Lovely recipe, and I’ve found it quite customizable as well. I just made it but swapped out the Greek yogurt for vegan yogurt and I used chia eggs instead of regular eggs. I also swapped out 1/2 cup of flour for 1/2 cup of oats because I like the texture better that way, and they came out great!
Love all these suggestions! Thanks so much for sharing!
I tried this today as I have ripe bananas and blueberries to clear. Followed the recipe but added some chocolate chips. Baked for 18 mins but still wet so added another 5 mins then another 10 mins. It was still a little wet. Not sure if the wetness come from my washed fresh blueberries or oven not being hot enough ( already preheated to 180 deg c). Will try again since it doesn’t have any oil or butter. Healthier.
Hi Lyn, I am sorry to hear that the muffins didn’t turn out as expected. If the blueberries weren’t dry then that may be the issue. Also, depending on your oven, you might want to try 190C and see if that makes a difference since all ovens run a little differently. Let me know how batch #2 turns out!
Hey,
I am about to try this recipe for the first time, and would like to switch out the brown sugar for honey.
Since 1/4 cup of white sugar is approximately 2 tablespoons of honey, how much honey do you think would work?
I’ve used 2 tablespoons in other recipes and it works…
Brown sugar is sweeter in a different way than white sugar, and we are trying to find ways to lessen the refined ingrediants.
Please and thanks in advance…
Hi Kim, great question! I am not sure.. lol I would assume that you’d use the same conversation ratio as white sugar since brown sugar is just white sugar with molasses added. My guess would be 4-6 tablespoons, depending on how sweet you like your muffins. When you make these, you’ll have to let me know what you ended up going with and how it turned out!
I enjoyed making this recipe. I love the high banana content it always makes a beautiful moist muffin or cake, and combined with beautiful Greek yogurt made these muffins very flavorful and moist. I found it such an interesting recipe to try as it has no oil or butter. As far as the muffins sticking to their cases, I used muffin wraps which I find much better for non-stick but also they did originally stick but the next day, when they were completely cooled they came out easily. I will definitely be baking these again.
Great idea to use the muffin wraps! I do think that the type of liners used with the muffins is causing the issue with them sticking, especially with no butter or oil in the batter. I am retesting this recipe in the coming weeks to better understand what is going on. Thanks so much for sharing!
Was so hesitant to see this recipe without butter or oil but thought let’s give it a try. I use almond flour and oat flour. Didn’t have greek yogurt and substituted half milk half sour cream. I kept it in the oven about 26 minutes and they look most like a store bought muffin than any other muffin I made! Definitely worked, very impressed. My toddler and I enjoyed it. Wish I could submit a photo:) I also added some randoms: flax seed, chia seed, hemp seed and collagen.
Hi Emily, so happy to hear you enjoyed the muffins! I wish you could share a photo on here! If you have IG, then you can always share and tag me @feelgoodfoodie, I love seeing my recipes being made.
I make these muffins every week and they are fantastic! My tweaks are that I zest a lemon or two and also add two tablespoons of fresh squeezed lemon juice. I’ve also done the same with clementines. I use fat-free unflavored yogurt. I do NOT use a muffin liner–they just stick to it. Spray with cooking spray directly on the bottom and sides of the muffin tins. Before eating, I sprinkle some turbinado sugar on top and pop in the microwave for 50 seconds at 70 percent. I have made with blueberries, cranberries, and cherries. Pomegranates, strawberries, raspberries and blackberries are next. There are so many possibilities and options with the base of this recipe. This is a perfect for a person who cannot consume fats.
Thank you so much, Pamela, for the amazing tips and suggested substations – all of them sound amazing!!
I am going to bake these today, and I am using my lemon Greek yogurt. I think it will go quite well with the blueberries and bananas. Can’t wait to enjoy a fresh warm one.
Great idea to use lemon-flavored Greek yogurt, June! I hope you enjoy!
I just made these! They don’t look like the posted pic; mine have smooth tops. The one I ate did stick to the paper liner, but muffun tasted really good! Not underbaked bc the toothpick was clean and the tops are pretty browned. Why did mine stick to the liner?
Oh no, I am sorry to hear that they stuck! Did you make the vegan or non-vegan version?
Non-vegan.
Not sure what kind of PFM (pure freaking magic) you put in yours to make them not stick. I used liners like I always do to make muffins and cupcakes and I lost like half my muffin. I have NEVER had muffins stick before so I didn’t know it was even a possibility. Also, I really wish these were sweeter. Sorry, won’t be making these again.
Thank you for your feedback! I am sorry to hear that, as I haven’t had that issue either. Wondering if it was undercooked, so it came apart when you took out the muffins?
I just read an article that said you should grease your paper liners. They aren’t making them
The same anymore. I’m not sure what the companies have changed.
Hi Sue, thank you for commenting on this, as I have been starting to suspect it might also be the liners! Anything to save a buck these days; things just aren’t as good as they used to be, that’s for sure!
I just made these wonderful muffins and they are so moist and delicious! I didn’t have plain greek yougurt and rather than substituting with flavoured greek yougurt or sour cream I put in 2% cottage cheese and it worked well.
Thank you so much! I’m glad it worked out with that substitute, too.
We love these! Substituted gluten free/low Fodmap for me flour. Very moist. Baked 24 mins as toothpick not quite clean at 22. Will make often when have very ripe bananas.
I’m so happy to hear it! That’s perfect!
Same as…. Bulk of muffin added to liner.. Never before has this happened so bad.
Added about 15 extra mins as toothpick not clear.
Wasted Bananas blueberries other ingredients, time and electricity.. Somethings odd in the recipe. I note that tweaked got better results.
I am so sorry! Thank you for the feedback. I am going to restest this recipe next week and figure out what’s going on!
Where to start! It took forever to bake meaning I added 6 min extra, then another 7, then 8, then I increased my oven to 360. When the toothpick finally came out clean, the top was almost burned, eventually! I cut the muffin in 2 to taste it. It looked like a mud swamp. Unfortunately the taste was disgusting. I bake a lot and never ever had I baked something I’m debating weather I should eat it or throw out in the garbage. Extremely disappointed. Just the fact that it has no butter I was hesitant but I thought oh a healthy version of muffin, I’ll give it a try. What a mistake and waste of ingredients. I strongly recommend to pass.
I am so sorry to hear that! I am not sure what happened there, as I’ve made this recipe many times and never had that experience.
Tried these for the first time. My QC (my fiancé) said “the are dang awrsome”. Definitely will do these again 😁
I’m so happy to hear it! Yay!!
I still can’t get a clean print of your recipes. The ads obliterate half of the instructions. You need to have a talk with your wesbsite developer. I would happily pay a small fee to make the %$@$#% ads go away.
Thanks for all the great recipes!
If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.
That’s what I am doing. If I could attach a PDF I could demonstrate. It worked fine before all of the ads. The one at the bottom of the page covers the printed information and need to be removed when printing.
Please take a screenshot and email it to info@feelgoodfoodie.net, so we can help you resolve this issue ASAP!
These were absolutely delicious! I substituted with half almond flour and half gluten-free flour, came out perfectly and moist still. Also, I had a very ripe peach so I cut up some and added them along with blueberries. Love the trick of adding a tablespoon of the batter in the tin first so the fruits don’t sink. Most importantly, no butter is in this recipe. Simply wonderful! Thank you!
Thank you! I’m so glad it turned out well that way. The peaches sound like a delicious addition!
I wish you had kept the vegan recipe up and posted a separate non-vegan version in a new post so the Pinterest link would remain the same for those who had previously saved it…. I see the vegan ingredients but no instructions. This was a go to recipe for me…. 😔
Thank you for the feedback! I’m working on getting a vegan version of this recipe up on the website.
I made your vegan banana blueberry muffin recipe and it was absolutely perfect. I saved it on Pinterest and now when I try to access the same recipe it takes me to the one you have posted with eggs and Greek yogurt would you be able to send me the vegan version? I followed the vegan version to a “T” and it baked well and was moist inside. Everyone loves it.
Sorry about the change. I ended up changing this to a non-vegan recipe. But I will add the vegan one back up. Sorry for the inconvenience!
Why did you make the change? I’ve been making these for years too and now I’m curious.
I update my recipes every year or so and found that the non-vegan one was highly requested and popular.
What could I use in a pinch if I don’t have any ripe bananas? Also, could 50:50 plain flour and whole wheat flour work?
Unfortunately I haven’t tried this with a banana substitute yet because bananas make up a large portion of the recipe. I have not tried that substitute with the flour either, but I think it could work!
These turned out beautifully! I did half all-purpose flour and half whole wheat flour, and added a few more blueberries and lemon zest, because I just can’t imagine making blueberry muffins without it. Thank you so much!
Thank you! I love that.
Can I use whole wheat flour instead of all purpose. Would I get the same results. How would the taste differ.
Also can I use maple syrup as a sweetener in place of cane sugar. How much would I use
The whole wheat flour should still work in this recipe. I haven’t tried maple syrup in this recipe, but you could try using it in a 1:1 substitution ratio. However, you might need to add more flour in that case because the maple syrup will make the batter more wet.
So so good!! I’ll be making these muffins again and again!!
Thank you! I love that!
How many eggs do I need to replace the flax? Thanks!
I would add two eggs.
Can you use regular milk instead?
Yes, you could!
This is my go to recipe. I make these all the time and freeze them. The kids will eat it for school lunches and any snacks. I follow the recipe exactly and always delicious and perfect everytime. Thanks for sharing!
So glad to hear it! Thank you!!
I followed the recipe exactly, apart from using oat milk instead of almond (allergies), but even after 30 minutes in the oven they were hard on the top and runny in the middle 🙁 Can you think of where i may have gone wrong? I used 4 medium bananas although they weren’t very ripe. I also melted the coconut oil first as I was struggling to get it out of the jar, should it have been left solid?
No, the coconut oil is fine to be melted, and actually better for mixing. What type of flour did you use?
Just plain flour?
Your oven might not have been preheated. Buy a little oven thermometer to make sure it’s holding the correct temperature. Size of muffins also makes a big difference on baking times.
Vegan and non vegan alike love these muffins! They are moist without being soggy like so many recipes made without eggs.
So glad to hear it! Thanks so much for sharing!!
These were a success and delicious! I used olive oil instead of coconut oil, didnt add the sugar and added two tablespoons of apple sauce. These were so yum I could have eaten them all but I had to freeze them as they’re for the kids school snacks. I’ll be making more very soon (and I will double up on the blueberries this time). Thank you for this recipe!
Haha, good self control! I love that you froze them for the kids school snacks. Thanks so much for sharing your feedback!!
I generally never feel the need to post a comment, but these are SO delicious that I absolutely had to. Thank you so much!!
Yay! That means so much to me! Thank you 🙂
Quick and easy recipe. Was able to have fresh muffins ready to eat before my wife and son woke up.
That’s so great to hear! And how awesome for them to wake up to that!
These were so good! Made a few substitutions as I wanted to use what I had on hand. Used coconut sugar instead of cane sugar, steel cut oats instead of rolled oats. Left out the coconut oil. Will definitely make again!!
That’s so awesome! I’m glad to hear that it worked with steel cut oats actually! I wouldn’t have thought to use that! Thanks so much for sharing!
An absolute go to! I’ve made this recipe so many times I’ve lost count, and it’s always a hit with my family and friends (who are not vegan). Such a versatile base too – sometimes I’ll swap out the blueberries for raspberries or add some shredded apple and cinnamon. Thank you for creating such heavenly fluffy goodness, AND making it such an easy recipe to follow 🙂
So happy to hear you’ve made them so many times and that you love them so much! Thanks so much for sharing!! 🙂
Made these twice! Love them more and more each time!
I substituted blueberries for dark chocolate chips the first time around, loved it.
Wow so happy to hear that you enjoyed them so much! And I think the chocolate chips work so well here instead of blueberries!
If I want to make them gluten free, what would you suggest as a substitute flour?
I would use rice flour (either white or brown) – both gluten free and can be substituted on a 1:1 ratio.
I have to eat GF and when I bake I use an all purpose gf flour like Krusteaz or 1 to 1 (cup for cup) gf flour. All of Yumna’s recipes have worked for me using gf flour. Happy baking!
Aww, thank you so much!
Hi! Just wondering how many eggs I can use instead of flaxseeds as I don’t have time to go find them in the shops!!
Thanks!
Hi Abbie, you would use only 1 egg to replace the two tablespoons of flaxseeds. Also, you’ll want to remove some of the milk, so I would just keep about 1/8 cup of milk. Hope that helps!
My husband and I made these last night! I only had three bananas and used an egg instead of flaxseed. Because I didn’t have enough bananas, I kept the milk the same as the recipe calls for. These turned out great! I also made a crumble to go on top and that really added a sweeter touch. My oven cooked them perfectly at 18 minutes. Thank you!
Wow I’m so glad you made them and enjoyed them! I love the crumble idea on the top! Thank you so much for sharing 🙂
This was nice and easy to make. I substituted regular sugar (it’s all I had) and left out blueberries (my three year old is against them). I also opted for mini-muffin size, with bake time of about 9 minutes. The muffins turned out light and delicious!
So glad you enjoyed the muffins Elle! It sounds like they made the perfect toddler treat!!
Love it. One of my favorite muffin recipes!
I loved how these tasted, but mine literally sank and stayed mushy in the middle 🙁
The only difference was I substituted almond flour instead of white flour. Any suggestions??
I’m sorry the recipe doesn’t work with almond flour as a substitute because the lack of gluten in almond flour doesn’t hold it up with the remaining ingredients. I would recommend substituting with a gluten-free flour mix like the one by Bob’s Red Mill or looking for a specific almond flour muffin recipe. Sorry about your experience. I’ve included this tip in the notes, but I just added in there not to use almond flour only. Thank you for sharing your experience!