Healthy Banana Blueberry Muffins

Serves 12 muffins     adjust servings

Soft and fluffy, plus packed with fruit and whole grains for a perfect breakfast or snack.


  • 1 cup buttermilk
  • 2 medium bananas (about 1 cup mashed)
  • 2 large eggs
  • 1/2 cup lightly packed brown sugar
  • 1/3 cup canola oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup old fashioned rolled oats
  • 2 teaspoon baking powder
  • 1 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 heaping cup blueberries
  • 1/2 cup semi-sweet chocolate chips (optional)


  1. Preheat the oven to 375°F. Lightly spray a 12 cup muffin tin with cooking spray or line with paper liners and set aside.
  2. In a small bowl, mash the bananas well. Whisk in the buttermilk, eggs, brown sugar and oil until well combined.
  3. In a large bowl, toss together the whole wheat flour, all-purpose flour, rolled oats, baking powder, cinnamon, salt, baking soda. Pour in the wet ingredients and stir until just combined. Fold in the blueberries and chocolate chips (if using) gently.
  4. Divide the batter between the 12 prepared muffin cups, filling them almost to the top, and bake for 25-28 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
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