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The fluffiest Blueberry Banana Muffins combine yogurt, whole wheat flour, blueberries and bananas for a high protein family snack option. These banana blueberry yogurt muffins are great for meal prep, on the go, or a healthy dessert.

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Did we really need another healthy muffin recipe? I’ll argue yes, because if you find yourself with a plethora of blueberries and ripe bananas, now you have your solution!

I love our banana cottage cheese muffins, too, but I tend to have yogurt on hand more often because yogurt is one of our favorite high protein foods, and we’re obsessed with greek yogurt in smoothies.

I also love how Greek yogurt adds protein and moisture to baked goods. So, here we are with these convenient and tasty blueberry banana yogurt muffins.

Why My Kids Ask For These Muffins Each Week

• Protein and fiber rich snack – My kids are little blueberry and banana gremlins, so combining them into blueberry and banana muffins with greek yogurt only made sense. Now, thanks to the fruit flax seeds, and whole wheat flour, they get some additional fiber in muffin form, alongside some protein and probiotics.
• Easy meal prep snack – I prep at least 1-2 snacks for meal prep each week because those are what we really use for on the go, and having portable healthy snacks is vital in my mom bag. You can even serve this as a healthy breakfast muffin for toddlers – just pair with a hard boiled egg or some more greek yogurt to make it more filling.
• Ready in 30 minutes– I love snacks that I can make in bulk quickly, so I’ll preheat the oven and then get to work on mixing the ingredients. And while these banana blueberry yogurt muffins are baking, I an get started on dinner!
• Easy to store or make in bulk – We store ours on the counter for 3 days in a stasher bag, or transfer them to a freezer bag for longer storage.

Key Ingredient Notes

• white whole wheat flour – I love white whole wheat flour because it’s not as dense as 100% whole wheat flour and keeps some of the softness that all purpose flour has. It’s the best of both worlds, in my opinion! You can choose to use all-purpose or whole wheat flour too.
• bananas – The riper the better! Riper ones add more natural sweetness, and are also easier to mash and mix.
• blueberries – Fresh or frozen. You will be adding these last to avoid staining your hands and the batter.
• greek yogurt – I used plain, low-fat yogurt here, but full-fat would also work. If making for babies, I do prefer full-fat.
• flax seeds – As a dietitian and mom, I’m always trying to add nutrition where I can, and flax seeds are such a nutrition booster! We’re adding more healthy fats, protein, fiber, iron and more.
• eggs – Flax eggs would also work to keep these muffins vegan.
• maple syrup – If serving to babies, omit the maple syrup.
• butter or coconut oil

How to Make Blueberry Banana Muffins with Greek Yogurt

Mix your dry ingredients– After you preheat the oven to 350 degrees F, grab a large mixing bowl and mix your dry ingredients (whole wheat flour, baking soda, salt, cinnamon and ground flax seed.

Mix your wet ingredients– In a separate bowl, mix your wet ingredients (mashed bananas, greek yogurt, butter, eggs, maple syrup and vanilla extract).

Combine wet and dry batter – Then, you’ll mix the dry and wet batter together into one bowl, folding in the blueberries last.

Bake for 22-26 minutes – Then, transfer them to the pre-heated oven and bake for 22-26 minutes. I love using a cookie scooper to transfer the batter in the perfect amounts.

Tips for Success

Here are some tips that I recommend for the best outcome:

• If you love chocolate flavor, adding mini chocolate chips to the batter is delicious!
• For easier cleanup, I love these silicone baking sheets for less messy muffins that come out so easily!
• I recommend adding the blueberries to the mixed batter last – they will bleed into the batter if you add them earlier. Frozen blueberries may bleed more than fresh, but they will still work in the recipe.

Servings 12

Blueberry Banana Muffins with Yogurt

Sarah Schlichter, MPH, RDN

Blueberry Banana Muffins combine yogurt, whole wheat flour, blueberries and bananas for a high protein family snack option. These banana blueberry yogurt muffins are great for meal prep, on the go, or a healthy dessert.

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Prep Time 5 minutes mins

Cook Time 22 minutes mins

Total Time 27 minutes mins

Ingredients  

1x2x3x

• 1 1/4 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon
• 3 Tbsp ground flax seed
• 2 ripe bananas
• ½ cup plain low-fat greek yogurt
• ¼ cup butter, melted
• 2 eggs
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 cup blueberries

Instructions 

1. Preheat oven to 350 degrees and grease a muffin tin or line with muffin liners.
2. In a large bowl, mix dry ingredients (flour through flax seeds).
3. In a separate bowl, combine bananas, greek yogurt, butter, eggs, maple syrup, vanilla extract.
4. Combine the flour mixture with the banana yogurt mixture in one large bowl. Gently fold in the blueberries.
5. Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

Storage: Store room temperature on the counter for 3 days in a stasher bag, or transfer them to a freezer bag for longer storage in the freezer, up to 3 months. 

Equipment

muffin tin

muffin liners

Nutrition

Serving: 1Calories: 147kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 38mgSodium: 234mgPotassium: 135mgFiber: 3gSugar: 8gVitamin A: 183IUVitamin C: 3mgCalcium: 40mgIron: 1mg

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