These Yogurt Banana Blueberry Muffins make for the perfect healthy snack both kids and adults will love! Made with whole grain flour, bursting with blueberries and naturally sweetened with bananas. Dairy-free tested with a thick plant-based yogurt.
LINERS: These are my favorite liners that come off so easily, you shouldn’t need to spray them. But if using cheaper liners, best spray them with a little oil and you can also dust lightly with flour.
FLOUR: This recipe was not tested with grain-free or gluten-free flours. If looking to make gluten-free, 1:1 Gluten-Free Baking Flour is your best option but I have not tested this myself. Half whole wheat, half all-purpose may be subbed with similar results.
SUGAR: You can omit the granulated sugar if you don’t need these muffins on the sweeter side. Using extra-ripe, brown bananas will give you a sweeter muffin as well. The maple syrup adds a nice amount without being overly sweet. If you want to omit the liquid sweetener, you will likely need to add 1/4 cup milk in its place.
TO MAKE DAIRY-FREE: Use plant-based greek yogurt (just make sure it’s thicker and not super drippy).
TO MAKE EGG-FREE: Use 2 TBSP flaxseed meal mixed with 6 TBSP water; sit 5-10 minutes until gel forms. Add in as instructed. (I did not test this yet but it should work, as it does with most of my other muffins.)
Nutrition information approximate. Calculated without additional granulated sugar.
Keywords: healthy blueberry muffins, blueberry yogurt muffins, blueberry banana muffins