Appetizers and Snacks,  Banana,  Breads and Bakes,  Breakfast,  Lemon Zest,  milk

Blueberry Banana Mini Muffins

We always have bananas in our household, it’s a great snack and my kids love them until they start getting the brown spots and nobody wants to eat them after. This Blueberry Banana recipe is a quick and delicious way to use those overripe bananas. The blueberries will add a sour touch to the sweetness of the banana bread but if you don’t have any on hand you can substitute with walnuts / cranberry / raisins or just use plain bananas.


Ingredients (for approx. 35 mini-muffins):

  • 2 ripe bananas (peeled)
  • 1 cup blueberries
  • 2 eggs
  • 1/2 cups milk ( can be substituted with almond or coconut milk)
  • 1/2 cups oil
  • 2 cups flour
  • 1/2 cups sugar
  • 1 teaspoon baking powder
  • lemon zest from one lemon
  • 2 teaspoon vanilla extract


  • Preheat oven to 350 F
  • Using an electric mixer puree the bananas, add the eggs and beat them with the bananas
  • Add all the other wet ingredients (milk, oil, vanilla extract), mix everything together
  • Mix the dry ingredients and add them to the wet ingredients, keep mixing for a couple more minutes
  • Butter or spray your muffin pan and pour the batter into the pan
  • Add a couple blueberries to each muffin, you can either leave them on top or use a fork to fold them into each muffin
  • Bake until golden brown



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