Banana Blueberry Muffins

DSC_0200There is something strangely comforting about the scent of baked bananas, warm blueberry muffins and a mug of coffee on a cold day.

I had a maniacal obsession with perfecting this recipe. 5 batches of muffins and one getting-over-muffins-boyfriend later, I think I am finally happy with it.

These muffins are moist, fluffy and perfectly comforting. The combination of sweet over-ripe bananas, oozing blueberries and crunchy walnuts make for the perfect teatime snack!DSC_0199

Banana Blueberry Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Category: Breakfast

Servings: 7 large muffins

Banana Blueberry Muffins


  • 1 cup mashed ripe bananas (approximately 4 medium bananas)
  • 1 large egg
  • ½ cup milk (your choice of almond, cashew or cow’s)
  • ½ cup coconut oil (melted)
  • ¼ cup honey
  • 1 cup whole meal flour
  • 1 cup oat flour or oats (blended into flour)
  • 1 teaspoon baking soda
  • 2¼ teaspoon baking powder
  • ½ teaspoon cinnamon powder
  • 1 cup blueberries
  • ½ cup chopped walnuts


  1. Pre-heat oven to 180C.
  2. Combine whole meal flour, oat flour, baking soda, baking powder and cinnamon in a bowl.
  3. Whisk bananas, egg, milk, coconut oil and honey in a separate bowl.
  4. Fold wet ingredients into the dry ingredients.
  5. Fold in blueberries and walnuts.
  6. Fill up muffin cases (I usually put ½ a cup of batter per case).
  7. Bake for 30 minutes or until a skewer inserted in the middle comes out clean.

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