This easy blueberry almond muffin recipe is made with bananas, honey, and Greek yogurt instead of butter, oil, and refined sugar! These are light, fluffy, and amazingly delicious. You won’t feel guilty after eating one of these!
This is what breakfast looks like. Good breakfast.
Well, my good breakfast.
Not yours, since I’m just sharing this recipe with you now (I know, I know–thank you captain obvious), but it can look like yours tomorrow! Hint Hint. ?
And, get this! They’re skinny, like really skinny. With no butter, oil, or refined sugar, you can have your muffin and eat your cake too.
Muffin game level rockstar.
High-fives all around!
So. These muffins are so simple to make! They only take 1 bowl and about 10 minutes to make the batter.
And, in case you didn’t know, almond and blueberries go together like bananas and honey, which incidentally, are in this recipe too.
These already-fabulous-amazing muffins just got even-more-fabulous-amazing, because they’re the kind of breakfast you can actually make in the morning even when on a time crunch.
Basically, these are my kind of muffins.
Breakfast = winning.
- 1 cup mashed bananas
- 1/4 cup organic honey
- 2 Tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups Greek Yogurt I used blueberry, but vanilla or plain would work as well
- 1 large egg
- 1/2 cup Almond Milk
- 1 2/3 cups all purpose flour
- 1/3 cup rolled oats
- 1/4 cup slivered almonds plus more for sprinkling
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup fresh blueberries
- Preheat the oven to 425*. Line a 12-cup muffin tin with wrappers, or spray with cooking spray.
- In a large bowl, mix mashed bananas with honey, maple syrup, vanilla extract and almond extract until smooth.
- Add in Greek Yogurt, stirring until combined.
- Add in the egg, stirring until combined.
- Add in flour, baking powder, baking soda, salt, cinnamon, oats, and almonds, stirring gently until the mix is almost combined.
- Pour in the almond milk and continue to stir the mixture until just combined.
- Lastly, gently stir the blueberries into the muffins.
- Spoon batter equally into the muffin tin, about 3/4 of the way full. Sprinkle with slivered almonds, if desired.
- Reduce the oven temperature to 375 (preheating the oven at a high temperature helps the muffins to puff up bakery-style), and bake for about 20-22 minutes, or until a cake tester comes out clean.
- Enjoy warm, cold, or at room temp!
Here are some other recipes you might love:
(Skinny) Strawberry Banana Chocolate Chip Muffins
(Skinny) Honey Banana Coffee Cake
Megan - The Emotional Baker says
Quick, healthy muffins are the best! These are so gorgeous and would turn any morning right side up 😉
Bintu | Recipes from a Pantry says
My brother LOVES banana bread but it’s so hard to ship without it arriving in crumbs. I know what he’ll be getting in his birthday box this year!
Kacey @ The Cookie Writer says
I am so excited for this! I have blackberries instead of blueberries, and cashew milk, but I bet it will still be delicious!
First – I LOVE muffins.
Seconds – I LOVE blueberries!
Heather | Heather Likes Food says
Medha @ Whisk & Shout says
LOVE that greek yogurt swap- so delish!
These look awesome!! Such a perfect breakfast idea that’s also like a little treat!
Lauren @ Healthy Delicious says
These muffins are so pretty, and I love that you used natural sweeteners!
Denise | Sweet Peas & Saffron says
These look like the perfect muffins to have with a cup of coffee! Blueberries and almonds are my FAVORITES together, it’s just too good!
Made these this weekend for my sister’s baby shower and they turned out amazing! Everyone was asking for the recipe! Thank you!