1. Preheat oven to 350ºF.
  2. Combine flour, baking powder, and salt in a large mixing bowl.
  3. In a separate bowl, mash bananas with a fork until they have not lumps and are very liquid-like.
  4. Add eggs, sugars, Greek yogurt and vanilla to banana mixture. Whisk until everything is well combined and there are no lumps.
  5. Add blueberries (and nuts if desired) to dry flour mixture.
  6. Pour the wet ingredients into the dry ingredients, and fold in mixture until just combined.
  7. Pour batter into a greased muffin pan and distribute evenly. Top with chopped nuts.
  8. Bake for 35-45 minutes depending upon oven and muffin cup size used or until the top is golden brown and a toothpick comes out clean.


  • You can also substitute whole-wheat flour or gluten-free flour.
  • Substitute in your favourite berry or seasonal fruit in place of blueberries.
  • If using frozen strawberries or raspberries be sure to drain the juice before adding to batter of your muffins.
  • Consider adding in an additional1/2-cup chopped nuts to the dry flour mixture along with the blueberries for added texture and protein.
  • Batter can also be made in a loaf pan but will need to cook approximately 1 hour depending upon oven.