Blueberry banana muffins

These sugar free blueberry banana muffins are a delicious and healthy treat. They have zero added sugars and are made with whole-wheat spelt flour to add some extra fiber. Even if they contain no added sugar at all and only whole grain flour, they still taste awesome!

Healthy and tasty blueberry banana muffins

Muffins don’t have to contain sugar at all to be tasty. I reduced the sugar to zero in these muffins and made them completely whole grain. The whole wheat flour gives these sugar free blueberry banana muffins a darker color and nuttier flavor, but I personally absolutely love that! Especially since I know that whole wheat flour is so much healthier than refined white flour. I blended the bananas beforehand so that they give all of their creamy sweet taste to the muffins. Blended bananas are a great way to sweeten muffins and other sweets. If you use bananas for your muffins, you can reduce fat and sugar by a lot with respects to other traditional recipes. The blueberries also give off their sweetness to the dough.

Blueberry banana muffin
Blueberry banana muffin

Blueberries give the muffins great texture and flavor

Adding the blueberries will give your muffins a wonderful texture. I recommend cutting some of the blueberries in half or just opening them slightly with a knife, while leaving others unopened. Opening the blueberries will ensure that they will leak a little bit of their color and flavor to the rest of the dough while your muffins are baking. The unopened ones might open later in the oven or otherwise in your mouth!

Blueberry banana muffin
Blueberry banana muffin

Optionally, you can add some shredded nuts or raisins to your sugar free muffins for even more texture and taste. Almonds and walnuts generally combine well with blueberries. You can also put some almond butter, peanut butter and cinnamon on top of your blueberry banana muffins to make them even tastier. You can also mix some other berries into your blueberries, like red currants. I also threw in a hand of red currants as you can see on the picture. This creates a little more variety in taste.

Use non-stick silicone baking cups

I used non-stick reusable silicone cupcake liners for my muffins. These are a much better option than the traditional paper cups which you have to throw away after eating your muffin. Plus, the silicone muffin cups are absolutely non-stick, easy to clean and microwave, refrigerator, oven, freezer and dishwasher safe! They also usually come in vibrant colors to make your muffins look even better.

A close up of blueberry banana muffins with redcurrants
A close up of blueberry banana muffins with redcurrants
A close up of blueberry banana muffins with redcurrants

Blueberry banana muffins

Healthy and sugar free muffins with the sweetness of banana
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16


  • 1 cup bananas mashed
  • 1 egg
  • 1/2 cup soy milk or almond milk or water
  • 1/2 cup vegetable oil
  • 2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup blueberries or other berries, like redcurrants
  • 1 pinch salt
  • cinnamon
  • almond butter


  • Preheat the oven to 350 degrees F or 175 degrees C.
  • Mix the bananas, egg, soy milk and oil in a blender, mixer or bowl. Make sure the bananas are liquid or almost liquid.
  • Mix the whole-wheat flour, baking soda and baking powder.
  • Now mix the dry mixture into the wet mixture.
  • Make cuts in some of your blueberries or just cut some in half. Gently stir the blueberries into the batter.
  • Pour the batter into the muffin cups. Bake for about 15 to 20 minutes.
  • You can put some cinnamon or almond butter on top to make your muffins extra tasty!

Author: Jonathan

Foodblogger, translator, webmaster, cook. Passionate about natural food, languages, cycling and travels.

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