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Banana Blueberry Muffin Tops

Healthy and delicous muffin/cookie hybrid!
5 from 2 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Snack
Cuisine American
Servings 8 muffin tops


  • 1 very ripe banana
  • 2 large eggs
  • 2 Tbsp oil avocado or other flavorless oil
  • 2 Tbsp maple syrup or honey
  • 1 cup fine almond flour
  • 1 cup quick-cooking rolled oats gluten-free if desired
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 1/2 cup frozen wild blueberries or fresh blueberries


  • Preheat oven to 350 degrees. Line a sheet pan with parchment or use a silicone baking mat.
  • Mash the banana in the bottom of a large bowl until no lumps remain (or only a few little ones remain). Mix in eggs, oil, and maple syrup. Add almond flour, oats, baking powder, cinnamon, and salt and mix until just combined. Gently stir in blueberries.
  • Scoop batter onto the prepared sheet pan using a 1/4 cup measuring cup or a large cookie scoop. Bake until lightly golden brown around the edges, 10 to 12 minutes. Allow to cool on the pan or transfer to a rack. Store in an airtight container on the counter for 1 day or in the refrigerator for 4 days. Wrap well and freeze for up to 1 month.
Keyword banana muffins, healthy muffins, healthy snack