Naturally sweet banana & blueberry muffins – no added sugar!

Kipper had a friend coming round to play and I’d promised we’d bake something in advance. I’d bought a huge bag of coconut flour at the weekend, and was hoping to use the opportunity to do something experimental, but Kipper was adamant that we stick to tried and tested. There was no way she was going to be a guinea pig for some dodgy gluten-free effort, that much was clear.

Oh well, next time. Instead we decided to make some fruity no-added-sugar muffins, which would a) use up some of the rapidly browning bananas in the fruit bowl, and b) avoid the devastation caused by two sugar-fuelled pre-schoolers enthusiastically enjoying themselves with no regard for the furniture. 

These banana and blueberry muffins were a success on both counts. (Although even without the sugar the girls managed to play in EVERY ROOM IN THE HOUSE. Seriously. I went round after Kipper’s friend had left turning off hundreds of lights.) They are naturally sweet because of the fruit, and the banana flavour is yummy and goes really well with the fruitiness of the blueberries. 

Kipper had lots of fun mashing the bananas while I weighed out the flour and prepared the other ingredients. Then it was mix, mix, mix and ready to dollop. The house smelled sweet and welcoming when her friend arrived and they had time to play while the muffins cooled down. Then – snack time! Surely the best bit of any playdate?

Kippe has also taken these banana-blueberry muffins in her lunchbox, which is a bit of a treat. We have a ‘no sugary snacks in the lunchbox’ rule (TBH, we try and avoid sugary snacks altogether, but you get my point) but I figure that these have sidestepped exclusion by being free from added sugar. Bonus!

I used frozen blueberries because I have an enormous bag of them, but you could just as easily use fresh. It’s possible that the muffins might cook slightly more quickly with non-frozen blueberries.

This made 15 banana and blueberry muffins, although you could get a few less, or a few more, depending on how much mixture went into each case.

banana & blueberry muffins - no added sugar

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Naturally sweet banana & blueberry muffins
Yields 15
Write a review
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
139 calories
16 g
31 g
7 g
2 g
4 g
53 g
8 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 139
Calories from Fat 65
% Daily Value *
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 31mg
Sodium 8mg
Total Carbohydrates 16g
Dietary Fiber 1g
Sugars 3g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 125g butter or margarine (1/2 cup)
  2. 225g plain flour (scant 2 cups)
  3. 1.5 tsp baking powder
  4. 2 medium-large ripe bananas, mashed
  5. 1 egg
  6. 50ml milk (1/4 cup) + a little extra
  7. 100g blueberries (fresh or frozen) (1 cup)
  1. Preheat the oven to 180C (350F). Prepare a tray with little paper cases.
  2. Melt the butter/margarine and set aside to cool.
  3. Mix the flour and baking powder in a large bowl.
  4. In a separate bowl, mash the bananas. Add the egg, milk and melted butter to the mashed banana and mix well.
  5. Stir the banana mixture into the dry ingredients until just blended - you may need to add a little extra milk if the mixture is very stiff. Stir in the blueberries carefully, trying not to break them up.
  6. Divide the mixture between the paper cases, filling each around three quarters full.
  7. Bake in the preheated oven for 20-25 minutes, until risen and browned and a toothpick inserted into the centre comes out clean.
  8. Cool in the tin for a few minutes, then transfer to a wire rack to finish cooling.
naturally sweet no-added-sugar banana & blueberry muffinsEagle-eyed readers with long memories may have noticed the similarity between these muffins and the rather scary-looking banana muffin owls from a year ago. They are, in fact, variations on the same recipe. I think I prefer the blueberry version though. They don’t have eyes that follow you round the room…


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  2. Hi Helen, this recipe looks great as I’m looking at ways to bake with less sugar. Do you think I could substitute some of the flour for some oats? How much would you recommend? Thank you!

    • Hi Hazel. You should be fine substituting some of the flour for oats, but I would whizz them in the food processor a bit before using them in the recipe. I would probably try substituting about 1/3 of the flour to begin with and see how it goes. Let me know how you get on! Thanks, Helen.

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  4. Hi can you tell me how to store these and how long do they last , thankyou

    • Hi Lisa, they will keep for a day or two in an airtight box but the blueberries will tend to go a bit mushy. They are best eaten straightaway! Alternatively you can freeze them when fresh and defrost one or two as needed. I hope this helps! All the best, Helen.

  5. For the blueberry banana muffins can you please tell what the measurements are in cups please

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  7. Made them this afternoon very delicious came out perfect. Thanks for the receipe. Me and my husband are diabetics . A little goes a long way what we fancy. Thanks

    • Thanks Mala, that’s great to hear you enjoyed them. DH is diabetic, so I’m always trying to find little treats for him that aren’t too sugary. Take care and all the best, Helen.

  8. Really fancy these. I love making muffins. The hubby loves Blueberries

  9. Very pleased with how these turned out. Will make them again.

  10. Brilliant post – guilt free and they look delicious!

  11. Helen @ Fuss Free Flavours

    Yay for no added sugar. I love a nice fruity muffin!

  12. I love the combination of bananas and blueberries so these are just perfect:-)

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