Blueberry Muffin Banana Bread
Moist banana bread meets bakery-style blueberry muffins with a golden crumble topping. Made with simple ingredients and naturally sweetened — perfect for breakfast, snacks, or meal prep.
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SERVINGS: 8
Ingredients
Banana Bread Base:
- 3 bananas ripe and mashed
- 2 large eggs
- 1/4 cup maple syrup or coconut sugar
- 1/4 cup plain Greek yogurt or dairy-free yogurt
- 1/4 cup melted butter or coconut oil, melted
- 1 tsp vanilla bean paste
- 1 1/2 cups flour oat, spelt, or all-purpose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup blueberries fresh or frozen; if frozen, don’t thaw
Optional Muffin-Top Style Crumble:
- 1/4 cup flour same kind you used in the bread
- 3 tbsp coconut sugar or brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp cold butter or coconut oil, cubed
Instructions
Enable step-by-step mode- Preheat your oven to 350°F and line a loaf pan with parchment paper.
- In a large bowl, whisk mashed bananas, eggs, maple syrup, yogurt, butter, and vanilla.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- Stir the dry ingredients into the wet just until combined — no overmixing, we want soft.
- Gently fold in the blueberries (if using frozen, toss them in a little flour first to avoid sinking).
- Pour into your prepared loaf pan. Press a few extra blueberries on top for good measure.
- For the crumble: Use a fork or your fingertips to work the ingredients together until it looks like wet sand with buttery clumps. Sprinkle it all over the top.
- Bake for 50–60 minutes. Start checking around the 50-minute mark — a toothpick should come out clean or with just a few moist crumbs.
- Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and live your best cozy life.