1-First Step: Preparation Start by preheating your oven to 375°F (190°C) and preparing your muffin tin. Line 12 standard muffin cups with paper liners or lightly grease them with cooking spray. For the best results, gather all your ingredients and ensure they’re at room temperature unless otherwise specified. This helps everything blend smoothly and evenly. Peel your bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until they’re mostly smooth with some small chunks remaining. These chunks will create pockets of banana flavor throughout the muffins. If your bananas aren’t quite ripe enough, you can soften them in the microwave for 30-60 seconds before mashing.

2-Second Step: Wet Ingredients To the mashed bananas, add the eggs, maple syrup (or honey), melted coconut oil, Greek yogurt, and vanilla extract. Whisk these ingredients together until well combined and smooth. The mixture should have a uniform consistency without large lumps of unmixed ingredients. If you’re using melted coconut oil, make sure your other ingredients aren’t too cold, or the oil might solidify when mixed in. If this happens, simply place the bowl in the microwave for 10-15 seconds to gently warm and re-emulsify the mixture.

3-Third Step: Dry Ingredients In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Make sure to mix these dry ingredients thoroughly to distribute the leavening agents and spices evenly throughout the flour. This step prevents uneven rising or spots with concentrated baking powder or soda in your finished muffins.

4-Fourth Step: Combine Mixtures Gradually add the dry ingredient mixture to the wet banana mixture. Using a spatula, gently fold the ingredients together just until combined. It’s crucial not to overmix at this stage, as this can develop the gluten in the whole wheat flour, resulting in tough, dense muffins. Stop mixing as soon as you no longer see streaks of dry flour. The batter should be thick but not stiff. If it seems overly thick, you can add 1-2 tablespoons of milk to reach the desired consistency. The batter will appear somewhat lumpy, which is perfectly normal and desirable for tender muffins.

5-Fifth Step: Add Blueberries Gently fold in the blueberries, taking care not to break them. If you’re using frozen blueberries, there’s no need to thaw them first. In fact, frozen berries can help keep the muffins moist during baking. However, if the berries are particularly icy, you might rinse them quickly and pat dry to avoid adding excess moisture to the batter. If you’re worried about the berries sinking to the bottom of the muffins, you can toss them in 1 tablespoon of flour before adding them to the batter. This simple trick helps them stay suspended throughout the muffin.

6-Final Step: Baking Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. An ice cream scoop makes this task easy and ensures uniform-sized muffins. For extra visual appeal, you can press a few additional blueberries into the tops of each muffin before baking. Bake at 375°F (190°C) for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine, but there shouldn’t be raw batter on the toothpick. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This brief rest period helps them set and makes them easier to remove from the pan without breaking. If you prefer warm muffins, you can serve them after this initial 5-minute cooling period.