By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
354 cal · 33 min
Chocolate Blueberry Banana Muffins
Recipe GLPR0013a7ace7db39
These tender, naturally sweetened muffins combine ripe bananas and applesauce with a delightful mix of whole wheat and all-purpose flours. Bursts of fresh blueberries and rich chocolate chunks make every bite satisfying. Perfect for breakfast or brunch, these muffins bake quickly and are best enjoyed warm.
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Ingredients
3 medium bananas, mashed
1 large egg
1/2 cup applesauce
1/3 cup sugar
1/2 cup whole wheat flour
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 cup fresh blueberries
1/2 cup chocolate chunks
Directions
Preheat your oven to 375°F. Line a 6-cup muffin pan with paper muffin liners.
In a large mixing bowl, combine the mashed bananas, egg, applesauce, and sugar. Stir until well blended.
In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Pour the wet banana mixture into the dry ingredients and gently stir until just combined; do not overmix. The batter should be slightly lumpy.
Fold in the blueberries and chocolate chunks until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake for 20 to 23 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm.
Comments
Every ingredient is standard stock at every Charlotte grocery chain, making this a straightforward one-stop shop—no special trips required. At roughly 40 cents per muffin in flour, eggs, and fruit, the cost per serving is genuinely cheap, and 33 minutes is honest if you're mixing by hand and baking; no hidden prep. The dish reheats fine the next morning, and six muffins make an easy breakfast for a family or office snacks. The main limitation is that it's a tender crumb that doesn't tolerate much overbaking and works best eaten within two days, so it won't stretch a full week of leftovers.
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