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Cream platter with mixed berry muffins on the platter. Blueberries and strawberries are scatted on the platter and a multi colored floral towel is placed beside the platter.

Healthy Mixed Berry Banana Muffins

These muffins are free of refined white sugar and refined white flour, making them the perfect, clean and healthy choice for breakfast, a snack, or dessert! 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 15 muffins
Author Amy - The Speedy Spatula


  • 5 ripe bananas
  • 1 cup chopped strawberries
  • 1 cup blueberries
  • 2 cups oat flour made from 2 cups of rolled oats
  • 1/4 cup organic unfiltered raw honey
  • 2 eggs beaten
  • 1/2 cup melted or fractionated coconut oil
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp organic ground cinnamon


  1. Preheat oven at 325F. 

  2. Peel the bananas and place them in a large bowl. Use a potato masher to completely mash the bananas.

  3. Add in the honey, eggs, coconut oil, baking soda, salt, and ground cinnamon and stir until well combined.

  4. Place 2 cups of rolled oats into a blender and blend until the oats reach a flour like consistency.

  5. Pour the oat flour into the bowl the your other ingredients.

  6. Wash strawberries, cut the leafy top off and place in a separate bowl. Use a biscuit cutter to chop the berries into small pieces or chop them with a chef's knife or in a blender.

  7. Add the chopped berries to the rest of your ingredients and add in the blueberries.

  8. Stir all ingredients well with a spatula and line a muffin pan with silicone baking cups.

  9. Spoon the muffin mixture into the silicon baking cups, filling them just to the top.

  10. Bake at 325F for 25 minutes or until a toothpick inserted in the middle of each muffin comes out clean.

  11. Remove from the muffin tin and allow to cool completely on a baking rack.

  12. Remove the muffins from the silicone baking cups and store in an airtight container in the fridge for up to 6 days. 

Recipe Notes

I DO NOT recommend baking these muffins in paper cupcake wrappers. Due to the moist nature of these muffins, they may stick to the paper, resulting in a mess. Silicone muffin wrappers work beautifully and are highly recommended.