Place an oven rack in the center of the oven, then preheat the oven to 425 degrees. Lightly spray 12-cup muffin tin with olive oil or line with paper liners.
In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.
In a separate bowl, sift together the flour, baking soda, and salt. Add the dry ingrediants to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.
Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400 degrees. Bake for 25 to 40 minutes, or until tops spring back when lightly touched. Let cool in the tin for 10 to 15 minutes before transferring to a cook rack. Serve warm.
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