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Why You’ll Love This Recipe
These 4-ingredient white chocolate and blueberry muffins are shockingly simple, totally delicious, and naturally gluten-free and vegetarian. There’s also no added sugar!
If you’re after a healthy muffin recipe that feels indulgent but only uses a few ingredients, this is for you.
With just bananas, eggs, chocolate, and blueberries, they come together in 30 minutes and make the perfect banana blueberry muffin for breakfast or a quick snack.
Pro Tips
Use very ripe bananas for natural sweetness – you absolutely don’t need to any extra sugar! That’s my secret to healthy blueberry muffins that still taste like a treat.
And don’t overmix the batter to keep your muffins light and fluffy.
Notes on Ingredients
- Bananas: The riper, the better—this is where your sweetness comes from.
- Eggs: Help bind the muffins and give them structure.
- White Chocolate: Brings a creamy richness and pairs beautifully with the tart berries.
- Blueberries: Use fresh or frozen; just toss them in directly—no need to thaw!
How to Make 4-Ingredient White Chocolate & Blueberry Muffins
These easy gluten-free muffins come together in one bowl and take just 30 minutes, start to finish.
Ingredients:
- 4 eggs
- 2 ripe bananas
- ⅓ cup (60g) white chocolate, roughly chopped
- 2 tbsp blueberries (fresh or frozen)
Preheat the oven to 180°C/360°F.
Mash the bananas and mix with the eggs until smooth (use a fork or hand blender).
Stir in chopped white chocolate and blueberries.
Divide the mixture between 6 muffin molds or ramekins.
Bake for 20 minutes. Let cool slightly and enjoy!
Serving Suggestions
I like to enjoy one of these muffins with a cup of coffee, or sometimes as a quick snack after lunch. They also work well in the kids’ lunchboxes (they absolutely love it when I pack them in as a surprise!).
These easy 4-ingredient white chocolate and blueberry muffins are light, healthy, and ready in just 30 minutes. Naturally gluten-free and perfect for a quick snack!
- 2 ripe banana
- 4 eggs
- ⅓ cup white chocolate ⅓ cup = 60g
- 2 tbsp blueberries (fresh or frozen)
-
Preheat the oven to 180°C/360°F.
-
Mash the bananas then mix with eggs until they’re smooth. A fork or hand blender works just fine.
2 ripe banana, 4 eggs
-
Roughly chop the chocolate and add it to the batter, along with the blueberries.
⅓ cup white chocolate, 2 tbsp blueberries
-
Add muffin batter to six ramekins, and bake in the preheated oven for 20 minutes at 180°C/360°F.
Nutrition Facts
4-Ingredient White Chocolate & Blueberry Muffins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions (FAQs)
Can I make them vegan?
Not with this exact recipe, since the eggs are essential for structure.
Can I use milk or dark chocolate instead?
Absolutely. It’ll change the flavor, but still taste great.
How long do they keep?
Store in an airtight container in the fridge for 3–4 days.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. These muffins also freeze well—wrap individually and freeze for up to a month. Reheat in the microwave for 20–30 seconds.
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