Blueberry Banana Snack Cakes

Bursting with natural sweetness and wholesome flavors, Blueberry Banana Snack Cakes are the perfect treat for any time of day. Made with ripe bananas and juicy blueberries, these moist and fluffy cakes are elevated with a touch of cinnamon for a warm, aromatic kick. This easy recipe comes together in just 15 minutes of prep and features simple, pantry-friendly ingredients like all-purpose flour and your choice of granulated or coconut sugar. Perfectly portioned in a convenient muffin tin, these snack cakes are ideal for breakfast, brunch, or an on-the-go snack. Enjoy them fresh out of the oven or at room temperature, and store extras in an airtight container for up to three days. Try these kid-friendly, crowd-pleasing cakes for a naturally sweet alternative to store-bought treats!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 2 medium ripe bananas
• 1 cup blueberries
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoons salt
• 0.25 cups unsalted butter, melted
• 0.5 cups granulated sugar (or coconut sugar for a healthier option)
• 1 whole large egg
• 1 teaspoon vanilla extract
• 0.25 cups milk (dairy or non-dairy)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Stir in the melted butter, granulated sugar, egg, vanilla extract, and milk. Mix well until the wet ingredients are fully combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix to keep the cakes light and fluffy.

Step 6

Gently fold in the blueberries using a spatula, ensuring they’re evenly distributed throughout the batter.

Step 7

Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.

Step 8

Place the muffin tin in the oven and bake for 20-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 9

Remove the snack cakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Serve the Blueberry Banana Snack Cakes warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	871 grams (871.0g)

Amount per serving	% Daily Value*
Calories	1962

Total Fat 57.50g	74%
Saturated Fat 33.20g	166%
Polyunsaturated Fat NaNg
Cholesterol 320mg	107%
Sodium 2002mg	87%
Total Carbohydrate 337.00g	123%
Dietary Fiber 16.80g	60%
Total Sugars 164.40g
Protein 31.10g	62%

Vitamin D 66IU	330%
Calcium 181mg	14%
Iron 10mg	57%
Potassium 1233mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 6.3%

Carbs: 67.7%