100% Whole Wheat Banana Blueberry Muffins

Inspired by my classic blueberry muffins recipe, these healthy blueberry banana muffins are made with 100% whole wheat flour and no refined sugar! These muffins are healthy + delicious + quick + easy ANNND freezer friendly!

how to make whole wheat banana blueberry muffins

These muffins are so so easy and quick to whip up. The process just involves whisking dry ingredients together, whisking wet ingredients together, combining, and folding in blueberries!

working with whole wheat flour

Whole wheat flour has a distinct taste and is definitely not for everyone. The nice thing about this recipe is that you can slowly wean yourself into the world of whole wheat flour - meaning if you don't really like the flavor of it, you can use a mix of all-purpose and whole wheat flour to minimize the taste. These muffins work with any ratio of all-purpose to whole wheat flour and can even be made with just all-purpose if you prefer.

spacing the muffins in the tin

This recipe calls for filling every other cup of the muffin tin with batter, so the muffins should basically look like this:

Alternating the cups helps with air circulation, which ultimately leads to taller and better domed muffin tops! When I tested this recipe in a tin side by side, the muffins were noticeably flatter. They still work but I prefer this method!

This batter can easily be left out for 1 hour, so if you only have 1 muffin tin, you can bake the muffins off in batches. Just make sure the tin has cooled completely before you add the next batch of muffins and remember to reset your oven to 400F for the first 8 minutes of baking.

baking muffins in 2 different temperatures

This recipe starts off with a bake at 400F and then finishes baking at 375F. This initial high heat helps push the muffin batter up, while the lower heat helps bake the muffins through without burning the outside. This combination of heats leads to a more tender and fluffy muffin!

Mimi's tips

• measuring flour: I say this in almost every recipe, but it's so very important! Measure flour by weight whenever you can as it's the most accurate way of measuring. If you don't own a food scale and you prefer to use cups, make sure to measure flour using the "spoon and level" method: lightly spoon the flour into your measuring cup then use a flat utensil to level off the top. Don't scoop the cup directly into the bag of flour as this can pack in extra weight and lead to dry muffins!
• maple syrup: Whenever you're baking, it's best to use pure maple syrup (avoid table syrup!) Pure maple syrup has a much richer and better flavor while table syrup is typically just made up of sugar, coloring, and flavoring.
• measuring bananas: Although I say below that you'll need about 3 bananas for this recipe, it's important to actually measure the mashed bananas to ensure you have enough.
• mixing: Avoid overmixing the muffin batter as this can lead to tough and dry muffins!

how to store these muffins

These muffins store just as well as regular muffins! They'll keep for up to 3 days at room temperature or up to 1 week in the fridge.

To freeze, simply transfer your baked and cooled muffins to a freezer bag, push out the air, and seal. Then freeze! These muffins will keep for about 3 to 4 months in the freezer.

Other muffin recipes for you!

• banana muffins
• blueberry muffins
• carrot muffins
• chocolate chip muffins

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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