Inspired by our classic blueberry muffins recipe, these healthy blueberry banana muffins are made with 100% whole wheat flour, and absolutely NO refined sugar! They’re the perfect snack/breakfast/dessert for clean eating.
* This post was updated with clearer instructions and a slightly modified recipe (see below for more info!)
Anyone want to ask me what I think the best kind of healthy food is? Either way, I’m going to tell you.
The BEST kind of healthy food is healthy food that doesn’t taste healthy! And if you’re with me, say hello to these healthy blueberry banana muffins!
I’m willing to bet you won’t even be able to taste the health pouring out of these! That sounds a bit weird, but the point is: these muffins are healthy + delicious + quick + easy! ANNND freezer friendly!
The perfect muffin doesn’t exis-
Yes. Yes, it does.
Healthy blueberry banana muffins ingredients:
• milk: to get the right consistency. I used cow’s milk, but you can use non-dairy versions if you have special dietary needs (coconut, almond, soy, etc.)
• egg: for structure
• vegetable oil: you can use any neutral flavored oil in place of vegetable. You can even use melted coconut oil if you like the flavor
• natural sweetener: I used honey this time around. But my other favorite natural sweeteners are coconut sugar, unsweetened applesauce, and maple syrup (if you’re looking for substitutes)
• ripe bananas: the main sweetness in these muffins comes from the ripe bananas. If you have a bit more of a sweet tooth, feel free to add more natural sweetener (or if you’re not picky on keeping it refined sugar free, you can also just use granulated sugar)
• whole wheat flour: slightly less than the amount of regular flour you would use in our blueberry muffins recipe. Whole wheat flour absorbs liquid more readily than all-purpose flour, which is why we need less
• baking powder: to keep everything tender and light
• salt: to balance out the flavors
• blueberries: fresh or frozen work fine. If using frozen, don’t defrost them! They’ll release too much liquid if you do
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 chunk muffins
• Bonus post: What’s the difference between cupcakes and muffins?
100% Whole Wheat Blueberry Banana Muffins Recipe
Ingredients
- 1 & 3/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk, you can also use dairy free substitutes * see notes
- 1/4 cup vegetable oil, or any neutral flavored oil
- 2 large eggs
- 1/3 cup natural sweetener, I used honey ** see notes for substitutions
- 3 medium ripe bananas, mashed
- 1 teaspoon pure vanilla extract (optional)
- 1 cup fresh or frozen blueberries *** see notes
Instructions
- Preheat your oven to 350°F. Line a 12 count muffin tin with paper liners, and set aside.
- In a medium bowl, combine flour, baking powder, and salt. Whisk together. In a separate large bowl, combine milk, oil, eggs, sweetener, mashed bananas, and vanilla. Whisk to combine, and set aside.
- Combine wet and dry ingredients, and mix until just combined. Add your blueberries and fold them in until they're evenly dispersed. Take care not to over mix!
- Portion out your muffin batter evenly into the prepared muffin cups. Bake in the center of your preheated 350°F oven for 18 to 20 minutes, or until a skewer inserted into the center comes out clean. Cool to room temperature before serving!
Notes
Enjoy!
What’s changed?
This recipe was revamped in 2021 to make the instructions clearer, and to make the batter more tender. The original recipe featured an extra 1/2 cup of milk, but this made the muffin batter more fussy and difficult to work with. The main change (reflected above) cuts the milk by half to make the batter thicker, and to help yield more consistent results!
Alise says
Just made these. Used maple syrup instead of honey. They were so tasty!!! Might try them again next week with AP flour as I’m not a huge fan of whole wheat
Mimi says
Hi Alise! I’m so glad you liked them! Just to let you know, since all-purpose flour doesn’t absorb as much liquid as whole wheat, the measurements may need adjusting. I haven’t personally tested it with all-purpose so I can’t speak for how it’ll turn out. I’d love to know if you give it a try!
Katie says
These did not come out like the photo at all. They didn’t rise, they took more than 40 minutes to bake. No flavor. And the recipe says you can use frozen blueberries but I’m pretty sure that’s what caused all of the above issues. Super bummed I wasted all of these great ingredients.
Mimi says
Hey Katie. I’m so sorry to hear they didn’t turn out! I actually always use frozen blueberries in my muffin recipes, and have never noticed a similar problem. I did update this recipe recently because I noticed the batter could be quite fussy to work with. Do you mind sharing if you used the old recipe (w/ 1 cup of milk) or the new one (1/2 cup of milk)?
Alise says
Just made these. Used maple syrup instead of honey. They were so tasty!!! Might try them again next week with AP flour as I’m not a huge fan of whole wheat