100% Whole Wheat Banana Blueberry Muffins
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.
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
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 cup milk, you can also use dairy free substitutes * see notes
- 1/2 cup vegetable oil, or any neutral flavored oil
- 2 large eggs
- 1/4 cup natural sweetener, I used honey ** see notes for substitutions
- 3 medium ripe bananas, mashed
- 1 teaspoon pure vanilla extract (optional)
- 1 & 3/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 & 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F. Line a 12 count muffin tin with paper liners, and set aside.
- In a large bowl, combine milk, oil, eggs, sweetener, mashed bananas, and vanilla. Whisk to combine, and set aside. In a separate medium bowl, combine flour, baking powder, and salt. Whisk together.
- 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!
