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healthy blueberry banana muffins lined up

100% Whole Wheat Blueberry Banana Muffins Recipe

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.
3.84 from 6 votes
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Prep Time: 10 minutes
Bake Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins


  • 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


  • 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!


* Some dairy free milk options that go well with this recipe include soy, coconut, or almond milk. Soy milk is my favorite of the bunch just because it yields the most similar final product when compared to cow's milk!
** If you're not picky about keeping this refined sugar free, you can use granulated sugar as your sweetener. If you want to keep this muffin on the healthier side, other natural sweetener options that I like are coconut sugar, maple syrup, or unsweetened applesauce.
*** If using frozen blueberries, don't defrost them beforehand or they'll release too much liquid. Add them to your batter frozen solid, and bake right away.
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