Whole Wheat Banana Blueberry Muffins

Start your day with these wholesome and flavorful Whole Wheat Banana Blueberry Muffins! Made with nutrient-rich whole wheat flour, naturally sweetened with ripe bananas and honey, and bursting with juicy blueberries in every bite, these muffins are a perfect balance of health and indulgence. The addition of Greek yogurt ensures a moist, tender crumb, while a hint of cinnamon adds warmth to every mouthful. Ready in just 35 minutes from start to finish, this easy, one-bowl recipe is ideal for busy mornings, meal prepping, or a guilt-free snack. These muffins are not only dairy-free with almond milk but also packed with wholesome ingredients to keep you energized. Perfect fresh out of the oven or stored for later, they’re a deliciously satisfying twist on classic banana muffins!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups whole wheat flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large ripe bananas
• 1 large egg
• 0.5 cup plain Greek yogurt
• 0.5 cup honey
• 1 teaspoon vanilla extract
• 0.25 cup unsweetened almond milk (or milk of choice)
• 1 cup fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

In a large mixing bowl, mash the ripe bananas with a fork until smooth.

Step 4

Add the egg, Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk until well combined.

Step 5

Stir in the almond milk to the wet mixture until incorporated.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

Step 7

Fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Enjoy the muffins warm or store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Nutrition Facts

Serving size	(973.0g)

Amount per serving	% Daily Value*
Calories	1519.0

Total Fat 15.3g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 231.8mg	0%
Sodium 1880.9mg	0%
Total Carbohydrate 322.8g	0%
Dietary Fiber 34.2g	0%
Total Sugars 151.6g
Protein 47.8g	0%

Vitamin D 78.8IU	0%
Calcium 395.7mg	0%
Iron 9.9mg	0%
Potassium 2181.7mg	0%

*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: 8.5%

Protein: 11.8%

Carbs: 79.7%