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!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the egg, Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk until well combined.
Stir in the almond milk to the wet mixture until incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
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
Calories |
133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 173 mg | 4% | |
*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.
