Whole Wheat Blueberry Banana Muffins

Whole wheat blueberry and banana muffins on a cooling rack

These easy and wholesome Whole Wheat Blueberry & Banana Muffins are yet another use for those ripening bananas on your counter. Mixed by hand in minutes, they are the perfect healthy breakfast or snack on the go.

Prep Time 20

Cook Time 25

Servings muffins

Calories 221 kcal

5 from 12 votes

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Equipment

1 potato masher (optional)
2 muffin tins
Nonstick baking spray

Ingredients

1½ cups old-fashioned oats (not quick oats)
1½ cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon salt
1 cup coconut oil melted
1 cup honey
1 large egg
6 bananas medium, very ripe
1 tablespoon pure vanilla extract
2 cups blueberries fresh
Extra oats for sprinkling

Instructions

Preheat oven to 350F. Spray two muffin tins with nonstick baking spray (or line with muffin liners.)
Peel the bananas and place them in a large bowl. Using a potato masher or a fork, mash the bananas. The mixture does not need to be perfectly smooth.
Combine oats, both flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a large bowl; whisk to blend.
Make a well in the center of the flour mixture and add the oil, honey, egg, mashed bananas and vanilla. Whisk until well blended. Gently mix in the blueberries.
Scoop or spoon the batter into prepared muffin tins, filling each about ¾ full. Sprinkle the top of each muffin with oats.
Bake the muffins for 20-25 minutes, or until the tops are golden brown and a toothpick or knife inserted into the centers of the muffins emerges clean. Let muffins cool in the pans for 5 minutes and then transfer them to a cooling rack. Serve warm or room temperature.

Video

Notes

Store baked muffins at room temperature, covered, for up to 3 days. Or seal the muffins in zip top bag and freeze them for up to 3 weeks. Prepare the batter up to 1 day in advance and then cover, refrigerated, until you are ready to bake them. Fold in the blueberries just prior to baking.

Fresh blueberries are the best option for this recipe, but if you need to substitute frozen blueberries, be extra gentle when folding them into the batter, as you don't want to end up with blue-stained muffins.

These muffins are quite dense, and the batter will not rise much, so be sure to fill the muffin tins at least ¾ full.

Nutrition

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