Whole Wheat Banana Blueberry Muffins

This post may contain affiliate links.

These Whole Wheat Banana Blueberry Muffins are a really delicious muffin recipe.

Whole Wheat Banana Blueberry Muffins Recipe - RecipeGirl.com

I first made these one summer while vacationing in Massachusetts.  Toward the end of July, the blueberries there are some of the best you’ll taste… plump and juicy.  They’re perfect for baking.  These Whole Wheat Banana Blueberry Muffins remain to be one of my favorite muffin recipes.  The whole wheat flour adds a bit of healthy to the mix, and they’re substantially filling and satisfying.

Whole Wheat Banana Blueberry Muffins

These are best with beautiful, ripe, fresh summer blueberries!

pinterest collage image for whole wheat banana blueberry muffins

Grab the best fresh blueberries you can find, and make these muffins. Enjoy!

Here are a few more muffin recipes you might like to try:

whole wheat banana blueberry muffins (3) on a white plate with fresh blueberries scattered about and bananas in the background
Print Pin
Save Recipe

Whole Wheat Banana Blueberry Muffins

A delicious breakfast muffin recipe!
Prep Time 20 minutes
Cook Time 35 minutes
Servings 18 muffins
Calories 276kcal
Course Breakfast
Cuisine American
Keyword banana, blueberry, muffins, whole wheat


  • cups whole wheat flour
  • cups rolled oats
  • 2 teaspoons baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 cups mashed ripe banana (about 6 bananas)
  • 1 cup honey
  • 1 cup canola or vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups fresh blueberries


  • Preheat the oven to 350 degrees F. Spray two muffin tins with nonstick spray (or use cupcake wrappers).
  • In a large bowl, whisk together the dry ingredients.
  • In a separate bowl, whisk together the bananas, honey, oil and vanilla.
  • Stir the wet ingredients into the dry ingredients -mixing only until the ingredients are combined. A good muffin batter should be lumpy.
  • Gently fold the blueberries into the batter. Fill each muffin cup at least 3/4 full. These muffins do not rise very much.
  • Bake for 30 to 35 minutes. Test with a knife by poking into the middle of a muffin. The point should come out clean when the muffins are done.


Serving: 1muffin | Calories: 276kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 167mg | Fiber: 3g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
More Whole Wheat Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe