Whole wheat banana muffins with blueberries

Whole wheat banana muffins are a delicious and healthier alternative to traditional muffins. They’re moist, flavorful, and packed with fiber and nutrients. a tasty treat that combines the goodness of whole wheat with ripe bananas. Ideal for breakfast, a snack, or a sweet finish. Plus, you can easily customize them with different add-ins and substitutions.

Deliciously moist whole wheat banana blueberry muffins: a healthier treat packed with fiber and nutrients. Upgrade your breakfast or snack!

These whole wheat banana muffins are sure to become a staple in your baking repertoire! Whenever craving a sweet treat, these banana wholemeal muffins are my go-to! I just can’t resist the combination of wholesome wheat flour, ripe bananas, and a touch of honey. These tasty muffins are perfect for any occasion!

A delicious banana muffin with whole wheat flour not only satisfies my cravings, but also packs in the nutrients and benefits of whole wheat flour and bananas. In this article, I’ll be sharing with you the reasons why this whole wheat banana muffins recipe is a must-try, as well as some helpful tips to make them perfectly every time.

Why you’ll love this recipe? Because these whole wheat banana muffins are so easy to make, packed with nutrients, and universally loved by everyone. There’s something incredibly comforting about baking these, especially when the result is as healthy as it is delicious.

The use of whole wheat flour adds a wonderful depth of flavor and a boost of fiber, making these muffins a guilt-free indulgence. The bananas make every bite moist and flavorful, and when you add honey, it gives a hint of sweetness that goes great with the earthy whole meal.

How to make whole wheat banana muffins

Scrumptious whole wheat banana blueberry muffins on a cooling rack, bursting with flavor and nutrients. Perfectly moist, fiber-rich, and customizable to your taste.

To bring this delightful recipe to life you’ll need a handful of pantry staples as well as a few easy-to-find ingredients. Let’s go through each step of the process together, shall we?


  • Whole wheat flour – This nutrient-dense flour is the star ingredient of this recipe. It’s packed with fiber, protein, and vitamins that make it a healthier alternative to all-purpose flour.
  • Sugar – This adds sweetness to the muffins and balances out the whole wheat flour.
  • Honey – A natural sweetener that complements the flavors of bananas and wholemeal perfectly.
  • Cinnamon – This spice brings warmth and depth of flavor to these muffins, making them even more irresistible.
  • Baking powder – Gives the muffins a light and fluffy texture.
  • Vanilla sugar – This adds a lovely aroma and subtly enhances the sweetness.
  • Salt – Just a pinch is needed to balance out the flavors in this recipe.
  • Eggs – These provide structure and moisture to the muffins.
  • Muesli – The perfect addition for added texture and flavor. You can use your favorite brand or make your own by mixing rolled oats, nuts, and dried fruit.
  • Vegetable oil – Keeps the muffins moist and adds a touch of healthy fat.
  • Milk – Adds moisture to the batter for perfectly soft and tender muffins.
  • Bananas – Ripe bananas bring natural sweetness, flavor, and moisture to this recipe. The riper the better!
  • Blueberries – These juicy bursts of flavor elevate these muffins to the next level. Feel free to use any fruit of your choice or omit them altogether.


  • If you’re looking to make these muffins vegan, you can substitute the eggs with flax eggs and use almond milk instead of regular milk.
  • For a sugar-free version, replace the sugar with an equal amount of a sugar substitute that measures like sugar.
  • Vanilla sugar can also be substituted with vanilla extract.

Get creative and enjoy the goodness of whole wheat and ripe bananas with these delicious banana wholemeal muffins. A delightful breakfast, snack, or indulgent treat!

Equipment Needed:

  • Muffin pan – This is used to bake the muffins in its signature shape.
  • Baking paper – Lining the muffin tin with baking paper makes it easier to remove the muffins and keeps them from sticking.
  • Mixing bowls – You’ll need two mixing bowls for this recipe, one for dry ingredients and one for wet ingredients.
  • Whisk – To mix the dry ingredients together.
  • Hand mixer – For mixing the dry and wet ingredients together.
  • Measuring cups and spoons

Now that we have everything we need, let’s dive into the process of making these delicious muffins!

Step-by-step instructions


Start by preheating your oven to 325 F, so it’s ready to go once your batter is mixed. Then, mash the bananas with honey to create a smooth puree.


  1. Mix dry and wet ingredients separately. In one bowl, combine the whole wheat flour, sugar, baking powder, cinnamon, salt, and muesli. In another, whisk together the eggs, oil, milk, banana-honey puree, and vanilla sugar.
  2. Combine and fill muffin pan. Gently fold the dry ingredients into the wet until just combined. Spoon the batter into a lined muffin tin, filling each cup about three-quarters full.
  3. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Deliciously moist and full of flavor, these whole wheat banana blueberry muffins are a wholesome treat packed with fiber and nutrients. Perfect for breakfast, a snack, or a sweet finish - and completely customizable.

Tips for making perfect whole wheat banana muffins

  1. Use ripe bananas: The riper the banana, the sweeter it is and the easier it is to mash. Plus, ripe bananas will add more flavor and moisture to your muffins.
  2. Don’t over-mix the batter: Over-mixing can lead to tough and dense muffins. Mix just until the ingredients are combined.
  3. Fill the muffin tin properly: For evenly sized muffins, use an ice cream scoop or a measuring cup to fill each cup about three-quarters full.
  4. Soak the muesli for 10 minutes before using in the recipe for added moisture.

Recipe variations

  • Chocolate Chip Banana Muffins: Stir in a cup of chocolate chips before baking for a sweet surprise. Or replace blueberries with chocolate chips.
  • Nutty Banana Muffins: Add a crunchy texture by folding in a half cup of chopped walnuts or pecans.
  • Banana Oat Muffins: Replace the muesli with rolled oats for a heartier and fiber-rich muffin.

What to serve with

Whole wheat banana muffins pair beautifully with a cup of coffee or tea for a quick breakfast or with a glass of milk as a comforting snack.

You can also opt for serving these with white chocolate syrup, maple syrup or honey for a delightful twist.

These whole wheat banana blueberry muffins are moist, flavorful, and packed with fiber and nutrients. Enjoy them for breakfast, a snack, or dessert - and make them your own!

Frequently asked questions

Can I make these muffins gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend of your choice. Keep in mind that the texture and flavor may vary slightly.

Can I use frozen bananas for this recipe?

Yes, you can! Just make sure to thaw them before mashing and using in the recipe.

Storing and reheating

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply microwave for a few seconds or warm them in the oven at 350 degrees Fahrenheit for about 10 minutes.

More delicious recipes you’ll enjoy

Enjoy the delightful blend of whole wheat banana muffins any time of the day! These tasty treats are a great way to sneak in some extra whole grains and fruit into your diet. Share this recipe with friends and family who would love this wholesome treat and let me know how yours turn out in the comments below. Happy baking!

Whole wheat banana muffins: moist, flavorful, and packed with fiber. A tasty treat combining whole wheat goodness with ripe bananas. Ideal for breakfast, snack, or a sweet finish. Customize with add-ins and substitutions!

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Deliciously moist whole wheat banana blueberry muffins: a healthier treat packed with fiber and nutrients. Upgrade your breakfast or snack!
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Whole wheat banana muffins with blueberry

Enjoy whole wheat banana muffins - delicious blend of whole wheat goodness & ripe bananas! Perfect for breakfast, a snack, or a sweet treat!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: banana muffins wiht whole wheat, whole wheat banana muffins
Servings: 12 muffins
Calories: 217kcal
Author: Petro Neagu


  • 1 1/3 cups whole wheat flour
  • 1/2 cup sugar
  • 3 tablespoons honey
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 tablespoon vanilla sugar or 1/4 tablespoon vanilla extract
  • 1 pinch salt
  • 2 eggs
  • 1 cup muesli
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 2 bananas medium large
  • 1 cup blueberries


  • Preheat the oven to 325F. Line a muffin pan with liners or parchment paper.
  • Whisk flour, sugar, baking powder, cinnamon, salt and muesli.
  • Make a banana puree by mixing bananas with honey.
  • With a hand mixer, mix the eggs, oil, milk, honey & banana puree and vanilla sugar.
  • Fold the dry ingredients into the wet ingredients. Gently fold in the blueberries.
  • Spoon the batter into the muffin pan. Sprinkle each muffin with muesli and a bit of cinnamon.
  • Bake about 25-30 minutes or until a toothpick inserted into the centers comes out clean.



Serving: 1muffin | Calories: 217kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 105mg | Potassium: 192mg | Fiber: 3g | Sugar: 20g | Vitamin A: 116IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
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about petro


Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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Recipe Rating


  1. Chrystal Thurston says:

    I didn’t see anywhere in the post what temperature to bake them at,could you tell me please? They sound wonderful and I can’t wait to try them!

    1. Hi Chrystal. Thanks so much for your interest in my recipe, that’s pretty flattering :) Make sure you preheat the oven and when ready to put the muffins in, keep your oven on its lowest temp.The lowest on mine is 356°F but I checked after 20 min to make sure they don’t burn. They weren’t ready so I baked for 10 more min. Better bake longer than burn them :) Let me know how they turned.

  2. Oh, these are so moist and delicious looking! I love a healthy muffin. Thanks for a great recipe!

  3. Pure Grace Farms says:

    These muffins look perfect for an early morning breakfast on the go. I love how simple the recipe is, one I will have to be sure to make. Thanks for sharing.

  4. Catherine says:

    Beautiful muffins. I would love them with a nice cup of coffee. Blessings ~ Catherine