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5 from 15 votes

Whole Wheat Banana Muffins With Blueberries

Whip up a batch of these nutritious Whole Wheat Banana Muffins with blueberries in about 10 minutes and you'll have an easy breakfast or snack ready to take on road trips, pack in summer camp lunch boxes, or enjoy on lazy weekend mornings.
Course Breakfast
Cuisine American
Keyword healthy breakfast muffins, healthy whole wheat muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 197kcal
Author The Seasoned Mom


  • 1 ¼ cups whole wheat flour
  • ¾ cup rolled oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup maple syrup
  • ½ cup 1 stick Horizon organic butter, melted
  • 3 mashed ripe bananas
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen blueberries if using frozen blueberries, do not thaw them before adding to the batter


  • Preheat oven to 350F/180C. Line a muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together flour, oats, baking soda, salt, and nutmeg.
  • In a separate bowl, stir together maple syrup, melted butter, mashed bananas, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined (be careful not to over-mix the batter). The batter will be slightly lumpy, which is fine!
  • Gently fold blueberries into the batter. Divide batter evenly among prepared muffin cups. The muffins do not rise very high, so be sure to fill the muffin cups pretty full!
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Tip: these muffins freeze very well, so wrap any extras tightly in plastic wrap and freeze for up to 3 months.


Recipe adapted from The Black Dog Summer on the Vineyard Cook Book.


Serving: 1muffin | Calories: 197kcal | Carbohydrates: 29.9g | Protein: 2.8g | Fat: 8.4g | Saturated Fat: 4.9g | Cholesterol: 20.7mg | Sodium: 156.4mg | Fiber: 3.1g | Sugar: 13.9g