share this post

Whole-Wheat Banana Blueberry Muffins

Jump to Recipe Print Recipe Pin This Recipe!
4.98 from 82 votes
By Carine Claudepierre - - 50 Comments

Moist, simple, and delicious Whole Wheat Banana Blueberry Muffins made with only 6-ingredients. Do you have some bananas that get black spots on the skin?

These Whole wheat Banana Blueberry Muffins are the best recipe to use ripe bananas. It’s the ultimate kids’ lunch box snack for real food mums.

No refined sugar, coconut oil, and high fiber whole wheat flour. All kids need to feel energized and enjoy some healthy sweet baking.

Whole Wheat Banana Blueberry Muffins

What Are Healthy Banana Blueberry Muffins?

These healthy banana blueberry muffins are simple muffins made with a few wholesome ingredients in just a few minutes.

They are delicious for snacks or breakfast and the whole family will love them.


How To Make Healthy Banana Blueberry Muffins

Making these muffins is very easy, it only takes 7 ingredients and a few minutes of prep.


  • Whole-Wheat Flour – you can use wholewheat flour, classic all-purpose flour, gluten-free flour, or even sunflower seed flour for this recipe, they would all work similarly.
  • Coconut Oil – let it melt in the microwave for a few minutes. You can also use rice bran oil or light olive oil if you don’t like the taste of coconut.
  • Eggs – I like to use large, free-range eggs as I find that they taste better.
  • Bananas – Choose ripe bananas with a few dark spots on the skin. The riper the bananas, the sweeter the muffins!
  • Maple Syrup – I prefer to use regular maple syrup for this recipe, but you can also use sugar-free maple syrup to reduce the carbs or coconut nectar.
  • Frozen Blueberries – Frozen blueberries are ideal in this recipe as they hold their shape better when cooking.
Whole Wheat Banana Blueberry Muffins

Making The Healthy Muffins

Add the following ingredients to the bowl of your food processor or into a mixing bowl: flour, coconut oil, eggs, mashed bananas, baking soda, maple syrup, and vanilla.

Process the batter or whisk it with a wooden spoon until it’s well combined and a bit sticky.

Transfer the batter to a mixing bowl if you just used a food processor and incorporate the blueberries gently with a wooden spoon.

Use a cookie spoon to transfer the muffin batter into a muffin tray lined with lightly oiled muffin cups.

Bake the healthy banana blueberry muffins for 10 to 15 minutes in the oven at 350°F (180°C).

Transfer the muffins to a cooling rack and enjoy them still warm

Enjoy this simple and delicious banana blueberry muffin recipe.

Whole Wheat Banana Blueberry Muffins

Storage Instructions

You can store your healthy banana blueberry muffins for up to 5 days in an airtight container in the pantry or in the fridge for up to a week.

It’s also possible to freeze them for up to 3 months. Thaw them in the fridge for a few hours before enjoying.

Banana Blueberry Muffins

Healthy Banana Blueberry Muffins

An easy and healthy Clean Eating Banana Blueberry Muffins recipe made with wholesome ingredients.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 24 muffins
Serving Size: 1 muffin

Nutrition Snapshot

Net Carbs 6g
Fat 3g
Protein 1g
Calories 57kcal
4.98 from 82 votes
Review Print



  • Preheat the oven to 350°F (180°C).
  • Grease a 24-holes mini muffin tray with coconut oil. Set aside.
  • In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and vanilla (if desired).
  • Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to these muffins.
  • If you are using a food processor it will not take more than 1 minute to prepare the batter.
  • If you used a food processor transfer the batter into a mixing bowl and combine in the frozen blueberries.
  • Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted into the center of the muffins comes out clean.
  • Flip over the tray onto a cooling rack and cool at room temperature before eating.
  • You can freeze these whole-wheat banana muffins in zip lock bags and defrost them for 3-4 hours before eating.
  • Can be cooked in muffin cups as well. Don’t grease the tray in this case.
  • Store in the pantry for up to 5 days in an airtight container.
My Recipe Notes

To save your own private notes on your favorite recipes, join Sweetashoney Members!

Tried this recipe?Mention @sweetashoneyrecipes


Serving Size: 1 muffin
Yield: 24 muffins
Serving: 1muffinCalories: 57kcal (3%)Carbohydrates: 7g (2%)Fiber: 1g (4%)Net Carbs: 6gProtein: 1g (2%)Fat: 3g (5%)Saturated Fat: 2g (13%)Cholesterol: 14mg (5%)Sodium: 56mg (2%)Potassium: 61mg (2%)Sugar: 2g (2%)Vitamin A: 26IU (1%)Vitamin C: 1mg (1%)Calcium: 4mgIron: 1mg (6%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

Leave a comment

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    50 Thoughts On Whole-Wheat Banana Blueberry Muffins
    1 2
    • Of course, you can use a 12 muffin hole pan and increase baking time around 30 minutes at 180C (350F), it will be fine. Enjoy, XOXO Carine

  1. 5 stars
    Just made them today for my little 2 year old and they are delicious. Sugar free, we just added some apple sauce. I made round 10 of them (big ones). We have just shared this recipe in our Instagram as I thought my clients will love it. All your recipes look really yummy and delicious!! Thanks for sharing!

    • I am so glad you love them ! Nutrition panel is showing after the recipe box, scroll down a bit more to see all the details ! Enjoy, XOXO Carine.

  2. I have saved the banana blueberry muffin recipe to try later … Sounds yummy and healthy! Love that it uses coconut oil.

    • No problem! I love sharing all my simple and healthy recipes trial. This one is a no fail recipe that all the family love! Enjoy and see you around ! Carine.

1 2


The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.