Whole-wheat Banana Blueberry Muffins
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.
Banana Blueberry Muffins for kids
I am 31-week pregnant now. It’s funny how time flies when you already have a kid in the house. Emma is growing. She is an amazing social and active 3 1/2-year-old little girl. She is a foodie like me.
I taught her to bake from the very beginning. I remember our first kitchen time when she was 11 months old. She was sitting on the benchtop playing with the flour, making a big mess.
She was so determined to help me from a young age. She still is, and now we have great kitchen time together. We talk, we laugh. We kiss, we hug, and more than that, we are a team, and I love it.
She is full of suggestions for every recipe – not always the best food combination – but she makes me proud. I know that she will be a conscious eater when she grows up, always picking up the best for her health.
That’s all that counts to me. She knows that we don’t buy food, but we prepare food from ingredients. Such a precious skill in this world. So this banana blueberry muffin recipe is her creation.
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We often make mini banana muffins, and I shared with you our simple 5-ingredients recipe here.
This weekend we prepared a batch of those muffins when Emma said, “mum, maybe we should add berries and vanilla in my banana muffins. It will be delicious! “. Well, she said this in French.
We don’t talk English together. Mother talks are always in our mother language.
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By Carine from Sweetashoney
But anyway, she meant that. So we added 1/2 cup of frozen blueberries and some vanilla extract to our original recipe. We baked some muffins in muffin paper cups and others directly in the tray.
I like muffin paper cups to fill Emma’s lunchbox. It keeps the muffin moist for longer, but I reckon this is not great if you intend to freeze them.
Look at the inside of these muffins. She was right! Blueberries really make these banana muffins even more delicious!
So this is it. An almost new recipe that I wanted to share simply because I had a great time with my daughter making it on Saturday.
I did not take pictures of us baking this time – the one above is from a few months ago. I just don’t feel at my best right now with the pregnancy.
Even if I only put on 6 kg during the first 7 months of pregnancy, I feel very tired. Maybe next time I will take some great family pictures with Emma, myself, and the baby baking all together?
Enjoy this simple and delicious banana blueberry muffin recipe.
Recipe Card
Healthy Banana Blueberry Muffins
Ingredients
- 1 cup Whole-wheat Flour
- ¼ cup Coconut Oil melted (or vegetable oil like rice bran or virgin light olive oil)
- 2 Eggs
- 2 Bananas mashed with a fork, use the one with black spot on the skin
- 1 teaspoon Baking Soda
- ¼ cup Maple Syrup or apple syrup for a lower carb recipe
- ½ cup Frozen Blueberries
Instructions
- Preheat oven to 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 ziplock 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.
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. 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. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. 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.
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Would you be able to use regular sized muffin tray and just alter the time of cooking?
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
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!
hank you for the lovely feedback, Enjoy the recipes on the blog, XOXO Carine.
Can you use fresh blueberries too or do they have to be frozen?
Sure ! It will be even better. Enjoy the recipe. XOXO Carine.
They smell delicious baking! Any idea on the nutritional value for these muffins?
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.
These look delicious! Ca b there wait to make them
I have saved the banana blueberry muffin recipe to try later … Sounds yummy and healthy! Love that it uses coconut oil.
Awesome Jenny enjoy the recipe!
these look so good and easy to make
This looks amazing and so yummy
Great to see the use if wholeweat
Wow these sound delicious
Thanks Sally. Enjoy them! Carine.
These muddies sound so delicious I can’t wait to make them when blueberries are in season!
Thanks Katie. You can also use finely chopped fresh strawberries if you like ! Enjoy the recipe. Carine.
Very nice, my daughter will love to make these with me. She loves it when we bake together
Enjoy Melissa! My 4 years old is a big fan of those blueberry muffins.
WOw the gooey centre looks amazing!
I know amazing right? Enjoy the recipe ! Carine
Love blueberry muffins . Thank you for the inspiration ??
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.
Oh yummo your blueberry muffins look divine and are on my to do list. Thank you for the inspiration ??
Great! you’ll love them and so healthy too ! See you soon on the blog my friend. Carine.
Yum. These looks great!
Thanks !!! Enjoy the muffins and I hope you even over delicious recipes to try on the blog! Carine.
These look &;sound delish. Will try them this week with granddaughter
Awesome ! Let me know if your granddaughter approve the recipe then :D. See you soon on the blog. Carine.
Omg these look so yum with all that blueberry inside
Hi Kerri, I double up the blueberries in this recipe and it taste delicious !
Awesome I will surely try these on the weekend
Yeah!!! enjoy them !
I’m so going to try this one!