These healthy whole-wheat blueberry banana muffins are vegan, low-fat (1.5 grams each), oil-free, and a total breeze to make! They're moist and fluffy with a flavor that's like banana bread meets blueberry muffin. Scrumptious for breakfast and snacks!
Why We Love This Recipe
When a muffin smells and tastes like banana bread combined with blueberry muffins, what's not to love?
The combination of mashed banana and maple syrup gives these muffins plenty of moisture (no oil needed) and a mild sweetness, which we really enjoy. A touch of cinnamon takes the aroma and flavor over the top.
And they're so gosh darn wholesome!
Recently I've seen a few comments online from people looking for whole-wheat muffin recipes (also oil-free and WFPB). I'm definitely guilty of sharing a lot of oat flour recipes because, well, I just love baking with oat flour.
But I also really love white whole-wheat flour, so that's what we're using today. In case you're not familiar with white whole-wheat, it's simply made with a different variety of wheat than regular whole-wheat flour. The "white" descriptor doesn't mean white in the usual, processed way.
White whole-wheat has all of the same benefits as other whole grains but with a milder flavor than regular whole-wheat flour.
- Flour - as mentioned above I tested the recipe with white whole wheat flour. I haven't tried any others yet, but if you do be sure to let us know in the comments below!
- Bananas - use fragrant, overripe bananas with a lot of dark spots. You'll need 1 cup mashed. Usually 2 very large bananas is just the right amount.
- Blueberries - fresh or frozen; if using frozen, thaw the berries, then drain and pat dry.
- Milk - any variety of unsweetened non-dairy milk you prefer is fine here. I used almond.
- Maple syrup - look for pure maple syrup; from golden to dark amber, any variety will work well.
- Nut butter - just 1 tablespoon of nut or seed butter gives these muffins a touch more moisture and improves the texture. I used raw almond butter, but any type of nut or seed butter you want to use is fine.
How To Make Them
Similar to most muffin recipes, these are VERY easy. Check it out....
- Preheat the oven to 375 degrees F, and locate a standard-size non-stick muffin pan.
- Whisk together the dry ingredients in a mixing bowl.
- In a smaller bowl mash the bananas. Add the other wet ingredients and mix well.
- Pour wet into dry, and stir just until there are no more pockets of dry flour. Careful not to overmix. Fold in the blueberries.
- Using a standard muffin pan, fill the cups about ⅔ to ¾ full. Bake in a preheated 375 degree oven for about 19 minutes or until a toothpick comes out clean.
Voila! Healthy, whole-wheat blueberry muffins.
Tips for Successful Muffins
Accurately measure flour. If you don't already own a kitchen scale, I really can't recommend it highly enough! There are a lot of inexpensive options available, and it makes baking so much easier and more successful.
I use this scale by Escali, currently $25 on Amazon.
But if you don't have a scale, whisk the flour first before spooning it into the measuring cup. Then use a knife to level off the excess. Once you get used to measuring flour this way it's relatively reliable (just not quite as accurate as using a scale).
Always fully preheat the oven, and don't open the oven door within the first 10 to 15 minutes of baking.
Make sure your baking powder and baking soda are still active. Old baking powder and soda can lose their leavening ability, but testing them is very easy. Here's how to do it:
- Heat ½ cup of water, and add ¼ teaspoon baking powder. If it fizzes it's still good.
- To test baking soda, add ½ teaspoon vinegar to the water, then add ¼ teaspoon baking soda and check for bubbles.
I hope you enjoy these whole-wheat blueberry banana muffins! If you try the recipe be sure to comment below and leave a star rating to let everyone know how they turned out.
More oil-free vegan muffins:
Healthy Vegan Blueberry Banana Muffins
- 1 cup mashed overripe banana (about 2 large bananas)
- ½ cup maple syrup
- ⅔ cup unsweetened non-dairy milk
- 1 tablespoon almond butter or other nut/seed butter
- 1 teaspoon apple cider vinegar
- 1 cup blueberries, fresh or frozen, plus extra for tops of muffins - See Notes for tips.
- Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C).
- In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
- Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
- Divide the batter evenly among the muffin cups, only filling them about ⅔ full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.