Whole Wheat Blueberry Banana Muffins

These muffins came about when I was meal planning one weekend. My goal was to use up pantry and freezer ingredients that I already had on hand, and these muffins fit right into that plan! I had an abundance of frozen ripe bananas, and I wanted to make something other than banana bread.

I’ve also had whole wheat flour in my pantry that does not get used too often. Whole wheat flour gives baked goods more of an earthy, hearty flavor in my opinion, can be used in place of all-purpose flour, and it pairs perfectly with bananas. Next came blueberries, I was a little hesitant to combine bananas and blueberries, but they’re both delicious and it totally worked! And to top these little guys off…a sweet crumble…I mean who doesn’t love a good crumb topping!?

Silicone muffin pans

Can we take a minute and talk about these silicone muffin pans? They’ve honestly been a lifesaver, and I think my husband likes them better than I do because he’s the one always washing the muffin pans after I make my weekly breakfast egg muffins. I use them ALL THE TIME. Here are the silicone muffin pans I use, and they also make mini pans that I love! Every Sunday I make the egg muffins for the week, and they just pop right out, no residue or baked on crusty eggs, they’re amazing! They worked great for these muffins, no liners that take half the muffin with it when you peel it off!

These are definitely a more dense muffin, but aren’t overly sweet and make a great quick breakfast or after school snack! They’re baked using two different oven temperatures. When doing some muffin research I read an article on why some breads are baked starting at a higher heat, and then reducing it down to a lower temp. For muffins, it helps them to become nice and round and to rise. Read more about it here.

Happy baking!

5 from 1 vote

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Whole Wheat Blueberry Banana Muffins

Servings 12 muffins

Author Laura Doerr

Ingredients

• 1/2 cup granulated sugar
• 2 ripe bananas mashed
• 1/2 cup almond milk or dairy milk
• 1/4 cup avocado oil
• 1 large egg
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups fresh blueberries

For the crumble

• 1/4 cup sugar
• 1/4 cup brown sugar
• 4 tbsp salted butter
• 1/2 cup whole wheat flour

Instructions

1. Preheat oven to 425 degrees. Line or grease a 12 cup muffin tin. 

2. In a medium bowl, whisk together sugar, mashed bananas, milk, oil, egg, and vanilla extract. In a separate bowl combine the flour, baking powder, and salt. Gently stir the flour mixture into the wet ingredients, do not over mix. 

3. In a small bowl gently toss the blueberries in a little bit of flour to help them from sinking to the bottom of the muffins. Gently fold them into the batter. Scoop batter evenly into prepared muffin pan.

4. In a small bowl combine the crumble ingredients. Spoon evenly on top of each muffin. Bake at 425 degrees for 7 minutes, then reduce heat to 350 degrees while the muffins stay in the oven. Bake for an additional 10-15 minutes or until a toothpick comes out clean.

5. Cool on a cooling rack. Muffins will be dense. Best served warm with butter!

Recipe Notes

These muffins are denser than a cake-like fluffy muffin. 

See blog post for the reason for the two temperature baking!