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banana blueberry muffins with crumb topping
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!