These healthy blueberry muffins are 100% whole grain and naturally sweetened with bananas and honey. At only 161 calories per muffin, you’re going to love this healthy snack.
Reader Request Muffins
We recently received a message from a Fit Foodie Finds follower that said she was looking for a healthy blueberry muffin recipe on our site and couldn’t find one! Well, she couldn’t find one because we didn’t have one! Can you believe it?! We couldn’t either.
We love getting requests from you guys because it inspires us to get creative in the kitchen. We dove into recipe testing and wanted these healthy blueberry muffins to taste exactly like the real deal, but without the refined sugar and processed flour.
And so, we give you the most delicious whole wheat blueberry muffins on the internet!
When it comes to healthy swaps and baking, there are 3 things to keep in mind –> Flour + Sugar + Fat. Check out the swaps we make below!
Flour: Ditch the white flour and use white whole wheat flour for a whole grain flour option. This will give you a serving of whole grains and a delicious nutty flavor. Option to sub an all-purpose gluten-free flour if you are celiac.
- Note: unfortunately, we do not recommend using a nut-free flour such as almond or coconut. You’ll need to find a different recipe if this is what you’re hoping for!
Sugar: This recipe is sweetened exclusively with all-natural sugars. We opted to remove the refined, white sugar and replace it with honey and banana.
Fat: The only fat that these healthy blueberry muffins call for is 2 tablespoons of coconut oil. We were able to reduce the oil-content because mashed banana helps make these muffins extra moist!
Here’s What You Need
The ingredient line-up for these whole wheat blueberry muffins is simple, healthy, and uses items you probably already have!
- white whole wheat flour
- baking soda
- ground cinnamon
- blueberries (fresh or frozen)
- Greek yogurt
- mashed banana
- almond milk
- vanilla extract
- coconut oil
How to Freeze Muffins
- First, let the muffins cool completely.
- Then, place muffins on a baking sheet and place the baking sheet into the freezer.
- Freeze for at least 2 hours.
- Once the muffins are frozen, transfer into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal.
- Write “Blueberry Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins.
To thaw: remove a frozen muffin from the bag. Then, let thaw on the countertop for 30 minutes OR defrost in the microwave for a few minutes.
- 1.75 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup fresh blueberries
- 2 large eggs
- 1/2 cup honey
- 1/3 cup nonfat Greek yogurt
- 1 cup mashed banana (~2 medium bananas)
- 1/2 cups almond milk, unsweetened
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- Preheat the oven to 350ºF and line a muffin tin with paper muffin liners or spray with cooking spray.
- Place all dry ingredients into a medium-sized mixing bowl and set aside.
- Next, in a separate large bowl whisk eggs together. Add the rest of the wet ingredients to the bowl (except for coconut oil). Mix well.
- Slowly add dry ingredients to wet ingredients and mix until well combined. Add coconut oil and mix.
- Finally, use a tablespoon scoop or a measuring cup to scoop muffin batter into the muffin liners. Fill all the way to the top.
- Place in the oven for 23-25 minutes.
- Remove from oven and let cool.
Serving Size: 1 muffin Calories: 161 Sugar: 15 Sodium: 148 Fat: 4 Carbohydrates: 28 Fiber: 3 Protein: 4
Keywords: healthy blueberry muffins