Whole Wheat Muffins

These whole wheat muffins are delicious and satisfying, making them the perfect grab-and-go breakfast, snack, or treat! They’re moist and flavorful, made with whole wheat flour, ripe bananas, creamy yogurt, and sweet blueberries. It’s also super easy to customize the flavors and make them your own!

Sweetened naturally with ripe bananas and juicy blueberries, these whole wheat muffins are one of my favorite simple bakes. They come together easily, bake up tender and satisfying, and have just the right balance of cozy and fresh. They’re the kind of muffins I love having on hand for busy mornings when I want something grab-and-go that still feels homemade.

Whole wheat flour gives these muffins a slightly denser texture and a subtle nutty flavor, while mashed banana keeps them moist and naturally sweet. Greek yogurt and an egg add richness and structure, blueberries burst into little pockets of sweetness, and a touch of maple syrup rounds everything out. Finished with a light sprinkle of sugar or cinnamon sugar on top, they’re simple, comforting, and exactly the kind of muffin you’ll reach for again and again.

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Whole Wheat Muffins Recipe

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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These whole wheat muffins are delicious and satisfying, making them the perfect grab-and-go breakfast, snack, or treat! They're moist and flavorful, made with whole wheat flour, ripe bananas, creamy yogurt, and sweet blueberries. It's also super easy to customize the flavors and make them your own!

12

Ingredients

• ▢ 2 ½ cups whole wheat flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon EACH: baking soda and salt
• ▢ 1 cup mashed banana
• ▢ ¾ cup Greek yogurt
• ▢ ½ cup EACH: melted butter and maple syrup
• ▢ 1 large egg
• ▢ 1 cup blueberries (fresh or thawed)
• ▢ Granulated sugar or cinnamon sugar (for topping)

Instructions 

• Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, baking powder, cinnamon, baking soda, and salt.
  2 ½ cups whole wheat flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ¼ teaspoon EACH: baking soda and salt
  
• In a medium-sized bowl, mix the mashed banana, yogurt, melted butter, maple syrup, and egg.
  1 cup mashed banana, ½ cup EACH: melted butter and maple syrup, 1 large egg
  
• Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
  1 cup blueberries
  
• Spoon the batter into the lined muffin tin, press a few extra blueberries on top of the muffins, and then sprinkle with a little sugar or cinnamon sugar.
  Granulated sugar or cinnamon sugar
  
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a cooling rack to cool completely.
  

Video

Notes

How do I store leftover whole wheat muffins? Store your whole wheat blueberry muffins in a resealable bag. They can be kept at room temperature for 1-2 days, refrigerated for up to a week, or frozen for up to 3 months!

Nutrition

Serving: 1 muffin, Calories: 224kcal (11%), Carbohydrates: 34g (11%), Protein: 5g (10%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 36mg (12%), Sodium: 191mg (8%), Potassium: 217mg (6%), Fiber: 3g (13%), Sugar: 12g (13%), Vitamin A: 280IU (6%), Vitamin C: 3mg (4%), Calcium: 78mg (8%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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