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–+ servings
A stack of Whole Wheat Muffins

Whole Wheat Muffins Recipe

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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!

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
    image for recipe instruction
  • 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
    image for recipe instruction
  • Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
    1 cup blueberries
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  • 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
    image for recipe instruction
  • 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.
    image for recipe instruction

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!
Serving: 1 muffin, Calories: 224kcal, Carbohydrates: 34g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 36mg, Sodium: 191mg, Potassium: 217mg, Fiber: 3g, Sugar: 12g, Vitamin A: 280IU, Vitamin C: 3mg, Calcium: 78mg, Iron: 1mg