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!
Healthy Swaps
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
- salt
- blueberries (fresh or frozen)
- eggs
- honey
- 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.
Healthy Blueberry Muffins
This healthy blueberry muffin recipe is 100% whole grain and naturally sweetened with bananas and honey. At only 161 calories/muffin, you’re going to love this healthy snack.
Ingredients
- 1.75 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup fresh blueberries
Wet Ingredients
- 2 large eggs
- 1/2 cup honey
- 1/3 cup nonfat Greek yogurt
- 1 cup mashed banana (~2 medium bananas)
- 1/2Â cups almond milk, unsweetened
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
Instructions
- 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 23-25Â minutes.
- Remove from oven and let cool.
Nutrition Facts
Serving Size: 1 muffin Calories: 161 Sugar: 15 Sodium: 148 Fat: 4 Carbohydrates: 28 Fiber: 3 Protein: 4Keywords: healthy blueberry muffins
Is there something to substitute for banana, like applesauce? I can’t eat bananas, they give me migraines,
You can use any pureed fruit!
Absolutely delicious!! Especially with some butter on top! Will be making again for sure.
★★★★★
Love this recipe! So easy to follow and tasty!
★★★★★
These are some really good muffins. I made them using einkorn wheat flour, so I had to make a few changes–I used 1/2 cup applesauce instead of 1 cup mashed bananas (my mother and husband hate bananas in baked goods), I used 1/2 tsp baking soda plus 1 1/3 tbsp (1 tbsp + 1 tsp) baking powder as the leavening agent (you have to use a ton more if you are working with einkorn). I also baked these for 35 minutes instead of 20-25, and I subbed in butter instead of coconut oil. Overall, though, these muffins have great, authentic flavor–a very difficult thing to achieve while keeping a healthy ingredient list.
★★★★★
I was looking for a healthy muffin recipe for my Foods Class 12 to try. I’m not a great cook and/or baker but willing to try to improve. My Foods teacher assigned an assignment to use a basic muffin recipe but incorporate alternatives. So I am going to use this recipe but in my own wording in my own blog. Which I will tag and give full credits to you (Lee Funke) for the recipe and help. Thank you in advance for helping me.
★★★★
These are the best and easiest blueberry muffins! I make this recipe weekly because the muffins are great for a quick snack or easy breakfast. I’ve also found that you can omit the Greek yogurt (sometimes I forget to buy some and don’t have any on hand) and the recipe still works – the texture is just a bit denser. Overall, a fantastic and easy recipe! Thanks Lee! 🙂
★★★★★
So glad you guys love this recipe!
These are by far the best muffins I’ve ever made. A hit for the whole family! Thanks!
★★★★★
I tried out this recipe today, and it worked wonderfully. I cut all the ingredients in half, made about 7 muffins, and substituted a banana for 1/2 cup of applesauce (keep in mind I halved the recipe). If I did it again though, I would definitely not use paper muffin liners as they ended up sticking to the muffins. Moreover, I decided to heat the oven to 400° for around 16 minutes due to another pages advice which ended up working out well. Overall they were pretty good, kind of plain, but heathy. Recommend adding sugar before baking to add some more flavor but that’s your own decision. Cheers for the great recipe!
★★★★★
Can you sub sour cream for the greek yogurt?
Absolutely! Would be deeeeeeelish.
Made this for my hubby and I and we absolutely loved it! We kept everything the same except we added morena sugar instead of honey (too expensive). Otherwise, hands down, a keeper!
★★★★★
Can I sub something for the honey? I can’t give my baby honey until he is over 1 and am looking for easy breakfast ideas for him.
Can I sub cashew milk for the almond milk?
Thsnks!
Yes, absolutely!
What to substitute for the banana?
I detest bananas in baking……fresh and crisp yes, but not anywhere else.
Thank you, this recipe look delist to me otherwise.
You can sub for applesauce!
When do you add the blueberries?
Just saw your other replies! Also, is the oil necessary?
Can you sub applesauce for banana?
What could I sub for bananas?
Any kind of pureed fruit or veggies!
What can we use instead of coconut oil?
These are amazing! I’ve made 3 different recipes of “healthy” blueberry muffins and they were dense, dry and bland. These are so tasty, fluffy and have so much flavor. I didn’t have Greek yogurt so I substituted for Apple sauce. I also added pecans, well because I live in the south and everything in the south needs pecans.
Great recipe!! Husband and I both loved it.
What can we use instead of a banana? My daughter dislikes them and will definitely taste it.
Applesauce!