• Mindy

Whole Wheat Blueberry Banana Muffins

Author Laura Doerr with Ways to my Heart

Servings 12 muffins


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


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.

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.

4. 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. 

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