These whole wheat banana blueberry muffins might be one of your new favorite snack options! They’re naturally sweetened with honey, use olive oil as the fat source, and are made with whole wheat pastry flour (you can use regular whole wheat flour too if that’s what you have on hand). Great for active women that need some fitness-fueling options to help fuel workouts.
Note: This post was first published in 2015 and has been updated in 2026.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Olive oil – This offers a nutritious fat source, and the fruity, slightly peppery flavor pairs well with bananas. But you can also use whatever neutral oil you have on hand too.
- Whole wheat pastry flour – This is made with a different strain of wheat, so it creates a slightly softer texture that some prefer. But regular whole wheat flour works just fine here too!
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Grab a mixing bowl and combine the mashed bananas, egg, olive oil, honey, almond milk, and vanilla.
In another bowl, mix the flour, cinnamon, baking soda, and salt.
Toss the blueberries with the flour mixture (this will help prevent sinking), then add that bowl of ingredients to the wet ingredients and stir well.
Pour the batter into a prepared 12-count muffin tin. Bake for around 18-23 minutes at 350 degrees F. The muffins are done when a toothpick pulls out clean from the center.
You can store these in a ziptop bag or airtight container at room temperature for up to 2-3 days. Because they’re moist, I recommend the fridge (up to 5 days) or freezer (up to 3 months) for longer storage.
More Healthy Muffin Recipes
Looking for more better-for-you muffin recipes? Try one of these options!
- Chocolate Kodiak protein muffins
- Peanut butter banana mini muffins
- Lower sugar apple muffins
- Cheeseburger muffins (a fun savory muffin option!)
I hope you enjoy these whole wheat banana blueberry muffins! If you get a chance to try them, please leave a recipe rating or comment below.
Whole Wheat Banana Blueberry Muffins
Ingredients
- 3 medium ripe bananas, mashed
- 1 large egg
- ⅓ cup olive oil
- ⅓ cup honey
- ¼ cup plain almond milk (or any milk)
- 1 tsp vanilla
- 1 ½ cups whole wheat pastry flour (or whole wheat flour, or all-purpose flour)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup frozen blueberries (or fresh)
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-count muffin tin (or line with paper liners).
- In a large bowl, combine the mashed bananas, egg, olive oil, honey, almond milk, and vanilla. Whisk until well combined.
- In another bowl, combine the flour, cinnamon, baking soda, and salt. Stir well, then add the blueberries to the bowl (tossing with the flour will help prevent sinking when baking).
- Pour the dry ingredients into the wet ingredients. Stir until combined.
- Portion the batter into the prepared muffin tin. Bake at 350 degrees F for 18-23 minutes, or until the muffins are cooked through and a toothpick pulls out clean from the center.
- Let cool in the pan, then enjoy.
Notes
- If you substitute all-purpose flour for whole wheat flour, note that you may need slightly less liquid in the recipe, depending on the size and texture of your bananas.
Nutrition
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