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5.0 from 552 votes

Banana Blueberry Oat Muffins (made with whole wheat flour and honey)

These Banana Blueberry Oat Muffins are made with 100% whole grains, no processed sugar, and coconut oil instead of butter! They're hearty and delicious, and my toddler LOVES them.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 221 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 2 eggs
  • 2 ripened mashed bananas
  • 1/2 cup Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups whole wheat flour pastry flour is best
  • 1 cup old fashioned oats
  • 1.5 cups fresh blueberries or other berry, see notes about using frozen
  • turbinado sugar if desired, for topping muffins

Instructions

    Cup of Yum
  1. Add coconut oil (1/2 cup) and honey (1/4 cup) to large mixing bowl. If coconut oil is solid, microwave for 15 seconds, until honey and oil are softened.
  2. Cream together with a mixer on high speed.
  3. Add eggs (2) and Greek yogurt (1/2 cup). Mix together until very well combined.
  4. Add the 2 mashed bananas, vanilla (1 teaspoon), cinnamon (1 teaspoon), pinch of nutmeg, baking powder (1 teaspoon), baking soda (1 teaspoon), and salt (1/2 teaspoon). Mix until well combined.
  5. Add flour and oats- stir until just combined.
  6. Fold berries (1.5 cups) in to mixture.
  7. Line a 12-cup muffin pan with liners; fill each cup evenly with mixture. 
  8. Sprinkle the tops of each muffin with turbinado sugar (optional).
  9. Bake at 375 degrees F for 20-25 minutes, or until toothpick inserted into center comes out clean.

Notes

  • Storage: These muffins can be kept at room temperature in an airtight container for 5 days. They can be frozen in an airtight container or bag for up to 3 months.
  • Not a fan of coconut oil? Extra-virgin olive oil can be used instead. Substitute the same amount.
  • Honey Substitute: You can also use brown or white sugar, or maple syrup, instead of honey.
  • You can use frozen berries for this, but keep in mind, it's likely that the muffins will be more colored blue/purple.
  • To make them gluten-free: you can use a gluten-free flour mix substituted with a 1:1 ratio (I have not tried this personally, but I have readers who have substituted with no problem).
  • For a dairy-free version, use your favorite dairy-free yogurt.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Serving 1muffin Calories 221kcal (11%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 8g (40%) Cholesterol 27mg (9%) Sodium 203mg (8%) Potassium 222mg (6%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 60IU (1%) Vitamin C 3.5mg (4%) Calcium 38mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 221

% Daily Value*

Serving 1muffin
Calories 221kcal 11%
Carbohydrates 28g 9%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 8g 40%
Cholesterol 27mg 9%
Sodium 203mg 8%
Potassium 222mg 5%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 60IU 1%
Vitamin C 3.5mg 4%
Calcium 38mg 4%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.