Whole Wheat Banana Blueberry Muffins

Beth M.


Whenever I find I have lots of ripened bananas, I feel the need to bake muffins. It is my "go to breakfast" with a hot cup of coffee. I like to play with recipes by adding things I love, and leaving out something else. This recipe has no eggs and no sugar, only natural fruit for sweetness! It's my version of a "huge muffin" with texture and flavor!


★★★★★ 1 vote

10 Min
35 Min


  • 2 c
    whole wheat flour
  • 1/2 c
    a/p flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/4 c
    melted crisco shortening
  • 1 1/2 c
    milk (with 1 tb. lemon juice added to sour)
  • 1 c
    mashed ripe bananas
  • 1 c
    blueberries, frozen or fresh

How to Make Whole Wheat Banana Blueberry Muffins


    Grease muffin tin (I used Texas-size muffin cups)
  2. Measure and mix all dry ingredients.
    Add melted shortening and milk, stir in just until lumps are broken, don't overmix.
  3. Mash bananas and measure blueberries and stir into the batter.
    Using a soup ladle, scoop batter into large size, greased muffin pan.
  4. Bake about 30-35 minutes, checking to be sure they're golden brown and not sticky on top, and stick a tooth pick in and see if it comes out clean.

Printable Recipe Card

About Whole Wheat Banana Blueberry Muffins

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat

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