I always make fun of Mr. How Sweet for his quirky food obsessions.

Plain egg whites. Plain ground turkey. Protein bars.

I’m just glad he got over the tuna and hard-boiled egg phase. That stunk. Literally.


Lately I’ve had my own little obsession – muffins.

I want to make every flavor imaginable with every fruit imaginable, chock full of melted chips, chunks and swirls.

Are you sick of them yet?

Good. Because I am not even close.

Growing up, banana bread was one of those things that took forever to make, and about 3 seconds to disappear.

Myself, my brothers and my dad would hover around the oven like vultures, not being able to take the scent of banana bread wafting through the air.

My mom would make us wait even longer after insisting that the banana bread must cool. I obviously ignored that and would sneak large pieces of banana bread, ruining the loaf and scalding the roof of my mouth in the process.


I haven’t learned a thing. I still burn my tongue and the roof of my mouth approximately twice a week.

And I still eat entire loaves of banana bread in one sitting. One slice does nothing for me. Don’t lie. One slice is basically like eating a crumb.


I have made banana bread muffins before, loaded with peanut butter chips.

I am not sure if these muffins could beat those taste-wise (I mean, banana + peanut butter? What on earth could beat that?), but they are stuffed with fresh blueberries, big banana chunks, and whole wheat flour.


Tasty and good for you.

And since they have applesauce and banana in them, they are incredibly moist. Not dry and crumbly like many other whole wheat muffins.

Which ultimately can be a bad thing.

Because it makes you want to eat four at a time. Or even six. Each steaming hot and smothered with butter that melts into the tiny crevices of the muffin.


Great. Now I’m starving.

And these muffins are long gone.


Whole Wheat Blueberry Banana Bread Muffins

2 cups whole wheat flour

1/3 cup sugar

1 egg

1/2 cup unsweetened applesauce

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

4 ripe bananas, mashed

1/2 cup blueberries

Preheat oven to 350 degrees. Place muffin cups in muffin tins.

Mix sugar, applesauce, and egg until creamy and light yellow. Add bananas and vanilla. Add flour, baking soda, and salt. Stir until completely smooth. Fold in blueberries. Spoon the batter into the muffin tins. Top with course sugar.

Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean.



I am troubled by the above picture.

Why are there not any of these muffins in my house right this instant? Why must the banana and blueberries look so perfect together? And more importantly, why isn’t there a giant slab of melty butter right smack in the middle?

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109 Responses to “Whole Wheat Blueberry Banana Bread Muffins.”

  1. #
    51
    Natalie (The Sweets Life) — June 22, 2010 @ 12:15 pm

    Hmm I have some blueberries in my fridge reserved for pancakes tomorrow, but now I want to make THESE!

    Reply

  2. #
    52
    Kate — June 22, 2010 @ 2:12 pm

    Hey, are you from Pittsburgh? What a small world. I was just reading your Whole Wheat Pepperoni Rolls post and I saw your brief mention of my city. I found the link to your site on Tasty Kitchen today. Love your site!

    Reply

  3. #
    53
    Janice — June 22, 2010 @ 2:16 pm

    Those muffins look great. Keep making them please.

    Reply

  4. #
    54
    janetha — June 22, 2010 @ 2:28 pm

    i love the versatility of muffins. yours look great!

    Reply

  5. #
    55
    Nicole @ Making Good Choices — June 22, 2010 @ 3:12 pm

    mmm yum..you know I have a deep love and appreciation for all things muffin. These look incredible!

    Reply

  6. #
    56
    marla {family fresh cooking} — June 22, 2010 @ 3:26 pm

    You are so right, one muffin is the equivalent to a crumb. Give me the whole pan of these babies too (oh, but they are all gone, right?)

    Reply

  7. #
    57
    Sarah — June 22, 2010 @ 6:29 pm

    I’ve had a muffin obsession lately too, and I love it when they are good for you!

    Reply

  8. #
    58

    That’s the perfect recipe that I need. Yay.

    Reply

  9. #
    59
    Val — June 22, 2010 @ 6:49 pm

    Blueberry muffins are my favorite and having healthy ones would be an added bonus. Thank you for the great recipe.

    Reply

  10. #
    60
    Jolene (www.everydayfoodie.ca) — June 22, 2010 @ 7:44 pm

    I totally understand the food phases – I go through those too!!

    Reply

  11. #
    61
    Jil — June 22, 2010 @ 7:56 pm

    So gorgeous – and I go through food phases like it’s my job. haha Is it, actually? Sorta? :) These look awesome.

    Reply

  12. #
    62
    Amanda — June 22, 2010 @ 8:03 pm

    I MUST try these!!! I LOVE blueberry anything. :)

    Reply

  13. #
    63
    Kris | iheartwellness.com — June 22, 2010 @ 10:30 pm

    Mmmm if I could eat baked goods all day and my thighs would stay small I would. Unfortunately I have to regulate this situation and instead I come and stare at your site :) I pretend I am eating them right now!

    xxoo

    Reply

  14. #
    64
    Katrina — June 23, 2010 @ 12:38 am

    Bananas are my favorite in all baking. This looks awesome!

    Reply

  15. #
    65
    Sanjeeta kk — June 23, 2010 @ 3:52 am

    Wow! First time to your site, came from Deeba’s. Had to scroll for long to reach the comment coloumn :D
    Beautiful site. Love it, hope to visit often.

    Reply

    • Jessica — June 23rd, 2010 @ 4:33 am

      Thanks so much for stopping by. :)

      Reply

  16. #
    66
    Nicole, RD — June 23, 2010 @ 6:42 am

    Mmmm! I am totally making these!

    Reply

  17. #
    67
    Leslie — June 23, 2010 @ 7:59 am

    Hello! I’ve got these in the oven right now. The only difference between mine and yours is that I only had ww pastry flour around and I had no course sugar so I sprinkled some cinnamon sugar on top. We’ll see how they turn out.
    Sadly, I can’t eat any because I’ve been on this crazy diet for a few months. The good news is that I am already fitting into my summer clothes (after wearing the same pair of tan shorts all summer last year, seriously). The bad news is that I drool all over my computer everyday when I read your yummy recipes!

    Reply

  18. #
    68
    Jen @ My Kitchen Addiction — June 24, 2010 @ 7:22 pm

    The muffin bug must be contagious! I’ve been on a muffin kick lately, too. These ones look great! Love the whole wheat flour :)

    Reply

  19. #
    69
    Emily Marie — June 30, 2010 @ 7:50 pm

    I made these this morning – so so so good! I had to sub plain non-fat yogurt for the applesauce and I added more blueberries. My kids would not stop eating these – seriously. My 11 month old ate 3 of them today! And my 2.5year old ate 4! And I don’t even care because they are so healthy! I LOVE IT!

    PS – I figured out the calories/fat/fiber/sugar/protein content (with the yogurt) if you’re interested.

    Reply

  20. #
    70
    Avanika (Yumsilicious Bakes) — July 4, 2010 @ 9:39 am

    Bring on the muffin lovin!

    Reply

  21. #
    71
    Ken Topham — August 9, 2010 @ 11:12 am

    Jessica these were great! I was at my sister’s lake house and she didn’t have any applesauce so I just used Canola oil which was all she had. I served them with real maple syrup. Awesome eatin! :)

    Reply

  22. #
    72
    Angela — August 19, 2010 @ 10:42 am

    I just made these!! They look beautiful and taste yummy too! They’re perfect for breakfast! The only problem I had is that they stuck to the cupcake liners so I lost a good portion of my muffin! Next time I’ll bake them without the liners and just butter my muffin pan.
    Thanks for the recipe!

    Reply

  23. #
    73
    Nikki — February 23, 2011 @ 3:08 am

    Just made these!!… With my new Kitchen Aid 600 Pro!!! :D

    Reply

  24. #
    74
    Meghan @ StruggleMuffins — March 29, 2011 @ 10:07 am

    Ooo I think I’m going to make these today, but might sub blackberries or strawberries for the blueberries. Question – did this recipe make a dozen muffins? I tend to double recipes so I can have an extra large batch on hand at all times :)

    Reply

  25. #
    75
    Melissa — March 30, 2011 @ 3:02 am

    I made these muffins the other day, they were a big hit! Thanks so much for the recipe!

    I also analyzed the calories & fat content per muffin…you weren’t kidding, what a healthy snack!

    Anyway, if you’re interested, here’s my post, including nutrition info: http://thisisxmelissa.tumblr.com/post/4176783872/muffin-monday

    Reply

  26. #
    76
    Natalie — July 5, 2011 @ 2:55 pm

    is this a joke?
    i am making these today.

    Reply

  27. #
    77
    Lainy — April 1, 2012 @ 8:14 pm

    Just made these an hour ago. Didn’t have applesauce on hand, so made homemade applesauce, slightly sweetened with a dash of cinnamon. Very good recipe, texture is beautiful, they look gorgeous and they taste amazing! Thank you so much!

    Reply

  28. #
    78
    Maria — April 24, 2012 @ 10:36 am

    Thank you so much for this great receipe! I just made them and they are amazing!!

    Reply

  29. #
    79
    KatieK — April 27, 2012 @ 12:29 am

    mmmmm I just made these and am typing with one hand; muffin in the left :)
    I added an extra 1/4 cup apple sauce and a tsp baking powder- also substituted brown sugar for the white (only because I was out of white). They came out BEAUTIFUL, moist, and oh sooo tasty!! The reason I added baking powder is because i like BIG tops on my muffins and the batter looked a bit dry so I added a bit more applesauce. Didn’t put sugar or anything on top. mmmmmmmm I’m going for 2nds ;)

    Reply

  30. #
    80
    Nancy — May 7, 2012 @ 2:27 pm

    Just made these this morning and they turned out fabulously well, except that they did stick to the muffin liners. Any idea how long to bake if made into a 9″ loaf? Thanks for the yummy recipe!

    Reply

  31. #
    81
    Meghan — August 16, 2013 @ 12:26 pm

    These were great. Easy to make with the kids and super healthy. I used oat flour instead, added some cinnamon, and subbed honey for applesauce (less healthy but I didn’t have appleasauce and didn’t want to use oil or butter). Yum!

    Reply

  32. #
    82
    Carolyn — September 25, 2013 @ 12:02 pm

    These were delicious! I’ll be making this recipe many more times!!! I used frozen and thawed bananas. They taste so sweet with so little sugar! It made 12 muffins plus a mini bread loaf for me.

    Reply

  33. #
    83
    Mallika — October 21, 2013 @ 8:24 pm

    Amazing recipe! Can I substitute the egg with ener-g ?

    Reply

  34. #
    84
    Lauren — February 5, 2014 @ 7:38 pm

    Delicious!!! Made them for the whole family (including my 12 month old who is dairy free) and they are awesome! Best muffins ever in my opinion :)

    Reply

  35. #
    85
    Pervinder — May 7, 2014 @ 11:02 pm

    I made this recipe this afternoon but the mixture was a little dry so the muffins did not quite turn out as moist as I would have liked them. They were still yummy! Maybe the bananas I had were smaller. Any idea how much in cup measurement were the 4 ripe bananas you used? Would love to try the recipe again.

    Reply

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