Sign up

Whole-Wheat Blueberry Banana Muffins {vegan}

blueberry banana muffins1

We have officially completed our first week of school! So far I think we have a pretty good routine going. Lunches are packed the night before, outfits laid out before bed, and I try not to hit the snooze button when my alarm clock goes off at  6:15am. {We’ll see how long this routine lasts ;)} During the summer I almost never woke up before the kids (unless it happened naturally). Now I try to get an early start to make sure we’re not running behind schedule.

Making a large batch of these whole-grain muffins has been a huge time saver in the breakfast department. They are healthy, my girls love them, and they love eating them with a small cup of yogurt. I’d love to cook them a fresh breakfast every morning, but there are days where a quick & easy breakfast is the best way to go.

blueberry banana muffins2I also love making a large batch of these muffins over the weekend and storing half in the freezer. I hope you and your kid’s love these as much as we do!

Whole-Wheat Blueberry Banana Muffins {vegan}


  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 Tablespoon pure vanilla extract
  • 4 over ripe bananas
  • 2 cups blueberries


Preheat oven to 325 degrees

Line muffin tin with wrappers. Combine all dry ingredients in a bowl. Whisk together to sift. In a separate bowl, whisk together all the wet ingredients except the bananas & blueberries. Combine wet with dry ingredients. Mix with electric mixer. Slowly work in bananas. Blend just until combined. Next, add in your blueberries and gently fold them in until mixed throughout the batter. Fill muffin cups about 3/4 full.

Bake muffins for 13 minutes than rotate in oven and bake another 13 minutes or until toothpick comes out clean when inserted. Cool completely on cooling rack. ENJOY!!!!

TIP: If you have over ripe bananas lying around and don’t feel like baking banana bread or muffins just yet, peel the bananas and throw them in a Ziploc freezer safe bag. When you’re ready to bake, pull the bananas out and defrost.


6 Responses

  1. farida said on September 9, 2013 at 4:15 pm

    I got a whole wheat flour but I didn’t try it yet! I guess this will be my first one!! Thanks for sharing:)

  2. Maryea {Happy Healthy Mama} said on September 10, 2013 at 4:00 am

    I love having muffins in the freezer for busy mornings! These look great. 🙂

  3. Estela - Weekly Bite said on September 10, 2013 at 7:22 am

    Thanks Maryea!

  4. jenna said on September 10, 2013 at 4:08 pm

    bought the flour too…can’t wait to make these tomorrow.

    • Estela - Weekly Bite said on September 10, 2013 at 5:21 pm

      Yay! Let me know how they turn out 🙂