Whole Wheat Banana Berry Muffins (No Added Sugar)
These whole wheat banana berry muffins are full of healthy ingredients and no added sugars, making them the perfect breakfast for your baby or toddler, and delicious enough for your whole family.
Jump to RecipeI love having convenient make-ahead breakfasts that are both delicious and nutritious. And these banana berry muffins check all the boxes. They are a variation on my banana apple muffins that are perfect for spring and summer or whenever you are craving a colorful, flavorful twist.
I usually use fresh berries when I see that they are getting past their prime. Frozen berries would work too, though you may want to add them closer to the last step in order to prevent the soft berries from loosing their shape.
Muffins for Babies or Toddlers
These muffins are made without any added sugars, and are full of whole grains, healthy fats, and proteins. This makes them a great option for babies or toddlers.
I love making recipes full of whole food ingredients that make easy and healthy options for feeding children. Here are some other recipes on my blog that would make great meals for young kids:
Ingredients for banana berry muffins
⅓ cup unsalted butter (melted)
4 ripe medium bananas
6-8 oz or 1 cup berries of choice (I have used mixtures of raspberries, black berries, blueberries, and strawberries)
2 eggs
1/2 cup plain Greek yogurt (substitute milk if you don’t have yogurt)
1 tsp vanilla extract
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups whole wheat flour
How to Make Whole Wheat Banana Berry Muffins
Preheat the oven to 375° F.
Begin by mashing bananas and berries in a bowl. If you are using raspberries or black berries only mash half and add the remaining after mashing so that they can maintain more of their shape.
Once the fruit is your desired consistency add the wet ingredients on top, and mix them together
Add the dry ingredients on top of the wet ingredients. Mix the dry ingredients together before combining into the wet ones.
Continue mixing until the batter is fully combined.
Grease the muffin tins with butter or oil spray and scoop batter evenly into 18 cups. I like to use a large ice cream scoop to ensure the muffins are evenly sized.
Once the muffin tins are full, place them in the oven and bake at 375° F for 16-20 minutes.
Whole Wheat Banana Berry Muffins
Ingredients
- ⅓ cup unsalted butter
- 4 ripe medium bananas
- 6-8 oz (or 1 cup) berries of choice I have used mixtures of raspberries, black berries, blueberries, and strawberries.
- 2 eggs
- 1/2 cup plain Greek yogurt substitute milk if you don't have yogurt
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups whole wheat flour
Instructions
- Preheat the oven to 375° F.
- Begin by mashing bananas and berries in a bowl. If you are using raspberries or black berries only mash half and add the remaining after mashing so that they can maintain more of their shape.
- Once the fruit is your desired consistency add the wet ingredients on top, and mix them together
- Add the dry ingredients on top of the wet ingredients. Mix the dry ingredients together before combining into the wet ones.
- Continue mixing until the batter is fully combined.
- Grease the muffin tins with butter or oil spray and scoop batter evenly into 18 cups. I like to use a large ice cream scoop to ensure the muffins are evenly sized.
- Once the muffin tins are full, place them in the oven and bake at 375° F for 16-20 minutes.