Whole Wheat Banana Muffins
I make muffins on a regular basis as I find them very convenient. You simply grab them and go 🏃♀️! In the morning, if there are muffins around the house, that’s what I go for. Unlike cupcakes 🧁, they’re also easy to eat; they can be reheated, carried easily without making a mess with the icing plus also faster to make (no icing required which saves time).
I have a long list of favorite muffins like Lemon Poppy Seed, Blueberry, Churro Cinnamon, Caramel Apple, Chocolate, Lemon Raspberry, Pumpkin & Spice Cream Cheese Muffins, Cranberry, Nutella, Gingerbread, Hawaiian Pineapple & Coconut, Peanut Butter & Jam, and more including this one… Whole Wheat Banana Muffins!
These tasty muffins are a great way to start your day off right, when you’re on the run or simply as a snack! They’re so moist with a slight crispy top, flavorful plus they’re wholesome too 💚! With great ingredients, this is an easy recipe you’ll want to make soon…
For sweetness, I use maple sugar. I love the taste and it also gives another dimension to these Whole Wheat Banana Muffins. If you don’t have any on hand, substitute palm sugar, brown sugar or even raw sugar. Of course, granulated sugar is another option.
After all the dry ingredients are added to the wet ingredients, it’s important to process until “just” combined otherwise you might end up with tough muffins. Just combined means that there won’t be any streaks of flour remaining. Also, don’t forget to clean the sides of the bowl including the bottom as it’s not always well mixed.
It’s optional but highly recommended to sprinkle some oats on top of the muffins as well as maple sugar… not a lot, just a little! It makes it prettier plus wraps everything together – think of a cherry on top of a sundae 🍒, right!
These tasty and healthy Whole Wheat Banana Muffins keep well for a couple days at room temperature stored in an airtight container or 5 days in the fridge. They can also be kept in the freezer for up to 3 months in a re-sealable plastic bag. This easy recipe has to be in your folder 📒…
Bon Appétit! 🍽
Check out these other delicious breakfast/brunch recipes… 🍳🥞🧇
– Angel Eggs on a Cloud
– Pancetta Vegetable Frittata
– Homemade Pancake Mix
– Soufflé Mexican Omelet
– Breakfast Quinoa Cereal with Mixed Berries
– Marbled Chocolate Pecan Banana Bread
– Tropical Sunshine Smoothie
– Ooey-Gooey Cinnamon Buns
and for even more breakfast/brunch recipes, click on this link… Recipe Category • Breakfast & Brunch
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Whole Wheat Banana Muffins
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Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1/2 cup old-fashioned rolled oats, plus more to sprinkle on top
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan sea salt
- 1/4 tsp. ground nutmeg
- 3 large overripe bananas (about 1 cup), mashed
- 2 large free-range eggs, room temperature and beaten
- 1/2 cup apple sauce see Recipe
- 1/2 cup maple sugar (substitute raw sugar, palm sugar or brown sugar), plus more to sprinkle on top tips & tricks
- 1/2 cup buttermilk, room temperature tips & tricks
- 2 tbsp. vegetable oil (grapeseed, canola, etc.) tips & tricks
- 1 tsp. pure vanilla extract
- 2/3 cup walnuts, chopped
Directions
- Preheat oven to 375ºF and line a 12-cup muffin pan with cupcake liners; set aside.
- In a large bowl, combine flours, oats, baking powder, baking soda, cinnamon, salt, and nutmeg; whisk until mixed and set aside.
- In the bowl of a stand mixer, add mashed bananas, beaten eggs, apple sauce, maple sugar, buttermilk, oil and pure vanilla extract. With the paddle attachment, process on medium speed until blended.
- Add half the dry ingredients and process on low speed for 30 seconds. Add the remaining half of the dry ingredients and walnuts; process until just combined, cleaning the sides and scraping the bottom of the bowl.
- Evenly spoon the batter in the prepared muffin cups, filling each ¾ full. Sprinkle the tops with oats and maple sugar. Gently tap the pan to dislodge any trapped air bubbles.
- Transfer to the preheated oven and bake for 22 to 24 minutes or until a cake tester inserted in the center comes out with just a few crumbs.
- Remove from the heat and let the muffins cool in the pan for 5 to 7 minutes before unmolding and transferring them on a wire rack to cool completely.
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