Whole Wheat Banana Muffins
These tasty Whole Wheat Banana Muffins are a great way to start your day! They’re moist with a slight crispy top plus they’re wholesome too!
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.