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Whole Wheat Banana Muffins Recipe

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★★★★★

4.8 from 791 reviews

These Whole Wheat Banana Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with whole wheat flour, rolled oats, ripe bananas, and natural sweeteners like maple syrup, they offer a moist, tender texture with a mild sweetness. Enhanced with cinnamon and optional nuts, these muffins are easy to bake and a great way to enjoy a nutritious, homemade baked good with simple ingredients.

Ingredients

Scale

Dry Ingredients

  • 2 cups whole wheat flour
  • ½ cup old-fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 2 ripe bananas (the riper, the better)
  • 2 large eggs
  • ⅓ cup unsweetened applesauce
  • ⅓ cup milk
  • ⅓ cup plain Greek yogurt
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

Optional

  • 1 cup chopped walnuts or pecans

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 425°F (220°C). Line a muffin pan with cupcake liners or grease it well with nonstick cooking spray if you don’t have liners.
  2. Mix Dry Ingredients: In a medium bowl, combine 2 cups whole wheat flour, ½ cup rolled oats, 1 tsp ground cinnamon, 1 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. Stir to blend and set aside.
  3. Mash Bananas: In a large bowl, mash the 2 ripe bananas thoroughly using a fork or mixer until smooth. The riper the bananas, the sweeter the muffins.
  4. Combine Wet Ingredients: To the mashed bananas, add 2 large eggs, ⅓ cup unsweetened applesauce, ⅓ cup milk, ⅓ cup plain Greek yogurt, ¼ cup maple syrup, and 1 tsp vanilla extract. Mix well until the mixture is smooth and fully combined.
  5. Incorporate Dry Ingredients: Pour the dry ingredients into the wet ingredients bowl. Mix gently until just combined, taking care not to overmix to keep the muffins tender. If using nuts, fold in 1 cup chopped walnuts or pecans at this stage.
  6. Fill Muffin Pan: Divide the batter evenly into the prepared muffin cups, filling each cup all the way to the top for nice puffing. Optionally, sprinkle a bit of rolled oats on top of each muffin for texture and appearance.
  7. Bake Muffins: Place the muffins in the preheated oven and bake at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 15 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Transfer them to a cooling rack to cool completely before serving.

Notes

  • Using ripe or overripe bananas enhances natural sweetness and moisture.
  • Do not overmix batter to ensure muffins stay tender and fluffy.
  • Optional nuts add crunch but can be omitted or substituted to accommodate allergies.
  • Sprinkling rolled oats on top is optional but adds a nice texture and aesthetic appeal.
  • Muffins are best enjoyed within two days stored in an airtight container or can be frozen for longer storage.

Keywords: whole wheat banana muffins, healthy muffins, banana breakfast muffins, whole grain muffins, homemade banana muffins

Find it online: https://tastybella.com/whole-wheat-banana-muffins-recipe/