Whole Wheat Banana Muffins Recipe

easy quick healthy whole wheat banana bread muffins moist

 

These super moist banana muffins made with whole wheat flour may be the ultimate healthy, grab n’ go snack if you make them yourself, especially if you make them using whole wheat flour. We buy a lot of bananas at my house since we are smoothie addicts, but sometimes the bananas ripen beyond my taste, at which point I peel and place in a bag in the freezer to use later for smoothies, baking, or pancakes. Make a triple batch of these muffins, stick them in the freezer, and throw one into your kids’ lunch box every day instead of a sandwich or for their snack. It is healthier than any bread you can buy at the store and will be thawed by lunch (if in doubt, take out the night before). These only take a few minutes to whip up, and are simply delicious.

 

easy quick healthy whole wheat banana bread muffins basket

 

WHOLE WHEAT BANANA MUFFINS RECIPE

 

INGREDIENTS

•  4 cups flour (I prefer whole wheat flour since it is healthier than white, bleached flour)
•  8 very ripe, medium-sized bananas
•  4 eggs
•  1/2 tsp vinegar
•  1 tbsp cinnamon
•  1/2 tsp nutmeg
•  1/4 cup coconut oil
•  1/4 cup butter
*You need a total of 1/2 cup of oil, so any combination of butter or oil will be fine. Coconut oil is the healthiest oil for all cooking purposes.
•  1/2 teaspoon vanilla extract
•  2 tsp baking soda
•  1 – 2 cups sugar  (try to find a raw, pure cane sugar, or palm coconut sugar…try to avoid the highly processed, white sugar) For this recipe, start with less sugar, and once everything is mixed together, add more to taste) – I used 1 cup, but many people like their muffins sweeter, and a standard recipe would call for 2 cups of sugar. Bananas will add a good amount of sweetness as well.

 

DIRECTIONS

Preheat oven to 350 degrees. Set up muffin tray with liners, or lightly grease with coconut oil or a non-stick spray. Combine all ingredients except for the flour. Once ingredients are combined well and bananas are mashed, add in the flour, one cup at a time, mixing only as much as needed to incorporate flour. You do not want to over-mix at any stage.

Once all the flour is combined and all ingredients are blended well, scoop equal amounts of batter into muffin tray. I wanted large banana muffins, so I used a half-cup size measuring cup to scoop batter, almost filling each muffin tin completely with batter. You want even amounts so that they all cook through the same. Many people use ice cream scoopers for smaller muffins.

For larger sized muffins, bake for 28-30 minutes, or until toothpick comes out clean. For smaller muffins, bake for 23-25 minutes.

 

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