Whole Wheat Banana Muffins
Servings: 12 muffins
Calories: 183kcal
These healthy banana muffins are made with whole wheat flour, sweetened with maple syrup, dairy free and gluten-free friendly. Moist, flavorful, full of banana flavor – everything you want and love in a banana muffin!
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Ingredients
Dry Ingredients
- 1 cup whole wheat flour see notes
- ⅔ cup unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon cinnamon can omit if you want to add chocolate chips
Wet Ingredients
- 1 ¼ cups well-mashed overripe banana about 3 medium bananas
- ¼ cup pure maple syrup
- ¼ cup granulated sugar* can omit if bananas are overripe
- ⅓ cup neutral oil avocado, light olive oil, sunflower oil
- 2 large eggs
- ½ tablespoon vanilla extract
- ¼ cup milk of choice cashew, cow, almond, oat, etc.
Instructions
- Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
- Dry ingredients: In a medium bowl whisk together dry ingredients; set aside.
- Wet ingredients: In large bowl combine well-mashed banana with maple syrup. Add eggs and oil, whisking until combined. Gently stir in vanilla and milk then slowly add in flour until just combined – careful not to over-mix or you'll end up with tough muffins.
- Bake: Evenly distribute batter into prepared pan, filling about 2/3 way full. Bake muffins for 5 minutes at 425ºF, then drop oven temperature to 350ºF and continue baking 10-15 minutes, or until inserted toothpick in center comes out with no wet batter (some crumb is okay). Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
- Muffins best enjoyed within 3 days, served warm with a little salted butter or your favorite nut butter. Enjoy!
Notes
OPTIONAL MIX-INS: Feel free to add 1/3 cup mini chocolate chips, chopped walnuts or pecans, and even more spices like 1/4 tsp ginger and nutmeg, additional cinnamon.
FLOUR: You can use all white whole wheat flour for similar results. If using Bob's 1:1 gluten-free baking flour, I would use two tablespoons LESS. If looking for a grain-free alternative, see my simple paleo banana muffins or paleo banana bread.
SUGAR: Taste-testers preferred with with additional granulated sugar. But if you don't have a big sweet tooth, you can omit. If you use extra spotty, more black, bananas you may not need the granulated sugar. Maple syrup or honey is needed though – changing that will affect the rest of the ratios.
VEGAN / EGG-FREE: To make vegan, use 2 TBSP flaxseed meal mixed with 6 TBSP water, let sit until it gels, about 4 minutes, then incorporate into the wet ingredients as directed. Do not make this recipe both gluten-free and vegan – the texture will likely not turn out well.
Store leftover muffins in airtight container at room temperature for 2-3 days, or in fridge for 4 days.
Nutrition
Serving: 1muffin | Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 169mg | Fiber: 2g | Sugar: 14g