100% Whole Wheat Banana Muffins
These 100% Whole Wheat Banana Muffins are a wholesome and delicious treat, naturally sweetened with ripe bananas and a touch of maple syrup, offering a hearty texture and satisfying flavor.
For 12 servings
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly with cooking spray or butter.
In a large mixing bowl, mash the very ripe bananas with a fork until mostly smooth with a few small lumps remaining. The riper the bananas, the sweeter and more moist your muffins will be.
To the mashed bananas, add the eggs, maple syrup, oil (or melted butter), vanilla extract, and milk. Whisk until all the wet ingredients are well combined and smooth.
In a separate medium bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt. Ensure there are no lumps and the dry ingredients are evenly distributed.
Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix; a few streaks of flour are fine, as overmixing can lead to tough, dense muffins.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Very Ripe Bananas: The riper the bananas (brown spots are good!), the sweeter and more flavorful your muffins will be. They also mash more easily and contribute more moisture.
- 2Do Not Overmix: Overmixing the batter develops the gluten in the whole wheat flour, resulting in tough, dense muffins. Mix only until the dry ingredients are just incorporated into the wet.
- 3Room Temperature Ingredients: Eggs and milk at room temperature emulsify better with the other ingredients, leading to a smoother batter and more evenly baked muffins.
- 4Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw frozen muffins at room temperature or warm briefly in the microwave.
Adapt it for your goals.
Chocolate Chip Banana Muffins
Fold in ½ cup (85g) of semi-sweet chocolate chips or dark chocolate chunks with the dry ingredients for an extra treat.
Nutty Banana MuffinsNutty Banana Muffins
Add ½ cup (50g) of chopped walnuts or pecans to the batter for added crunch and a nutty flavor profile.
Spiced Banana MuffinsSpiced Banana Muffins
Enhance the spice profile by adding ¼ teaspoon of ground nutmeg and a pinch of ground cloves along with the cinnamon for a warmer, more complex flavor.
Why this is on our healthy list.
Rich in Fiber
Whole wheat flour and bananas provide dietary fiber, which is essential for digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
Potassium Powerhouse
Bananas are an excellent source of potassium, a vital mineral important for maintaining healthy blood pressure, nerve function, and muscle contractions.
Naturally Sweetened
By relying on the natural sweetness of very ripe bananas and a touch of maple syrup, these muffins reduce the need for refined sugars, offering a healthier sweet treat option.
Frequently asked questions
Yes, you can! Thaw them completely and drain any excess liquid before mashing. Frozen bananas often become even sweeter and easier to mash once thawed.
