Whole Wheat Banana Muffins Recipe
These whole wheat banana muffins recipe is the best healthy muffins with is low in sugar and loaded with whole wheat flour, oats, and bananas.
Ingredients
- 2 cups (240g) whole wheat flour
- ½ cup (40g) rolled oats
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup (44g) cup olive oil
- ½ cup (170g) honey
- 2 large eggs at room temperature
- 1 and ¼ cups mashed bananas about 3 large very ripped bananas
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 F, prepare two- 12 muffin pan with non-stick spray or oil and flour. Set aside.
- In a medium bowl combine the flour, oats, cinnamon, baking soda, baking powder and salt. Whisk together and set aside.
- In a large bowl, mash the bananas and add in the eggs, olive oil, vanilla extract, honey, and milk. Mix just until combined.
- Add the dry ingredients or flour mixture to the banana mixture and mix well until combined. If you would like to add nuts, dried fruit or chocolate chips, this is the time to fold them into the batter. Divide the batter into the prepared muffin pans with an ice cream scoop. Sprinkle the top with oats and raw sugar.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean and dry.
- Cool muffin in the pan for about 5 minutes then transfer to a wire rack to cool completely
Notes
Frozen bananas can be used for the recipe. Thaw them at room temperature and drain off any excess liquid before using so that the batter does not become watery.
Chocolate chips or other nuts can be added to create variety.
The recipe can be used for banana bread, and it should be baked in a loaf pan. The baking time will have to be increased to about 45-50 minutes.
This recipe was adapted from Sally’s baking addiction.
Nutrition
Serving: 1muffinCalories: 176kcal
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