These whole wheat banana muffins are a healthy, delicious breakfast option. Made using whole wheat flour and sweetened with natural sugars from bananas and maple syrup, these muffins are lower in calories and higher in nutrients than traditional ones. The addition of oats adds an extra fiber boost. Perfect for anyone looking to make a healthier choice without sacrificing taste.
The ingredients for this recipe are quite common and can be found in most supermarkets. However, some items like coconut oil, white whole wheat flour and turbinado sugar might not be in your pantry. Coconut oil might be found in the oil or health food aisle, while white whole wheat flour can be found either in the baking or flour aisle. Turbinado sugar, also known as raw sugar, is not as processed as white sugar and retains some of the natural molasses flavour. It can usually be found in the sugar or baking aisle.
Whole Wheat Banana Muffin Ingredients
Coconut oil: A healthier alternative to butter or vegetable oil, coconut oil lends a subtle coconut flavor to the muffins.
Maple syrup: Used as a natural sweetener, maple syrup adds a rich, caramel-like flavor.
Bananas: Overripe bananas are the best for muffins as they are easier to mash and blend into the batter and they add natural sweetness.
Milk: Used to moisten the dough and help with the rising process.
Baking soda: A leavening agent that helps the muffins rise.
Vanilla extract: Adds depth of flavor to the muffins.
Salt: Enhances the other flavors in the muffins.
Cinnamon: Adds a warm, spicy note.
White whole wheat flour: A finely ground wheat that is lighter in color and flavor than regular whole wheat flour.
Old-fashioned oats: Adds texture and a nutty flavor to the muffins.
Turbinado sugar: A coarse sugar that is sprinkled on top of the muffins before baking for a sweet, crunchy topping.
One reader, Alysia Sellers says:
These whole wheat banana muffins are a game-changer! They are moist, flavorful, and guilt-free. The combination of whole wheat flour and bananas makes them a healthy treat. Plus, they are so easy to make. I love how they make my kitchen smell like a bakery. A definite must-try!
Baking Techniques for Delicious Muffins
Preheat the oven to 325 degrees F: This step is essential to ensure that the oven reaches the correct temperature before baking the muffins.
Grease all 12 cups of your muffin tin with butter or non-stick cooking spray: This ensures that the muffins do not stick to the pan and allows for easy removal after baking.
Beat the coconut oil and maple syrup together with a whisk: This step helps to combine the oil and syrup into a smooth mixture, which is important for the texture of the muffins.
Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon: This ensures that the wet and dry ingredients are well combined, and the leavening agent (baking soda) is evenly distributed for proper rising.
Add the flour and oats to the bowl and mix with a large spoon, just until combined: Overmixing can result in tough muffins, so it's important to mix until the ingredients are just combined.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full: This step ensures that the muffins bake evenly and rise properly.
Sprinkle the tops of the muffins with a small amount of oats, followed by a light sprinkling of sugar: This adds a delightful texture and sweetness to the muffin tops.
Bake the muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean: This ensures that the muffins are fully baked and not undercooked.
Place the muffin tin on a cooling rack to cool: Allowing the muffins to cool properly helps to set the texture and flavors before serving.
How To Make Whole Wheat Banana Muffins
We just can’t get tired of giving you recipes to make the most out of ripe bananas! Here’s another whole-grain, naturally-sweetened banana muffin dessert!
Serves:
Ingredients
- ⅓cupcoconut oil,melted, or extra-virgin olive oil
- ½cupmaple syrup,or honey
- 2eggs,preferably at room temperature
- 1cupbananas,packed mashed ripe, about 3 bananas
- ¼cupmilk,of choice or water, I used almond milk
- 1tspbaking soda
- 1tspvanilla extract
- ½tspsalt
- tspcinnamon,plus more for sprinkling on top
- 1¾cupswhite whole wheat flour,or regular whole wheat flour
- ⅓cupold-fashioned oats,optional, plus more for sprinkling on top
- 1tspturbinado sugar,raw sugar or other granulated sugar, for sprinkling on top
Instructions
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Preheat the oven to 325 degrees F.
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Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
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In a large bowl, beat the coconut oil and maple syrup together with a whisk.
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Add the eggs and beat well.
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Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
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Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold in any additional mix-ins.
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Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
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Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total).
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Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Recipe Notes
- Run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Nutrition
- Calories: 204.19kcal
- Fat: 8.25g
- Saturated Fat: 6.20g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.82g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 30.64g
- Fiber: 2.93g
- Sugar: 12.05g
- Protein: 4.25g
- Cholesterol: 29.64mg
- Sodium: 180.71mg
- Calcium: 36.36mg
- Potassium: 201.37mg
- Iron: 1.03mg
- Vitamin A: 15.71µg
- Vitamin C: 1.79mg
Expert Tip for Perfect Whole Wheat Banana Muffins
When mashing the bananas for this recipe, ensure they are ripe for optimal sweetness and moisture. Overripe bananas are even better as they are softer and sweeter. If your bananas are still green, you can ripen them quickly by placing them in a brown paper bag overnight. This will concentrate the ethylene gas that bananas naturally produce, speeding up the ripening process.
Time-Saving Tips for Making Whole Wheat Banana Muffins
Prepare the ingredients: Gather all the necessary ingredients and measure them out before starting the recipe to streamline the cooking process.
Use ripe bananas: Using ripe bananas will make it easier to mash them and incorporate them into the muffin batter.
Organize your workspace: Clear and organize your workspace before you begin to make the process more efficient and enjoyable.
Set a timer: Use a timer to keep track of baking and cooling times, allowing you to multitask while the muffins are in the oven.
Clean as you go: Wash and put away utensils and ingredients as you progress through the recipe to minimize cleanup time at the end.
Preheat the oven in advance: Preheat the oven while you prepare the batter to save time and ensure it's ready when the muffins are ready to bake.
Substitute Ingredients For Whole Wheat Banana Muffins Recipe
coconut oil - Substitute with unsweetened applesauce: Unsweetened applesauce can be used as a healthier alternative to coconut oil, reducing the fat content while still providing moisture to the muffins.
maple syrup - Substitute with honey: Honey can be used as a natural sweetener in place of maple syrup, providing a similar level of sweetness to the muffins.
eggs - Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water for each egg): Flax eggs can be used as a vegan-friendly alternative to eggs, providing binding properties to the muffin batter.
milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to milk, adding a subtle nutty flavor to the muffins.
white whole wheat flour - Substitute with whole wheat pastry flour: Whole wheat pastry flour can be used as a lighter alternative to white whole wheat flour, resulting in a softer texture for the muffins.
old-fashioned oats - Substitute with quinoa flakes: Quinoa flakes can be used as a gluten-free alternative to oats, adding a nutty flavor and texture to the muffins.
turbinado sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative to turbinado sugar, providing a similar level of sweetness with a hint of caramel flavor.
Presenting the Perfect Banana Muffins
Elevate the muffin: Place the muffin on a pristine white plate, ensuring it is centered and not touching the edges. This will draw attention to the muffin and create a sense of elegance.
Garnish with fresh banana slices: Arrange delicate slices of ripe banana on the plate around the muffin. The vibrant yellow color will provide a visually appealing contrast to the muffin and add a touch of freshness.
Drizzle with maple syrup reduction: Create a thin, controlled drizzle of maple syrup reduction on the plate, using a squeeze bottle or a small spoon. This will add a touch of sweetness and create an artistic element on the plate.
Sprinkle with edible flower petals: Lightly scatter colorful edible flower petals around the muffin. This will add a pop of color and a hint of floral fragrance, enhancing the overall presentation.
Dust with a touch of cinnamon: Using a fine-mesh sieve, dust a small amount of cinnamon over the muffin and the plate. This will add a subtle aroma and a visually appealing finish to the presentation.
Accompany with a dollop of whipped cream: Place a small, quenelle-shaped dollop of freshly whipped cream next to the muffin. The creamy texture will complement the muffin and add a luxurious touch to the presentation.
Serve on a polished wooden serving board: For a rustic yet refined presentation, place the plate with the muffin and accompaniments on a polished wooden serving board. This will add warmth and character to the overall presentation.
Accent with a sprig of fresh mint: Carefully position a sprig of fresh mint next to the muffin. The vibrant green color and refreshing aroma will provide a visually appealing accent to the presentation.
Add a sprinkle of edible gold dust: For a touch of opulence, lightly dust the plate with edible gold dust. This luxurious addition will elevate the presentation and add a hint of extravagance.
Present with a side of caramelized banana: Accompany the muffin with a small portion of caramelized banana slices, elegantly arranged on the plate. This will add a sophisticated twist and a complementary flavor element to the presentation.
Essential Equipment for Baking Muffins
- coconut oil: A healthy fat that adds moisture and richness to the muffins.
- maple syrup: A natural sweetener that adds a rich, caramel-like flavor to the muffins.
- eggs: Provide structure and help bind the ingredients together.
- bananas: Adds natural sweetness, moisture, and flavor to the muffins.
- milk: Adds moisture and richness to the muffins.
- baking soda: Acts as a leavening agent to help the muffins rise.
- vanilla extract: Enhances the flavor of the muffins.
- salt: Enhances the overall flavor of the muffins.
- cinnamon: Adds warmth and depth of flavor to the muffins.
- white whole wheat flour: Provides a healthier alternative to all-purpose flour with added fiber and nutrients.
- old-fashioned oats: Adds texture and a nutty flavor to the muffins.
- turbinado sugar: Adds a crunchy, sweet topping to the muffins.
Storing and Freezing Your Freshly Baked Muffins
- Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 4 days.
- To keep the muffins moist, place a piece of paper towel at the bottom of the container before adding the muffins. This will absorb any excess moisture and prevent the muffins from becoming soggy.
- For longer storage, you can freeze the banana muffins for up to 3 months:
- Wrap each muffin individually in plastic wrap or aluminum foil, making sure to cover them tightly to prevent freezer burn.
- Place the wrapped muffins in a freezer-safe container or a resealable freezer bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents for easy reference.
- To thaw frozen muffins, remove them from the freezer and let them sit at room temperature for about an hour, or microwave individual muffins on high for 30-45 seconds until warmed through.
- If you prefer crispy tops on your thawed muffins, you can also reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes.
How To Reheat Leftover Muffins
To reheat leftover whole wheat banana muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and heat them for about 5-7 minutes, or until they are warmed through and slightly crispy on the outside. This method will help restore the muffins' original texture and flavor, making them taste almost as good as freshly baked ones.
Another option is to use a toaster oven. Cut the muffins in half and place them cut-side up on the toaster oven rack. Toast for 2-3 minutes, or until they reach your desired level of warmth and crispiness. This method is quick and convenient, especially if you're only reheating a few muffins at a time.
For a softer, more moist reheated muffin, try using the microwave. Place the muffin on a microwave-safe plate and heat it on high power for 15-20 seconds. If the muffin isn't warm enough after the first interval, continue microwaving in 10-second increments until it reaches your desired temperature. Be careful not to overheat the muffin, as it can become tough and rubbery.
If you want to add a touch of extra flavor and moisture to your reheated banana muffins, try slicing them in half and spreading a small amount of butter, honey, or nut butter on the cut sides before reheating. This will infuse the muffins with additional flavor and help keep them moist during the reheating process.
For a crispy exterior and a soft, warm interior, try reheating your muffins on a griddle or in a skillet. Slice the muffins in half and lightly butter the cut sides. Place the muffin halves cut-side down on a preheated griddle or skillet over medium heat. Cook for 2-3 minutes, or until the cut sides are golden brown and crispy. This method works particularly well for whole wheat muffins, as it enhances their nutty flavor and hearty texture.
Interesting Trivia About Banana Muffins
The whole wheat banana muffins recipe is a great source of fiber and nutrients. Bananas are rich in potassium, which is essential for maintaining proper heart function and blood pressure. Additionally, whole wheat flour provides more fiber and nutrients compared to refined flour, making these muffins a healthier option. Enjoying these muffins as a snack or part of a meal can contribute to a balanced diet.
Budget-Friendly Baking: Are These Muffins Economical?
This whole wheat banana muffins recipe is quite cost-effective for a household. The use of affordable ingredients like bananas, whole wheat flour, and oats makes it budget-friendly. The recipe yields 12 muffins, providing multiple servings for a family of four. The approximate cost for the entire batch is around $5, making it an economical choice. The overall verdict for this recipe is 9 out of 10, considering its nutritional value, taste, and affordability.
Are Whole Wheat Banana Muffins Healthy?
The whole wheat banana muffins recipe has several healthy ingredients, such as whole wheat flour, oats, and bananas, which provide fiber, vitamins, and minerals. The use of coconut oil instead of butter is a healthier choice as it contains medium-chain triglycerides (MCTs) that are easily digestible and may boost metabolism. The recipe also uses maple syrup as a natural sweetener, which is a better alternative to refined sugar.
However, the recipe still contains a significant amount of sugar from the maple syrup and bananas, which may not be ideal for those watching their sugar intake. Additionally, the use of coconut oil, while healthier than butter, is still high in saturated fat and should be consumed in moderation.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of maple syrup and replace it with more mashed bananas or unsweetened applesauce to naturally sweeten the muffins
- Use a combination of whole wheat flour and almond flour or coconut flour to increase the protein and healthy fat content while reducing the carbohydrates
- Add in some chopped nuts, such as walnuts or pecans, for an extra crunch and a boost of healthy fats and protein
- Experiment with using Greek yogurt instead of milk to increase the protein content and create a more moist and tender muffin
- Sprinkle the tops of the muffins with a mixture of cinnamon and nutmeg for added flavor and potential health benefits, such as improved blood sugar control and anti-inflammatory properties
Editor's Opinion on This Muffin Recipe
This whole wheat banana muffin recipe is a delightful and wholesome treat. The use of coconut oil and maple syrup adds a lovely depth of flavor, while the addition of oats provides a delightful texture. The combination of bananas and cinnamon creates a warm and comforting aroma, perfect for a cozy morning or afternoon snack. The use of white whole wheat flour adds a nutritious twist to the classic muffin, making it a healthier option without compromising on taste. Overall, this recipe is a wonderful balance of wholesome ingredients and delicious flavors, making it a must-try for anyone looking for a nutritious and satisfying baked good.
Enhance Your Whole Wheat Banana Muffins Recipe with These Unique Side Dishes:
Tasty Variations on the Classic Banana Muffin
Starter and Main Course Pairings for Banana Muffins
Why trust this Whole Wheat Banana Muffins Recipe:
This recipe uses whole wheat flour and coconut oil for a healthier alternative. The addition of bananas and maple syrup provides natural sweetness and a boost of nutrients. The use of cinnamon and vanilla extract enhances the flavor profile. The inclusion of old-fashioned oats adds texture and fiber. The combination of these wholesome ingredients ensures a delicious and nutritious treat.
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