Name: Whole Wheat Banana Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 11
Ingredients: ⅓ cup coconut oil; ½ cup maple syrup; 2 eggs; 1 cup Bananas; ¼ cup milk; 1 tsp Baking Soda; 1 tsp vanilla extract; ½ tsp salt; tsp Cinnamon; 1¾ cups white whole wheat flour; ⅓ cup old-fashioned oats; 1 tsp turbinado sugar

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!

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

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

Preheat the oven to 325 degrees F.
Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
In a large bowl, beat the coconut oil and maple syrup together with a whisk.
Add the eggs and beat well.
Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. Fold in any additional mix-ins.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full.
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).
Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Serve.

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).