Whole-Wheat Banana Muffins

Photo: Mark Thomas; Styling: Stephana Bottom
There's nothing better for breakfast than a hot fluffy muffin right out of the oven. This Whole-Wheat Banana version is not only healthy but moist and full of flavor. Top each muffin with a dried banana chip for that extra special touch.

Yield:

12 muffins (serving size: 1 muffin)

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 189
Fat 4 g
Satfat 2 g
Protein 4 g
Carbohydrate 35 g
Fiber 3 g
Cholesterol 44 mg
Sodium 102 mg

Ingredients

1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 large ripe bananas, mashed
2 large eggs, lightly beaten
3/4 cup packed light brown sugar
1/3 cup milk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
12 dried banana chips, optional

Preparation

1. Preheat oven to 375°F; mist a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon and salt.

2. In a separate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not overmix.

3. Spoon batter into muffin cups; place a banana chip on top of each one, if desired. Bake until a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely.

Note:

March 2010