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.
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
How to Make It
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.
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.
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.
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These are good... A little on the dense side, but moist and full of flavor. The banana chips on top are a cute touch. I did add chopped walnuts and might add golden raisins the next time I make them. Great toasted and I think they would freeze well.
We really liked these. Ours were dense and moist. A good combination. I added mini chocolate chips to half of them, and I think that was a good decision. My only complaint is that the muffins stuck to the sides of the paper liners. I think next time I would use silicone baking cups or I would spray the paper liners with PAM as well.
Super easy to make. Instead of butter I used coconut oil and garnished with sweetened coconut instead of banana chips prior to baking. Baked about 21 minutes - I'm at very high altitude. Yummy tasting, not too sweet, and not too fluffy yet not too dense either. Will def make again.
I used whole wheat pastry flour instead of the combination of whole wheat flour and white flour, and they were perfect! Moist and chewy without being too dense. Also added some chopped pecans. Will definitely make again!
This muffin smells and tastes great. My non-muffin eating husband first asked what I was making, then immediately devoured one. I did use 3/4 cups whole wheat flour and 1 1/4 cups all-purpose flour for a perfect texture. I also added 1/3 cup chopped pecans and sprinkled a few chocolate chips on top of 6 of the muffins before baking. Wonderful!