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)
Cost per Serving: $.22
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 4g
  • Saturated fat: 2g
  • Protein: 4g
  • Carbohydrate: 35g
  • Fiber: 3g
  • Cholesterol: 44mg
  • Sodium: 102mg

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. 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. 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. 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.
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