Whole-Wheat Banana Muffins

These are relatively healthy without tasting so healthy as to turn off the kiddos.  I skipped the banana chips but mixed 1/3 cup chopped walnuts into the batter to add protein and crunch.   

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.

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!

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!

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.

I followed the recipe exactly and it did not turn out well. The flavors are good but the muffin was very dense and dry on the bottom and sides. I would not make again.

These turned out wonderfully and I would make them again. I added a 1/2 cup chopped walnuts. I topped them with a mixture of cinnamon and sugar instead of the banana chips.

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.