Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by MyRecipes March 2010

Gallery

Credit: Mark Thomas; Styling: Stephana Bottom

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
12 muffins (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

189 calories; fat 4g; saturated fat 2g; protein 4g; carbohydrates 35g; fiber 3g; cholesterol 44mg; sodium 102mg.
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