Photo: Mark Thomas; Styling: Stephana Bottom
Prep Time
15 Mins
Cook Time
20 Mins
12 muffins (serving size: 1 muffin)

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.

How to Make It

Step 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.

Step 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.

Step 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.

You May Like

Ratings & Reviews

Delicious --even the picky kiddo liked them

December 16, 2017
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.   

TamaraBB's Review

March 01, 2010
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.

EmilySpencer's Review

July 10, 2012

kateq18's Review

April 10, 2010
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.

Rikked's Review

January 02, 2014
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.

kip101's Review

March 29, 2010
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.

DarcyW's Review

May 22, 2010
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!

Nancy70's Review

February 17, 2011
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!

tcparo's Review

March 20, 2010
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.