Healthy Whole Wheat Banana Muffins
Quick and easy banana muffins made with whole wheat flour for a filling snack or breakfast. These muffins are also made with less butter and sugar, but they are still super fluffy and moist!
Servings: 12 muffins
Ingredients
- 1 cup whole wheat flour or substitute all purpose flour
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 4 tablespoon unsalted butter melted
- 1 1/2 cups mashed bananas about 3 large bananas
- 1/4 cup granulated sugar increase to 1/2 cup for sweeter bakery-style muffins
- 1 egg room temperature
- 1/2 cup + 2 tablespoons unsweetened applesauce or substitute whole milk yogurt
- 1 teaspoon vanilla extract
- 1 cup chopped nuts or chocolate chips optional
- 1/2 cup raisins optional
Instructions
- Preheat oven to 425º F. Line 12-cup muffin pan with paper liners or grease well.
- In a large bowl, whisk together whole wheat flour, all purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a medium bowl, whisk the melted butter, mashed bananas, and granulated sugar. Then whisk in the egg until well combined. Add the applesauce and vanilla extract and whisk until everything is incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the nuts and raisins, if using. Divide the batter evenly into the lined muffin cups. Bake at 425º F for 5 minutes and then turn the temperature down to 350º F. Continue baking for another 14-18 minutes, or until an inserted toothpick comes out clean.
- Once done baking, let muffins rest in the pan briefly before transferring to a wire rack to finish cooling. Enjoy warm!
Notes
Be careful not to over mix the batter, especially since whole wheat flour has a high protein content. It is okay if there are some lumps in the batter, just make sure there are no dry pockets of flour!