This Whole Wheat Banana Muffins recipe is a quick make-ahead breakfast. It will fill you up and hold you over until lunchtime. They are perfect for busy people who need a grab and go meal.
Prep Time 10 minutesminutes
Cook Time 14 minutesminutes
Total Time 24 minutesminutes
Servings 12
Ingredients
2 ⅔cups(333g)whole wheat flour
2teaspoonbaking powder
½teaspoonbaking soda
1teaspoonsalt
¾cup(150g)granulated sugar
⅓cup(76g)unsalted butter, melted and cooled
⅓cup(75g)canola oil
1cup(150g)mashed ripened banana, about 3 medium bananas
2large eggs, room temperature
1cup(240ml)whole milk, room temperature
2teaspoonsvanilla extract
dried bananas for garnish, optional
Instructions
Heat the oven to 400°F. Spray a 12 cup muffin tin with nonstick spray or line with paper liners. Set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir with a whisk; set aside.
In a separate large bowl whisk the sugar, butter, oil, banana, eggs, milk, and vanilla together until well blended. Add the flour mixture and stir with a rubber spatula just until no streaks of dry flour are visible. Take care not to overmix.
Divide the batter evenly among the prepared muffin cups. Cups will be filled to the rim. Top each muffin with a slice of dried banana, if using.
Bake for 14 to 16 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the muffins in the pan on a wire rack for 5 minutes. Remove muffins and cool for 10 minutes longer.
Notes
Properly measure the flour. Do not scoop the flour out of the container with the measuring cup. You will end up with too much for the recipe to turn out correctly. Instead, lightly spoon it into the measuring cup and level it off with the back of a knife. Avoid pressing it down into the cup!
Any neutral flavored oil will work here. You can also use healthier options like coconut oil, avocado oil, grapeseed oil, etc.
The riper the banana, the better. Dark-spotted bananas will be your best friend here.
This recipe will work with non-dairy milk also. Almond milk, cashew milk, refrigerated coconut milk are a few alternatives.
Make ahead tip
The muffins will stay fresh stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
The muffins freeze well for up to 3 months. Thaw them in the refrigerator overnight and warm them in the microwave for 10-12 seconds. Or place a single frozen muffin in the microwave for 40-60 seconds.