Whole Grain Banana Muffins

There’s something undeniably comforting about a warm muffin fresh from the oven, especially when that muffin is a delightful blend of whole grains and ripe bananas. These Whole Grain Banana Muffins are not just delicious; they are also packed with nutrients, making them perfect for breakfast, a snack, or even a light dessert. Their moist texture and natural sweetness will have you reaching for seconds, and you can feel good about indulging in these wholesome treats.

Why You’ll Keep Making It

These Whole Grain Banana Muffins are a staple in any kitchen for several reasons. First, they are incredibly easy to whip up, taking less than 30 minutes from start to finish. Second, they are a fantastic way to use up overripe bananas that would otherwise go to waste. Plus, this recipe is versatile; you can customize it with your favorite add-ins like nuts, chocolate chips, or dried fruit. Finally, they are healthier than traditional muffins, providing fiber and nutrients without sacrificing flavor.

What Goes In

The ingredients for these Whole Grain Banana Muffins are simple and wholesome. Here’s what you’ll need:

• 1 cup whole wheat flour
• 1 cup oats (quick or old-fashioned)
• 1 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup mashed ripe bananas (about 3 medium)
• 5 tablespoons salted butter, melted
• 1/2 cup nonfat milk
• 2 large egg whites (or 1 large egg), beaten

Toolbox for This Recipe

To make these Whole Grain Banana Muffins, you’ll need the following tools:

• Mixing bowl: A large bowl for combining your dry and wet ingredients.
• Measuring cups and spoons: For accurate ingredient measurements.
• Whisk: To blend the egg whites and mix dry ingredients thoroughly.
• Rubber spatula: To fold the batter gently without overmixing.
• Muffin tin: To bake your muffins; consider using a non-stick or lined tin for easy release.
• Cooling rack: To let your muffins cool evenly after baking.

Whole Grain Banana Muffins — Do This Next

Now that you have everything ready, it’s time to get baking! Follow these simple steps:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This is essential to ensure even baking.

Step 2: Prepare the Muffin Tin

Grease your muffin tin or line it with paper liners to prevent sticking.

Step 3: Combine Dry Ingredients

In a large mixing bowl, combine the whole wheat flour, oats, brown sugar, baking powder, and baking soda. Whisk together until well mixed.

Step 4: Mix Wet Ingredients

In another bowl, mash the ripe bananas until smooth. Add the melted butter, nonfat milk, and beaten egg whites. Mix until combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients. Gently fold the batter with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!

Step 6: Fill the Muffin Cups

Spoon the batter into each muffin cup, filling them about 2/3 full. This allows room for the muffins to rise.

Step 7: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool and Enjoy

Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy your delicious Whole Grain Banana Muffins warm or at room temperature!

Nutrition-Minded Tweaks

If you’re looking to modify the recipe for various dietary needs or simply to enhance its nutritional profile, consider these options:

• Substitute coconut oil for the melted butter for a dairy-free version.
• Use maple syrup or honey in place of brown sugar for a natural sweetener.
• Add 1/2 cup of chopped nuts or dark chocolate chips for extra flavor and texture.
• Incorporate ground flaxseed or chia seeds for added omega-3 fatty acids.
• Use almond milk or oat milk as a non-dairy alternative to nonfat milk.

Cook’s Notes

• Make sure your bananas are very ripe for the best sweetness and flavor.
• If you prefer a sweeter muffin, feel free to increase the amount of brown sugar.
• These muffins freeze beautifully! Just wrap them tightly in plastic wrap and store in a freezer-safe bag.
• Experiment with spices like cinnamon or nutmeg for an extra flavor boost.

Storing Tips & Timelines

These Whole Grain Banana Muffins are best enjoyed fresh but can be stored to maintain their deliciousness. Here are some tips:

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, keep them in the refrigerator for up to a week.
• To freeze, place cooled muffins in a freezer bag, removing as much air as possible. They will last for about 3 months.
• Reheat frozen muffins in the microwave for a quick breakfast or snack!

Ask & Learn

Can I use whole wheat pastry flour instead of whole wheat flour?

Absolutely! Whole wheat pastry flour will create a lighter muffin while still retaining the whole grain benefits.

What can I substitute for brown sugar?

For a healthier option, you can use coconut sugar or even a sugar substitute like stevia, adjusting the amount based on your taste preference.

Can I make this recipe vegan?

Yes! Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use plant-based milk and oil instead of butter.

How can I make these muffins less sweet?

If you prefer less sweetness, reduce the amount of brown sugar and consider using unsweetened applesauce as a partial substitute for the bananas.

Ready, Set, Cook

Now that you have all the details, it’s time to gather your ingredients and get to baking! These Whole Grain Banana Muffins are a wonderful addition to your recipe collection, bringing health and happiness to your kitchen. Enjoy the delightful aroma wafting through your home as your muffins bake, and savor the deliciousness that follows. Happy baking!

Whole Grain Banana Muffins

These Whole Grain Banana Muffins are deliciously moist and packed with nutrients! Perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Muffins:

• 1 cup whole wheat flour
• 1 cup oats (quick or old-fashioned)
• 1 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup mashed ripe bananas (about 3 medium)
• 5 tablespoons salted butter (melted)
• 1/2 cup nonfat milk
• 2 large egg whites (or 1 large egg), beaten

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Muffin tin
• Cooling rack

Method

 

Directions:

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Grease your muffin tin or line it with paper liners.
3. Step 3: In a large mixing bowl, combine the whole wheat flour, oats, brown sugar, baking powder, and baking soda. Whisk together until well mixed.
4. Step 4: In another bowl, mash the ripe bananas until smooth. Add the melted butter, nonfat milk, and beaten egg whites. Mix until combined.
5. Step 5: Pour the wet mixture into the dry ingredients. Gently fold the batter with a rubber spatula until just combined.
6. Step 6: Spoon the batter into each muffin cup, filling them about 2/3 full.
7. Step 7: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean.
8. Step 8: Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a cooling rack.

Notes

• Make sure your bananas are very ripe for the best sweetness and flavor.
• If you prefer a sweeter muffin, feel free to increase the amount of brown sugar.
• These muffins freeze beautifully! Wrap them tightly in plastic wrap and store in a freezer-safe bag.