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Homemade Whole Grain Banana Muffins photo

Whole Grain Banana Muffins

These Whole Grain Banana Muffins are deliciously moist and packed with nutrients! Perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.