Description
Start your day with the wholesome goodness of Moist Whole Wheat Banana Nut Muffins. These muffins are packed with ripe bananas, crunchy nuts, and whole wheat flour for a healthy yet indulgent treat. Perfect for breakfast, snacks, or dessert, they’re naturally sweetened and irresistibly moist, making them a must-try for any home baker.
Ingredients
Dry Ingredients:
- 2 cups whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- 1/3 cup unsweetened applesauce
- 1/3 cup milk
- 1/3 cup plain Greek yogurt
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1 cup chopped walnuts or pecans
Instructions
- Preheat Your Oven:
- Preheat the oven to 425°F (220°C) and line a muffin pan with cupcake liners or grease it with nonstick cooking spray.
- Mix the Dry Ingredients:
- In a medium bowl, combine the whole wheat flour, rolled oats, ground cinnamon, baking soda, baking powder, and salt. Stir well and set aside.
- Mash the Bananas:
- In a large bowl, mash the bananas until smooth.
- Combine the Wet Ingredients:
- To the mashed bananas, add the eggs, applesauce, milk, Greek yogurt, maple syrup, and vanilla extract. Mix until well combined.
- Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- If using, fold in the chopped walnuts or pecans.
- Fill the Muffin Pan:
- Divide the batter evenly among the muffin cups, filling each one to the top.
- Sprinkle a few oats on top for a decorative touch if desired.
- Bake the Muffins:
- Place the muffin pan in the oven and bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a vegan version, substitute flaxseed eggs, plant-based yogurt, and non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American