Wholesome Banana Muffin Recipe
Whole wheat banana muffins come together in a snap, and you'll never feel guilty about indulging. This recipe calls for essential ingredients such as mashed bananas, honey, and oats, resulting in tender, flavorful treats. With just a dusting of cinnamon and a hint of maple syrup, these muffins taste divine and are brimming with wholesome goodness.
No need to worry about overmixing the batter; a light hand ensures that these delectable delights turn out soft and tender every time. If you can't find turbinado sugar, don't fret - dark brown sugar will work just as well.
Craving a gluten-free twist or perhaps something more exotic? Look no further! We've got gluten-free cranberry-pecan, almond-whole wheat blueberry, and pumpkin spice pecan streusel muffins recipes up our sleeves. So grab your mixing bowl, and let's whip up some muffin magic!
- Yields: 12 muffins
- Difficulty: Easy
- Total Time: 45 minutes
- Servings: 1 Rating
Ingredients
- 1/2 cup canola oil
- 1/2 cup honey
- 1/4 cup maple syrup
- 2 large eggs, at room temperature
- 1 1/2 cups mashed ripe bananas (about 4 medium bananas)
- 1/4 cup milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 1 3/4 cups whole wheat flour
- 1/3 cup old-fashioned rolled oats, plus more for sprinkling on top → 1/2 cup Oats
- Turbinado sugar
Instructions
- Preheat your oven to 325°F and arrange a 12-well muffin pan with paper liners. Coat the liners with non-stick baking spray.
- In a large mixing bowl, whisk together the oil, honey, and maple syrup until combined. Add the eggs and whisk well. Beat in the mashed bananas and milk. Whisk in the baking soda, baking powder, vanilla extract, salt, and cinnamon. Fold in the flour and oats until just combined.
- Divide the batter evenly between the muffin cups. Top with a sprinkle of oats, turbinado sugar, and a dash of cinnamon.
- Bake until a toothpick inserted into the center of several muffins comes out clean, about 25 minutes. Cool the muffins in the pan on a cooling rack, then remove them from the pan after they've cooled to a warm room temperature.
Extra touches:- Gluten-free option: Substitute whole wheat flour with almond or oat flour.- More fiber: Add an additional 1/4 cup of ground flaxseed or chia seeds to the batter.- Add flavor: Swirl in 1/4 cup of your favorite nut butter or fold in 1/2 cup of chopped nuts before baking.
Embrace your inner baker, and whip up a batch of these tantalizing, brunch-worthy muffins today!
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