Whole Wheat Banana Muffins

Perfectly tender and moist, these Whole Wheat Banana Muffins are a wholesome addition to the breakfast table. They're made in one bowl and they're freezer-friendly.

Healthy-ish Banana Muffins

Muffins are often part of breakfast in my home, and these Whole Wheat Banana Muffins are usually it since we often have bananas getting way past their prime on the counter. Because they're served so frequently, I like to make them a little bit more nutrient-dense while still being super delicious. This healthy-ish recipe uses whole wheat flour and maple syrup to make it a bold breakfast contender.

These muffins are hearty, come together in one bowl, and freeze really well.

So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.

Overview of Ingredients and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, feel free to leave a comment below.

• ripe bananas (we're talking brown and speckled- that type of ripe!)
• whole wheat flour (this can be replaced with regular all-purpose flour but you will have to increase the amount to 2 cups or 240 grams)
• maple syrup (you can replace this with ¾ packed cup or 150 grams brown sugar with great success, but I don't recommend white sugar because it doesn't have as nice of a depth of flavor as maple syrup or brown sugar)
• butter (this can be swapped with any oil suitable for baking)
• egg
• baking powder + baking soda
• salt
• cinnamon
• coarse sugar (this is for sprinkling on the top before baking)

Optional Add-Ins

Want to add chopped nuts, chocolate chips or dried fruit? Go for it. Stir in about ½ cup in at the very end after the flour has been added.

Useful Tools for Making this Recipe

Here are the tools used in this recipe. You won't necessarily choose to use them all, but sometimes tools make for quicker work in the kitchen! Some of these links may contain affiliate links.

• large bowl
• whisk + rubber spatula
• measuring cups + kitchen scale (see below for measuring flour)
• muffin tin + parchment muffin liners
• muffin scoop

How to Measure Bananas and Flour

I hate to be finicky, but I'm going to be finicky about measuring the bananas and flour. And this is why: If you just throw three bananas into this, regardless of their size, it could change the outcome.

And, if you measure flour with a cup measurement, depending on how you measure it (whether you dip and sweep or spoon in), it could also change the outcome.

So, if you want to ensure your recipe comes out just as intended, I recommend actually measuring out the 1-⅓ cup of mashed banana that the recipe calls for.

Lastly, to measure the flour, either weigh it with a kitchen scale, or lightly spoon it into a cup measurement until it is overflowing, and then sweep off any excess.

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How to Make it a One Bowl Muffin

Many quick bread and muffin recipes can easily be made using only one bowl. The trick is to add the dry ingredients that need to be evenly distributed (we are talking about the baking soda and baking powder) in with the wet ingredients, and then, after they are all mixed thoroughly together, add in the flour.

And as always, once you add your flour into the wet ingredients, do not over mix it. Overmixing will result in gluten build-up, resulting in a tough muffin. And no one wants a tough muffin.

How to Store and Freeze Muffins

These muffins will keep well, covered in an air-tight container for a 1-2 days at room temperature. As the days go on, they will become moister.

They also freeze extremely well, which is the preferred storage method. Store in an airtight container or plastic bag in the freezer for up to 3 months. When ready to eat, let it defrost at room temperature for a few hours.

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Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!

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