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.
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, please 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)
- baking powder + baking soda
- coarse sugar (this is for sprinkling on the top before baking)
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.
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.
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!Print
Perfectly tender and moist, these Whole Wheat Banana Muffins are a wholesome addition to the breakfast table. They're made in one bowl and are freezer-friendly.
- 1-⅓ cups (300 grams) overripe mashed banana (about 3 medium bananas)
- ½ cup (160 grams) pure maple syrup
- ½ cup (113 grams) unsalted butter, melted, and slightly cooled
- 1 large egg
- 1-½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon coarse kosher salt
- 1-½ cups (228 grams) whole wheat flour
- ½ teaspoon cinnamon
- Coarse sugar (for topping)
- Salted butter, softened (for serving)
- Preheat the oven to 350ºF and place a rack in the center of the oven. Place parchment paper liners in a 12-cup muffin tin.
- In a large bowl whisk the mashed bananas, maple syrup, butter, egg, baking powder, baking soda and salt until smooth.
- Add in the flour and cinnamon and mix until no dry flour is visible. Do not overmix.
- Scoop ¼ cup batter into each muffin cup and sprinkle coarse sugar over the tops of the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool slightly before transferring the muffins to a cooling rack.
- Serve warm with a pat of salty butter or at room temperature.
Weighing your flour is the most accurate way to measure. If you aren’t going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the muffin.
Store in an airtight container at room temperature for 2 to 3 days.
Keywords: Whole Wheat Banana Muffins