Description
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.
Ingredients
Units
Scale
- 1-1/3 cups (300 grams) overripe mashed banana (about 3 medium bananas)
- 1/2 cup (160 grams) pure maple syrup
- 1/2 cup (113 grams) unsalted butter, melted, and slightly cooled
- 1 large egg
- 1-1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon coarse kosher salt
- 1-1/2 cups (228 grams) whole wheat flour
- 1/2 teaspoon cinnamon
- Coarse sugar (for topping)
- Salted butter, softened (for serving)
Instructions
- 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 together 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 parchment liner 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.
Notes
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.