I don’t know what it is with me and bananas lately, but I just can’t get enough of them and therefore you can’t stop hearing about them!
Yesterday I was just craving a moist, flavorful, but still “healthy” for me muffin and I couldn’t find the time to whip these up, but first thing this morning I was on it! What a perfect breakfast with a nice fresh smoothie packed full of fruits and veggies.
These are easy to make and stay great tasting for a few days, as opposed to normal muffins that are really only “good” on the day you make them. Using very ripe bananas help boost the flavor of these muffins, so make sure you don’t “skimp” on the ripeness!
Whole Wheat Banana Muffins
adapted from Allrecipes
- 1 3/4 cup whole wheat flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup ground flax (optional)
- 1 egg
- 1/2 cup coconut oil (or canola oil, or 1/4 cup oil, 1/4 cup apple sauce)
- 1/2 cup yogurt or sour cream
- 1 tsp. vanilla
- 1 cup mashed bananas (about 2)
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans or walnuts (optional)
Preheat the oven to 350 degrees and spray, oil, or line the muffin tins.
In a medium bowl whisk together the flour, sugar, baking powder, baking soda, salt, and flax (if using.) Set aside.
In a large bowl mix together the egg, oil (make sure coconut oil is in liquid form if using), yogurt or sour cream, and vanilla. When the liquid ingredients are well mixed stir in the dry ingredients until just moistened.
Fold in the bananas, chocolate chips, and nuts (if using) until just combined. Fill the greased muffin tins about 2/3 full.
Bake regular sized muffins for 20-24 minutes, and mini muffins for 14-16 minutes. Remove from muffin tins and cool on a cooling rack.