These Whole Wheat Banana Muffins are made with nutritious whole wheat flour, sweet bananas and a delicious helping of cozy spices. The perfect way to fuel your body and satisfy your sweet cravings at the same time!
There's just nothing like the sweet aroma of banana (anything) muffins in the oven wafting through your house. This is my favorite recipes for lightened-up banana muffins. I do think I should point out though that of course I do realize that there is a whole whopping cup of brown sugar in these so I wouldn't consider these "healthy" they just use mostly "healthier" ingredients. You can of course feel free to use less sugar or substitute with honey. I have successfully reduced the sugar all the way down to ½ cup while testing this recipe and the muffins still tasted amazing, just less sweet. You still get some sweetness and flavor from the bananas.
I have tried so many and I mean SO many muffin recipes using whole wheat flour and most leave a bland, almost cardboard like taste behind or the muffins are dense and heavy as bricks. And that is why I adore these muffins because you can still get the benefits of using whole wheat flour without compromising flavor AND texture! You really would never know. They are extremely moist and flavorful.
Why you'll love this recipe
- These banana muffins have such a delicious flavor!
- EASY recipe!
Ingredient Notes
- Whole wheat flour: It's a good source of protein, fiber, and a variety of vitamins and minerals.
- Leavening agents: Baking soda and baking powder
- Spices: Cinnamon, nutmeg and cloves
- Bananas: 4 bananas mashed well (about 1 ¾ cups)
- Coconut oil: Can use vegetable oil in it's place.
- Greek yogurt: Vanilla greek yogurt is used in this recipe. Plain greek yogurt will be fine as well.
How to make banana muffins
- Whisk the dry ingredients together in a medium sized bowl, set aside.
- In another larger bowl, combine wet ingredients. Mix until completely smooth.
- Make a well in the center of dry ingredients and pour in wet ingredients. Mix well until just combined. Do not over-mix the batter.
- Scoop batter into prepared muffin tins all the way to the top. Bake for 19-22 minutes or until a toothpick comes out with just a few moist crumbs.
- Let muffins cool in pans for 5 minutes or until cool enough to handle without burning yourself. Then, transfer to a wire rack to finish cooling completely. This is important because muffins will become dry if they are left in hot pan too long.
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📋 Recipe
Whole Wheat Banana Muffins
Ingredients
- 2 cups whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch cloves
- 1 ¾ cups ripe bananas, mashed well, about 4 bananas
- 1 cup light brown sugar, packed
- ¼ cup coconut oil, melted
- 1 large egg
- ½ cup vanilla greek yogurt, or plain
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease or line muffin tins and set aside.
- Whisk the dry ingredients together in a medium bowl. Set aside.
- In a large bowl, combine melted coconut oil, mashed bananas, egg, yogurt and vanilla. Mix until completely smooth.
- Make a well in the center of dry ingredients and pour in wet ingredients. Mix well until just combined. Do not over-mix the batter.
- Spoon batter into prepared muffin tins all the way to the top. Bake for 19-22 minutes or until a toothpick comes out with just a few moist crumbs.
- Let muffins cool in pans for 5 minutes or until cool enough to handle without burning yourself. Then, transfer to a wire rack to finish cooling completely. This is important because muffins will become dry if they are left in hot pan too long.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Courtney says
Omg these look absolutely delicious!!! Muffins are one thing everyone in my household can agree on for breakfast so I may have to save this recipe and give it a try!! My daughter will love that its banana.