Whole Wheat Banana Muffins
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.
Servings: 12 muffins
Ingredients
- 2 cups whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch cloves
- 4 ripe bananas mashed well (about 1 ¾ cups)
- 1 cup brown sugar
- 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
Storage instructions: Banana Muffins will keep for 5 days stored in an airtight container.
Freezing instructions: Wrap each muffin individually in plastic wrap and place in a large plastic freezer bag. Frozen muffins will keep for about 3 months. Thaw on counter overnight or gently in the microwave.