Buttery, filling, moist, light and healthy whole wheat banana muffins that wait to sit on your breakfast plate. Also these are topped with crunchy toppings. Muffin treat just got way more delightful than it ever was!
I have a special treat for you today. A treat you can gobble up guilt free any time of the day. Health food is never allowed to taste healthy, is it? There is no pleasure in biting into a muffin that’s healthy but tastes like a brick. These banana muffins are far cry from dry, dense and heavy(All things that some healthy muffin usually is). These are so flavorful and hearty that you can never guess these are whole wheat or that they lack any of the white
Recall times when you only desire to eat a moist, soft and sweet muffin without adding even a slightest bit of all purpose flour, white sugar or extra fat? And still be able to taste your muffin in its most buttery, softest and lightest form?
I got you covered today. These muffins are all of the above and more.
WHAT ELSE HIDES IN YOUR BANANA MUFFIN???
- Unrefined dietary fibers from whole wheat flour
- Nutrients packed raisins
- Metabolism improving honey
- Protein rich eggs
- Fiber boost from oats and banana
- Antioxidants rich walnuts
Walnuts addition also makes these muffins a brain health food. As we have got plenty in there. 😉 Just one muffin will make your brain rock and dance all day! 😉
TEXTURE AND FLAVOR OF THESE BANANA MUFFINS
Not only these banana muffins are flavor rich, but also are extremely moist, fragrant and everything that a banana bread is. I topped them with some nuts and a sprinkle of fiber (oats). This lovely chewy-crunch from walnuts and mild sweetness from raisins when gets mixed with banana and a hint of vanilla, you reach muffin oblivion!
Inspite of all healthy ingredients inside, the muffins haven’t forgotten to be-
- Beautifully domed
- Ultra Moist and light (yes at the same time!)
- Flavorsome to the core
- Buttery and fluffy
- Crunchy and sweet from walnuts and raisins
I know you are salivating. Don’t wait any further. Lets jump right into the process of making them. These are so easy to whip up. You don’t even need a mixer. All you need is two bowls. One for your dry muffin mix and the other for wet ones.
Begin by mashing a dull, pale and extremely ripe looking banana. You only need a banana with as many brown spots as on a giraffe! A banana that has no yellow color left in it will be the best. Sounds gross? Believe me. The ripen the banana, the better will be the flavor of your muffin.
QUICK TIP TO FLAVOR PACK YOUR UNRIPE BANANA
My bananas were not as ripe as I needed them. And undoubtedly, I did not wanna wait for another minute to bake these lovely muffins. So what did I do? I quickly poked them with a fork and baked them for 15 minutes at 350 deg F. in a preheated oven. Mashed these after they cool down slightly.
Banana is single-handedly, the star of this muffin show today. Our creamy banana does a lot to the muffins besides adding a fruity scent to them. It also moistens, softens and lightens the baked goods. Helps in rising them above and beyond our expectations. Even when we are adding 100% whole wheat flour to the batter.
Gosh! So much is going on inside a small innocent muffin…phewww!!!
Moving on, mix all the wet gang of ingredients (mashed banana, egg, honey, oil and extracts) together. Add this to the dry mix of wheat flour, salt and baking soda. And the batter is ready. Dust your nuts with some flour. So that they don’t sink in the bottom of the muffins as they bake. Now mix the nuts in the muffin batter. And bake!!!
Sprinkle the toppings. And bake!
TOPPINGS FOR OUR BANANA MUFFINS
For an ultimate texture contrast, slight crunch and added beauty, we are topping our muffins with a mix of oats, walnuts and raisins. The topping adds a little extra to these muffins. It is totally optional. But a must for my texture loving folks out there. You can very much replace nuts with chocolate chips. You aren’t gonna regret it, I declare.
Look at these baked banana beauties!!
And their domed tops! ♥♥♥
Once again, there is no processed sugar involved in today’s Banana muffins recipe. I can’t stress it enough. They get all their sweetness from honey, natural sugars from banana and a hint of brown sugar. All these ingredients also render the moistest muffin your palate would ever experience! These muffins are even better the next day (if you manage to spare any).
Vegetable/Canola oil can also be substituted for coconut oil here. And for that buttery taste I have added butter extract to my muffins. If unavailable at your end, you may substitute half butter(melted)+half oil of the total oil used. So much goodness from whole wheat, banana, honey, walnuts, oats and raisins would open-heartedly accept little butter. Right? Right??
Take a moment to soak it all in. You are about to bake some mighty muffins which are so filling that only one is all you need to combat the world!
Buttery, filling, moist and light whole wheat banana bread muffins with no processed sugars. Topped with crunchy nuts and oats. Muffin treat just got way more delightful than it ever was!
- 1 3/4 Cups Whole wheat flour (I used Aashirwad atta)
- 6 Tbsp Coconut Oil
- 1 Cup Mashed Banana (very ripe)
- 6 Tbsp Honey
- 6 Tbsp Light brown sugar
- 1 tsp Baking soda
- 6 tbsp eggs (2 medium)
- 1/4 tsp Salt
- 3/4 tsp Vanilla extract
- 3/4 tsp Butter extract
- 4 Tbsp Hot water
- 1 1/2 Cups Walnuts+raisins
- Oats 3/4 Cup
Preheat your oven at 350 deg. F (177 C). Line a 12 count muffin tin or lightly grease it. Set aside. Also. coat 3/4 of your nuts in some flour. Save the rest for topping. To make the topping, mix in oats and 1/4 of the nuts+raisin mix.
2. Sift wheat flour, baking soda and salt together. In another bowl mix mashed banana, honey, brown sugar, eggs(slightly whipped), coconut oil(or/and melted butter,if using it), vanilla extract and butter extract, Mix it all well.
3. Pour wet ingredients over the dry ones and fold lightly. Add hot water and mix well. Take extra care not to over-mix the batter. This can result into hard and rubbery muffins. Fold in the nuts.
4. Divide the batter equally in 12 liners and sprinkle the oats and nuts topping over the batter. Press them in lightly.
5. Bake the banana muffins for 23 minutes. They will be set in the center and will be golden brown in color. Also a toothpick inserted in the middle will come out clean.
6. After 5-10 minutes, transfer them on a wire rack to cool down completely. You may store them at room temperature in an air tight container for upto 3 days. In fridge for upto 7 days. These are also freezer friendly. Stores well for upto 2 months.
- Under any circumstances, do not over-mix the batter. Mix in only till no lumps of flour appear in the mixture.
- Please take a minute to measure your eggs with tablespoon too. Their sizes may vary, and adding more or less won't result into a perfect bake.
- To make these muffins vegan- use vegan brown sugar instead of honey, use a vegan egg replacer ( I use Bob's Red Mill) and a vegan flour!
BONUS: Now your muffins don’t need to sit in your freezers and occupy extra space. You can always make them fresh using these small size serving recipes. To make these muffins in smaller quantities, please refer the table below. Enjoy!
|FEED A CROWD|
|Whole wheat flour||14Tbsp||1Cup+6Tbsp|
|Brown sugar||3Tbsp||4 1/2Tbsp|
|Vanilla extract||1/2tsp scant||1/2 tsp|
|Butter extract||1/2tsp scant||1/2 tsp|
RECIPE NOTES FOR SMALL SERVING SIZES
• Oven temperature, instructions and baking time are same for all the three recipes of banana muffins. It is 350 deg F(177 C) for 23 minutes in a preheated oven.
• To measure egg: break an egg, whisk it and measure 1 or 2 tbsp out of it (as the recipe calls).