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Home » Muffins » Whole Wheat Banana Muffins

Whole Wheat Banana Muffins

Published April 22, 2020 Last Modified April 23, 2020 By GreedyEats

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Soft, Filling, Easy and Healthy Whole Wheat Banana Muffins that wait to sit on your breakfast plate. Made in one bowl, ready in 30 minutes these are a must try!

Give my Banana Bread made with healthier ingredients a go next!

Love muffins as one of the easiest breakfast recipes? Try my Skinny Banana Muffins next.

A stack of soft and tall Banana muffins made with whole wheat and healthier ingredients.

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? Also, there is no pleasure in biting into a muffin that’s healthy but tastes like cardboard.

This easy banana bread muffin recipe is a far cry from dry, dense and heavy(All things that some healthy muffin usually is). They are so flavorful and hearty that you can never guess these are whole wheat or lack any of the white poison sugar.

WHAT hides in your BANANA MUFFINs???

  • 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! 😉

Recipe Ingredients:

Flour, leavener, ripen bananas and coconut oil for banana muffins

How to make Banana Muffins:

  • 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! Furthermore a banana that has no yellow color left in it will be the best.

Believe me. The ripen the banana, the merrier will be your muffin!

Dry and wet ingredients in a mixing bowl.
Nuts and raisins to be folded in muffins batter in a bowl.

Quick Chemistry lesson ALERT!

Banana is single-handedly, the star of this muffin show today. Our creamy banana does a lot to 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.

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 your batter is ready. Dust your nuts with some flour. As a result, they don’t sink in the bottom as muffins bake.
  • Mix nuts and raisins in muffin batter.
  • Pour batter in liners, sprinkle the remaining toppings and bake!

Banana muffins batter poured in liners and topped with oats, nuts and raisins.

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.

TEXTURE AND FLAVOR

  1. Not only these banana muffins are flavor rich, but also are extremely fluffy, moist and fragrant.
  2. I topped them with some nuts and a sprinkle of fiber (oats).Certainly, when chewy-crunch from walnuts and mild sweetness from raisins gets mixed with banana and a hint of vanilla, you reach healthy muffin oblivion!

Muffin Toppings:

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. As a result you got chocolate for breakfast!

Look at these baked banana beauties!!

Freshly baked, warm and nutty banana breakfast muffins on doilies.

Inspite of all healthy ingredients inside, the muffins haven’t forgotten to be-

  1.  Well-risen
  2.  Beautifully domed
  3.  Ultra Moist and light (yes at the same time!)
  4.  Flavorsome to the core
  5.  Buttery and fluffy
  6. Crunchy and sweet from walnuts and raisins

And most importantly their domed tops! ♥♥♥

Once again, there is no processed sugar involved in today’s Banana muffins recipe. I can’t stress it enough. Because they get all their sweetness from honey, natural sugars from banana and a hint of brown sugar.

However, 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).

Tall, moist and fluffy Banana Nut Muffins texture pic.

Substitutions

  • 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. Because you are about to bake some mighty muffins which are so filling that only one is all you need to combat the world!

More Muffin recipes to try:

Lemon Blueberry Muffins

Healthy Double Chocolate Muffins

Strawberry Chocolate Chip Muffins

Healthy Walnut Chocolate Muffins

Healthy Banana Raspberry Muffins

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!

Whole Wheat Banana Muffins

Soft, Filling, Easy and Healthy Whole Wheat Banana Muffins that wait to sit on your breakfast plate. Made in one bowl, ready in 30 minutes.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
US Customary - Metric
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 12 Muffins
Calories: 181kcal
Author: Neha

Ingredients

  • 1 3/4 Cups White whole wheat pastry flour
  • 1/3 Cup Coconut Oil
  • 1 Cup Mashed Banana (very ripe)
  • 3/4 Cup Honey (or use 1/2 cup honey+1/4 cup brown sugar)
  • 1 tsp Baking soda
  • 2 large Eggs
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 tsp Butter extract
  • 1/4 Cup Milk (any kind of milk works)
  • 1 1/2 Cups Walnuts+raisins

To top (optional, but pretty)

  • 1/4 Cup Oats
  • 1/4 Cup Chopped Walnuts
  • 1/4 Cup Raisins
US Customary - Metric

Instructions

  • Preheat your oven at 350 deg. F (177 C). Line a muffin tin with paper liners. Set aside. Also, coat your nuts in some flour.
  • In a large mixing bowl bowl mix mashed banana, honey, brown sugar (if adding), eggs(slightly beaten), coconut oil, vanilla extract and butter extract, Mix it all well.
  • Sift wheat flour, baking soda and salt together over wet ingredient and fold lightly. Add milk and mix well. Take extra care while folding the batter, don't over mix. This can result into hard and rubbery muffins. Fold in the nuts.
  • Pour batter in prepared liners. Top with oats and remaining nuts+raisins if desired.
  • Bake Banana Bread muffins for 22-25 minutes minutes. They should springs back when touched in the middle. Also a toothpick inserted in the middle of muffin will come out clean.
  • After about 5 minutes, transfer them on a wire rack to cool down completely.

Notes

Storage Information:
  1. You may store muffins at room temperature in an air tight container for up to 3 days. In fridge for up to 5 days.
  2. Also they are freezer friendly and store well for up to 2 months. Thaw on counter top or overnight in the refrigerator before enjoying.
Substitutions:
Whole wheat pastry flour can be substituted with white whole wheat flour. But your muffins may not bake as fluffy.
If not a fan of nuts and raisins, add a cup of chocolate chips to your batter instead.
Pro Tip to quickly ripen your banana:
Poke unripe bananas with a fork and baked them for 15 minutes at 350 deg F. in a preheated oven.  Mashed them after they cool down slightly.

Nutrition

Serving: 1Muffin | Calories: 181kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Sodium: 169mg | Sugar: 20g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

 

Filed Under: Breakfasts, Fall, Halloween and Thanksgiving Desserts, Healthy Desserts, Muffins, One Bowl Desserts, Under 30 minutes desserts

©GREEDY EATS. The content and images on greedyeats are copyright protected. Please do not use/republish my images, content or recipes without my prior permission. When sharing, you can always link back to this post for recipe.

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Reader Interactions

Comments

  1. Tony

    June 6, 2020 at 1:29 pm

    Hi. The steps mention brown sugar but brown sugar does not appear in the ingredients list. You do mention in your description of the muffins that there is just “a hint of brown sugar.”

    Reply
    • GreedyEats

      June 6, 2020 at 8:17 pm

      Hi, just corrected. Thank you for noticing! The thing is you can either use 3/4th cup of honey or 1/2 cup honey and 1/4 cup or brown sugar in this recipe.

      Reply
  2. Nithya

    April 18, 2018 at 6:19 pm

    5 stars
    Tried this recipe today…total yum 😋 such an simple and awesome recipe..thank you for sharing the recipe…excited to try your other recipes 🙂

    Reply
    • GreedyEats

      April 18, 2018 at 9:03 pm

      Glad to hear this Nithya!

      Reply
  3. Fathima

    March 28, 2018 at 11:40 am

    Hi, do I need to add the same amount of butter as the butter extract coz I don’t have it now. Thank you.

    Reply
    • GreedyEats

      March 28, 2018 at 3:25 pm

      No you don’t Fathima! Butter extract is artificial butter flavoring. If you want that buttery flavor in your bakes without any added flavoring. Replace the fat ie. oil with butter in that bake. 🙂

      Reply
  4. Madhuri

    February 11, 2018 at 2:26 am

    Hi

    What is butter extract?

    Reply
    • GreedyEats

      February 11, 2018 at 11:19 am

      Madhuri, it is flavoring extract that gives buttery scent and taste to baked goods. If you want your muffins to taste buttery and don’t have butter extract on hand, you may use butter instead of coconut oil. 🙂

      Reply
  5. Cherry

    February 10, 2018 at 10:08 am

    any egg substitute? I generally use yogurt.

    Reply
    • GreedyEats

      February 10, 2018 at 4:03 pm

      Haven’t tried it without eggs yet Cherry. Yogurt might not work here. It doesn’t bind baked goods. And this muffin already has a lot of moisture. You may try egg replacer. I’d love to know how it turned out if you do.

      Reply
  6. InspiresN

    January 18, 2018 at 4:03 pm

    Will definitely try this out, bookmarking!

    Reply
    • GreedyEats

      January 18, 2018 at 4:11 pm

      You won’t regert it. 🙂

      Reply
      • InspiresN

        January 19, 2018 at 12:12 am

        🙂

  7. a little Swiss, a little Canadian

    January 17, 2018 at 1:57 am

    These look so delicious!😍😋

    Reply
    • GreedyEats

      January 17, 2018 at 1:59 am

      Thanks dear! They indeed are. 🙂

      Reply
  8. D. Wallace Peach

    January 16, 2018 at 2:09 pm

    Those look great. I love all the extra treats on top – the key to an eye-appealing muffin. Thanks for the tip on how to “ripen” the bananas too. 🙂

    Reply
    • GreedyEats

      January 16, 2018 at 7:51 pm

      Thanks for taking time to read my post and liking it. 🙂 They taste out of the world. I hope you get to try these sometime.

      Reply
      • D. Wallace Peach

        January 17, 2018 at 1:23 am

        I have to leave out the nuts (husband is as picky as a 4 year old), but I can do the rest. 🙂

      • GreedyEats

        January 17, 2018 at 1:38 am

        Try substituting nuts with chocolate chips, Yumm!!!

      • D. Wallace Peach

        January 17, 2018 at 1:40 am

        Ha ha ha. Oh, he’ll love that!

  9. JoytotheWorld

    December 30, 2017 at 12:18 am

    I love it. Thanks for sharing your recipe😁

    Reply
    • GreedyEats

      January 2, 2018 at 1:20 am

      Thanks for stopping by and loving it. 😉

      Reply
      • JoytotheWorld

        January 2, 2018 at 3:40 am

        You are welcome😁

  10. a little Swiss, a little Canadian

    December 27, 2017 at 1:04 am

    Looks so yummy! Great recipe!

    Reply
    • GreedyEats

      April 28, 2018 at 1:43 pm

      Thanks a lot!

      Reply
  11. Alex

    December 21, 2017 at 5:40 am

    Wow! looks delicious…

    Reply
    • GreedyEats

      December 21, 2017 at 5:54 am

      Thanks Alex!

      Reply
  12. Sandra

    December 21, 2017 at 5:29 am

    Perfect for the breakfast! Thanks for posting these.. 🙂

    Reply
    • GreedyEats

      December 21, 2017 at 5:31 am

      Thanks a lot!

      Reply
  13. koolkosherkitchen

    December 20, 2017 at 10:04 pm

    Lovely recipe, thank you for sharing!

    Reply
    • GreedyEats

      December 20, 2017 at 11:04 pm

      Thanks for stopping by! 🙂

      Reply
      • koolkosherkitchen

        December 21, 2017 at 2:45 am

        My pleasure, dear!

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I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! More about Neha…

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