Whole Wheat Banana Muffins are a healthier twist on classic banana muffins, utilizing whole wheat flour to provide a more nutritious option without sacrificing taste. These muffins are wonderfully moist and flavorful, packed with the natural sweetness of ripe bananas and a hint of cinnamon for added depth. Whole wheat flour not only enhances the fiber content but also gives the muffins a pleasingly hearty texture, making them perfect for a fulfilling breakfast or a satisfying snack. Optionally, you can add nuts, chocolate chips, or dried fruit to customize the muffins to your liking. These muffins are not only delicious but also relatively guilt-free, ideal for those looking for a wholesome, home-baked treat.
Ingredients:
- 1 3/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/4 cup milk (any kind, including non-dairy alternatives)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts, chocolate chips, or dried fruit
Directions:
- Preheat the Oven and Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Combine Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
- Mix Wet Ingredients:
- In another bowl, mix the melted butter and honey (or maple syrup). Add the eggs and beat well. Stir in the mashed bananas, milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and use a fork to combine. Be careful not to overmix; the batter should be somewhat lumpy. Fold in any optional ingredients like nuts or chocolate chips if using.
- Fill Muffin Cups and Bake:
- Divide the batter evenly among the 12 muffin cups. Each should be about three-quarters full.
- Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
These Whole Wheat Banana Muffins are delightful, packed with nutrients, and versatile enough to be enjoyed at any time of the day. They’re perfect for busy mornings, as a part of a relaxed brunch, or even as a tasty snack during the day. Enjoy them plain or with a spread of your favorite nut butter for an extra indulgent treat.
