Another recipe for you guys – whole wheat banana bread muffins. You may have noticed a lot of whole wheat baking going on in this house. It started as something for the kids, but whole wheat baking has become a way of life for our whole family (haha – “whole” wheat, “whole” family – I am a dork). Along with whole wheat flour, I also try to use less sugar (who wants to send their kids out the door with a ton of sugar in their systems?). Overall, I try to go for a slightly healthier approach in baking, but want to make sure the food still tastes good. And healthier muffins that are an quick and easy breakfast or snack are a real winner in this busy house, and fun to bake with the kids. Okay, less talk, more recipe.
- 3 over-ripe bananas, mashed to a near liquid
- 1/3 cup white granulated sugar
- 1 egg (you can substitute “flax eggs’ where you use 1 tablespoon of ground flax seeds plus 3 tablespoons of water, but this will result in a much more dense muffin)
- 1/4 cup cooking oil (I used vegetable oil, but have also used olive oil)
- 1 1/2 cups whole wheat flour (my preference is King Arthur)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 heaping teaspoon ground cinnamon (don’t be shy, this is why it tastes sooo good)
- dash of nutmeg
Putting it Together
Pre-heat oven to 350 degrees.
- Mash your over-ripe bananas until the are almost liquid (okay to leave a few banana bits). The browner your bananas the better. I use a Kitchen-Aid mixer-thing to whip this up, but you can also use an electric beater or regular hand mixing.
- Then add in the egg, oil, and sugar and mix until well blended. I go for a liquid consistency (see pic below – it has liquid bubbles).
- While most recipes call for pre-mixing or sifting dry ingredients, feel free to skip those tedious steps and keep it real by dumping on top of your liquid ingredients your flour, baking powder, baking soda, cinnamon, and nutmeg. Then mix everything without over blending, basically so there are no dry clumps. And start slow so flour doesn’t fly.
- Use an ice cream scoop to put into pre-greased muffin tins.
- This recipe yielded 10 muffins for me, but you could fill the muffin tins more or less full depending on the size you prefer.
- Bake at 350 degrees for about 17 minutes – I totally do the toothpick test. If you prefer to do this in a loaf pan, baking time will be much longer. If you do this with a “flax egg” instead of a regular egg, baking time will be shorter.
- Whip out of the oven, cool slightly, then enjoy.
Here’s the photo recap:
While the recipe is low in sugar, M still thought it was fairly sweet and the kids gobbled the muffins up the second I attempted to plate and photo (note my girlie’s hands grabbing the plate as I attempted my first pic):
So, when your have a bunch of bananas that ripened way too quickly (hello, summertime fruit), and you want to turn them into a healthier breakfast or snack for the whole family, try out this recipe – you won’t be disappointed. Anyone else into whole wheat baking? Or have fun baking with your kids? Okay, I’m off to see if there are any muffins left in the kitchen.