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Whole wheat banana muffins are a delicious, healthy snack that’s perfect for kids and adults alike.
My kids are absolute banana muffin fiends, and they’ll eat a whole batch in 5 minutes flat if I let them. I started making this banana muffin recipe with whole wheat flour to make them a bit more nutritious, hoping they wouldn’t notice.
Believe it or not, they actually liked them even more!
(And so do I!)
You can make this recipe with either half whole wheat flour, or all whole wheat, and either way, it’s a huge hit with both kids and adults.
Ingredients for Whole Wheat Banana Muffins
The ingredients for these whole wheat banana muffins are simple. For a batch of 18 muffins, you’ll need:
- 2 cups mashed banana, about 4 to 5 bananas (450 g)
- 1/2 cup oil, see note (100 g)
- 1 cup light brown sugar, packed (215 g)
- 2 large eggs
- 1 Tbsp vanilla
- 2 cups Whole Wheat Flour, or 1 cup WW and 1 cup white (240 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
You can also add about 1/4 cup of turbinado sugar as a topping for an extra special treat. They’re sweet enough for my tastes without it, but it adds a nice crunch and great flavor.
If you do choose to add that, you’ll want about 1/2 tsp to 1 tsp per muffin.
I’m using my antique cast iron muffin pan, so I’ve liberally buttered each muffin cup. If using a standard muffin pan or silicone muffin pan, you can either butter each cup, or use muffin papers.
Making Whole Wheat Banana Muffins
To make these simple whole wheat banana muffins, all you need to do is mash the bananas, then mix them in the rest of the wet ingredients.
Stir the dry ingredients together in a small bowl, and then gently stir in the flour mixture until the batter just comes together.
Feel free to use 100% whole wheat, as I do, or use half white flour and half whole wheat flour. Either way, they’re delicious.
Preheat the oven to 350 degrees F.
Spoon the batter into a prepared muffin pan. You can either liberally grease the cups with butter, oil, or cooking spray…or go the easy route and use paper muffin cups.
Top each muffin with 1/2 tsp to 1 tsp of coarse turbinado sugar, if desired. That’s optional and just adds an extra pop. Skip it if you’re cutting back on sugar.
Bake the muffins for 25 to 30 minutes, until they’re lightly browned on top and spring back when pressed.
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Whole Wheat Banana Muffins
Ingredients
- 2 cups mashed banana, about 4 to 5 bananas (450 g)
- 1/2 cup oil, see note (100 g)
- 1 cup light brown sugar, packed (215 g)
- 2 large eggs
- 1 Tbsp vanilla
- 2 cups Whole Wheat Flour, or 1 cup WW and 1 cup white (240 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- Optional About 1/4 cup Turbinado Sugar for Topping
Instructions
- Preheat the oven to 350 F.
- Mash the bananas.
- Mix the mashed bananas with sugar, eggs, and vanilla.
- Stir the remaining dry ingredients together in a small bowl, and then gently stir in the flour mixture until the batter just comes together. (Feel free to use 100% whole wheat, as I do, or use half white flour and half whole wheat flour. Either way, they're delicious.)
- Spoon the batter into a prepared muffin pan (either buttered, or lined with muffin papers).
- Top each muffin with 1/2 tsp to 1 tsp of coarse turbinado sugar, if desired.
- Bake the muffins for 25 to 30 minutes, until they're lightly browned on top and spring back when pressed.
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