Whole Wheat Banana Muffins (Healthy!)

Submitted by Chef #1401315

"These muffins are a healthy option because of the wheat flour and flax seed. The sugar could probably be reduced further, if desired, but I haven't tried to do that yet. If you don't want to use the wheat flour, just use 1 1/2 cups all-purpose flour. I add some quick oats to the topping, for presentation. Also good in a mini-muffin pan!"

 

• Ready In: 30mins
• Ingredients: 18
• Yields: 12 muffins
• Serves: 12

ingredients

• muffins

• 236.59 ml whole wheat flour
• 118.29 ml all-purpose flour
• 59.14 ml ground flax seeds
• 4.92 ml baking soda
• 4.92 ml baking powder
• 2.46 ml salt
• 1.23 ml cinnamon
• 1.23 ml nutmeg (optional)
• 3 large very ripe bananas
• 118.29 ml brown sugar
• 1 egg, beaten (vegan egg replacer works too)
• 78.78 ml butter, melted (Earth Balance Vegan Buttery Sticks work too)

• streusel topping

• 78.78 ml brown sugar
• 29.58 ml flour
• 14.79 ml butter, cold, cubed
• 1.23 ml cinnamon
• 29.58 ml quick oats, uncooked (optional)
• 14.79 ml ground flax seeds (optional)

directions

1. Preheat oven to 375 degrees. Grease muffin pan or use muffin papers.
2. Mix up the flours, flax, baking soda, baking powder, salt and cinnamon in a large bowl.
3. In a smaller bowl, mash bananas. Add sugar, egg and melted butter to bananas.
4. Add banana mixture to flour mixture and stir.
5. Divide mixture evenly into muffin cups, filling each about 3/4 full.
6. Prepare streusel topping. Sprinkle onto tops of muffins and lightly press struesel into batter (so it will stay in place as muffin rises).
7. Bake at 375 degrees for about 20 minutes. They should pass the toothpick (or knife) test.

Reviews

[clay chef]

Surprisingly light and fluffy for being whole wheat! Very tasty!

 

[janiederrick]

Delicious! I added some oat bran in place of 1/4 cup AP flour and the recipe held up wonderfully! A new favorite in our house :)