Healthy Whole Wheat Banana Muffins (Low Sugar and Oil Free)

A delicious, simple base recipe for super moist, whole wheat banana muffins made with less sugar and no oil! I made mine with walnuts and cranberries. Makes 12 muffins.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 12 muffins

Ingredients

• Dry

• 1 1⁄2 cups whole wheat flour
• 1⁄4 cup  oat bran
• 1⁄4 cup  tbsps granulated sugar
• 2  tablespoons granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

• Wet

• 2  large bananas, mashed (about 1 cup)
• 1  egg
• 1⁄4 cup low-fat milk
• 1⁄4 cup water
• 1  teaspoon vanilla extract
• 1  teaspoon lemon juice

• Optional Mix-ins

• 3⁄4 cup cranberries
• 1⁄2 cup walnuts, chopped

Directions

1. Preheat oven to 350 deg F/180 deg Celsius.
2. Prep a muffin tray with muffin liners or grease well, and set aside.
3. In a medium bowl, sift in the whole wheat flour. Add in oat bran, sugar, baking powder and salt. Whisk well and set aside.
4. In a large bowl, add in your bananas and mash them up if you have not already done so with your whisk or the back of a fork. Add in one egg and mix well. Add the milk, water, vanilla extract and lemon juice and beat the mixture well.
5. Add the dry ingredients to the wet, first using a whisk to incorporate the batter. Switch to a spatula or a wooden spoon and mix the batter. DO NOT OVERMIX.
6. At this point, you can fold in your add-ins. I added in cranberries and walnuts, but you could probably do any other combination of fruits/nuts.
7. Spoon the mixture into your greased/lined muffin tins. Bake in your preheated oven until a toothpick to the center comes out clean, or the tops are golden brown (but not burnt!), approximately 20 minutes.
8. Allow muffins to cool before serving.