Whole Wheat Banana Muffins

"My mother's recipe. Great healthy breakfast to go!"
 
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photo by n.roffey photo by n.roffey
photo by n.roffey
photo by Enjolinfam photo by Enjolinfam
Ready In:
40mins
Ingredients:
8
Serves:
16-20
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ingredients

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directions

  • Preheat oven to 375°F.
  • Combine dry ingredients in a large bowl and mix well.
  • Combine wet ingredients in a different bowl and beat well together.
  • Add beaten wet ingredients to dry ingredients; stir until moistened.
  • Fill baking cups 2/3 full and bake for 20-25 minute.

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Reviews

  1. colleenlloyd
    This recipe is a great go-to for those browning bananas. I'm always hesitate to use only whole wheat flour but these turned out light and fluffy. I substituted splenda for sugar, added blueberries, and sprinkled them with chia seeds. I definitely recommend this recipe- Thanks!
     
  2. footprints925
    Light and fluffly! I used a half cup of honey instead of sugar. I used real butter instead of margarine. I thought the whole wheat flour with no all purpose flour would create a texture I wouldn't appreciate but this is very good. Will be making them again!
     
  3. barbarakitchens
    Just tried this recipe. It is wonderful. I did substitute 1/2 cup of white whole wheat flour for 1/2 cup regular whole wheat flour. I also added about 1/2 cup chopped walnuts. Very moist muffin. Will save this recipe to use again.
     
  4. lac92576
    These turned out PERFECT! I used real butter instead of margarine and added vanilla and cinnamon (as per other reviews), and they were delicious! The texture was moist and it wasn't too sweet! Next time, I'll have to add in walnuts or pecans :)
     
  5. n.roffey
    I used golden Crisco instead of margarine. I also added a tablespoon of cinnamon and a teaspoon of vanilla extract to the recipe. Muffins came out perfectly in 20 minutes @ 375°. Seriously the best textured muffins I have ever made!!
     
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Tweaks

  1. n.roffey
    Crisco instead of margarine - Added 1tbsp cinnamon and 1 tsp vanilla extract to recipe
     
  2. Born2cook
    There is no need for another banana muffin recipie - throw them away! Perfection and even healthy with fiber and potassium. Now I made one adjustment in that I used coconut oil instead of the butter which complimented the banana nicely. I also used the coconut oil to grease my stoneware muffin pan and this gave the muffins a nice coconut crunch around the outside of the muffin. I put Pampered Chef Cinnamon sprinkles on the top which look so professional and yummy. Keeper for sure!
     

RECIPE SUBMITTED BY

I am a high school science teacher and I love to experiment in the kitchen. I share my home with my husband and dog. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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