September 4, 2024 15 Comments
Whole grain banana muffins should be a staple in your house. I can’t believe I haven’t posted this recipe.
A few weeks ago, I used Kodiak mix to create a Kodiak pancake recipe. It included bananas and I think this recipe could easily be used to make muffins.
But what if you don’t have Kodiak mix? No problem!
What makes these muffins healthier than traditional muffins is the 1/4 cup of sugar (most recipes call for 3 or 4 times that amount). It’s actually not necessary if you bake them with bananas.
The added sugar per muffin is 3 grams (and the rest comes from the natural sugar in the bananas). I once came across a muffin with 20 grams of sugar, which is a sugar bomb. It is not necessary for the muffin to be delicious.
This recipe calls for whole wheat flour (I used white whole wheat flour because it’s almost the same). I know it can be hard to find, so use whatever flour you have.
Muffin cups are filled two-thirds full when using batter for 12 muffins.
Now, it’s up to you what to top them with! They can be plain or you can add a little whole oats, coconut, pumpkin seeds, chopped nuts…
I used pumpkin seeds, whole oats and coconut. Don’t they look delicious?
Adding interesting toppings is helpful if your family has a nut allergy (like mine), so some people can eat nuts and others can go without. It also makes them more interesting because bananas and whole wheat can get a little boring.
They’re the perfect grab-and-go breakfast (if you’re on the go), a snack with coffee, or even a dessert. They freeze well, so you can make several for later.
Have you made whole grain banana muffins? What do you put in or on them?
Whole grain banana muffins recipe
Makes 12 muffins
Preparation time: 10 min.
Cooking time: 20 minutes
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Ingredients
2 large bananas, mashed
1/2 cup plain yogurt (fat-free or whole milk)
1 egg
1/4 cup brown sugar
1/4 cup canola oil
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Optional toppings: traditional oats, seeds, coconut, pepitas or chopped nuts.
Instructions
Preheat oven to 375 degrees. Line a 12-cup muffin tin with liners. Mix bananas, yogurt, egg, sugar and canola oil in a large bowl. Add whole wheat flour, baking powder, baking soda, cinnamon and salt and mix. Spoon batter into 12 muffin cups (they will be about 2/3 full) and add optional toppings.
Bake for 20-23 minutes until a toothpick inserted into the bun comes out clean.
Nutritional data
A muffin (using whole milk yogurt) without toppings: 132 calories, 5.4 grams fat, 0.7 grams saturated fat, 19 grams carbohydrates, 6.2 grams sugar, 2.6 grams protein, 166 mg sodium, 1.1 grams fiber, 4 green, 4 blue, 4 purple WW SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
