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Whole Wheat Banana Muffins

Whole Wheat Banana Muffins

Photo: Natalie Levin

I love banana cakes and desserts so much that every time I have some over-ripe bananas in the kitchen, I don’t get upset but actually really happy because it means that something tasty is on the way. I really can’t understand why people dislike bananas – it’s by far one of my top favorite fruits and it’s simply the perfect snack.

The following muffins are perfect for a healthy and sweet breakfast or an afternoon snack – and they are easily prepared. These are whole wheat banana muffins that are made in one bowl and are soft and simply delicious to have with a cup of coffee. I also like to add whole oats that make them richer in fiber, and the combination with whole wheat flour gives them a wonderful texture and aroma, and also makes them so healthy.

So, if you have a few ripe bananas lying around the kitchen counter – simply grab a bowl and a whisk and make these wonderful whole wheat banana muffins. You’re only a few minutes far from enjoying freshly baked muffins right off the oven!

Looking for more banana recipes? Click here >>

Whole Wheat Banana Muffins

Photo: Natalie Levin

Whole Wheat Banana Muffins

Photo: Natalie Levin



Whole Wheat Banana Muffins

Servings 12 muffins
Author Natalie

Ingredients

For the muffins:

  • 3 large bananas
  • 50 grams (1/4 cup) light brown sugar
  • 60 grams (4 tbsp.) date syrup
  • 60 ml. (1/4 cup) vegetable oil
  • 60 ml. (1/4 cup) water
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 120 grams (1 cup) whole wheat flour
  • 80 grams (3/4 cup) whole oats
  • 1 tsp. baking powder
  • ½ tsp. baking soda

For decoration:

  • Pecan nuts or coarsely chopped almonds

Instructions

  1. Preheat the oven to 170c degrees and arrange paper cups in a muffin pan.
  2. Mash the bananas into the puree and put in a bowl.
  3. Add sugar, date syrup, oil, water, egg, vanilla and salt and mix to a uniform mixture.
  4. Add flour, oats, baking powder and baking soda and mix until combined.
  5. Fill the muffins pan about 3/4 of the height of each socket using 2 tablespoons or an ice cream scoop.
  6. Sprinkle some broken nuts at the top of the muffins.
  7. Bake for 15-20 minutes or until the muffins are swollen, golden and firm.
  8. Cool at room temperature and serve.

Recipe Notes

  • The muffins are at their best at room temperature or warm.
  • The muffins can be frozen in a sealed bag for up to two weeks.
  • If desired, add chopped nuts or almonds to the muffins mix.
Whole Wheat Banana Muffins

Photo: Natalie Levin

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