Whole Wheat Banana Muffins
These tender whole wheat banana muffins burst with banana flavor, contain no added sweetener, and are made with 100% whole wheat. They’re great for breakfast or a snack and are sure to become another favorite in your house.
I had a ton of ripe bananas sitting on my counter the other day. Some weeks my kids devour bananas like they’re going out of style. Other weeks, not so much. The last time I went grocery shopping, I bought a bunch of bananas thinking this would be a week my kids were bananas for bananas.
Well, it turned out to not be a banana week after all.
They ate like 20 apples but no bananas. So, by the end of the week, like I said, I had a bunch of ripe bananas on my counter.
I could have made banana bread, but I wanted to make something more grab-and-go. Something my kids could grab on their own without needing me to cut a slice for them. Call me lazy or call me a genius. Whatevs.
These whole wheat banana muffins fit the bill. You can bake them up fairly quickly, and then you can just grab one and enjoy it, no knife or cutting required.
And they’re made with 100% whole wheat flour with no added sugar. That’s a win.
Enjoy the convenience of these delicious banana muffins.
Tips For Making Whole Wheat Banana Muffins:
- Use heavily speckled bananas. Since these banana muffins contain no added sweetener, they rely completely on the natural fruit sugars in the bananas. Heavily speckled bananas have nearly three times more sugar in them than less spotty or unspotted bananas.
- In order to concentrate the banana flavor and sweetness in the bananas, mash up the bananas and boil them in a pot over medium heat. This will boil out the excess water in the bananas to prevent the muffins from being soggy while simultaneously concentrating the bananas’ flavor and sugar content. This makes the muffins burst with banana flavor and eliminates the need for added sugar.
- In this recipe you’ll employ a method called reverse creaming. It’s where you put the oil in with the dry ingredients and mix them together until the mixture looks like wet sand. This way the oil coats the flour and prevents the muffins from getting tough.
Tools to make Banana Muffins:
Saucepan
Large Bowl
Muffin tin
Cookie or ice cream scoop: this is the easiest way to divide batter into muffin tins
Rubber Spatula
Measuring cups and spoons
FAQ
How can I skip using added sugar?
Bananas are already a sweet fruit and have a good amount of natural sugars already in them, especially heavily speckled ones (heavily speckled bananas have nearly three times more sugar in them than less spotty or unspotted bananas). Harness the power of the sweetness already in the bananas by concentrating their sweetness. It’s simple to do: just boil the mashed bananas in a saucepan over medium heat for 8-10 minutes to concentrate the natural sugar.
How do you easily divide batter between the muffin tin?
It can be so hard getting an even amount of batter amongst all the cups in the muffin tin. To avoid having different sized muffins, use a cookie or ice cream scoop to portion out the batter into the muffin tins. The trigger on the scoop makes it easy to get the batter out and is so much less messy than trying to use a spoon.
Can you use frozen bananas in banana muffins?
You definitely can use bananas that have been frozen in your banana muffins. As long as the bananas were frozen when they were well ripened and heavily speckled, they’ll work just great in this recipe. Just pop them in the microwave for a couple minutes so they’re mashable, then proceed with the recipe.
Give these whole wheat banana muffins a try. They’re sure to become another favorite in your house!
Whole Wheat Banana Muffins
March 9, 2024Equipment
- Saucepan
- Large Bowl
- Whisk
- Rubber Spatula
- 12 cup muffin Pan
Ingredients
- 1 lb ripe bananas (about 4-5 medium bananas)
- 2 cups Whole Wheat Flour (213 g)
- 2 ½ tsp Baking Powder (10 g)
- ½ tsp Baking Soda ½ tsp (3 g)
- ½ tsp Kosher Salt (4 g)
- ¼ cup Avocado Oil (56 g)
- 2 whole eggs
- 2 tsp Vanilla (12 g)
- ⅓ cup Whole Milk (90 g)
Instructions
- Grease the muffin tin and set aside. Heat the oven to 350℉.
- Put the peeled bananas into the saucepan. Mash the bananas until smooth (I like using my immersion blender to do this, but you can use a fork). Put the pan over medium heat. Get the bananas to a gentle boil, stirring often with a rubber spatula to prevent burning on the bottom.Cook bananas for 8 – 10 minutes. You're concentrating the flavors of the bananas and cooking out the extra moisture. At the end end you'll only have about ¾ of a pound of bananas left.1 lb ripe bananas
- After the bananas have thickened and the banana sugars have concentrated, remove the pan from the heat and let the bananas cool in the pan.
- In a large bowl add the flour, baking powder, baking soda, and salt. Whisk to combine. Drizzle the oil on top of the dry ingredients. Work the oil into the flour until it resembles wet sand.2 cups Whole Wheat Flour, 2 ½ tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt, ¼ cup Avocado Oil
- When the bananas aren't hot anymore, add the eggs, vanilla, and milk. Stir together until well combined.2 whole eggs, 2 tsp Vanilla, ⅓ cup Whole Milk
- Pour the wet ingredients into the dry ingredients and fold together until there's no more dry flour.
- Fill the muffin tins halfway full and bake in the oven for 18 minutes.
- Enjoy!
