Whole Wheat Banana Muffins
March 9, 2024These 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.
Equipment
- 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!