Whole Wheat Banana Muffins
These Whole Wheat Banana Muffins are moist, flavorful, and packed with nutrients! Perfect for breakfast or a snack!
Servings: 12 servings
Ingredients
For the Muffins:
- 2 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 large ripe bananas about 1 ½ cups mashed
- 3/4 cup packed brown sugar
- 1/4 cup coconut oil melted and cooled
- 1 large egg
- 1/2 cup plain Greek yogurt
- 2 teaspoons pure vanilla extract
- Turbinado sugar optional for sprinkling on top
Instructions
Baking Instructions:
- Preheat your oven to 350°F (175°C) and grease your muffin tin or line it with parchment paper liners.
- In a large mixing bowl, whisk together the white whole-wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In another bowl, mash the ripe bananas until smooth. You should have about 1 ½ cups of mashed bananas.
- To the mashed bananas, add the packed brown sugar, melted coconut oil, egg, Greek yogurt, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle a bit of turbinado sugar on top of each muffin for added crunch.
- Place your muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Equipment
- Muffin Tin
- Parchment paper liners
- Mixing Bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Notes
- Make sure your bananas are very ripe for maximum sweetness!
- Don’t overmix the batter to keep the muffins tender.
- Store in an airtight container for up to 3 days at room temperature.