Whole Wheat Banana Muffins
This delicious recipe for Whole Wheat Banana Muffins can be made vegan. It is a healthier recipe that is also Mediterranean diet friendly.
Servings: 12
Servings: 1g
Ingredients
- Whole Wheat Flour– 2 cups
- Baking Soda – 1 teaspoon.
- Ground Cinnamon– ½ teaspoon.
- Bananas- ½ cup mashed. That is about an averages sized banana and a half.
- Brown sugar– 1 cup. You can use ½ cup brown and 1/1 cup granulated sugar. I mentioned earlier that you can easily sub in a brown sugar alternative ⅕th of a cup of maple syrup (for every half cup you are replacing), ⅕ cup (for every half cup you are replacing) of molasses (not black strap), ¼ cup (for every half cup you are replacing) of honey, or regular granulated sugar, same amount. Please note that some of these suggested brown sugar substitutes may be in need of some tweaking in any recipe, such as this one. It is always best to read the labels on the package.
- Vanilla Extract– 1 teaspoon.
- Egg- 1. I mentioned that you can add an extra quarter cup of mashed bananas and omit that egg. Other egg alternatives include quarter cup of unsweetened applesauce or a quarter cup of blended silken tofu.
- Buttermilk or milk- 1 cup. You can alternatively use a vegan friendly nut milk .
- Chopped Walnuts– ½ cup.
- Optional chia, flax or similar to sprinkle on top.
Instructions
- In a mixing bowl , use a fork or whisk to mix together the flour, baking soda, and cinnamon.
- Next, in a large mixing bowl, blend together the mashed bananas and sugar (included alternative substitutes that you choose).
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring gently between additions. Then add the vanilla extract, egg and milk.
- Fill your muffin cups ½ to ¾ full. You can drop all or some of the chopped walnuts into each cup. Another option is to wait until the muffins are almost done to add them to the top. You can also sprinkle any optional chia or flax on top as well.
- Bake your muffins for 20-22 minutes or until a toothpick comes out clean. Allow your muffins to cool.
- Please note that baking times and results may vary depending on the ingredients that you have chosen to use in this recipe. I would keep an eye on them while they are baking if you have any worries.
Recipe Notes
As mentioned above, instead of butter or oil, we will use bananas that have been mashed.I should also mention that while this recipe calls for an egg, you could also add an extra quarter cup of mashed bananas and omit that egg. 🙂
There are other egg alternatives that you can try in this recipe as well.
You could also try substituting in a quarter cup of unsweetened applesauce or a quarter cup of blended silken tofu.originally posted:
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Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 55g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 64mg | Sodium: 352mg | Fiber: 5g | Sugar: 46g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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