Whole Wheat Banana Muffins
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These moist and delicious Whole Wheat Banana muffins are perfect for your kid’s school lunch or after school snack. The best part – 30 minutes is all you need to whip them up!
Do you have overripe bananas at home?
I usually do, especially during the weekends.
And here’s why – my mom has me convinced that kids need to eat bananas every day. So every week I dutifully buy bananas with the hope that Twisha and Anaya will eat them.
Most Mondays and Tuesdays they do but by Wednesdays, they are giving me the stink eye. By Friday, I realize that if I don’t either make Banana Bread or Banana oats muffin, these overripe bananas will have to make its way to a trash can.
Having made Banana bread two weeks in a row, I decided that it was time to bake something different. Banana oats muffin seemed like a good idea but I wanted to use ONLY whole wheat flour this time, instead of all purpose flour as the main ingredient. Also, I wanted to use coconut oil instead of butter.
When I searched for a recipe that would fit the bill, I found this great resource/blog post on Handle the heat on making the ultimate muffins. What I loved about that post was that the author (Tessa) used different ingredients such as applesauce, whole wheat flour, buttermilk, melted butter etc. in her muffin batter and documented the outcome.
The two things I picked up from her post that was relevant to the recipe I was making were –
- Add more liquid if using 100% whole wheat flour
- Increase the temp and drop the heat. I learned that this helps give muffins their nice domed structure
Now, as far as using coconut oil for butter was concerned, I had done that in the past with this Banana bread recipe so I felt confident about that and came up with this recipe.
While I used my Blendtec Total Blender to make the batter, you don’t necessarily have to. The directions below will reflect both methods.
The tools I used for this recipe –
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Whole Wheat Banana Muffins
Ingredients
- Cooking spray or butter to grease the muffin pan
Wet ingredients
- 2-3 ripe bananas peeled and mashed (~ 1 cup)
- 2 large eggs well beaten
- ½ cup milk
- ½ cup coconut oil
- 1 teaspoon vanilla extract
Dry ingredients
- 2 cups whole wheat flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
WITHOUT using a Blendtec Blender
- Preheat the oven to 450°F. Grease the muffin pan with cooking spray or butter or use muffin tin liners.
- Mix all the dry ingredients - whole wheat flour, brown sugar, baking powder, and salt till they are combined. Set aside.
- In a mixing bowl, add the mashed bananas, coconut oil, milk, vanilla extract, and eggs and mix them well. Add the flour mixture and mix them in till they are combined. Do not overmix! The batter should be thick and not runny.
- Scoop the batter into the greased muffin tin till the tin cups are a little over 3/4th full.
- Bake at 450°F for 5 minutes and then reduce the temperature to 400°F. Continue baking for 12 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffin cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Instructions using a Blendtec Blender
- Preheat the oven to 450°F. Grease the muffin pan with cooking spray or butter or use muffin tin liners.
- Mix all the dry ingredients - whole wheat flour, baking powder, and salt till they are combined. Set aside.
- Add mashed bananas, eggs, milk, coconut oil, vanilla extract, and sugar to the blender jar and secure the lid. Select "Batters" or blend on a Medium to Medium-Low speed for 30 seconds
- Add the mixed dry ingredients - whole wheat flour, baking powder, and salt to the blender and secure lid. Press "Pulse" 3–5 times or until dry ingredients are combined with the wet. Do not overmix!
- Scoop the batter into the greased muffin tin till the tin cups are a little over 3/4th full.
- Bake at 450°F for 5 minutes and then reduce the temperature to 400°F. Continue baking for 12 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffin cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
Serve them with or without a glaze. Loved the recipe? Please leave a comment below. You will make my day 🙂
