Whole Wheat Banana Muffins
Start your day with the wholesome goodness of these Whole Wheat Banana Muffins, a healthier take on your favorite baked treat. Made with nutrient-packed whole wheat flour, naturally sweet ripe bananas, and a touch of maple syrup, these muffins strike the perfect balance between nourishment and indulgence. Greek yogurt adds a creamy texture, while a hint of cinnamon delivers cozy, aromatic warmth. For an optional crunch, fold in chopped walnuts or pecans to elevate every bite. Ready in just 35 minutes, this easy and versatile recipe makes 12 tender muffins, perfect for breakfast, snack time, or even dessert. Enjoy them fresh or freeze a batch for a grab-and-go option that stays delicious for weeks!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 3 medium Ripe bananas (mashed)
- 1 large Egg
- 0.33 cups Maple syrup
- 0.5 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, mash the bananas with a fork until smooth. Add the egg, maple syrup, Greek yogurt, and vanilla extract. Mix until well blended.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can make the muffins dense.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 of the way full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 121.1 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 313 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
