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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt until well combined.
Step 3
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.
Step 4
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.
Step 5
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Step 6
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 of the way full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
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
| Serving size | (866.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1792.5 |
| Total Fat 54.4g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 231.8mg | 0% |
| Sodium 1838.3mg | 0% |
| Total Carbohydrate 299.5g | 0% |
| Dietary Fiber 36.6g | 0% |
| Total Sugars 121.1g | |
| Protein 56.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 312.8mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2508.5mg | 0% |
Source of Calories