Are you craving a delicious, wholesome breakfast that doesn't compromise on taste or nutrition? Look no further! These whole grain banana muffins are about to revolutionize your morning routine. Imagine biting into a moist, perfectly sweetened muffin that's packed with the natural goodness of ripe bananas and the hearty nutrition of whole wheat - all in just 30 minutes of your time. Whether you're a health-conscious foodie or a busy parent looking for a quick breakfast solution, these muffins are your new secret weapon to starting the day right!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup mashed ripe bananas
- 1/2 cup honey
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise properly.
- Line a muffin tin with paper liners or lightly grease the cups with vegetable oil to prevent sticking.
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1 tsp of baking soda, and 1/2 tsp of salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, mash 1 cup of ripe bananas using a fork or a potato masher until smooth. Make sure to use bananas that are very ripe for the best flavor.
- Add 1/2 cup of honey, 1/4 cup of vegetable oil, and 2 eggs to the mashed bananas. Also, pour in 1 tsp of vanilla extract. Mix these wet ingredients together until they are well combined and smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two mixtures together using a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps.
- Once the batter is combined, spoon it into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious whole grain banana muffins as a healthy snack or breakfast option!
Tips
- Banana Selection is Key: Always use overripe bananas with brown spots. The darker and softer they are, the sweeter and more flavorful your muffins will be.
- Don't Overmix: Gently fold your wet and dry ingredients together. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are perfectly baked.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months and reheat for a quick breakfast.
- Customize Your Muffins: Feel free to add nuts, chocolate chips, or dried fruit to make these muffins uniquely yours. Pro Tip: Let muffins cool completely before storing to prevent condensation and maintain their perfect texture.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 30g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
