As much as I don’t like bananas, I can’t ever get enough of banana bread. I have a few recipes I love (this sour cream version is my all time favorite), but I don’t make it as often as I want because I know full well I have zero self control when it comes to a fresh, butter slathered piece. This recipe is perfect for me, because it satisfies my love of banana bread, but is a healthier version. While some recipes trade taste and texture for guilt-free ingredients, this is not one of them. These muffins are cake-y (in the good way that a muffin should be), moist, and, most importantly, I still can’t resist them when topped with butter.
Whole Wheat Banana Muffins
Serves: 12 muffins
Ingredients
- 1½ cups mashed overripe/brown bananas (about 4 large)
- 1 large egg
- ⅓ cup plain Greek yogurt
- 2 tablespoons coconut oil, melted and cooled
- ⅓ cup light brown sugar
- ¼ cup pure maple syrup
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1½ cups white whole wheat flour
- 1 cup walnut halves, coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Grease 12 muffin tins or line with paper liners.
- In a large bowl, stir together the mashed bananas, egg, greek yogurt, coconut oil, brown sugar, maple syrup, and vanilla until well combined.
- In a medium bowl, whisk together baking soda, salt, cinnamon, and flour. Add to wet ingredients, stirring until just combined. Gently fold in walnuts.
- Scoop batter into muffin tins, evenly distributing batter. Bake in preheated oven for about 18-20 minutes, until a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
For the freezer: Freeze in an airtight ziplock bag after freezing. Allow to thaw at room temperature when ready for use.
Source: Adapted slightly from Well Plated.
Source: Adapted slightly from Well Plated.
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