Muffins are an easy thing to whip up as part of your weekly meal prep for a grab and go breakfast or a portable afternoon snack. If you like banana bread try making a batch of these whole wheat banana muffins

How to Make Whole Wheat Banana Muffins

Step One: Mix the Wet Ingredients

In a large bowl, whisk together:

  • Mashed banana
  • Egg
  • Maple syrup
  • Melted coconut oil
  • Pure vanilla extract

You want the banana to be really ripe. Banana muffins are a great way to use up bananas that are about to go bad. You can also use thawed frozen bananas. 

Maple syrup is used for the sweetener instead of white sugar.  

Unless your pantry is really warm, coconut oil is usually solid while it’s in the pantry. Just scoop out ⅓ of a cup and warm it up in the microwave for about 1 minute until it’s completely liquified.  

whole wheat banana muffins

Step Two: Add the Dry Ingredients

Add the dry ingredients:

  • Whole wheat flour
  • Cinnamon
  • Baking powder
  • Baking soda
  • Salt 

Using whole wheat flour instead of all-purpose flour adds some fiber. 

If you’re interested in using gluten-free flour, try this almond and coconut flour banana bread.

Step Three: Bake the Muffins

Evenly divide the batter among the muffin tins and bake for 20 minutes at 400℉. The tops should be golden brown.

whole wheat banana muffins

Store Whole Wheat Banana Muffins

Muffins are great for make-ahead breakfasts or snacks because they can last for 5-7 days if stored properly. Store the muffins in a container with a tight-fitting lid and keep them at room temperature or in the fridge (they may stay fresh a little longer in the fridge). Grab one (or two) to take to work or when you’re out running errands. 

 

Other Muffin Recipes to Try

Almond Flour Cinnamon Muffins

Cranberry Orange Almond Flour Muffins

Chocolate Banana Almond Flour Muffins

Gluten-Free Blueberry Muffins

Gluten-Free Lemon Raspberry Muffins

 

Whole Wheat Banana Muffins

Healthy banana muffins made with whole wheat flour, bananas, coconut oil and sweetened with pure maple syrup. Make a batch for a grab and go breakfast or an afternoon snack.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: banana, muffin, whole wheat flour
Servings: 12
Author: Gabriella @ Nutritious Minimalist

Ingredients

  • 1.5 cups whole wheat flour
  • 3 ripe bananas, mashed
  • 1 egg
  • 1/3 cup maple syrup (or honey)
  • 1/2 cup melted coconut oil (or avocado oil)
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 400℉. Line 12 standard-sized muffin tins with muffin liners (paper or silicone).
  • In a large bowl, whisk the mashed banana, egg, oil, maple syrup, and vanilla extract.
  • Add the flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir to combine. 
  • Divide the batter evenly between 12 muffin tins and bake for 20 minutes until the tops are golden brown.

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