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Whole Wheat Banana Nut Muffins

Whole Wheat Banana Nut Muffins

What’s the secret for baking whole wheat muffins that actually taste good? According to Mark Bittman of The New York Timesthere are 3 secrets to a better tasting muffin.

  • Use whole wheat pastry flour, which is ground finer than regular whole wheat flour, for a “lighter crumb”. (I bake with regular whole wheat flour and get good results.)
  • Add fruit or vegetable puree like banana, pumpkin, apple or zucchini to add moisture and flavor.
  • Mix the batter just until combined. Overmixing can result in a tough muffin.

Try this banana muffin recipe and you’ll agree whole wheat muffins can taste good.

Whole Wheat Banana Nut Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola oil
1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
1/4 cup old fashioned rolled oats

Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.

Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.

Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.

Recipe Link:
Whole Wheat Banana Bread

Product Link:
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{ 7 comments… add one }
  • Michelle March 9, 2010, 8:24 am

    These were great! Thank you for sharing! Do you happen to know the nutrition information on them?

  • LacyeLoo February 25, 2011, 2:09 am

    DeLiCiOuS!!! I used whole wheat pastry flour and used coconut oil instead of canola. They turned out a little crispy on the outside, super moist on the inside. Not at all dense and/or chalky like some whole wheat muffins can be. Lovely. Thanks so much!

  • jennifer February 25, 2011, 11:40 am

    I used low fat plain greek yogurt and added banana flavored protein powder. I just used slightly less flour to maintain consistency. They were really good and my husband liked them also!

  • Jacky May 13, 2011, 7:32 am

    Really delicious. Made some modifications since I made these on a whim and had to improvise! Butter instead of canola oil and no oats since we didn’t have any! Still, absolutely fabulous! Also, at 400 degrees, my muffins cooked much quicker than the suggested 20-25min, so be careful! More like 17ish. Thanks for the recipe =)

  • Jenn June 20, 2011, 7:40 pm

    I’m eating these right now. SO good. I cut the recipe in half and did half banana nut and half blueberry. I couldn’t figure out how to cut the egg in half though, so each one got an egg. Doubled fruit, made it extra moist. SO much better than when I use the mix. Worth the time spent. Excellent recipe!

  • Megan October 2, 2011, 2:42 pm

    Yum! Trying to eat healthier,lose weight and keep my hubby’s sweet tooth happy! I cut the calories a bit by substituting unsweetened applesauce for the canola oil ( one of the little snack cups ), replacing half of the sugar with a natural choc whey protein powder and used only 1/4 cup of chopped walnuts. Calculated them to have approx 142 cals or 149 if you use 1/4 cup of semisweet choc chips in place of walnuts. Will be a nice addition to quick breakfasts. Thanks!!

  • jen May 14, 2012, 7:53 pm

    Great, adaptable recipe! Made with my kids…we used 2/3 cup vanilla greek yogurt and completely omitted the brown sugar…still really sweet and less calories. Seemed to cook in about 20-23 minutes.

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