Start your day with these healthy white whole wheat banana muffins made with white whole wheat flour, allulose, and avocado oil and topped with a sticky mix of walnuts, cinnamon, honey, and vanilla extract.
Make these ahead of time for a quick and easy breakfast.😋🧁☕
How to Make Whole Wheat Banana Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Line a 12-cup muffin tin with paper liners.
For the topping: In a small bowl, combine the toasted walnuts with honey, vanilla, and cinnamon until evenly coated (the mixture will be very sticky). Set aside.
For the Muffins: In a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Set aside. In a large bowl of an electric mixer, beat the oil, sugar, and honey until combined, about 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula if needed.
At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, lemon juice, vanilla, and sour cream and beat until blended. Add the dry ingredients and mix at low speed until combined.
Spoon the batter into the prepared muffin tin (the cups will be full) and sprinkle evenly with the sticky nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes.
Let the banana muffins cool in the pan for 5 minutes, then turn them onto a rack and let cool for at least 10 minutes before serving. Enjoy!
Related Recipes:
- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Sticky Toffee Banana Cake
- Banana Nut Muffins
- Banana Bread
📖 Recipe
Easy Whole Wheat Banana Muffins
Tools
Ingredients
For the topping:
- 1 cup toasted walnuts or pecans , chopped
- 1 tablespoon honey
- ¼ teaspoon pure vanilla extract
- 1 teaspoon cinnamon
For the banana muffins:
- 210 g (1-⅔ cups) white whole wheat flour (may sub for whole wheat or all-purpose flour, if desired)
- 10 g (2 teaspoons) baking powder
- 5 g (1 teaspoon) baking soda
- 5 g (1 teaspoon) Saigon cinnamon powder
- ¼ teaspoon kosher salt
- ½ cup avocado oil , expeller-pressed sunflower oil or unsalted butter, melted
- 110 g (⅔ cup) Allulose Sweetener
- ¼ cup honey
- 2 large eggs , room temperature
- 2 tablespoons fresh lemon juice
- 1 cup mashed bananas , from 2 to 3 overripe bananas
- 2 teaspoons pure vanilla extract
- ⅓ cup sour cream , buttermilk, sour cream, buttermilk, whole milk, or plain yogurt
Instructions
- Preheat the oven to 350 °F (176.67 °C). Line a 12-cup muffin tin with paper liners.
- For the topping: In a small bowl, combine the toasted walnuts with honey, vanilla, and cinnamon until evenly coated (the mixture will be very sticky). Set aside.
- For the Muffins: In a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Set aside. In a large bowl of an electric mixer, beat the oil, sugar, and honey until combined, about 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula, if needed.
- At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, lemon juice, vanilla, and sour cream and beat until blended. Add the dry ingredients and mix on low speed until just combined.
- Spoon the batter into the prepared muffin tin (the cups will be full) and sprinkle evenly with the sticky nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the banana muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
