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.😋🧁☕
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What are Whole Wheat Banana Muffins?
Whole wheat banana muffins are a healthier version of traditional banana muffins. They are made with whole wheat flour, which is higher in fiber and nutrients than refined flour. These muffins typically contain mashed ripe bananas and ingredients like eggs, oil or butter, sweeteners, leavening agents, and flavorings. Whole wheat banana muffins make a nutritious and tasty option for breakfast or snacks, providing the goodness of whole grains and the natural sweetness of bananas.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Banana Muffins:
- White Whole Wheat: Flour acts as a binder, holding the other ingredients together while providing strength, structure, and elasticity.
- Baking Soda and baking powder: For leavening.
- Eggs: Make sure the eggs are at room temperature for this recipe. Cold ingredients don't mix evenly, affecting the texture of the finished baked goods.
- Kosher Salt: To bring out the flavor.
- Saigon cinnamon powder: Cinnamon powder adds a distinct and warm flavor to the muffins.
- Avocado oil, expeller-pressed sunflower oil, or unsalted butter: These fats add moisture and richness to the muffins.
- Allulose Sweetener: Allulose sweetener provides sweetness to the muffins.
- Honey: Honey adds natural sweetness and moistness to the muffins.
- Eggs: Eggs act as a binding agent and structure the muffins.
- Fresh lemon juice: Lemon juice adds a subtle tanginess to enhance the flavor of the bananas and balance the sweetness.
- Mashed bananas: Mashed bananas contribute natural sweetness, moisture, and flavor to the muffins.
- Pure vanilla extract: Vanilla extract adds a pleasant aroma and flavor to the muffins.
- Sour cream, buttermilk, whole milk, or plain yogurt: These dairy products add moisture and tenderness to the muffins.
For the Topping:
- Toasted walnuts or pecans: The chopped nuts add a crunchy texture and a nutty flavor to the topping.
- Honey: Honey provides sweetness to the topping and helps bind the ingredients together.
- Pure vanilla extract: Vanilla extract adds a subtle and aromatic flavor to the topping.
- Cinnamon: Cinnamon adds warmth and enhances the overall flavor profile of the topping.
Tools you'll need
- Measuring cups and measuring spoons
- 12-cup muffin pan
- 12 paper liners
- 2 medium bowls
- Whisk
- Rubber spatula
- large ice cream scoop
- Wire rack
- Fine-mesh sieve
- Liquid measuring cup
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 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 onto a rack and let cool for at least 10 minutes before serving. Enjoy!
Substitutions
- Butter: Instead of using butter, you can use any neutral-flavored oil; I like using avocado or grapeseed oil when not using butter.
- Liquid: You can use sour cream or plain yogurt. Regarding dairy products, I always recommend using full-fat versions whenever possible, as they are more flavorful. However, low-fat options are perfectly fine if you are trying to reduce calories.
- Flour: You can replace half the all-purpose flour with whole-grain pastry flour for a healthier option.
- Toasted walnuts or pecans: You can substitute nuts, such as almonds or hazelnuts, if desired.
- Honey: Maple syrup or agave syrup can be used instead of honey.
- Pure vanilla extract: Vanilla bean paste or vanilla essence can be alternatives.
- Cinnamon: You can use nutmeg or pumpkin pie spice to replace cinnamon.
Variations
- Flour - You can replace half the all-purpose flour with whole-grain pastry flour.
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg or cinnamon.
- Chocolate chips: Fold ½ cup of chocolate chips into the batter before scooping them into the muffin tin.
- Blueberry muffins: Toss 1 cup of blueberries with a little flour and fold them into the batter before scooping them into the muffin tin.
- Streusel topping: Instead of the nut topping, sprinkle a streusel topping made of ¼ cup of all-purpose flour, ¼ cup of brown sugar, ¼ cup of rolled oats, ¼ cup of unsalted butter, and ½ teaspoon of cinnamon over the muffin batter before baking.
- Gluten-free: Use a gluten-free flour blend instead of white whole wheat flour to make these muffins gluten-free.
How to Serve
These muffins are best enjoyed when slightly warm or at room temperature. Transfer them to a serving platter or individual plates once they have cooled for at least 10 minutes after baking. The aromatic scent of cinnamon and sweet bananas will entice your senses. The crispy and sticky walnut topping adds a delightful crunch and a touch of sweetness.
These muffins make a delightful addition to breakfast or brunch, served alongside a hot cup of coffee or tea. They also make an excellent snack for any time of the day, perfect for packing in lunchboxes or enjoying on the go. Serve them as a treat during gatherings or share them with friends and family. These whole wheat banana muffins will surely be a hit and bring everyone smiles!
How to Store & Re-Heat
To store: Allow whole wheat banana muffins to cool completely, then place them in an airtight container or sealable bag. They can be stored at room temperature for 2 to 3 days or refrigerated for up to 1 week.
To reheat: Microwave a single muffin for 15 to 20 seconds or warm multiple muffins in the oven at 350°F (176.67°C) for about 10 minutes. Enjoy the reheated muffins while they are warm and flavorful.
Make-Ahead
Whole Wheat Banana muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Tips for Making The Best Banana Muffins
- Use ripe bananas: Make sure your bananas are ripe, with plenty of brown spots on the peel. Ripe bananas are sweeter and more flavorful, enhancing the taste of your muffins.
- Mash the bananas well: Mash them until smooth to ensure they mix evenly into the batter and distribute their flavor throughout the muffins.
- Don't overmix the batter: When combining the wet and dry ingredients, mix until they are incorporated. Overmixing can lead to dense and tough muffins.
- Use a light touch when filling the muffin cups: Fill the muffin cups about ⅔ to ¾ full to allow room for the muffins to rise. An ice cream scoop or a spoon can help portion the batter evenly.
- Add mix-ins for extra flavor and texture: Consider adding nuts, chocolate chips, or dried fruits to the batter for added flavor and texture. These mix-ins can take your banana muffins to the next level.
- Don't overbake: Keep a close eye on the muffins in the oven and remove them as soon as a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can result in dry muffins.
- Allow the muffins to cool before removing them from the pan: Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from sticking to the pan.
- Store them properly: Once cooled, store the banana muffins in an airtight container at room temperature for a few days. For longer storage, place them in the refrigerator or freezer.
FAQ
What is the secret to making moist banana muffins?
You can do a few things to ensure your whole wheat banana muffins are moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while flavoring the muffin.
Second, before mixing the batter, be sure to preheat your oven; this will help the banana muffins cook more evenly and prevent them from drying. Third, don’t overmix the batter – overmixing can result in tough, dry muffins. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
Why didn't my muffins rise well?
Check the freshness of your baking powder and soda. If they're old or expired, they may not provide the necessary leavening. Also, avoid opening the oven door too frequently while baking, as this can cause muffins to collapse.
Why do my muffins stick to the paper liners?
This can happen if the muffins are too fresh out of the oven. Allow them to cool longer before trying to remove them from the liners. You can also try using non-stick cooking spray in the liners before filling them.
Why did my muffins sink in the middle after baking?
Overmixing the batter or opening the oven door too early while baking can cause muffins to sink in the middle. Be gentle when mixing and avoid disturbing the muffins while they're baking.
My muffins are too sweet. How can I reduce the sweetness?
You can reduce the sweetener in the recipe or omit the honey in the topping to make the muffins less sweet.
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.