Easy Whole Wheat Banana Muffins
Start your day off 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 a touch of vanilla extract. Make these ahead of time for a quick and easy breakfast.
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
How to Store & Re-Heat
To store: Allow them 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
To freeze Whole Wheat Banana Muffins, cool them in an airtight container or bag in the freezer for up to 2-3 months. Thaw at room temperature or reheat when ready to eat.
Nutrition Facts
Easy Whole Wheat Banana Muffins
Amount per Serving
Calories
270
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
31
mg
10
%
Sodium
176
mg
8
%
Potassium
149
mg
4
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
11
g
12
%
Protein
4
g
8
%
Vitamin A
98
IU
2
%
Vitamin C
3
mg
4
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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