I swear I get a few of my perfect recipe inspiration from you guys. And, wouldn’t you already know, generally this inspiration comes from your takes on my recipes, as is the case with this splendidly aromatic and oh-so-fluffy batch of entire wheat banana muffins.
Keep in mind my entire wheat pumpkin muffins? The muffin recipe I shared years in the past that continues to be the muffins we make most in our home? Properly, that recipe is the inspiration for this recipe! And it’s all because of a DM I acquired on Instagram from one in every of you telling me the recipe labored completely if you swapped puréed pumpkin for mashed super-ripe bananas. After making the muffins with bananas no less than half a dozen occasions now, I can affirm the muffins are healthful, scrumptious and really a lot child permitted!
These entire wheat banana muffins really feel somewhat extra nourishing than your customary bakery-style muffin, because of the fiber-rich entire wheat flour, however they preserve that classically gentle, tender texture all of us love in a superb banana muffin recipe. No dry, dense hockey pucks right here, I guarantee you! These entire wheat banana muffins have fluffy facilities, calmly browned domed tops, and all of the candy banana taste you’d anticipate from a slice of the easiest banana bread.
Entire Wheat Banana Muffins
We eat a really ridiculous variety of bananas in our home. (We’re speaking 5-8 bananas a day… actually.) The variety of bananas I purchase every week is borderline ridiculous however even on the price we fly although bananas, often I discover myself wandering into the pantry solely to be greeted by speckled, gentle, overly ripe bananas. And that, my mates, is strictly the second these entire wheat banana muffins save the day!
Baking a batch of entire wheat banana muffins (usually with assist from one of many boys) is probably my favourite method to salvage overripe bananas and switch them into one thing cozy and satisfying. There may be simply one thing so splendidly comforting about pulling a tray of heat banana muffins out of the oven.
These entire wheat banana muffins are a kind of “any time of day” muffins that fulfill starvation on busy weekday mornings and particularly when after-school appetites are raging. I even like one with a heat mug of tea for somewhat one thing candy however nonetheless nourishing after dinner.
As a result of these muffins are made with entire wheat flour as a substitute of refined white flour, they provide extra fiber and have a tendency to maintain you full longer than conventional muffins which is a giant perk, particularly if you’re feeding youngsters who desire a snack each 2.5 seconds.
And when you’re on a muffin kick currently, you may additionally love these vivid inexperienced spinach banana muffins or these warmly spiced banana and ginger muffins. Can ya inform banana baked items are a favourite round right here?!
Can You Make Banana Muffins With Entire Wheat Flour
You positive can! And never solely can you, however entire wheat flour works splendidly in banana muffins. After all texture will fluctuate relying on the kind of entire wheat flour and the ratio you utilize. Conventional entire wheat flour has extra bran, which might create a barely denser crumb in comparison with all-purpose flour. For those who use 100% entire wheat, you’ll get a heartier texture — nonetheless scrumptious, just a bit extra rustic. And fortunately this recipe takes all of the guesswork out of making a scrumptious banana muffin recipe for you and also you’ll get completely moist and fluffy banana muffins able to prime with a dollop of butter each time!
The important thing to creating entire wheat muffins style nice is moisture. Entire wheat flour absorbs extra liquid, so having loads of mashed bananas, a little bit of olive oil (or coconut oil), and substances unnoticed at room temperature helps create that gentle, bakery-style crumb.
For those who’re nonetheless somewhat uncertain a few 100% entire wheat banana muffin, you might also substitute half the entire wheat flour with white entire wheat flour and even conventional all-purpose flour. White entire wheat is milder in taste and softer in texture which is likely to be the proper center floor on your preferences.
And excellent news for my gluten-free mates! Gluten-free baking flour may additionally be substituted for the entire wheat flour on this recipe when you’d like a batch of gluten-free banana muffins.
Entire Wheat Banana Muffin Recipe
Right here is all the pieces you want to make these entire wheat banana muffins:
Substances
- 1 1/2 cups entire wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 eggs
- 1 cup very ripe bananas, mashed (about 2 medium-size bananas — don’t fear about protecting this measurement one hundred pc precise! There’s a little wiggle room right here.)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup olive oil (melted coconut oil may additionally be used — I really like this coconut oil which all the time stays liquid)
Directions
Step 1: Preheat and prep
Preheat the oven to 350 levels and line a muffin tin with muffin liners.
Step 2: Combine dry substances
Combine the entire dry substances (entire wheat flour, baking soda, salt and cinnamon), in a big bowl.
Step 3: Mix moist substances
In a small bowl, mix mashed bananas, eggs, maple syrup and vanilla extract. Pour in olive oil (or melted coconut oil) and stir quickly.
Word: I’ve made this recipe numerous occasions by mixing ALL substances collectively in a single bowl when you’d desire so as to add the moist substances on to the dry substances and have one much less soiled dish to clean in the long run!
Step 4: Mix moist and dry substances
Pour the banana combination into the entire wheat flour combination and stir to mix.
Step 5: Fill muffin cups and bake
Scoop the batter into the muffin tins and bake for 22-26 minutes, or till a toothpick inserted into the middle of a muffin comes out clear.
Enable to chill barely and revel in.
Entire Wheat Banana Muffins
Entire Wheat Banana Muffins
Prep Time: 5 minutes
Cook dinner Time: 22 minutes
Complete Time: 27 minutes
Yield: 12 muffins 1x
Class: Breakfast
Methodology: Oven
Delicacies: American
Description
These entire wheat banana muffins are fluffy, nutrient-dense and splendidly scrumptious healthful muffins bursting with candy mashed bananas and heat vanilla taste.
- 1 1/2 cups entire wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 eggs
- 1 cup very ripe bananas, mashed (about 2 medium-size bananas — don’t fear about protecting this measurement 100 % precise! There’s a little wiggle room right here.)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup olive oil (melted coconut oil may additionally be used — I really like this coconut oil which all the time stays liquid)
Directions
- Preheat the oven to 350 levels and line a muffin tin with muffin liners.
- Combine the entire dry substances (entire wheat flour, baking soda, salt and cinnamon) in a big bowl.
- In a small bowl, mix mashed bananas, eggs, maple syrup and vanilla extract. Pour in olive oil (or melted coconut oil) and stir quickly.
- Pour the banana combination into the entire wheat flour combination and stir to mix.
- Scoop the batter into the muffin tins and bake for 22-26 minutes, or till a toothpick inserted into the middle of a muffin comes out clear. Enable to chill barely and revel in.
How To Make Entire Wheat Banana Muffins
Prep And Ripeness Verify
The key to deeply flavorful banana muffins? Tremendous ripe bananas. Closely speckled and even pretty brown bananas are greatest. The riper they’re, the sweeter and extra moist your muffins will probably be.
Underripe bananas gained’t mash as simply and gained’t ship that wealthy banana bread taste. (If the banana has any inexperienced on it in any respect, it’s not a superb match for muffins. Some brown is vital!) In case your bananas aren’t fairly there but, you may velocity up the ripening course of by inserting them in a paper bag for a day or two.
When prepping, mash them completely so that you don’t find yourself with giant chunks of banana in your muffins, until in fact you favor that texture. Easy mashed bananas mix extra evenly into the batter.
Mixing Technique
Begin by whisking all dry substances collectively in a big bowl. This step evenly distributes the baking powder and prevents uneven rising.
Subsequent, mix moist substances individually. Ensure that eggs and milk are at room temperature in order that they incorporate easily with the olive oil or melted coconut oil. If chilly substances hit heat oil, it will possibly solidify and create clumps.
When you mix the moist and dry mixtures, stir gently. Overmixing develops gluten within the flour combination, which might result in dense muffins. A light-weight hand retains them tender.
Additionally, I say all this from a “science-y baking perspective” however generally the lazy mother baker in me wins out and I simply mix all the pieces in a single bowl. Actually? It has labored simply wonderful for me each single time so do your thang!
Filling the Pan
Fill every muffin cup about ⅔ full. This enables area for the muffins to rise and type these stunning domed tops.
For added texture, sprinkle somewhat coarse sugar or oats on prime earlier than you bake the muffins. For those who’re going for a chocolate chip banana model, press a number of further chocolate chips onto the tops for bakery-style aptitude. Our youngsters additionally completely love these muffins topped with sprinkles. (I take advantage of these dye-free sprinkles.)
Baking Particulars
Bake at 350°F for even cooking. If you would like an additional elevate, you can begin the oven at 400°F for the primary 5 minutes, then scale back to 350°F for the remaining bake time. That preliminary blast of warmth encourages the next rise.
Keep away from opening the oven door too early, as this could trigger the muffins to sink. You’ll know they’re executed when a toothpick comes out clear and the tops spring again calmly when touched.
Cooling And Storage
After baking, let the muffins cool within the muffin tin for a couple of minutes, then switch to a wire rack. This prevents steam from gathering beneath and making the bottoms soggy.
Retailer cooled muffins in an hermetic container at room temperature for as much as 3 days. For longer storage, freeze them in a sealed bag. To thaw, let sit at room temperature or microwave for 20–30 seconds.
These entire wheat banana muffins freeze superbly, making them ideally suited for meal prep. Having a stash of healthful baked items available could make weekday mornings really feel rather less tense!
For those who give these muffins a strive, I’d like to know what you suppose! Get pleasure from!!
