Whole wheat banana muffins with blueberries

Whole wheat banana muffins are a delicious and healthier alternative to traditional muffins. They’re moist, flavorful, and packed with fiber and nutrients. a tasty treat that combines the goodness of whole wheat with ripe bananas. Ideal for breakfast, a snack, or a sweet finish. Plus, you can easily customize them with different add-ins and substitutions.

These whole wheat banana muffins are sure to become a staple in your baking repertoire! Whenever craving a sweet treat, these banana wholemeal muffins are my go-to! I just can’t resist the combination of wholesome wheat flour, ripe bananas, and a touch of honey. These tasty muffins are perfect for any occasion!

A delicious banana muffin with whole wheat flour not only satisfies my cravings, but also packs in the nutrients and benefits of whole wheat flour and bananas. In this article, I’ll be sharing with you the reasons why this whole wheat banana muffins recipe is a must-try, as well as some helpful tips to make them perfectly every time.

Why you’ll love this recipe? Because these whole wheat banana muffins are so easy to make, packed with nutrients, and universally loved by everyone. There’s something incredibly comforting about baking these, especially when the result is as healthy as it is delicious.

The use of whole wheat flour adds a wonderful depth of flavor and a boost of fiber, making these muffins a guilt-free indulgence. The bananas make every bite moist and flavorful, and when you add honey, it gives a hint of sweetness that goes great with the earthy whole meal.

How to make whole wheat banana muffins

To bring this delightful recipe to life you’ll need a handful of pantry staples as well as a few easy-to-find ingredients. Let’s go through each step of the process together, shall we?

Ingredients:

• Whole wheat flour – This nutrient-dense flour is the star ingredient of this recipe. It’s packed with fiber, protein, and vitamins that make it a healthier alternative to all-purpose flour.
• Sugar – This adds sweetness to the muffins and balances out the whole wheat flour.
• Honey – A natural sweetener that complements the flavors of bananas and wholemeal perfectly.
• Cinnamon – This spice brings warmth and depth of flavor to these muffins, making them even more irresistible.
• Baking powder – Gives the muffins a light and fluffy texture.
• Vanilla sugar – This adds a lovely aroma and subtly enhances the sweetness.
• Salt – Just a pinch is needed to balance out the flavors in this recipe.
• Eggs – These provide structure and moisture to the muffins.
• Muesli – The perfect addition for added texture and flavor. You can use your favorite brand or make your own by mixing rolled oats, nuts, and dried fruit.
• Vegetable oil – Keeps the muffins moist and adds a touch of healthy fat.
• Milk – Adds moisture to the batter for perfectly soft and tender muffins.
• Bananas – Ripe bananas bring natural sweetness, flavor, and moisture to this recipe. The riper the better!
• Blueberries – These juicy bursts of flavor elevate these muffins to the next level. Feel free to use any fruit of your choice or omit them altogether.

Substitutes

• If you’re looking to make these muffins vegan, you can substitute the eggs with flax eggs and use almond milk instead of regular milk.
• For a sugar-free version, replace the sugar with an equal amount of a sugar substitute that measures like sugar.
• Vanilla sugar can also be substituted with vanilla extract.

Equipment Needed:

• Muffin pan – This is used to bake the muffins in its signature shape.
• Baking paper – Lining the muffin tin with baking paper makes it easier to remove the muffins and keeps them from sticking.
• Mixing bowls – You’ll need two mixing bowls for this recipe, one for dry ingredients and one for wet ingredients.
• Whisk – To mix the dry ingredients together.
• Hand mixer – For mixing the dry and wet ingredients together.
• Measuring cups and spoons

Now that we have everything we need, let’s dive into the process of making these delicious muffins!

Step-by-step instructions

Preparations:

Start by preheating your oven to 325 F, so it’s ready to go once your batter is mixed. Then, mash the bananas with honey to create a smooth puree.

Baking:

1. Mix dry and wet ingredients separately. In one bowl, combine the whole wheat flour, sugar, baking powder, cinnamon, salt, and muesli. In another, whisk together the eggs, oil, milk, banana-honey puree, and vanilla sugar.
2. Combine and fill muffin pan. Gently fold the dry ingredients into the wet until just combined. Spoon the batter into a lined muffin tin, filling each cup about three-quarters full.
3. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Tips for making perfect whole wheat banana muffins

1. Use ripe bananas: The riper the banana, the sweeter it is and the easier it is to mash. Plus, ripe bananas will add more flavor and moisture to your muffins.
2. Don’t over-mix the batter: Over-mixing can lead to tough and dense muffins. Mix just until the ingredients are combined.
3. Fill the muffin tin properly: For evenly sized muffins, use an ice cream scoop or a measuring cup to fill each cup about three-quarters full.
4. Soak the muesli for 10 minutes before using in the recipe for added moisture.

Recipe variations

• Chocolate Chip Banana Muffins: Stir in a cup of chocolate chips before baking for a sweet surprise. Or replace blueberries with chocolate chips.
• Nutty Banana Muffins: Add a crunchy texture by folding in a half cup of chopped walnuts or pecans.
• Banana Oat Muffins: Replace the muesli with rolled oats for a heartier and fiber-rich muffin.

What to serve with

Whole wheat banana muffins pair beautifully with a cup of coffee or tea for a quick breakfast or with a glass of milk as a comforting snack.

You can also opt for serving these with white chocolate syrup, maple syrup or honey for a delightful twist.

Frequently asked questions

Can I make these muffins gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend of your choice. Keep in mind that the texture and flavor may vary slightly.

Can I use frozen bananas for this recipe?

Yes, you can! Just make sure to thaw them before mashing and using in the recipe.

Storing and reheating

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply microwave for a few seconds or warm them in the oven at 350 degrees Fahrenheit for about 10 minutes.

More delicious recipes you’ll enjoy

• Italian panettone cake
• Apple and cinnamon cake
• Fresh cherry sheet cake
• Raspberry swirl cheesecake

Enjoy the delightful blend of whole wheat banana muffins any time of the day! These tasty treats are a great way to sneak in some extra whole grains and fruit into your diet. Share this recipe with friends and family who would love this wholesome treat and let me know how yours turn out in the comments below. Happy baking!