Whole Wheat Banana Muffins

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Whole Wheat Banana Muffins | Thrifty Below

Okay, so I’m a little obsessed with muffins. It’s like eating dessert for breakfast, but nobody can judge me. Plus they’re delicious, sweet, and very portable. Since I love them so much am always trying new muffin recipes. These banana muffins are an old favorite that can easily be jazzed up with chocolate chips, nuts, or raisins. I’ve tried to health-ify them bit, which is why you’ll see whole wheat flour, unsweetened applesauce, and a little less sugar than usual. Don’t worry, they’re still delicious and very moist! They’re actually egg-free and vegan, which is a nice little bonus (I never seem to have eggs around!).

Whole Wheat Banana Muffins | Thrifty Below

Ingredients for 24 muffins:
6-7 very ripe bananas
1 cup brown sugar
1/2 cup white sugar
1/2 cup vegetable shortening
1/2 cup unsweetened applesauce
1 tsp. cinnamon
1 dash of ginger
1/2 tsp. nutmeg
3 tsp. vanilla extract
———–
3 cups whole wheat flour
2 tsp. baking soda
2 tsp. salt

Whole Wheat Banana Muffins | Thrifty Below

Begin by preheating your oven to 325 degrees.

Put all of the ingredients above the line into a large bowl. If you want chunkier muffins, set aside 2 of your bananas. I put everything into my Kitchenaid stand mixer.

Whole Wheat Banana Muffins | Thrifty Below

If you’re also using a Kitchenaid stand mixer, mix for about 2 minutes on level 2. You could also use a hand mixer on low. There should still be visible banana chunks.

Whole Wheat Banana Muffins | Thrifty Below

In a separate bowl, combine the whole wheat flour, baking soda, and salt.

Whole Wheat Banana Muffins | Thrifty Below

Slowly pour your flour mixture into the wet ingredients, mixing as you go. I used level 2 (low) again. Turn off the mixer when all of the flour is mixed. If you opted for chunkier muffins, cut your two remaining bananas into chunks and gently fold into the muffin batter.

Whole Wheat Banana Muffins | Thrifty Below

Spray two muffin pans (12 muffins each) with cooking spray, or use cupcake liners. Scoop the batter into the muffin slots, filling each about halfway. Bake at 325 degrees for 25 minutes, or until a toothpick comes out clean.

Whole Wheat Banana Muffins | Thrifty Below

When done, take the pans out of the oven and allow to pan to cool to the touch.

Whole Wheat Banana Muffins | Thrifty Below

Take the muffins out of the pans and place them on a cooling rack. I left mine out for about half an hour before putting them in gallon size bags for storage.

Whole Wheat Banana Muffins | Thrifty Below

Whole Wheat Banana Muffins | Thrifty Below

These whole wheat banana muffins turned out super moist and yummy! My husband and I each had two right out of the oven. Mmmm…

 

Whole Wheat Banana Muffins
 
Prep time
Cook time
Total time
 
For a healthier version of the classic banana muffin, we've used whole wheat flour, unsweetened applesauce, and cut back on the sugar. They're still moist and delicious!
Author:
Recipe type: Breakfast
Cuisine: American, Vegan
Serves: 24
Ingredients
  • 6-7 very ripe bananas
  • 1 cup brown sugar
  • ½ cup white sugar
  • ½ cup vegetable shortening
  • ½ cup unsweetened applesauce
  • 1 tsp. cinnamon
  • 1 dash of ginger
  • ½ tsp. nutmeg
  • 3 tsp. vanilla extract
  • 3 cups whole wheat flour
  • 2 tsp. baking soda
  • 2 tsp. salt
Instructions
  1. Preheat the oven to 325 degrees.
  2. Add the bananas, sugar, shortening, applesauce, spices, and vanilla extract to a large bowl.
  3. Mix on low for about two minutes, leaving some banana chunks.
  4. In a separate bowl, combine flour, salt, and baking soda.
  5. Slowly add the flour mixture while mixing on low. Stop mixing when all the flour has been combined.
  6. Spray 2 muffin pans (12 muffins each) with cooking spray or use cupcake liners. Fill each muffin spot about halfway.
  7. Bake at 325 degrees for 25 minutes, or until a toothpick comes out clean.
  8. Cool for 5 minutes then put the muffins on a cooling rack.
  9. Serve and enjoy!
Nutrition Information
Serving size: 1 Calories: 168 Fat: 4 Saturated fat: 1 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 31 Sugar: 17 Sodium: 306 Fiber: 3 Protein: 2 Cholesterol: 0
 

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One Response

  1. Oooh! This look super easy and delicious. I’ve never actually made banana nut muffins from scratch (I always buy the boxed mix) but every time I go to my parents’ Woodman’s has giant bags of ripe bananas for like $0.25. Sooo trying this next time.

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