Whole Wheat Banana Muffins
Banana muffins are a classic, yet it can be tough to find a good recipe. I sometimes find them too sweet, too crumbly, too over-the-top or simply too boring. But when I find a good one, I tend to stick with it.
These are my go-to muffins. Perfectly wholesome with whole wheat flour and bran, with just a touch of sweetness, they’re the perfect breakfast treat or mid-afternoon snack.
Whole-Wheat Banana Muffins
- 2 large eggs
- 2/3 cup packed light brown sugar
- 1 cup mashed very-ripe bananas (2 medium or 3 small), plus one banana sliced in rings for decoration (optional)
- 1 cup buttermilk, (see ingredient notes)
- 1 cup unprocessed wheat bran, (see ingredient notes)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, (optional)
- 1/3 cup chopped walnuts, (optional)
- Preheat oven to 400°F. Grease a 12 piece muffin pan.
- Whisk eggs and brown sugar in a medium bowl until smooth. Add bananas, buttermilk, wheat bran, oil and vanilla. Set aside.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients and pour in the wet ingredients and stir with a rubber spatula just until combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full), distributing evenly. Sprinkle with walnuts, if using.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Best served warm in the mornings with a bit of butter! MMM!
- You can use reconstituted buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller’s bran, it can be found in the baking section. This is not the same thing as bran cereal.