Whole Grain Banana Muffins

Whole Grain Banana Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    18 mins
  • TOTAL TIME
    33 mins
  • SERVING
    12 People
  • VIEWS
    237

These wholesome muffins are packed with the goodness of whole grains and the natural sweetness of ripe bananas. A delightful way to start your day or enjoy as a guilt-free treat!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    2 mg
  • Fiber
    4 g
  • Protein
    5 g
  • Saturated Fat
    1 g
  • Sodium
    195 mg
  • Sugar
    19 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the whole wheat pastry flour, whole wheat flour, oat bran, sugar, baking powder, and salt. Stir in the raisins. (5 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, combine the yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla extract, and mashed bananas. (3 minutes)

Image Step 04
04 Step

Recipe View Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. (2 minutes)

Image Step 05
05 Step

Recipe View Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the chopped pecans evenly over the tops of the muffins. (5 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean. (20 minutes)

Image Step 07
07 Step

Recipe View Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For a richer flavor, try browning the butter before adding it to the wet ingredients.
If you don't have oat bran, you can substitute it with rolled oats, pulsed in a food processor until finely ground.
These muffins freeze well. Simply wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months.

Kariane Lueilwitz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 79 Ratings)
Total Reviews: (3)
  • Jeremy Stoltenberg

    These muffins are amazing! I love how moist and flavorful they are, and the whole grains make me feel good about eating them.

  • Julie Bins

    I've made these muffins several times now, and they always turn out perfectly. They're a great way to use up ripe bananas.

  • Robbie Weimann

    My kids love these muffins, and I love that they're a healthy snack option. I sometimes add chocolate chips for an extra treat.

LEAVE A REVIEW

Please Rate