31 Jul Whole Wheat Banana Muffins
Whole Wheat Banana Muffins
There’s nothing much better for breakfast than a hot fluffy muffin right out of the oven. The only thing that can make it better, is baking them with your children! With Mother’s Day coming this Sunday, we wanted to help you get the day off to a fun start with family time in the kitchen. For a twist, top each muffin with a dried banana chip for that extra special touch. We’re sure that everyone will love these Whole Wheat Banana Muffins.
- 1½ cups whole-wheat flour
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 3 large ripe bananas, mashed
- 2 large eggs, lightly beaten
- ¾ cup packed light brown sugar
- ⅓ cup milk
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 12 dried banana chips, optional
- Preheat oven to 375°F; mist a standard 12-cup muffin tin with cooking spray or line with paper or foil liners. In a large bowl, combine both types of flour with baking powder, cinnamon and salt.
- In a separate bowl, mix bananas with eggs, sugar, milk, butter and vanilla. Whisk until smooth. Fold banana mixture into flour mixture just until combined and batter forms; do not overmix.
- Spoon batter into muffin cups; place a banana chip on top of each one, if desired. Bake until a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely.