Naturally sweet, fluffy, and full of fiber — these muffins are made without refined sugar and are perfect for kids and adults alike.
Prep Time:
- Preparation: 10 minutes
- Baking: 20–25 minutes
- Total Time: 30–35 minutes
Ingredients (Makes 10–12 muffins):
- 3 ripe bananas, mashed
- 2 eggs (or flax eggs for vegan option)
- ¼ cup unsweetened applesauce (or plain Greek yogurt)
- ⅓ cup coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
- (Optional) ¼ cup chopped nuts, raisins, or dark chocolate chips (sugar-free)
Utensils/Tools:
- Mixing bowls
- Fork or potato masher
- Whisk or wooden spoon
- Muffin tin
- Muffin liners or non-stick spray
- Oven
Instructions:
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas. Add eggs, applesauce, oil, and vanilla. Mix until well combined.
- In a separate bowl, mix the dry ingredients: whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Gradually fold the dry mixture into the wet ingredients until just combined.
Do not overmix — the batter should be slightly lumpy. - (Optional) Fold in nuts, raisins, or sugar-free chocolate chips.
- Divide the batter evenly among the muffin cups, filling about ¾ full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value (per muffin, approx.):
- Calories: 140 kcal
- Protein: 3 g
- Carbohydrates: 18 g
- Natural sugars: 6–8 g (from bananas)
- Fiber: 3 g
- Fat: 6 g
Health Benefits:
- No refined sugar: Naturally sweetened with ripe bananas and applesauce.
- Whole grains: Provide fiber for digestion and longer satiety.
- Healthy fats: Coconut or olive oil supports heart health.
- Great for kids and diabetics: Balanced energy without sugar spikes.
Tips & Variations:
- Use 1:1 gluten-free flour blend for a gluten-free version.
- Store in an airtight container for 3–4 days or freeze for up to 2 months.
- Add a sprinkle of oats or seeds on top before baking for texture.
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