A banana bread muffin so light, fluffy and tender, you’d never guess it’s made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 12 muffins |
Ingredients
- 1 cup whole-wheat flour (see Cook’s Note)
- 1/2 cup all-purpose flour (see Cook’s Note)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons coconut oil, melted
- 1/4 cup packed dark brown sugar
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 2 large egg whites, at room temperature
- 1 1/2 cups mashed very ripe banana (about 3 large bananas)
- 1/2 cup chopped walnuts, optional
Instructions
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook’s Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 198 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 167 mg |
Reviews
These taste good but I didn’t get the light, fluffy results others described in their reviews. I do appreciate though that these are dairy free!
Great muffins. Moist, healthy, and easy to make. I used Gluten free flour mix and added sparkling sugar on the tops for some crunch.
Delicious and easy. Kids loved them.
These muffins are awesome! Where can I find the nutritional information?
Added chocolate chips and my picky eater gobbled these up!
Was good
Turned out so good!
This came out so GOOD! Very moist with all those bananas going bad. I used all whole wheat flour, no need to use white flour in my opinion, it’s really not wheaty or ‘healthy’ tasting, so just go all the way. I added a 1/4 teaspoon of turmeric and 1/2 tsp of ginger, which I honestly didn’t taste. I baked for 20 minutes (on the lower side of the range) and the muffins were nice and brown and SUPER soft in the middle. Will definitely use this recipe again.
I had some over-ripe bananas and I didn’t want to make another standard banana bread loaf. This was a great alternative and excellent for an on-the-go breakfast or snack. I didn’t have dark brown sugar, only light, and I used my rum-infused maple syrup… still turned out excellent. Moist, with nice density – not too fluffy, but not a brick either. Super simple and quick to make, too. Will definitely make again.
Came together very quickly. Delicious and moist! I accidentally used the entire egg (not just whites), but it didn’t mess up the finished product. I also got 14 muffins from the recipe. Definitely a keeper.