A healthier alternative to mashed potatoes, mashed peas are quick and simple to prepare. They can be served hot or cold. I fell in love with them after my first bite at an Irish restaurant in Singapore.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 muffins |
Ingredients
- cooking spray
- 1 ½ cups sifted whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- 1 large egg
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup packed dark brown sugar
- 2 tablespoons whole wheat flour
- ½ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
- Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
- Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.
- Sifting the whole wheat flour adds air and allows the wheat flour to become lighter, so that the muffins are less dense.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 302 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
So moist and scrumptious! I will make these again!
These muffins are delicious and very light! I followed the recipe exactly, even the sifting and gentle folding in the liquids. I just didnt do the topping since I made them for quick grab & go snacks for the work week. The muffins are still great without the streusel. Perfect with my hot tea. Thank you for sharing!
Moist, tasty and easy is the trifecta. Will make again and again. Tiny change: I added 2 tsp. Old Fashioned Oats to the topping just for eye appeal. I baked them in large muffin top pans. Yield: 8 muffin tops. That changed my food tome to 15 minutes in my convection oven.
Didn’t need topping
very tasty I made a double batch I did half of them with the strudel topping and I mean the other half chocolate muffins by adding a couple tablespoons of cocoa powder they turned out fabulous but also made double the strudel topping but only use it on half of them so I use all of it on half of them and I wish I had used a little less
These were the best banana muffins I have EVER eaten ! My hubby agrees. I made minor changes: I used white whole wheat flour (King Arthur) and Splenda Brown sugar replacement equal to 1/2 cup sugar. I used 1/4 cup butter and 1/4 cup cinnamon applesauce rather than all butter. I also did not use the streusel topping, but sprinkled the raw muffins with some cinnamon sugar. They were perfectly done at 18 minutes. Thanks so much for sharing your recipe ! I’ll never make any other.
I am always looking for recipes that are healthy, flavorful and not fussy. This is one of those recipes. Next time, I will use an extra banana to produce a bit more moistness, but it works, as is.
I doubled the recipe as I had 6 bananas ripened…I spiced-up the recipe with cinnamon, hint of ground clove (1/8 t. ea) and nutmeg and made a cinnamon roll-type icing of 2T. milk and a t. of vinegar and confectioner’s (powdered 10-X) sugar which came out a little goopy…and added a dash of the 3 spices I used in the mix and a couple extra dashes of cinnamon…then I added softened butter and brown sugar until all that made an icing—I iced the WARM muffins ant they were uniquely delicious and did not make a crumbly mess in the office kitchenette… 2nd batch by popular request with the office friends… glad I doubled the recipe…
I was looking for a use for my over-ripe bananas and I only have whole wheat flour. I made these exactly according to the recipe. They were so easy and very delicious. I would highly recommend.
This is a great recipe! I added 3/4 cup of dried blueberries to the recipe and they turned out great! Will make this again!
The first time I made this I thought the recipe didn’t sound like it would make enough streusel topping so I doubled it. This was too generous and made the topping too sweet. The second time I made the topping with 50% more of the ingredients and though this was sweet also, I decided that is the way to go and did it that way the third time, too. This is a great way to use up the over ripe bananas I’ve been keeping in the freezer. This does make 12 muffins in my tins.
Theese were yum ,but I did use half white half wholewheat And a handful of callebaut dark choc buds and awesome and buttery and soft straight out of oven mmmm will definatly make again.
Really great healthier option for banana muffins. I used applesauce for half the butter and reduced the amount of sugar a little. My son who refuses to eat whole wheat bread had 3!
I loved the result! Was looking for a whole wheat banana muffin recipe as that is the flour I had. I have no idea what the original recipe is like, as I made some modifications: substituted 1 cup yogurt for the butter and the egg, and also subbed 1/3 cup molasses for the white sugar, and used 4 bananas. The result was a not too sweet but very moist muffin. I will definitely make this again.
Everybody loved it! It’s so moist and perfect. I baked this using a turbo broiler and they still baked perfectly.
My kiddo said it might be the best muffin he has ever eaten- and he has eaten a few! Wonderful wonderful muffins using freshly ground whole wheat flour. Used oil instead of butter and made 12 muffins.
Loved it!! Best muffins I’ve ever made. Skipped the streusal bit because I thought it would be too sweet (was naughty and added some apple sauce). Was great warm but got even more moist when cool!
This recipe turned out amazing! I got 12 muffins and they were fully cooked at 18 minutes.
Followed recipe made this twice now. A little too sweet. Will be cutting back on the sugar next time.
Go figure, I forgot butter when I went shopping, so I subbed some yogurt. The muffins did turn out good enough to make me go back for seconds. They were very moist.
Mmmmmm!