Two Peas and Their Pod

Whole Wheat Banana Muffins

Whole Wheat Banana Muffins-the perfect recipe for using up your brown bananas!

Whole Wheat Banana Muffin Recipe on twopeasandtheirpod.com

I usually eat a banana every day, but I haven’t been able to stomach them lately. I watched the bunch of bananas on our kitchen counter turn from yellow to brown. Josh asked if he could throw them away, but I told him I was going to bake something. He looked at me like I was crazy since I haven’t baked in over a month. This pregnancy has killed my baking mojo. I told him it was time to get back into the swing of things.

I’ve been surviving on mostly carbs so I immediately thought about baking a loaf of banana bread. I didn’t want to wait an hour for it to bake so I made Whole Wheat Banana Muffins instead.

Whole Wheat Banana Muffin Recipe on twopeasandtheirpod.com Love these healthy muffins!

I wasn’t sure how long I would last in the kitchen so I created a super easy banana muffin recipe. I didn’t even use my mixer!

Easy Whole Wheat Banana Muffin Recipe on twopeasandtheirpod.com

I wanted the banana muffins to be on the healthier side, so I used white whole wheat flour, coconut oil, and Greek yogurt.

Easy and Healthy Whole Wheat Banana Muffin Recipe

The recipe also has four mashed bananas. The bananas keep the muffins super moist and full of banana flavor! I added turbinado sugar on top of the muffins before baking them because I like the sugary crunch. It is always a nice touch!

Whole Wheat Banana Muffin Recipe on twopeasandtheirpod.com An easy and healthy breakfast treat!

I went back to bed while these muffins baked. I was worried the smell would bother me, but the smell creeped into my room and had me craving banana muffins like crazy! I am glad the muffins only took about 20 minutes to bake. I wanted one…NEEDED one ASAP!

The Whole Wheat Banana Muffins hit the spot! I loved every bite…and Caleb loved them too. They may not win any beauty awards, but boy are they tasty!

I put some in the freezer for later, but I am already getting into my stash. These healthy banana muffins are perfect for breakfast or snack time. I love them as a midnight snack. I’ve been waking up hungry in the middle of the night and these muffins have been a lifesaver! I am going to have to make another batch. I guess we better go buy some more bananas!

Healthy Whole Wheat Banana Muffin Recipe

Whole Wheat Banana Muffins

Yield: 15 muffins

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Whole Wheat Banana Muffins-perfect for breakfast or snack time! These healthy muffins freeze beautifully too!

Ingredients:

2 cups Gold Medal white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 large ripe bananas (about 1 3/4 cup mashed)
1 cup packed brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins before baking, optional

Directions:

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.

4. Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.

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83 Responses to “Whole Wheat Banana Muffins”

  1. 1
    Marla — January 17, 2014 @ 5:25 am

    These look yummy. Can I substitute all purpose flour if that’s all I have and if so, would the amounts be the same? I also don’t have turbinado sugar. Is there another suitable substitute?
    I also wanted to say congratulations on the baby. I really hope you feel better soon.
    Thanks !

  2. 2
    Taylor @ Food Faith Fitness — January 17, 2014 @ 6:20 am

    Those are the most perfectly domed little muffin tops my eyes ever did peep! I love banana bread so this muffin version is perrrrrfect-o-rama!

  3. 3
    Maryea {Happy Healthy Mama} — January 17, 2014 @ 6:47 am

    My husband always asks if he can throw away the brown bananas. Hello? No!

    And I never use my mixer for muffins. Muffins are meant to be quick and easy, I think. :) I’m glad to hear you were able to get back into the kitchen.

  4. 4
    Marie @ Little Kitchie — January 17, 2014 @ 6:54 am

    These look great! I love that you used Greek yogurt and coconut oil for a healthy kick, too!

  5. 5
    Kirsten — January 17, 2014 @ 7:48 am

    Maria,
    I frequently move my browning bananas into the freezer–in the peel–so that I can use them whenever I’m ready to bake muffins.
    It’s always funny to me how perfectly ripe and ready to eat bananas are sold as “reduced”, when not-quite-ready to eat bananas are higher priced.
    Your muffins look so pretty–and I’m glad you and the baby liked them!

  6. 6
    Katrina @ WVS — January 17, 2014 @ 8:05 am

    These sound great! Such a fabulous, simple, way to begin the day!

  7. 7
    Jenny Flake — January 17, 2014 @ 8:14 am

    I love banana baked goods! Yours look beautiful!! Happy Friday!!

  8. 8

    What a great way to start the day! I love the whole wheat flour and coconut oil in them. Glad to hear that you are starting to feel a little better. :)

  9. 9
    Marian (Sweetopia) — January 17, 2014 @ 10:03 am

    Oh these look amazing!

  10. 10
    Liz @ Virtually Homemade — January 17, 2014 @ 10:07 am

    I think these muffins are pretty and delicious looking. So funny how pregnancy takes over out tastebuds and sense of smell. When I was pregnant with my second, I couldn’t even open the refrigerator without gagging for the first three months – so weird! Hang in there :)

  11. 11
    Eliya — January 17, 2014 @ 10:31 am

    I definitely just made these. Holy.cow. So good!!! Now to figure out a way to resist eating them all…

  12. 12
    Rachel @ Baked by Rachel — January 17, 2014 @ 10:32 am

    I LOVE moist and flavorful muffins. These sound perfect :)

  13. 13
    Andre — January 17, 2014 @ 10:37 am

    BANANA!! I love banana! No matter its a loaf or tart or what! The muffins look delicious and healthy too :D
    I made a passion fruit yogurt cupcake recently and they are also a healthy alternative to regular cupcake! Check it out!
    http://andresthehomebaker.blogspot.hk/

  14. 14
    HeatherChristo — January 17, 2014 @ 11:16 am

    You poor thing Maria! I’m glad you could get the muffins down, cause I think they look delicious!

  15. 15
    Christine — January 17, 2014 @ 1:06 pm

    I Love Banana muffins but my favorite mistake was to leave out the sugar in my go – to recipe and have never made it with sugar because they were simply delightful! I used black ugly ripe bananas so the sugar from those was sufficient. I will try your recipe without the sugar first!! They are beautiful healthy looking muffins!

  16. 16
    Margaret — January 17, 2014 @ 2:06 pm

    Made these this morning right after you posted them. YUM!! I added a few pecans for crunch. Had to freeze half before we ate them all in one day.
    Hope you start feeling normal again soon.

  17. 17
    Angelyn @ Everyday Desserts — January 17, 2014 @ 2:21 pm

    I love banana muffins and these ones look perfect! Hope you’re feeling better soon!

  18. 18
    Julie @ Table for Two — January 17, 2014 @ 3:00 pm

    Perfect way to use up those ripe bananas!!

  19. 19
    Beth — January 17, 2014 @ 3:09 pm

    Perfect timing! I have 4 brown bananas sitting on my counter! Can’t wait to make these!

  20. 20
    Susan — January 17, 2014 @ 4:39 pm

    These sound really good but I’ll have to swap out the wheat and yogurt for something healthier since our family can’t eat wheat or yogurt!

  21. 21
    Gaby — January 17, 2014 @ 5:00 pm

    I always seem to end up with a brown banana or two and I’m definitely making these! I hope you are start to feel better soon!

  22. 22
    Kira - HealthAble Old Soul — January 17, 2014 @ 6:58 pm

    What a great idea to take breakfast on the go! There are always bananas ready for some type of treat!

  23. 23
    Tieghan — January 17, 2014 @ 11:29 pm

    One of the best uses for brown bananas if you ask me! These look delicious!

  24. 24
    Laura (Tutti Dolci) — January 17, 2014 @ 11:57 pm

    Love these muffins and that bit of crunch in the topping!

  25. 25
    Sommer @ASpicyPerspective — January 18, 2014 @ 11:41 am

    These muffins look very yummy! I almost wish my bananas will begin going brown to use in breads & muffins! ;)

  26. 26
    Letty Flatt — January 18, 2014 @ 4:06 pm

    Love the use of coconut oil for the fat! Bananas trending of late, yes?

  27. 27
    Arthur in the Garden! — January 18, 2014 @ 4:31 pm

    Yummy!

  28. 28
    Micheline — January 18, 2014 @ 4:54 pm

    These look great! I’m glad you’re back to baking! Speaking of which, I linked your amazing collection of cookies to my recent post about how to make heart shaped cookies without cookie cutters.

    http://theminiaturemoose.com/heart-shaped-cookie-dough-log/

  29. 29
    Emily @ Life on Food — January 19, 2014 @ 6:46 am

    Banana muffins are in the air lately. I just made some myself yesterday. As you said perfect to have around for breakfast or any time of the day.

  30. 30
    Melissa — January 19, 2014 @ 12:49 pm

    I think it is funny that you couldn’t stomach bananas, but craved the banana muffins. I am guessing it was a texture issue rather than a flavor or smell issue. I am not feeling great myself, so that is what stood out to me. These do sound great though, and I love that they are a healthy version.

  31. 31
    Emily — January 19, 2014 @ 1:51 pm

    Has anyone figured out how many calories would be in one muffin??

  32. 32
    Shawn — January 19, 2014 @ 2:42 pm

    Just saw this recipe on pinterest and stopped everything to use up my 4 left over bananas. They will be out of the oven in 10 minutes and smell amazing!! Thanks so much–back to Pinterest!

  33. 33
    Rochelle @ Oh So Sweet Baker — January 19, 2014 @ 2:53 pm

    These muffins are just perfect. They look delicious and perfect healthy snack.

  34. 34
    Tamara — January 19, 2014 @ 5:11 pm

    These are in my oven right now and I’m so excited to try them I used half white flour & half whole wheat as I didn’t have white whole wheat flour. Thanks for posting this recipe!!!! Perfect for Sunday afternoon baking!

  35. 35
    Prairie Wife — January 20, 2014 @ 11:36 am

    Those look delicious! I know you are going for healthy, but I find that sprinkling a little brown sugar on top before you bake them makes them taste absolutely luxurious ;)

  36. 36
    Kathy K — January 20, 2014 @ 4:15 pm

    Many thanks to “Eliya”, for leaving a comment that’s actually helpful!

  37. 37
    Macaire — January 21, 2014 @ 9:42 am

    At first I thought “a whole cup of brown sugar? That’s a tablespoon per muffin! Horrors!” But then I remembered that I’m the person who thinks that a box of Thin Mints is two servings, because why else would they put them in those convenient plastic sleeves? And since I’ve made about 17 batches of your Malted Milk ball cookies since I discovered the recipe, anything else I make is going to be spa cuisine by comparison anyway, so I’m definitely going to make these and see if I can get my fructose-guzzling family to try them.

    Also, I wanted to add to Kirsten’s comment about freezing bananas that I used to freeze them in the peel just as she does (it’s really easy to squeeze them out of the peel after thawing), but the bananas tend to get really brown that way, and I ended up with excess liquid when they thawed. Now I peel them first and stick them in Ziploc bags. They stay a nice, normal color this way, with the added bonus that I can pop them into the blender in their still-frozen state when I make smoothies.

    I absolutely LOVE the blog, Maria — I haven’t made anything from it that isn’t a cookie (the Biscoff oatmeal cookies are my absolute favorite!) but everything looks amazing, so thank you for your contribution to my ever-expanding hips! :P

  38. 38
    Nicole P. — January 21, 2014 @ 2:33 pm

    I think this snowy day calls for muffins! I think I have all of the ingredients on hand!! Can’t wait to taste them :)

  39. 39
    Kathy G — January 21, 2014 @ 4:03 pm

    I should tell you that this was the 30th recipe that I have made from your blog. I never turned to any blogs, only magazine and this is been fantastic. Last night I made 3 recipes….the Qinoua ..the Kale salad and these muffins. I loved them all. Thanks

    • Two Peas replied: — January 21st, 2014 @ 7:51 pm

      Thank you for your comment. I am so glad you are enjoying our recipes!

  40. 40
    Sheri Watkins — January 21, 2014 @ 5:41 pm

    I made this this weekend and my kids love them. I did have a handful left over to put in the freezer. What is the best way to reheat or unthaw them quickly? The kids just walked in the door and want them now for their afternoon snack! Thanks for such a great recipe!!

    • Two Peas replied: — January 21st, 2014 @ 7:50 pm

      I pop them in the microwave for about 15 seconds! Easy peasy! I am glad they are a hit!

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