Easy Whole Wheat Banana Muffins
User Reviews
5
Easy Whole Wheat Banana Muffins
Description
These Easy Whole Wheat Banana Muffins use white whole wheat flour combined with baking powder, baking soda, and Saigon cinnamon to create a tender crumb. The wet ingredients include mashed ripe bananas, avocado oil or similar alternatives, allulose sweetener, honey, eggs, lemon juice, vanilla extract, and sour cream or comparable dairy to achieve moisture and flavor balance. A sticky nut topping, prepared by coating toasted walnuts with honey, vanilla, and cinnamon, adds texture and a touch of sweetness on the muffin tops. The batter is baked until golden and domed, resulting in a wholesome muffin with warm banana and spice notes.
The recipe includes detailed storage and reheating recommendations: muffins can be kept at room temperature or refrigerated in an airtight container and reheated gently by microwave or oven. They can be made ahead, stored layered with baking parchment, and frozen for up to 2–3 months. Thaw and warm before serving for best results.
Ingredients
For the topping:
- 1 cup walnuts chopped, toasted, or pecans
- 1 tablespoon honey
- ¼ teaspoon vanilla extract pure
- 1 teaspoon cinnamon
For the banana muffins:
- 210 g white whole wheat flour may substitute whole wheat or all-purpose flour, if desired
- 10 g (2 teaspoons) baking powder
- 5 g baking soda 1 teaspoon
- 5 g Saigon cinnamon powder
- ¼ teaspoon kosher salt
- ½ cup avocado oil , expeller-pressed sunflower oil or unsalted butter, melted
- 110 g allulose sweetener
- ¼ cup honey
- 2 egg room temperature, large
- 2 tablespoons lemon juice fresh
- 1 cup banana from 2 to 3 overripe bananas, mashed
- 2 teaspoons vanilla extract pure
- ⅓ cup sour cream , buttermilk, sour cream, buttermilk, whole milk, or plain yogurt
Instructions
- Preheat the oven to 350 °F (176.67 °C). Line a 12-cup muffin tin with paper liners.
- For the topping: In a small bowl, combine the toasted walnuts with honey, vanilla, and cinnamon until evenly coated (the mixture will be very sticky). Set aside.
- For the Muffins: In a medium bowl, whisk together the flour, baking powder, cinnamon, and baking soda. Set aside. In a large bowl of an electric mixer, beat the oil, sugar, and honey until combined, about 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula, if needed.
- At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, lemon juice, vanilla, and sour cream and beat until blended. Add the dry ingredients and mix on low speed until just combined.
- Spoon the batter into the prepared muffin tin (the cups will be full) and sprinkle evenly with the sticky nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the banana muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. Enjoy!
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Reheat single muffins in the microwave for 15–20 seconds or warm multiple muffins in a 350°F oven for about 10 minutes.
- Make muffins a day ahead and store layered with parchment; reheat in a warm oven for 5–8 minutes.
- Freeze muffins in an airtight container or bag for 2–3 months; thaw at room temperature and reheat before eating.
User Reviews
Overall Rating
5
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