Whole-Wheat Banana Nut Muffins
I've always had a thing for banana nut muffins, but not until I cut out all highly processed food did I realize that the standard muffin is kind of like a cupcake minus the icing. I've cut out the refined sugar and used whole-wheat flour for this delicious banana nut muffin recipe.
Servings 12 muffins (or 36 mini muffins)
Ingredients
- 1 ½ cups whole-wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 eggs
- ½ cup butter melted (1 stick)
- ⅓ cup pure maple syrup
- 2 bananas very ripe, and peeled (the riper they are the sweeter they'll be)
- ½ cup walnuts chopped (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
- In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside.
- In a small bowl mash the two bananas together with the back of a fork. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups). Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Banana Nut Muffins
Amount Per Serving
Calories 202
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 244mg11%
Potassium 147mg4%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
Vitamin A 290IU6%
Vitamin C 1.7mg2%
Calcium 35mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.