100% Whole Wheat Banana Muffins

http://greenlitebites.com/2007/11/10/100-whole-wheat-banana-nut-muffins/

Update: Click here to watch the little guy and I make these on video!

I am really proud of this recipe. It is the result of a few experiments after reading Alton Brown’s I’m Just Here For More Food. Of course I didn’t follow all of his advice but following some of his techniques helped me prefect the muffins.

As you can see below, the toddler is a HUGE fan. He even liked all of my test batches!100% Whole Wheat Banana Nut Muffins

  • 1 and ¼ cups (150g) of whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp of salt
  • 2 egg whites
  • 1 large overripe banana
  • ½ cup plain non-fat yogurt
  • 1 tbsp honey (21g)
  • 1 tbsp molasses (20g)
  • ¼ cup applesauce
  • 1 tsp almond extract
  • < 1 tbsp of quick oats

Preheat the oven to 375 degrees

Mix and double sift the whole wheat flour, baking soda, baking powder and salt. Set aside

In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, molasses, applesauce and extract. Whisk until well blended and a bit “frothy”.

Mix the sifted flour with the banana egg mixture until just moistened. Don’t over mix!

Spray a 6 muffin pan with non-stick cooking spray.

Evenly distribute the batter in the muffin tin cups. Sprinkle with quick oats. Bake for about 18 minutes.

Ryan with Muffins 1Ryan with muffins 2

Update: I made these this morning with whole wheat white flour and they came out great! Even rising a bit more and having a lighter texture.

Update: Click here to watch the little guy and I make these on video!

Approx Nutritional Information per serving
Servings Amt per Serving
6 1 Muffin
Calories Fat Fiber WWPs
150 1g 4g old: 2 new: 4
Sugar Sat Fat Carbs Protein
12g 0g 33g 6g
54 comments »»
Posted in: 2 WWP, 4 WWPP, Breakfast Ideas, Food Photos, Muffins Ideas, Snack Ideas
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54 Comments and 0 Replies

  1. Val

    I made this recipe last night. It made 7 muffins. I left off the sprinkle of oatmeal. But sprinkled some semi-sweet choc chipits in the batter. They were great! Thanks for the recipe. :)
    Val

  2. noelle

    have you ever tried SuCaNat? It’s my new sweetner of choice…along with honey and molasses of course!

    But sucanat (stands for sugar cane natural) is one of the first steps in going from sugar cane to refined white sugar. It still has a lot of molasses flavor in it and the health benefits of the molasses too. And I find that I don’t need a whole lot of it to get a sweet taste. The kids are loving it too since it’s so “brown sugary”. It would be great in your muffins!

  3. Dorilynn

    i made these muffins the other day.. i liked.. kids and hubby said just OK. but i am picky and i liked so screw them.. i am looking into making the poppy seed ones next.. thanks Roni. ps,, i used paper liners.. still stuck… definately need to spray… regardless.. YUMMY!

  4. Sandy

    I made these muffins a couple of days ago – Yummmm! The whole family liked them. I’ll be making them again soon – and probably doubling the batch.

    Today I made the pumpkin whole wheat muffins (they’re in the oven as I type). Can’t wait to eat one! Thanks, Roni, for the great recipes!

    ~Sandy

  5. Hana

    Hi Roni,

    Do you think this recipe would work as a Banana Bread? I am thinking of making the recipe as is above, but instead of pouring the batter in muffin cups, just pouring it into a loaf pan.

  6. roni

    Ummmm good question! You would have to increase the cooking time, but I don’t see why it wouldn’t. try it and let me know!
    I have some bananas ripening now, I’ll try it this weekend.

  7. Christine

    hey Roni! I love your site and I love your recipes but I had trouble with these muffins. when I made them, they tasted like molasses and nothing else… couldn’t taste the banana or anything. did I use the wrong type of molasses or something? should I double the banana? skip the molasses? maybe use vanilla instead of almond extract? I don’t know what I’m doing wrong. I couldn’t even get my Dad to eat them and he eats anything :( I feel like such a baking-failure right now. any ideas would be appreciated, thanks :)

  8. roni

    Christine – I’m sorry they didn’t come out for you. I’m not sure what could have gone wrong. I make them all the time and I barely taste the molasses and actually the banana taste is just perfect. I’ve had a 1 or 2 others say they weren’t the biggest fans but overall most people have liked them. Did you weigh the ingredients or measure them out? It’s really the only thing I can think of as a variable.

    Sorry again. :~(

  9. Toni

    I made these last night and they are really good! Dh liked them – he sprayed some FF butter spray on his. I also made some blueberry muffins based mostly on this recipe. I used vanilla extract instead, added 1/3 cup of Splenda mix, 1/3 cup more applesauce, 1/3 cup skim milk, and fresh blueberries instead of banana – they are REALLY good, too! I’m not sure about the point value because of the Spenda, but I think they can’t be over 3 points each? The recipe made 6 large muffins and 4 cupcake size ones.

  10. roni

    SO COOL! I’ve been thinking of dabbling with Blueberry too! So glad you guys like them!

    -Roni

    I’d say 3 is a good estimate, by the way!

  11. Teresa

    Came across your old website this morning (lucky me!), and made these yummy muffins this afternoon. Awesome! I’ve been a WW member since Dec. 11, 2007, and am .6 pounds away from goal. I love my new, healthy way of eating, and am excited to peruse the recipes on your wonderful website. Thanks for all you do!

  12. Jackie

    I love this recipe too!

    I add: Cinnamon (nice flavour)and,
    about 5 blueberries to each muffin (put them in
    when the muffin cup was 1/2 full, then filled the
    rest of the muffin cup up with more batter so they
    don’t get smushed!).

  13. Catherine Kusumoto

    I made these muffins the other day (doubled the recipe) and added about 1/4 cup of splenda and a cup of frozen blueberries. Instead of almond extract (did not have any) used vanilla extract. They turned out light and airy and wonderful…..great! As there is no fat…

  14. Stephanie

    Hi! I really like your blog and your little boy is absolutely adorable! These muffins sound great, but maybe you could try a half and half mix of barley and oat flour? Just a suggestion.. It really gives an incredible tenderness and moistness to muffins!!
    P.S. I process rolled oats and barley when I’m out of the flour. Works the same!

  15. Jill

    I think I did something seriously wrong! They came out like rubber and tasted more like rotten apples than bananas… I followed the recipe perfectly. The only thing I can think of is that I used egg white from a carton instead of separating them from actual eggs. Normally my muffins come out good…

  16. roni

    Jill, I’m sorry they didn’t come out for you. The texture it a bit heavy as they are all whole grain but I like the texture. And the apple taste?? I never tasted apple from the little bit of applesauce there is in it.

    Sorry you didn’t like them. :~(

    -Roni

  17. Jenni

    This is so funny..I am already a subscriber to your blog and Green Lite Bites but today when I googled “whole wheat banana muffins” in hopes of finding a tried and true recipe (and hopefully with points values), YOUR site came up! How funny and cool. OH– and I shouldn’t be suprised..it was my search for microwave, brown bagged popcorn that led me to your site in the first place. I feel so blessed. Keep up the good cookin’ :)

  18. Jill Crotty

    I love these banana muffins!!! I can’t believe they are so low in calories and fat. My family loves them. I am always trying to find “healthy low fat recipes” and usually they run the other way! They have no idea about these. I can’t wait to try your chocolate cookies.

  19. alice

    hi! i looked all over the internet for a healthy muffin recipe and it seems that i picked the perfect one

    the texture was perfect!
    i added some walnuts too and they were just perfect
    thank you so much =]

  20. Michelle

    Just made a double batch. The house smells fantastic and I can’t wait to try one for my afternoon snack. I’m really hoping my toddler likes them. To my horror, he’s turned into one of those kids who won’t eat anything unless it’s pressed into nugget form. OK, I’m exagerating a little, but I’m anxious to get some real, healthy food into him somehow. Hope he likes them! Thanks so much for everything you do!
    -Michelle

  21. Kara

    I made these over the weekend and they were FANTASTIC! :) (It yielded 24 mini muffins). I can’t wait to try more of your recipes.

  22. Fay

    Ronni,
    I love these muffins, I make them every-weekend for a quick breakfast during the week.

    FYI I made them just measuring it out and they were good.
    Then I purchased a scale and started weighing it out… and the texture was so much better and they are now AMAZING!

  23. Meg

    Tried these this evening, doubled the recipe and used whole wheat pastry flour for a more tender crumb, baked it as a loaf rather than muffins but the texture turned out muffin like and very moist, however, not at all sweet. The bread is still tasty but I would have preferred it sweeter, next time I will add more honey. Thanks for an easy healthy recipe!

  24. Allie

    hey I have all the ingredients except the yogurt. Do you think it would still work if I didn’t include it?

  25. roni

    Allie – You could try sour cream, a flavored yogurt or just milk. I’m not sure how it will come out though so let us know what works for you!

  26. Charlene

    Yummy!!! I have been looking for a low point muffin – and these hit it. I also had no applesauce in the house and so made my own (had plenty of apples), just thought I would share as I could not get over how EASY it was to make applesauce!!! Here is the recipe I used:
    link to familycrafts.about.com

    thanks for all your inspiration!!

  27. houseoftwirls

    Gearing up to try these, but I have to ask if Charlene from the Sept. 9th post or anyone else might have a secrete to peeling apples? I despise the thought of spending all that time,(because let’s face it, I’m terrible at peeling anything and I am over-whelmed with my three girls as it is). I catch myself fantasizing about the drawer elf I might be able to buy one day to do all of “those” things!
    Thanks in advance!!!

  28. Ruth

    Just wanted to respond to houseoftwirls.
    Re: apples sauce

    When I make apple sauce: I take a big cookie sheet (with the half inch sides) and cut the apples in half place apples cut side down add some water to just come maybe 1/4 inch. bake at 350 until fork tender.

    I let them cool till I can hold them. I scoop out the seeds, and any part of the core that is stringy or tough. The I pop them in my blend peel and everything and just buzz till smooth.

    no peeling necessary, and it make the most sweet and yummy apple sauce ever!

  29. Melissa

    I made these today after seeing them on Danica’s Daily and I LOVE them. I love the texture and moistness and even the sweetness level.

    I wonder if they could be made savory. I’m thinking they would be so awesome with garlic and something other than banana, too.

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