This whole wheat banana muffins recipe is one of my absolute favorite ways to start the day. There is just something about a warm muffin with just a bit of butter and a nice cup of coffee. With this recipe, you feel better about indulging since it's really not an indulgence, but a healthier start to your day. Whole wheat flour, bananas, applesauce, and yogurt combine to create a soft and moist muffin that is a hit with all ages.
Whole Wheat Banana Muffins Recipe
If you are worried about this recipe being bland or dry, don't! Whole wheat flour isn't something to avoid using at all. If little kids can eat this and not even tell a difference, then so can you. Honestly, I can't tell you that it tastes different at all, unless you want to agree that this is the best banana muffin you'll make!
Muffins are a favorite in my house. When I make a batch, well, I typically have to double or triple them so we have enough for everyone to eat them for a few days. Otherwise, they are gone in an instant! If you want more options, you might like these whole wheat chocolate kale banana muffins or even these flourless chocolate muffins. I also like this recipe for apple oat muffins and this one for fresh blueberry muffins with a crumble topping.
Can These be Made With White Flour?
If you only have white flour on hand or prefer to use it, you can definitely make this recipe using it instead. There is no need to change anything in the recipe. Just follow the directions as shown and use the same measurements. You'll still have a tasty muffin!
What Can be Added to Banana Muffins?
If you like muffins with a bit of something "extra" in every bite, then you might like to add ½ cup of one of these mix-in's below. There are tons of options, but these are my favorite that fit into this recipe. So many tasty flavors can be created with just a small tweak of the recipe.
- Chopped pecans, walnuts, or almonds
- Coconut flakes or shreds
- Mini chocolate chips, peanut butter chips, butterscotch chips, or white chocolate chips
- Dried cranberries, golden raisins, or diced dried apricots
- Sliced bananas on top
What are the myWW Points in These Muffins?
The points listed below are for this recipe made as directed in the recipe below. Should you add any of the mix-in's above, you will need to recalculate the points including the additions.
- myWW Blue: 5
- myWW Green: 5
- myWW Purple: 4
- PointsPlus: 4
Can I Freeze These for Later?
You can definitely freeze these whole wheat banana muffins for later. All you have to do is cook as directed then let them cool completely. Once cool, slide them into a dated and labeled Ziploc freezer storage bag. They are good in the freezer for up to 4 months. To thaw, just leave them out overnight to thaw or heat in 30-second increments until toasty warm.
- Whole wheat flour
- Baking soda
- Baking powder
- Egg whites
- Plain non-fat yogurt
- Almond extract
- Non-stick cooking spray or cupcake liners
Optional: quick oats or additional banana slices
How to Make Whole Wheat Banana Muffins
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 muffin pan with non-stick cooking spray.
Evenly distribute the batter in the muffin tin cups. Sprinkle the tops with quick oats and/or a single slice of banana.
Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 280mgCarbohydrates: 35gFiber: 4gSugar: 11gProtein: 7g