Whole Wheat Banana Muffins

I sure hope I didn’t just lose anyone with the words whole wheat, because you’ll be missing out on a tasty (and, yes, healthy) breakfast treat! If you’re still with me, hang on for just a minute.

Is anyone else tired of eating from the holidays? I can enjoy the junk for only so long, and then I’m glad to get back to fresh fruits, veggies, whole grains, and WATER! Despite the many desserts and goodies I post here on the blog, for the most part, I really try to feed my family healthy meals. The goodies are just our splurge days (holidays, Sunday lunch, etc), but through much of the week, we go fairly healthy.

This magical muffin gives you a healthy little carb fix by way of whole grain, honey, and fruit. The banana really makes it moist and sweet! Additionally, you can take this basic recipe and customize it with different add-ins.

Whole Wheat Banana Muffins

Ingredients:

2 1/4 cup whole wheat flour (I grind my flour with a wheat meal, but WW flour from the grocery works just fine!) 

1 tsp. salt

2 1/2 tsp. baking powder 

1/2 cup vegetable oil

1/2 cup honey 

1 cup milk (oops, not pictured)

1 egg

3 bananas 

Directions: 

Preheat oven to 400 degrees.

In a medium mixing bowl, stir together all dry ingredients: flour, salt, and baking powder.

In a separate smaller bowl, whisk together wet ingredients: oil, honey, egg, and milk.

In another dish (I use a pie plate), mash 3 bananas with a fork until they resemble chunky baby food. If using frozen bananas, I microwave them a touch until thawed enough to mash.

Now you have your dry ingredients, your wet ingredients, and your mashed bananas. 

With a spoon, stir the wet ingredients into the dry until blended. Next, fold the mashed bananas into the muffin batter with a rubber spatula.

Scoop batter into a muffin pan sprayed with cooking spray. I use a cookie scoop and put in 2 level scoops for each muffin. 

Bake 12-14 minutes (12 min. in my oven) at 400 degrees. 

These are great as is, but when I want to change them up a bit, I add in one cup of berries (blueberries, chopped strawberries, etc.) OR one cup of chocolate chips. 

This recipe makes 22-24 muffins so that leaves us plenty for the next couple of mornings. After the first couple of days, when they are starting to get a little dry, I take the leftovers, split them in half, toast and butter them. Delicious!!

When toasted, my little guy likes to add peanut butter and honey. I like mine with a cup of coffee and some yogurt, or with a fruit smoothie!

Although these are from scratch, they really are pretty quick to mix up. No electric mixer required! When I make these, it’s usually on Sunday mornings, which can be a little rushed, so that tells you how quick they are. I don’t have time for fussy breakfasts on Sunday mornings. 😊