I originally posted the recipe for these Easy Whole Wheat Banana Muffins about 3 1/2 years ago and it’s still a family favorite. It’s a pretty safe bet to say it is my son’s favorite muffin that I make! But since I originally started making them I’ve made a few tweaks to “health-ify” them. I’ve added whole wheat flour, reduced the amount of sugar and increased the amount of bananas (more natural sweetener). The results are just as delicious as ever!
Whether it’s the old version or the new version, I’ve probably been making these muffins for about eight years now. A friend of mine made them for my original freezer meal exchange group and they were an immediate hit with my family. I like that they are a nice alternative to banana bread when I have overripe bananas to use up (I love to buy bananas on “clearance” when they are a deal too!)
The original recipe calls for nuts in the batter but my family does not like nuts in baked goods (except for me!) so I left them out. I love to make up a batch of these and since they make plenty, they are great for stashing extras in the freezer. Just warm up and serve on busy weekday mornings with some yogurt or bacon and fresh fruit on the side. So easy! My kids even like to have them for snacks—yum!
I hope you’ll give them a try!
Easy Whole Wheat Banana Muffins
- ½ cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup bananas ripe and mashed (about 2 medium sized bananas)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- Preheat oven to 400º F. Grease 12 standard size muffin pan cups or use paper liners.
- Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
- Mix together flour, salt, baking powder, and baking soda.
- Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
- Stir in nuts and vanilla. Do not overmix batter; it should into be completely smooth.
- Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15 to 18 minutes. Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.