These Easy Banana Muffins with Whole Wheat have been a family favorite for over a decade. Perfect for a quick breakfast or snack and freezer friendly!
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You guys, I’ve been blogging for over a decade now and this recipe for Easy Banana Muffins with Whole Wheat was one of my VERY FIRST ever recipes that I shared here. It’s STILL a super favorite around our house!
My friend originally shared the muffins with our freezer meal exchange group I knew I HAD to have the recipe so she shared it and it’s been a hit ever since.
The original recipe was not super healthy, so I made some tweaks to “healt-ify” them. I substituted some of the all-purpose flour with whole wheat flour, reduced the amount of sugar and increased the amount of bananas. So, I swapped a bit of the refined sugar for a more natural sweetener. The results are just as delicious!
The original recipe calls for nuts in the batter, but my family does not like nuts in baked goods. But I do! So sometimes I’ll add them and sometimes I won’t. Or maybe I’ll add them to half the batter so we can all get what we like, right?
BANANA BREAD ALTERNATIVES
I like that these Easy Banana Bread Muffins are a nice alternative to banana bread. But we do love those too like this Whole Wheat Super Banana Banana Bread and Healthier Decadent Double Chocolate Banana Bread.
We pretty much always have bananas in the house. I keep a variety of “ripe-ness” bananas for using in smoothies like this Green Monster Banana Spinach Smoothie or Simple Triple Berry Banana Green Smoothie.
USING OVERRIPE BANANAS
I like to let the bananas get extra ripe to let their natural sweetness shine. You know the bananas that have lots of spots on them, right? One my, my mother-in-law said I needed to throw out my bananas because they had spots on them. “Oh, no!” I said, “those are for our smoothies and banana muffins and bread.”
HOW TO SAVE TIME AND MONEY–WITH BANANAS?
Ok, these tips are not going to save you a ton of time and money, but in my book, everything counts.
Sometimes, my local grocery store will put bananas on “clearance.” These are the bananas that are sold as singles, without a bunch-mate. Or maybe have an extra brown spot or two but are generally still on the green side. I can easily cut those brown spots out and save money too!
Sometimes, I will also mix up the dry ingredients ahead of time (maybe even the night before baking), so that all I need to do is add the wet ingredients. This makes preparation time just a bit quicker. As you can see in the pictures, you alternate the dry ingredients with the buttermilk so just this extra step can save a bit of time.
I also like to puree the banana to get all the lumpiness out. But that’s totally a personal preference.
FREEZER FRIENDLY BANANA MUFFINS
I love to make up a batch of these Easy Banana Muffins with Whole Wheat and since they make plenty, they are great for stashing extras in the freezer. Store them in a labeled airtight, freezer safe container for up to three months.
Just warm them up for about 30 seconds in the microwave on a busy weekday morning and you’re good to go. We usually add some extra protein like yogurt or bacon and also fresh fruit for our morning start.
They also make great snacks for afterschool or any time you want a delicious, homemade snack.
These Easy Banana Muffins with Whole Wheat are a versatile and delicious muffin, you gotta go make some today!
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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.
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