Weekends are a time for me to tinker around in the kitchen and try new and exciting recipes. Because I want to be healthy, I’ve switched to more whole foods and whole-food ingredients. I’ve tried to incorporate whole-wheat flour into my baking lately. We are always buying bananas for us and the kids, but sometimes we can’t eat them fast enough. When there’s enough over-ripened bananas to make this recipe, I’m always game – especially when they’re only 175 calories per muffin!
100% Whole Wheat Banana Muffins
Makes about 18 muffins
2 cups 100% whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup butter, softened
3/4 cup brown sugar, packed
5 bananas (or 2.5 cups), peeled, mashed
Preheat oven to 325° F. Spray muffin pan(s) with non-stick cooking spray.
Combine dry ingredients in medium/large bowl (flour, baking soda, salt, cinnamon, nutmeg). In a separate medium-sized bowl, cream together butter and brown sugar. Add eggs and stir until well mixed. Add mashed bananas and stir well. Add to dry mixture and stir briefly until dry mixture is moistened.
Scoop into muffin pan evenly by spoonfuls. Bake at 325° F for about 25 minutes or until a knife inserted into a muffin comes out clean. Makes about 18 small muffins.
Baker’s notes: I recently started blending the bananas in a food processor rather than mashing them with a fork, and found it to be just as effective and tasteful!
Approximate nutrition facts: 175 calories, 6 g fat, 31 g carbohydrates (14 g sugars), 4 g protein, 150 mg sodium.
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Let me know if you have any questions or tips, and I’ll meet you in the comments!