Hello! I hope you’re doing well but did you know, you could be even better with one of these in your hands?! Yes, these Whole Wheat Banana Muffins (that actually taste good) will see that healthy, simple, quick and delicious can all be used in the same sentence.
These light, fluffy and lightly spiced muffins are perfect to take as an on-the-go snack or even as a little treat, smeared with vegan butter, melted chocolate and peanut butter.
To begin making these Whole Wheat Banana Muffins, you’ll need to weigh out your dry and wet ingredients in seperate bowls and then mix the wet into the dry. It is important to mix these ingredients separately as all the dry ingredients (especially the baking powder, salt and sugar) have a chance to be evenly combined. Same goes for the wet. It is also important to note that adding a small amount of liquid into the wet, will see the flour absorbing it far too quickly and you’ll end up over working the batter, resulting in a tougher muffin. By adding all the wet ingredients in at once, the flour will absorb it easier and more evenly without being overworked.
When cooking these Whole Wheat Banana Muffins, you will start by having a really hot oven and baking them for a short time, before lowering the temperature to moderate and cooking them for the remaining time. Baking them at the beginning in a really hot oven results in the beautiful tall, dome shape that you look for in muffins and cupcakes. Turning down the oven temperature, with the muffins still inside and the door closed, allows them to cook evenly through. By using this technique, you’ll end up with a perfectly shaped, moist and attractive muffin every time. Score!
Do you love muffins as much as me? Well then be sure to check out these Raspberry Crumb Muffins, Paleo Blueberry and Walnut Muffins, Fudgy Ginger and Chocolate Muffins, Blueberry, Pecan and Caramel Muffins, Rhubarb and Ginger Muffins, Double Caramel and Chocolate Muffins and these Raspberry Jam Muffins…wow that’s a lot of muffins!
If you make this recipe (which you really should), please leave a comment and rate it down below and as I love seeing all of your creations, be sure to tag me, @__healthynhappy in your Instagram photos.
- 1 ½ cups (220g) whole wheat plain flour
- 2 teaspoons ground cinnamon
- - 1 tablespoon baking powder
- - ½ teaspoon salt
- - ⅓ cup (65g) Natvia
- - 3 large (390g) very ripe bananas, mashed
- - ¼ cup (50g) coconut oil or vegan butter, melted
- - ¾ cup (175mL) soy milk or preferred non-dairy milk
- - 1 teaspoon vanilla extract
- - 1 teaspoon apple cider vinegar
- - ½ cup (60g) pecans or walnuts, roughly chopped
- Preheat the oven to 220°C / 428°F and line and grease a 12-tin muffin tray.
- In a large bowl, mix together the flour, cinnamon, baking powder, salt and Natvia.
- In a separate bowl, mix together the mashed banana, melted coconut oil, soy milk, vanilla and apple cider vinegar.
- Pour the wet ingredients into the bowl of the dry ingredients and gently fold through until it’s fully combined. Add in the chopped nuts and fold through.
- Spoon the mixture into the muffin tins, filling all the way to the top. Sprinkle with extra chopped nuts if desired. Bake at 220°C for 5 minutes, then with the oven door closed, reduce the temperature to 190°C / 375°F and continue baking for another 15-18 minutes or until a knife inserted into the middle of the muffin comes out clean. Remove from the oven, leave to cool in the tray for 5 minutes before cooling completely on a cooling rack.