These delicious whole wheat banana muffins makes for the perfect nut free and healthy snack for your kid's school lunch.
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Whole Wheat Banana Muffins

These moist and delicious Whole Wheat Banana muffins are perfect for your kid's school lunch or after school snack. The best part - 30 minutes is all you need to whip them up!
Course Breakfast
Cuisine American
Keyword healthy, moist
Method Oven
Diet Nut-free
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 9 muffins
Calories 290
Author Anushree Shetty

Ingredients

  • Cooking spray or butter to grease the muffin pan

Wet ingredients

  • 2-3 ripe bananas peeled and mashed (~ 1 cup)
  • 2 large eggs well beaten
  • 1/2 cup milk
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract

Dry ingredients

  • 2 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

WITHOUT using a Blendtec Blender

  • Preheat the oven to 450°F. Grease the muffin pan with cooking spray or butter or use muffin tin liners.
  • Mix all the dry ingredients - whole wheat flour, brown sugar, baking powder, and salt till they are combined. Set aside.
  • In a mixing bowl, add the mashed bananas, coconut oil, milk, vanilla extract, and eggs and mix them well. Add the flour mixture and mix them in till they are combined. Do not overmix! The batter should be thick and not runny.
  • Scoop the batter into the greased muffin tin till the tin cups are a little over 3/4th full.
  • Bake at 450°F for 5 minutes and then reduce the temperature to 400°F. Continue baking for 12 minutes until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the muffin cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Instructions using a Blendtec Blender

  • Preheat the oven to 450°F. Grease the muffin pan with cooking spray or butter or use muffin tin liners.
  • Mix all the dry ingredients - whole wheat flour, baking powder, and salt till they are combined. Set aside.
  • Add mashed bananas, eggs, milk, coconut oil, vanilla extract, and sugar to the blender jar and secure the lid. Select "Batters" or blend on a Medium to Medium-Low speed for 30 seconds
  • Add the mixed dry ingredients - whole wheat flour, baking powder, and salt to the blender and secure lid. Press "Pulse" 3–5 times or until dry ingredients are combined with the wet. Do not overmix!
  • Scoop the batter into the greased muffin tin till the tin cups are a little over 3/4th full.
  • Bake at 450°F for 5 minutes and then reduce the temperature to 400°F. Continue baking for 12 minutes until a toothpick inserted in the center comes out clean.
  • Remove from the oven and let the muffin cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 154mg | Potassium: 373mg | Fiber: 4g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 2.3mg | Calcium: 99mg | Iron: 1.4mg