Best Healthy Whole Wheat Banana Muffins Recipes

Whole Wheat Banana Muffins (Healthy!) image

Provided by allona519

Categories Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
3 large very ripe bananas
1/2 cup brown sugar
1 egg, beaten (vegan egg replacer works too)
1/3 cup butter, melted (Earth Balance Vegan Buttery Sticks work too)
1/3 cup brown sugar
2 tablespoons flour
1 tablespoon butter, cold, cubed
1/4 teaspoon cinnamon
2 tablespoons quick oats, uncooked (optional)
1 tablespoon ground flax seeds (optional)

Steps:

Preheat oven to 375 degrees. Grease muffin pan or use muffin papers.
Mix up the flours, flax, baking soda, baking powder, salt and cinnamon in a large bowl.
In a smaller bowl, mash bananas. Add sugar, egg and melted butter to bananas.
Add banana mixture to flour mixture and stir.
Divide mixture evenly into muffin cups, filling each about 3/4 full.
Prepare streusel topping. Sprinkle onto tops of muffins and lightly press struesel into batter (so it will stay in place as muffin rises).
Bake at 375 degrees for about 20 minutes. They should pass the toothpick (or knife) test.

Nutrition Facts : Calories 218.1, Fat 7.8, SaturatedFat 4.1, Cholesterol 33.7, Sodium 288.6, Carbohydrate 35.7, Fiber 3, Sugar 19, Protein 3.4

Healthy Whole Wheat Banana Muffins (Low Sugar and Oil Free) image

Provided by theforeignland

Time 30m

Yield 12 muffins, 6-8 serving(s)

Number Of Ingredients 14

1 1/2 cups whole wheat flour
1/4 cup oat bran
1/4 cup tbsps granulated sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large bananas, mashed (about 1 cup)
1 egg
1/4 cup low-fat milk
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon lemon juice
3/4 cup cranberries
1/2 cup walnuts, chopped

Steps:

Preheat oven to 350 deg F/180 deg Celsius.
Prep a muffin tray with muffin liners or grease well, and set aside.
In a medium bowl, sift in the whole wheat flour. Add in oat bran, sugar, baking powder and salt. Whisk well and set aside.
In a large bowl, add in your bananas and mash them up if you have not already done so with your whisk or the back of a fork. Add in one egg and mix well. Add the milk, water, vanilla extract and lemon juice and beat the mixture well.
Add the dry ingredients to the wet, first using a whisk to incorporate the batter. Switch to a spatula or a wooden spoon and mix the batter. DO NOT OVERMIX.
At this point, you can fold in your add-ins. I added in cranberries and walnuts, but you could probably do any other combination of fruits/nuts.
Spoon the mixture into your greased/lined muffin tins. Bake in your preheated oven until a toothpick to the center comes out clean, or the tops are golden brown (but not burnt!), approximately 20 minutes.
Allow muffins to cool before serving.

Nutrition Facts : Calories 289.2, Fat 8.4, SaturatedFat 1.2, Cholesterol 31.5, Sodium 333.3, Carbohydrate 51, Fiber 6.2, Sugar 19.7, Protein 8.1

Healthy Whole Wheat Banana Muffins image

Provided by Elyse

Yield 24

Number Of Ingredients 10

Steps:

Preheat oven to 375 degrees F.
Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
In a large bowl, mash bananas.
Beat together eggs and mix with bananas.
Add applesauce, maple syrup, olive oil and vanilla and mix until well combined.
Add baking powder, baking soda, salt and flour and mix until combined.
Fill each cupcake liner 2/3 of the way full or use a large cookie scoop to place batter in cups.
Bake for 20-22 minutes, or until set on the inside and golden brown on top.