I feel like the world is split into two types of people: those who love muffins and those who don’t. I am part of the latter group. Muffins just aren’t my thing. If I’m going to have a hunk of carbs, I either want a crunchy baguette or a fudgy brownie. So baked goods that are both flour-y and lacking in chocolate… I say what’s the point? Then I made these Whole Wheat Banana Muffins and my whole world got turned upside down.
You take a bite and your tastebuds go wild. Banana! Oatmeal! A hint of cimmamon! These banana muffins are SO moist and flavorful, you don’t even realize that you’re not eating a fudgy brownie or a gooey cookie. You’re just so happy to be noshing on these fluffy banana nut muffins.
OK so you’re eating the muffin and you’re like, wait what’s that? A nutty crunch? That’s right, there are walnuts in there! I mean, banana + walnuts = perfection. Come on. Anyways. Yeah. They’re really good guys.
I made these whole wheat banana muffins in those beautiful tulip muffin liners, which meant they were as big as those bakery-style muffins you get at Dunkin’ Donuts (can you tell I’m from Boston?). But I wrote out the recipe with standard-sized muffin liners, as I assumed that’s what most people would have on hand.
So if you want them to look just like these babies, I divided the batter evenly into six tulips and baked them for maybe 5 minutes extra. Just test for done-ness by inserting a knife into the top of the muffin and seeing if it comes out clean.
Magical Whole Wheat Banana Nut Muffins
- Yield: 6 huge or 10 normal muffins 1x
Ingredients
- 1 1/4 cups mashed extra ripe bananas
- 1 banana, sliced into 2 inch slivers, for topping (optional)
- 2 large eggs, room temperature
- 1/2 cup light brown sugar
- 1/3 cup vegetable (or coconut) oil
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1/2 cup old fashioned oats, plus additional 2 tablespoons for topping
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup chopped walnuts, plus additional 2 tablespoons for topping
Instructions
- Preheat oven to 425°F. Line 10 muffin tins with muffin liners, spray with non-stick baking spray, and set aside.
- In a large mixing bowl, whisk mashed banana, eggs, brown sugar, oil, and vanilla extract until well combined.
- Use a spatula to fold in both flours, oats, baking powder, baking soda, salt, and cinnamon, mixing until combined. Fold in 3/4 cup chopped walnuts in the last few strokes of mixing.
- Scoop batter into prepared muffin tins, filling 3/4 of the way up. In a small bowl, combine 2 tablespoons walnuts with 2 tablespoons oats. Sprinkle over muffins. Last, top muffins with a 2″ sliver of banana.
- Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 10-15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 10 minutes before eating!
More easy muffin recipes from Broma Bakery:
Nutella Swirled Banana Muffins
31 comments
Karlie
YES! These look incredible. I’m steadfastly in the former category of muffin lovers so these are RIGHT up my alley
Sarah | Broma Bakery
Hahaha, then you will LOVE these girlfriend!
Abby @ Heart of a Baker
Umm I’m kind of right there with you! I do love a good muffin, but really I would rather have something else, if given the choice. These look AMAZING my dear!
Sarah | Broma Bakery
Right? But like given the choice of these, I choose these.
Katie
I’m not a big muffin person either – I’d rather have a quick bread so I can slice it the size I want. but these might make me change my mind!!
Sarah | Broma Bakery
You can also totally bake this in a bread pan! Win-win for everyone 🙂
andrea
Can I just use regular whole wheat flour instead of whole wheat and the pastry flour? Or, use a combination of cake flour and whole wheat flour (cake being a substitute for the pastry)? Thanks!
Sarah | Broma Bakery
Hi Andrea! Great question! I would do either the cake flour/whole wheat flour combo, or a combo of AP flour/whole wheat flour. You can do all whole wheat, but the muffins will be more dense, which I personally don’t like.
Sarah | Well and Full
I totally agree – I like muffins, but if there’s something better around, I won’t go for them. Although I WILL say that they’re perfect for a quick grab-and-go breakfast. IF I’m going to go for any muffin, I want it to be banana-y and cinnamon-y. So these would be perfect!!
Sarah | Broma Bakery
Right? I totally agree. But like yes to banana muffins 🙂
Medha @ Whisk & Shout
I am a ride or die muffin chick and the New England in me squealed a little when I thought of those enormous Dunkin Donuts muffins… I used to get one of the chocolate chip ones every time I went to the airport. These enormous muffins look so magical! I can never pass up banana nut, and I love how you baked the banana right into the top- delicious 🙂 Pinning!
Sarah | Broma Bakery
Omg RIGHT?! We love our Dunkin’s. 🙂
Ariadna
These muffins sound INCREDIBLE! I definitely need to try these soon! x
Ariadna || RAWR BOWS
Sarah | Broma Bakery
Omg they are so good tho! Enjoy!
Mary Ann | The Beach House Kitchen
Love that little banana sliver on top Sarah. These sound yummy!
Sarah | Broma Bakery
Thanks Mary Ann! I love how the bananas add some dimension!
CeCe Gu
APPROXIMATELY HOW MANY BANANAS IS 1 AND 1/4 CUP?
Sarah | Broma Bakery
It is approximately 2 large bananas!
Gaby Dalkin
Banana bread is the BEST! Loving the addition of walnuts for that crunch!
Sarah | Broma Bakery
Right? The crunch. THE CRUNCH.
Eden Passante
These do look magical!! Love the banana on top too!
Sarah | Broma Bakery
Thank you Eden!
Christine mason
Once someone told me, “muffin = muffin top” i fell in to the same category as you – BUT – these look amazing and love that little sliver on the top, 🙂
★★★★★
Sarah | Broma Bakery
Hahahaha. Well it would be worth it for these muffins!
Debs
Love these Sarah! I am definitely a muffin type of person and these are right up my alley! Gorgeous.
★★★★★
Sarah | Broma Bakery
Oh good, then you’ll love them! Thanks so much Debs!
Ashley
I have had some pretty “meh” muffins, but you are redefining what a muffins should be! And I just happened to buy some pastry flour the other day. yay!
Sarah | Broma Bakery
Oh perfection! You will love these!
Suzanne
Ok, so put some thin shaved slivers of dark chocolate in there and I might think I am eating a candy bar. No chocolate then it’s just a muffin to me 🙁
Sarah | Broma Bakery
Omg that sounds LOVELY. Now I’m going to have to make them again…
Joyce
I made these last weekend, they were sooooo DELICIOUS!!
★★★★★