I feel like the world is split into two types of people: those who love muffins and those who don’t.Ā 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?Ā Then I made these Whole Wheat Banana Muffins and my whole world got turned upside down.Ā
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.Ā 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.
Print
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 425Ā°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 425Ā°F, then turn oven down to 375Ā°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
Blueberry Bran Breakfast Muffins
Apple Crisp Muffins
Chocolate Chunk Muffins
Dirty Chai Muffins
Leave a comment and rate this recipe!
I made these last weekend, they were sooooo DELICIOUS!!
★★★★★
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 š
Omg that sounds LOVELY. Now I’m going to have to make them again…
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!
Oh perfection! You will love these!
Love these Sarah! I am definitely a muffin type of person and these are right up my alley! Gorgeous.
★★★★★
Oh good, then you’ll love them! Thanks so much Debs!
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, š
★★★★★
Hahahaha. Well it would be worth it for these muffins!