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Wholewheat Banana Muffins

Bananas are not overrated. In fact, they are the perfect base for some awesome muffins.
By Shuchi Mittal

In my constant endeavor to experiment with food, I often forget how simple & satisfying basic recipes can be.  Being a chilly morning, I decided to stay in and bake today. After going through various sites for inspiration, and turning my kitchen upside down for an ingredient that will make my creative juices flow, I glanced upon a slightly overripe banana sitting on my counter top. It was meant to be my husband’s breakfast (before it was overripe of course!), which was left behind, and I had resolved to have a honey banana smoothie later in the day to use it up. But now, there it was, an idea right in front of me. So I got down to the sifting, mashing, mixing – altering a little here and there to make it a tad healthier. After all, I had to justify it was breakfast.

Forty mins later, it was holiday in my heart.

Wholewheat Banana Muffins
 
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Cook Time
Total Time
 
A low-fat version of the popular banana muffins
Author:
Recipe Type: Desserts
Serves: 8
Ingredients
  • 1 cup wholewheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ ripe banana, mashed
  • 1 egg, lightly beaten
  • 2 teaspoon pure honey
  • ⅓ cup fine brown sugar
  • ¼ cup 2% milk
  • ¼ cup olive oil
  • ¼ cup chopped walnuts
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C) and grease 8 muffin cups and keep aside.
  2. In a large bowl sift and combine the flour, baking powder, salt, and ground cinnamon.
  3. In another large bowl combine the mashed bananas, egg, honey, brown sugar, milk, oil, and vanilla extract.
  4. Mix well and then lightly fold the dry ingredients into this mixture. Do not over mix. The batter will be thick and chunky. Fold in the chopped walnuts.
  5. Spoon the batter into the muffin tray, approximately ¾ full.
  6. Garnish with some walnuts and a slice of banana (optional).
  7. Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Perfect on a cold morning with a good cup of espresso!
Shuchi Mittal

Shuchi Mittal

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the home-based 29. Private Kitchen in NYC focusing on at-home tastings, collaborative events and small private parties. She likes to work with simple & wholesome ingredients, with an effort to re-create Indian flavors into bite sized delicacies. Her dream? To cook, feed, write, and eventually open her own cafe - with a published recipe book on the stands.

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Originally Published: November 9, 2012

2 Responses to Wholewheat Banana Muffins

  1. Michael Scott Reply

    January 5, 2013 at 10:03 am

    Don’t know how I could have screwed up…but mine didn’t rise AT ALL.

    I DID use one teaspoon of baking powder (not soda) and my muffins turned out no “higher” than they were when I poured the batter into my muffin pan…….which was about 1″ each.

    Very moist, VERY small, “nuggets” of banana dough! Boring.

  2. Shuchi Mittal

    Shuchi Reply

    January 5, 2013 at 3:09 pm

    Hi Michael, sorry to hear that! Perhaps you overmixed the batter? that sometimes causes the dough to rise, but fall as soon as they’re fully baked or when the oven is opened. The other issue could be the wholewheat flour you used. Wholewheat flour is heavier than white flour, so must be sifted well before folding to ensure it incorporates some air. Perhaps I should have mentioned that in my post.

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