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
- Total Time: 40 minutes
- Yield: 8 muffins 1x
Description
These wholewheat banana muffins are a healthier take on a classic, featuring ripe bananas and a touch of honey for natural sweetness.
Ingredients
- 1 cup wholewheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 ripe bananas, mashed
- 1 egg, lightly beaten
- 2 teaspoons pure honey
- 1/3 cup fine brown sugar
- 1/4 cup 2% milk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Grease 8 muffin cups and set aside.
- In a large bowl, sift together the wholewheat flour, baking powder, salt, and ground cinnamon.
- In another bowl, combine the mashed bananas, lightly beaten egg, pure honey, fine brown sugar, 2% milk, and vegetable oil. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, you can add a teaspoon of vanilla extract to the wet ingredients. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days. If you prefer a sweeter muffin, increase the honey to 3 teaspoons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 180
- Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 30
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.
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.