Rating: 5 stars 4.7
33 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These moist muffins were created in my kitchen while trying to bake with whole wheat flour, which has more fiber than all-purpose flour.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
10
Yield:
10 muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.

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  • Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.

  • Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.

  • Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

Cook's Note:

Sifting the whole wheat flour adds air and allows the wheat flour to become lighter, so that the muffins are less dense.

Nutrition Facts

278 calories; protein 3.8g; carbohydrates 43g; fat 11.4g; cholesterol 46.1mg; sodium 302.2mg. Full Nutrition
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