Whole-Wheat Banana Muffins

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Whole Wheat Banana Muffins

Delicious, fluffy whole wheat banana muffins. Wonderful for breakfast or as a quick snack.

Whole-Wheat Banana Muffins
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 12 muffins
Ingredients
  • Nonstick olive oil spray
  • 2 ripe large bananas
  • ¼ cup light olive oil (not extra-virgin)
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin tin with 12 liners and spray them with nonstick spray.
  2. Mash the bananas in your food processor. Add the olive oil, maple syrup, vanilla and eggs. Process until smooth.
  3. In a small bowl, whisk together the flour, baking powder and salt. Add to the food processor bowl and pulse just until combined.
  4. Spoon the muffins onto the prepared muffin cups, filling each ¾ full. Bake 18 minutes, or until a toothpick inserted in center of one of the muffins comes out clean. Cool 10 minutes before serving.
Notes
If you prefer to make this as a bread, use a greased 9 X 5-inch loaf pan and bake for about 45 minutes.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 182; Fat: 6g; Carbohydrates: 30g; Sugar: 10g; Sodium: 107mg; Fiber: 3g; Protein: 3g

Whole Wheat Banana Muffins

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