Whole Wheat Banana Muffins

Close up of piled banana nut muffins on a striped cloth with a light grey background.

We all need a more wholesome banana nut muffin, and these are fantastic! Made with coconut oil and coconut sugar, they are rustic but moist, delicious, and out of the oven in less than 40 minutes. They can also be frozen.

Course Muffins & Quick bread

Cuisine American

Keyword banana muffins, whole wheat muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 246kcal

Author Paula Montenegro

Ingredients

⅔ cup mashed ripe bananas
⅓ cup coconut oil
½ cup coconut sugar fine muscovado sugar or organic sugar
1 egg room temperature
1 teaspoon vanilla extract
1 tablespoon honey
½ cup white whole wheat flour for fluffier muffins, substitute all-purpose flour
½ cup whole wheat flour finely ground
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
2 tablespoons wheat germ optional

US Customary - Metric

Instructions

Preheat the oven to 350ºF (180ºC).
Have ready a muffin mold lined with 8 paper cups.
In a large bowl, put ⅔ cup mashed ripe bananas and beat while adding ⅓ cup coconut oil and ½ cup coconut sugar. There will be some chunks of banana still. You can use an electric mixer or a whisk.
Add 1 egg, 1 teaspoon vanilla extract and 1 tablespoon honey and beat to mix.
Sift ½ cup white whole wheat flour, ½ cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
Add 2 tablespoons wheat germ (if using) and stir *just* until combined with a whisk or spatula (don't use the electric mixer) but don't overmix, as this will make your muffins tougher and denser.
Divide batter among paper cups and sprinkle ½ cup chopped walnuts on top.
Bake for 20-25 minutes, until a cake tester or toothpick inserted in the center comes out clean, Be careful not to overcook as they will dry more than necessary.
Let cool on a wire rack for some minutes, and eat warm or on the same day.
See Notes below for storage and freezing.

Notes

Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.

Bananas: use very ripened, dark-spotted bananas, they are sweeter, and the flavor will be superior. You can always roast them if they do not ripen enough, which is a great hack.

Storing: they are best eaten the day they're baked, but you can keep them at room temperature for a couple of days, in an airtight container or sealed plastic bag, or under a cake dome. Make sure they're not squished together.

Freezing: they can be frozen for a month, always well wrapped. I use plastic wrap and then aluminum foil or a sealable plastic bag. Defrost them at room temperature. And I suggest you warm them slightly in the oven before eating.

Nutrition