#FoodFocus – Light and Fluffy Whole Wheat Banana Muffins

No matter how many (or how few) bananas I buy on my grocery trip, I always seem to have a couple that don’t get eaten. And banana loaf seems to be my go-to for these beautifully ripe and sweet fruits. However, this morning I thought I would use them for something a little more portable and decided on muffins! This recipe is the same as the banana loaf on this site except I used whole wheat flour and made them in a muffin tin (obviously). The bake time is greatly reduced as well so they are quick to ‘make and take’.

Preheat oven to 350° F

You will need:

12 cup muffin tin lined with baking cups

3 large or 4 medium ripe bananas
1/2 cup vegetable oil
2 eggs, slightly beaten
2 cups of whole wheat flour
3/4  cup white sugar
2 1/2 tsp baking powder
1/2  Tbsp baking soda

chopped walnuts (optional)

  • In a plate, mash the bananas with a fork and set aside.
  • Put whole wheat flour in a large bowl and sift in the sugar, baking powder and baking soda. Stir together.
  • In another bowl, whisk oil and eggs until well combined. Add bananas and mix well.
  • Slowly add dry ingredients (and nuts if using) into the wet ones and gently mix until incorporated.
  • Fill the muffin liners 3/4 full and bake for 25-30 minutes, or until a toothpick inserted into the center comes out dry.
  • Cool in the pan for a few minutes before transferring them onto a cooling rack.
  • Cool completely or enjoy warm with a pat of butter
Whole Wheat Banana Muffins




Did you know…

If you don’t have baking powder or if it has become inactive, you can make some by combining cream of tartar and baking soda at a ratio of 2-to-1.

So for this recipe, you would combine 2 tsp cream of tartar with 1 tsp baking soda resulting in 3 tsp of baking powder. Then use only 2 1/2 tsp for the recipe.



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