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Whole Wheat Banana Muffins
An easy recipe for banana muffins made with whole wheat flour.
Course
Bread & Muffins
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
26
minutes
minutes
Servings
24
muffins
Calories
87
kcal
Author
Kristine Underwood
Ingredients
▢
2
cups
white whole wheat flour
▢
3/4
cup
butter or plain Greek yogurt
▢
1/3
cup
honey
▢
1
egg
▢
1
tsp
vanilla
▢
1
tsp
baking powder
▢
1
tsp
baking soda
▢
1/2
tsp
sea salt
▢
1/2
cup
+ mini chocolate chips
▢
3-4
overripe bananas, mashed
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
In a large bowl, cream butter and honey until smooth.
Add baking powder, baking soda, and salt.
Stir in egg and vanilla and mix until well combined.
Slowly add flour and stir.
Fold in mashed bananas.
Fold in chocolate chips.
Spoon batter into lined muffin cups, filling 3/4 full.
Sprinkle a few chocolate chips on the top of each muffin.
Bake for 16-18 minutes, rotating halfway through.
Cool on wire rack.
Store in an airtight container for up to 1 week or freeze.
Nutrition
Serving:
1
muffin
|
Calories:
87
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.05
g
|
Monounsaturated Fat:
0.1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
8
mg
|
Sodium:
119
mg
|
Potassium:
78
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
28
IU
|
Vitamin C:
1
mg
|
Calcium:
30
mg
|
Iron:
0.4
mg