I got hooked on whole wheat muffins last summer when I bought a bag of graham flour at a grist mill in Rhode Island. I made honey graham muffins with the freshly ground graham flour (graham flour is similar to stone ground wheat). I thought the texture of stone ground wheat muffins would be heavy and dry, but to my surprise the muffins turned out to be light and airy. I find that wheat flour works well in fruit muffin recipes like my recipe for whole wheat banana nut muffins. What’s really good about this recipe is that extra ripe bananas adds a natural sweetness to the muffins. I also used a small amount of honey instead of granulated sugar.
These whole wheat banana nut muffins are just sweet enough to eat as a breakfast bread, not sweet like a coffee roll, but just enough to enjoy with a hot cup of coffee or a cold glass of milk. I imagine a bit of melted butter might just add to the nirvana. If you are new to whole wheat foods, you can slowly make the transformation. Try splitting the flour—half whole wheat and half white all-purpose flour. This will help you to introduce whole wheat foods in your diet without becoming overwhelmed by the unique taste of the whole wheat. An extra ripe banana or additional walnuts will also help, too.
Whole wheat banana nut muffins shouldn’t be eaten just for breakfast. These muffins are a healthy alternative snack any time you have a hankering for something sweet.
Whole Wheat Banana Nut Muffins Recipe
- 1 3/4 cups whole wheat flour
- 3 teaspoons baking powder
- 1 egg
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup honey
- 2 large ripe bananas smashed
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Line muffin pan with baking papers or coat with baking spray.
- In a medium bowl, stir together dry ingredients.
- Whisk together egg, milk, oil, and honey in a separate bowl until smooth. Stir liquid mixture in flour until moistened. Fold in bananas and nuts.
- Pour batter in muffin cups, filling each cup about 2/3 full.
- Bake until muffins are golden brown, or until a toothpick inserted comes out clean, about 15-18 minutes.