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(Healthy) Banana Muffins

I am definitely on a breakfast muffin kick! These muffins are BANANA, I’d even like to suggest extra banana-y but clearly, it isn’t a word. I have compromised in this recipe and done half whole wheat flour and half white flour (eeek) and wow what an incredible difference; these are light enough that you can’t tell they’re whole wheat but you’re still getting the nutrients from the whole wheat flour that has been added. Did I mention these are the most banana-y muffins you’re ever going to have!

Makes 12 Muffins

1 Cup all purpose white flour (eeek)

1 Cup all purpose whole wheat flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 Large egg (at room temperature)

½ Cup unsweetened apple sauce

1/3 Cup (1%) buttermilk

2 tbsp canola oil

4 Large, (very) ripe bananas

½ Cup brown sugar

Preheat your oven to 350.

In a large bowl, combine the flour, baking powder, baking soda and salt; mix well and set aside.

Using a stand mixer or by hand, mix together the egg, applesauce, buttermilk, canola oil, bananas, and brown sugar until completely smooth.

Slowly add the flour mixture into the wet ingredients until completely combined and smooth.

Pour the batter evenly into the muffin tin, lined with muffin liners; I found the batter filled the liner completely, almost overflowing.

Bake in the oven for 28 to 32 minutes, until a toothpick comes out clean and dry when inserted into a muffin.

Let the muffins cool in the muffin tin.

Notes:

  1. Banany isn’t a word but it really should be!

Banana Muffin