Banana Walnut Muffin

Ingredients in Whole Wheat Banana Muffins

Here’s a run-down of the ingredients you need and why they’re important:

• Whole Wheat Flour: We use 2 cups of whole wheat flour as the base of these muffins. You can switch out with all-purpose or white whole wheat flour if needed. I have not tested this recipe with any gluten free flour alternatives.
• Oats: Oats are an add-in and leave a wonderful texture. I wouldn’t compare these to blueberry oatmeal muffins, though. In that recipe, oats are more like the base of the recipe as opposed to a small add-in.
• Cinnamon, Salt, & Vanilla Extract: All add flavor.
• Baking Powder + Soda: Help the muffins rise.
• Bananas: Use 1 and 1/3 cups of mashed banana, which is about 3 medium or 2 large size bananas. If you’re ever looking for an easy way to mash bananas, just use your mixer. It’s what I do whenever I make regular banana bread. Peel and break up the bananas, place in a large bowl, then use your mixer to blend them. You could also use a blender. If your bananas are soft enough, you could easily mash them with a fork.
• Eggs: Eggs add structure and help bind everything together.
• Oil: Oil replaces butter and adds moisture. I love using melted coconut oil like we do in bran muffins, but vegetable oil works if that’s all you have.
• Pure Maple Syrup: Maple syrup replaces refined sugar in this muffin recipe and pairs wonderfully with the sweet bananas! You can use honey instead of the maple syrup, but the flavor will be different.
• Milk: I typically use unsweetened vanilla almond milk in this recipe. The whole wheat banana muffins will be dairy free if you use dairy free milk.
• Nuts: Use any kind of chopped nuts in this recipe or leave them plain. I usually use chopped walnuts, but we also love them with chocolate chips if we’re craving a sweeter treat. Speaking of, if you love chocolate chips in your banana muffins, try banana chocolate chip streusel muffins or raspberry chocolate chip banana muffins next!