Time: 1 hour 20 min.
Complexity: easily
Servings: 12

These banana muffins are so light, fluffy, and tender, you'd never guess they're made primarily with whole-wheat flour. Overripe bananas are added to the batter, keeping the muffins moist and helping to minimize added sugar.

Ingredients:

• 1 cup whole grain flour
• 0.5 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 5 tablespoons melted coconut oil
• 1/4 cup dark brown sugar
• 1/4 tbsp. maple syrup
• 1 tsp vanilla extract
• Whites of 2 large eggs at room temperature
• 1.5 cups mashed overripe banana (about 3 large bananas)
• 0.5 cup chopped walnuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, cinnamon, eggs, bananas, maple syrup

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Preparation:

Step 1
• Position a rack in the center of the oven and preheat the oven to 200°C. Line a 12-cup muffin tin with paper liners.
Step 2
• In a medium bowl, combine the whole-wheat and all-purpose flours, baking powder, cinnamon, baking soda, and salt. In another medium bowl, combine the coconut oil, brown sugar, maple syrup, vanilla, and egg whites until smooth. Stir in the mashed bananas. Add the dry ingredients to the wet ingredients and mix until smooth. Stir in chopped walnuts, if using.
Step 3
• Spoon the batter into the muffin cups about three-quarters full (about 1/4 cup each). Bake on the center rack until a tester or toothpick inserted into the center of a muffin comes out clean, 20–25 minutes. Let cool for 10 minutes, then transfer the muffins to a wire rack to cool completely.

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