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Whole Grain Banana Muffins


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  • 3/4 c flour
  • 1 1/4 c whole wheat flour
  • 3/4 t baking soda
  • 1/2 t salt
  • 1 t cinnamon
  • 3/4 c sugar
  • 1/4 c honey (can sub 1/4 c sugar if you prefer)
  • 1/4 c butter, softened
  • 2 large eggs
  • 1 1/2 c mashed very ripe bananas (about 2 large or 3 small)
  • 1/3 c low-fat sour cream or plain yogurt
  • 1 t vanilla extract
  • 1/4 c packed brown sugar


Servings 15
Cooking time 23mins


Step 1

Preheat oven to 350. Line (or spray) 15-16 muffin tins

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don't over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Sprinkle brown sugar on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes our clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.


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