Whole Wheat Banana Berry Muffins Recipe

Ever find yourself with a bunch of overripe bananas and a craving for something cozy and delicious to brighten your day? Look no further, because this banana-berry muffin recipe is about to become your new baking obsession!

In the recipe for my Whole Wheat Banana Berry Muffins, I love to combine the healthful goodness of whole wheat flour with the natural sweetness of superripe, fresh bananas and a mix of just-picked berries. Sweetened with honey instead of sugar and spiced with a touch of cinnamon, these muffins are (surprise, surprise!) a treat, but they’re also a good source of fiber and nutrients.

Whole Wheat Banana Berry Muffins Recipe Ingredients

• Whole Wheat Flour: Rich in fiber, this flour offers a hearty, nutty flavor.
• Bananas: Naturally sweet and creamy, full of potassium and vitamin B6.
• Berries: Provide antioxidants and a burst of tangy sweetness.
• Honey/Maple Syrup: Natural sweetener with a lower glycemic index than sugar.
• Vegetable/Coconut Oil: Adds moisture and healthy fats to the muffins.
• Cinnamon: A warm spice, enhances sweetness without additional sugar.
• Lemon Juice/Apple Cider Vinegar: Enhances flavors, supports the baking rise.

Whole Wheat Banana Berry Muffins Recipe Ingredient Quantities

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 1/2 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup mixed fresh or frozen berries (such as blueberries, raspberries, or diced strawberries)
• 1/4 cup milk or almond milk
• 1 tablespoon lemon juice or apple cider vinegar
• Optional: 1/2 cup chopped nuts or chocolate chips

How to Make this Whole Wheat Banana Berry Muffins Recipe

1. Set your oven to 350°F (175°C) to start. Prepare a muffin tin by placing paper liners in it or by giving the cups a light coat of grease.

2. In a big bowl, mix together the whole wheat flour, the all-purpose flour, the baking powder, the baking soda, the salt, and the ground cinnamon.

3. In another bowl, use a fork to thoroughly mash the ripe bananas until smooth.

4. Incorporate the honey or maple syrup, the vegetable oil or melted coconut oil, the vanilla extract, and the eggs into the mashed bananas. Mix until everything is well combined.

5. Combine the wet ingredients with the dry ingredients, pouring them together and stirring gently until combined. In this instance, the direction not to overmix is especially important.

6. Add the lemonade and milk to the batter, stirring again until everything is smoothly blended.

7. Gently fold in the mixed berries and, if desired, the chopped nuts or chocolate chips.

8. Separate the batter uniformly among the ready-made muffin cups. Each cup should contain approximately 3/4 of the batter.

9. Place in the preheated oven and set the timer for 20-25 minutes. When the timer sounds, check to see if the muffins are done by inserting a toothpick into the center of one of the muffins. If the toothpick comes out clean, the muffins are done. If not, return them to the oven and check again in a few minutes.

10. Let the muffins cool in the tin for 5 minutes. Then, take them from the tin and place them on a wire rack. Finish cooling completely, and then enjoy!

Whole Wheat Banana Berry Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or non-stick spray
4. Large mixing bowl
5. Medium mixing bowl
6. Fork
7. Spoon or spatula for mixing
8. Measuring cups
9. Measuring spoons
10. Wire rack

FAQ

• Can I use only whole wheat flour?Certainly! You can utilize 2 cups of whole wheat flour instead of a combination. The muffins might turn out denser; hence, think about incorporating an additional tablespoon of milk into the batter.
• What if I don’t have fresh berries?Frozen berries are an option. Do not thaw them first; instead, incorporate them directly into the batter to keep the entire mixture from becoming discolored.
• Can I substitute the honey or maple syrup with sugar?An alternative to this would be to use 1/2 cup of white or brown sugar. To prevent excess dryness, simply add an additional tablespoon of milk.
• Is there a vegan option?Substitute flax eggs (1 tablespoon flaxseed meal combined with 2.5 tablespoons water per egg) for the eggs, use almond milk, and sweeten with maple syrup.
• How do I store the muffins?Keep them in an airtight container at room temperature for no more than 2 days or in the refrigerator for no more than 7 days. They can also be stored in the freezer for up to 3 months.
• What could I use instead of oil?Unsweetened applesauce is a great alternative to use instead of oil. When a recipe calls for 1/4 cup of oil, replace it with 1/4 cup of unsweetened applesauce.
• Can I make these gluten-free?Use a gluten-free flour blend to substitute the two flours. To achieve the proper texture, ensure that the blend contains xanthan gum.

Whole Wheat Banana Berry Muffins Recipe Substitutions and Variations

1 cup whole wheat flour – Replace with oat flour or spelt flour for a divergent floury experience.

Use honey or maple syrup: 1/2 cup. Use agave nectar or sugar from coconuts if you want something similar.
1/4 cup vegetable oil or melted coconut oil – Substitute with applesauce for a lower-fat option.
1 cup assorted fresh or frozen berries – Use dried fruits such as cranberries or raisins for a different flavor profile. 1/4 cup honey – Use maple syrup, agave nectar, or a different sweetener to suit your taste.
Two large eggs can be substituted with half a cup of unsweetened applesauce or with a quarter cup of silken tofu for a vegan version.

Pro Tips

1. For added flavor and moisture, try roasting the bananas in the oven at 350°F (175°C) for about 15 minutes before mashing them. This will caramelize their natural sugars and enhance the sweetness of the muffins.

2. To prevent the berries from sinking to the bottom of the muffins, toss them in a tablespoon of flour before folding them into the batter. This will help them distribute more evenly throughout the muffin.

3. For a crunchy topping, sprinkle a mixture of oats, cinnamon, and a little brown sugar on top of the muffins before baking. This will add texture and a touch of sweetness.

4. If you prefer a healthier option, you can substitute applesauce for the vegetable oil or melted coconut oil. This will reduce the fat content while keeping the muffins moist.

5. Enhance the flavors by adding a pinch of nutmeg or cardamom along with the cinnamon. These spices complement the bananas and berries beautifully, adding depth and warmth to the muffins.