Whole Wheat Banana Muffins (Moist & Fluffy)

If you’ve got ripe bananas sitting on your counter, these whole wheat banana muffins are one of the easiest and most delicious ways to use them. Made with 100% whole wheat flour, these muffins are soft, tender, and naturally sweet from ripe bananas. They’re perfect for breakfast, snacks, or packing into lunchboxes — and they stay moist without tasting heavy.

Why You’ll Love These Muffins

• Made with 100% whole wheat flour

• Moist and fluffy texture

• Naturally sweet from bananas

• Quick and easy to make

• Freezer-friendly

• Kid-approved

Ingredient Notes

Very Ripe Bananas: Brown, spotty bananas give the best flavor and moisture

Eggs: Provide structure and lift

Oil: Keeps muffins tender and moist

Baking Powder: Essential for rise

Optional-Cinnamon: Adds warmth and depth

Tips for Moist Whole Wheat Muffins

• Don’t overmix

• Use very ripe bananas

• Let batter rest before baking

• Fill muffin cups about 3/4 full

• Check early to avoid overbaking

Easy Variations

• Add chocolate chips

• Stir in chopped walnuts

• Swirl peanut butter into the batter

• Sprinkle coarse sugar on top before baking

Storage & Freezing

Store in an airtight container at room temperature for up to 3 days.

To freeze:

• Cool completely

• Store in freezer-safe bag up to 2 months

• Reheat briefly in microwave or thaw at room temperature

Recipe

Whole Wheat Banana Muffins

Makes about 12 muffins

Ingredients:

·         1 and 1/2 cups of whole wheat flour

·         2/3 cup of milk

·         1/2 cup of oil

·         1/2 cup of white sugar

·         1 egg

·         2 ripe bananas, peeled and mashed

·         1 tablespoon of baking powder

·         1/4 tablespoon of salt

Directions:

1. In a medium bowl mix the flour, baking powder, sugar and salt. Then add bananas, milk, oil, and egg. Mix well.

2. Then put the batter in the refrigerator for at least 1 hour.

3. Preheat oven to 350 degrees.

4. Scoop the batter into a greased muffin pan or muffin cups and fill about 3/4 full.

5. Bake for 30 minutes. The muffins will be golden brown when they are done. You will know that the muffins are done because a toothpick will come out clean. 

6. Take the muffins out of the oven and let them cool for about 10 minutes. Enjoy.

If you try these whole wheat banana muffins, I’d love to hear how they turned out! Leave a comment below and tell me if you added chocolate chips or kept them classic. And don’t forget to save this recipe for your next baking day.

— Tina