Healthy Whole Wheat Banana Muffins
These light and airy whole wheat banana muffins are simple to prepare and will disappear quickly. They are the perfect way to use overripe bananas in a recipe that that is healthy but still tastes like a treat!
Ingredients
- ½ cup vegetable oil
- 2 eggs
- ⅔ cup sugar
- 1 teaspoon vanilla
- ¼ cup milk
- 1 cup mashed overripe bananas (about 2-3 bananas)
- 1 ¼ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pecans or walnuts chopped
Instructions
- Preheat oven to 375 degrees F. Line muffin pans with baking cups. The recipe yields about 16 muffins.
- In a medium mixing bowl, whisk together the vegetable oil, eggs, and sugar until combined. Stir in the vanilla, milk, and mashed bananas and mix until smooth.
- In a separate bowl, combine the whole wheat flour, baking soda, and salt. Mix to combine. Add the dry ingredients to the wet ingredients. Stir just until combined but do not overmix. Add the chopped nuts, if using.
- Add the batter to the baking cups, filling approximately ⅔rds of the way full.
- Bake the muffins for approximately 15-18 minutes or until set and the tops have just started to brown. Remove them carefully from the pans and let cool on a cooling rack before storing.
Notes
You may use fresh or frozen overripe bananas for this recipe.