I made these muffins last week. I love a hearty, whole wheat muffin. And these were just that. Easy to make and delicious to eat! These were a perfect snack for our road trip the next day.
Whole Wheat Banana Muffins
recipe from: Baking Bites
2 cups whole wheat flour (or white whole wheat)
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
3/4 brown sugar
1 large egg
3 tbsp vegetable oil
1 1/4 cups mashed banana (2-3 large bananas)
1/4 cup milk (any kind)
1 tsp vanilla extract
1/2 cup chopped pecans and/or walnuts (optional)
Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
In a large bowl, whisk together sugar and egg until well combined. Whisk in vegetable oil, mashed banana, milk and vanilla extract. Add flour mixture to wet ingredients and stir until batter just comes together and no streaks of dry ingredients remain. Gently fold in chopped nuts. Do not overmix.
Divide batter evenly into prepared muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly pressed.
Turn muffins out onto wire rack to cool completely. Store in airtight container.