Whole Wheat Banana Muffins
Easy Whole Wheat Banana Muffins with a crunchy sugar topping. Make them in around 30 minutes and serve them warm or room temp.
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Prep Time15 minutes
Total Time35 minutes
Servings12 Muffins
These Whole Wheat Banana Bread Muffins are absolutely divine. The recipe is super easy to whip up and you can have these babies in the oven in no time and be eating in 25 minutes! They are tender and loaded with banana flavor. The sanding sugar on top is optional but adds a delicious crunch.
This is my favorite recipe for Banana Muffins because they come out so perfect and tender every time. If you love the taste of banana bread then these will be your faves too. If you’re not a whole wheat fan, just substitute all-purpose flour for the 1/2 cup. They will still turn out great and have less of an earthy taste.
Ingredients you’ll need
- All-purpose flour
- Whole wheat flour
- Granulated sugar
- Salt
- Baking powder
- Vegetable oil
- Milk
- Egg
- Vanilla
- Ripe Bananas
- Sanding sugar, optional
How to make banana muffins
- Mix dry ingredients together in a bowl with a whisk and set aside.
- Whisk oil through vanilla in another bowl then add to the dry ingredients. Stir just until incorporated.
- Fold in the bananas.
- Fill muffins cups 1/2 to 2/3 full and sprinkle with sanding sugar. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
More Breakfast Recipes We Love
- Sausage Mushroom Croissant Casserole
- Spinach Artichoke Frittata
- Strawberry Scones
- Apple Cinnamon Bread Pudding
- Whole Wheat Applesauce Pancakes
Whole Wheat Banana Muffins
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Ingredients
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ¾ cup granulated sugar
- ½ tsp kosher salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 large egg
- 1 tsp vanilla extract
- 2 ripe bananas, broken into small bits
- 2 tbsp sanding sugar, optional
Instructions
- Preheat oven to 400ºF degrees. Line a regular sized muffin tin with papers and set aside.
- Mix dry ingredients: 1 cup all purpose flour, 1/2 cup whole wheat flour, 3/4 cup granulated sugar, 1/2 tsp kosher salt, 2 tsp baking powder together in a bowl with a whisk
- In another bowl whisk 1/3 cup vegetable oil, 1/3 cup milk, 1 large egg, 1 tsp vanilla extract and add to the dry ingredients. Mix just until incorporated.
- Fold in 2 ripe bananas that are mashed or broken into small pieces
- Fill muffins cups 1/2 to 2/3 full and sprinkle evenly with 2 tbsp sanding sugar.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
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Nutrition
* Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
A simple recipe I hope you’ll love
Oh, I just understood. Thank you.
Glad you figured it out Bonnie. Sorry for the lag on my response. I hope you enjoy them…they are a family fave.
when does the egg go in? Same time as oil?