Whole Wheat Banana Muffins
Simple Whole Wheat Banana Muffins that are moist with a crunchy sugar topping. Easy to make and last well in an airtight container
Servings: 12 Muffins
Calories: 193kcal
Equipment
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.
Nutrition
Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 176mg | Potassium: 116mg | Fiber: 1g | Sugar: 17g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
