Banana Wheat Muffins
Moist and flavorful banana wheat muffins with a tender crumb, perfect for breakfast or snacks. A wholesome treat for banana lovers and those seeking a hearty baked good.
Ingredients
Instructions
- In a bowl, combine the flours, baking soda, and salt.
- In another bowl, mix the mayonnaise, sugar, and mashed bananas.
- Optional: add 1/2 cup chopped walnuts to the banana mixture.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Fill greased muffin cups 2/3 full.
- Bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 to 10 minutes before removing from pans and placing on wire racks.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. If you want to reduce the fat content, you can substitute Greek yogurt for the mayonnaise. Adding spices like cinnamon or nutmeg can enhance the flavor profile. If you prefer additional crunch, fold in 1/2 cup of chopped walnuts or pecans to the batter before baking.
Serving Suggestions
These banana wheat muffins make a delightful breakfast or snack on their own. Serve them warm with a spread of butter or cream cheese. They pair wonderfully with a cup of Fruited Iced Tea or a glass of Quick Breakfast Punch. For a balanced meal, consider serving them alongside a Citrus Marinated Salad for a refreshing contrast.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or place in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Wheat Muffins contains roughly 218 calories, with 2g protein, 18g carbohydrates, and 16g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 795mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe bananas that are frozen?
Yes, frozen ripe bananas work well in this recipe. Just thaw them fully and drain any excess liquid before mashing. This will maintain the moisture content needed for the muffins.
How can I make these muffins vegan?
To make these muffins vegan, substitute the mayonnaise with an equal amount of unsweetened applesauce or a vegan mayonnaise. Ensure that the sugar used is vegan-friendly, as some sugars are processed with bone char.
What can I do if I don’t have baking soda?
If you don’t have baking soda, you can substitute it with baking powder. Use three times the amount; for this recipe, that would be 3 teaspoons of baking powder. However, remember to omit the salt as baking powder already contains sodium.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).