Whole Wheat Banana Muffins

These Whole Wheat Banana Muffins are soft and fluffy in texture, made with less sugar and butter than most banana muffins, and are full of delicious banana flavor.

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 15 muffins

Calories: 163 kcal per serving

Ingredients

¼ cup - salted butter
½ cup - brown sugar*
½ cup - unsweetened applesauce
2 cups - ripe bananas
2 - eggs
1 cup - whole wheat flour
½ cup - all-purpose flour
1 tsp - baking soda
¼ tsp - salt
½ cup - chocolate chips or chopped nuts

Instructions

Preheat the oven to 350℉. Spray a 12-count muffin tin with nonstick cooking spray.
In a medium bowl, beat together the butter and brown sugar with a handheld electric mixer on medium speed until creamy, about 30 seconds, add the vanilla, applesauce, mashed bananas, and eggs and beat until combined.
Add the flour, baking soda, and salt and beat on low speed until all the flour is mixed in. Fold in chocolate chips or nuts, if using.
Scoop the batter into the prepared muffin tins filling each cup almost to the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool for 10 minutes before taking them out of the tin to finish cooling on a wire rack.

Nutrition