Healthy Whole wheat Banana muffins

Bored with banana bread? Make these soft and fluffy banana muffins to use those ripe bananas the right way. Banana muffins are made using whole wheat or atta and ripe bananas. This recipe skips out on the butter and uses coconut oil. It’s the perfect snack or breakfast. I will admit I ended up liking this more than banana bread..oops!

Let’s go back to 2020

It was way back in 2020 when we were all baking banana bread. Eventually, I was bored with it, so I made these muffins. I hate raisins, but this muffin was so delicious that I happily had the raisins and the muffin. Everyone loved this recipe, and it’s one of my favorites, too. I hope you also make this muffin recipe a part of your life.

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What equipment do I need?

–Silicon Muffin Pan of 6

–Big Bowl

–Whisk

–Set of teaspoons and tablespoons

–Spatula

–Weighing Scale

-Electric Beater

Which ingredient to use?

Banana and coconut-flavored muffins are baked with coconut bits as well as coconut oil. Ripened bananas lend it natural sweetness and flavor. I am not exaggerating, but these muffins bake to be such soft and delicious little dollops of joy. The bits of coconut in this add a crunchy element to the muffins. Perfect for having breakfast or any time that you have a sweet tooth.

Made with overripe bananas, these muffins are easy to bake and require basic ingredients found in your kitchen. You might be wondering about the difference between cupcakes and muffins. Well, it’s pretty simple: muffins are had for breakfast, and cupcakes are had for dessert. Muffins have toppings, and cupcakes have frostings. Muffins can be considered a miniature version of bread, and cupcakes can be considered a miniature version of a cake.

In this recipe, we use icing sugar or powdered sugar. In case you don’t have powdered sugar, simply grind up some regular grain sugar.

The flavors used here are very popular, and we all know they go well together. I added coconut oil as well as flakes to make sure the muffins had a strong coconut flavor. In case you don’t like the smell of coconut, no issue; replace it with refined oil or any other neutral oil. I used raisins to make these muffins, but cashews and almonds go well too.

You can even add walnuts. I have seen many add all sorts of spices to banana muffins; I prefer just cinnamon powder for this one. Remember to use both baking powder and baking soda when making the batter. This recipe uses eggs. Drop a comment in case you want me to come up with an eggless version of this recipe. I would be happy to do so.

How to make banana muffins?

• Preheat your microwave to 190 degrees Celsius or 375 degrees Fahrenheit.
• Soak the raisins in water.
• In a bowl, mash the bananas using a fork. Now add an egg and whisk it well.
• Add icing sugar and whisk well until combined.
• Add coconut oil and mix well.
• Now, sift the flour, baking powder, and soda.
• Add these to the bowl. Fold the flour in using a spatula. Do not over-mix.
• Chop up half the raisins and add to the batter. Add the chopped coconut pieces, ground cinnamon, and vanilla essence to the batter.
• In minimum strokes, fold these in. Again, just mix till needed.
• Grease your muffin molds. If you are using silicon mold, you do need to grease it.
• Pour the batter into 3/4th of the mold and add the raisins as toppings on top.
• Bake at 190 degrees Celsius or 375 degrees Fahrenheit for 20 minutes.
• Poke a knife or a skewer, and if it comes out clean, then it’s done! In case the top doesn’t get the desired color, increase the temperature and bake for 5 minutes.
• In case the tops become golden and brown, and the muffins are not done yet, place a piece of foil or baking paper on top to prevent further browning and continue baking.

Pro tips to master banana muffins?

• Try to have these muffins fresh and hot.
• In case you don’t have cinnamon powder, take some cinnamon and pound it using a mortar and pestle. Make sure you strain it before using it.
• To get soft and fluffy muffins, make sure to avoid overbaking them.
• Ensure all ingredients are at room temperature.
• In case you don’t have ripe bananas, check this video out to learn how to ripen bananas.

For more baking tips, check out this post.

For a curated and researched guide on baking tools, check this post out.

Frequently asked questions

Can I use raw bananas?

No, because the ripened banana provides sweetness and texture to this muffin.

Is this banana muffin healthy?

I won’t call this one absolutely healthy, but in comparison to other muffins, this one is a healthier version.

Where to store banana muffins?

Store banana muffins at room temperature in an airtight container if you plan on consuming them in 2 – 3 days.

Can banana muffins be frozen?

To freeze muffins, wrap the muffins in cling wrap and place them in an airtight container. Alternatively, you can also place the wrapped muffins in a zip-lock bag. Let it thaw, and then heat it in the microwave when you plan on eating.

What icing can I use for banana muffins?

Usually, muffins don’t need icing and are instead topped with nuts. If you want, you can use basic sugar icing.

What flour can I use for banana muffins?

I used wheat flour for this recipe. But you can use refined flour if you want to.

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Banana Muffins (healthy, whole wheat)

October 17, 2021

Servings: 6

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: Easy

Print This

Soft and fluffy banana muffins made using ripe banana. Bored of banana bread? Make this easy and healthy recipe.

By: Alisha Sarkar

Ingredients

• Overripe banana- 2 nos. or 150 gm
• Egg- 1 nos or 53 gm
• Icing sugar/ powdered sugar- 50 gm
• Coconut oil- 50 ml
• Coconut (chopped)- 20 gm
• Flour- 120 gm
• Baking powder- 1/2 tsp
• Baking soda- 1/4 tsp
• Ground cinnamon- 1 tbsp
• Raisins- 30 gm
• Vanilla essence- 1 tbsp

Directions

• Step 1 Preheat your microwave at 190 degrees Celsius or 375 degrees Fahrenheit.
• Step 2 Soak the raisins in water.
• Step 3 In a bowl, mash the bananas using a fork. Now add an egg and whisk it well.
• Step 4 Add icing sugar and whisk well till combined.
• Step 5 Add coconut oil and mix well.
• Step 6 Now sift the flour, baking powder and soda.
• Step 7 Add these to the bowl. Fold the flour in using a spatula. Do not over mix.
• Step 8 Chop up half the raisins and add to the batter. Add the chopped coconut pieces, ground cinnamon and vanilla essence to the batter.
• Step 9 In minimum strokes fold these in. Again just mix till needed.
• Step 10 Grease your muffin molds. If you are using silicon mold, you do need to grease it.
• Step 11 Pour the batter till 3/4th of the mold and add the raisins as toppings on top.
• Step 12 Bake at 190 degrees Celsius or 375 degrees Fahrenheit for 20 minutes.
• Step 13 Poke a knife or a skewer and if it comes out clean, then its done! In case the top don’t get desired color, increase the temperature and bake for 5 minutes.
• Step 14 In case the tops become golden and brown, and the muffins are not done yet, place a piece of foil or baking paper on top to prevent further browning and continue baking.
• Step 15 Happy baking!

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I hope you found my post “Healthy whole wheat banana muffins” helpful and in case if you have any queries, feel free to post them in the comments.

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