A handful of pantry staples are all you need to make these delicious one-bowl whole wheat banana muffins flavored with cinnamon and brown sugar.
How to make banana muffins
- Bananas: To make sure you get the most banana flavor into your muffins (and this counts for banana bread too), use bananas that are very ripe. I’m talking very, very ripe. Bananas that have gone black on the outside and soft and mushy inside are exactly what we want here. It might seem wrong but I can promise you now, it’s the best way to get the most flavor into your muffins. I often freeze very ripe bananas in plastic zip-top bags for baking. Just thaw the bananas and add to the batter. If you’re using fresh bananas, mash them with a fork until soft and smooth.
- Butter and sugar: Cream the butter and brown sugar together until pale and fluffy. Use room temperature butter and scrape the bowl down regularly. I use my stand mixer and will stop and scrape the bowl and beater down every 30 seconds or so to get the most creaminess into the batter.
- Eggs, bananas and vanilla: Add the eggs, one a a time and incorporate completely before adding another one. Scrape the bowl again. This allows all the ingredients to incorporate properly. Add the bananas and vanilla after the eggs have been incorporated. If the bananas are very soft I don’t even bother mashing them before hand, allowing the mixer to do all the work for me. Once incorporated, the mixture will look completely split. Don’t worry, just add the dry ingredients and the batter will come together again.
- Dry ingredients: Add flour (I like using cake flour for muffins), whole wheat flour, baking powder, baking soda, salt and cinnamon. Mix until just combined then scrape the bowl and fold in any pockets of flour. Once the flour goes in, you don’t want to overmix as this can cause the muffins to be tough once baked.
- Bake: Line a 12-hole muffin pan with cupcake wrappers. Fill them three quarters of the way full then place in a preheated oven. Allow to bake for 15-20 minutes until golden brown on top and a toothpick inserted comes out clean. Remove the baked muffins from the oven and allow to cool to room temperature before serving.
What to add to banana muffins
- Chocolate chips
- Pecans / Walnuts
- Raisins / Cranberries
Freezing and storing instructions
- Freezing: Allow baked muffins to cool completely then transfer to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw at room temperature before serving.
- Storing: Cooled muffins can be kept in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Lemon poppy seed muffins
- Spiced apple muffins
- Cinnamon brown sugar pumpkin muffins
- Easy healthy blueberry muffins
Whole wheat brown sugar cinnamon banana muffins
- ½ cup butter room temperature
- ½ cup soft brown sugar
- 2 large eggs
- 2 cups mashed bananas (approximately 6 bananas)
- 1 tsp vanilla extract
- 1 cup wholewheat flour
- 1 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- Preheat the oven to 180°C/350°F. Line a 12-hole muffin pan with cupcake liners.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Scrape down the bowl to make sure everything gets well incorporated.
- Add the eggs, one at a time, allowing to incorporate before adding the next. Scrape down the sides of the bowl again.
- Add the bananas and vanilla. Mix until well combined. At this stage the batter will look split and curdled, it will come together again once the dry ingredients are added.
- Add the flours, baking powder and soda, salt and cinnamon. Mix until just combined then scrape down the sides of the bowl with a spatula and fold in any pockets of flour. The batter should be well mixed and creamy.
- Fill each cupcake wrapper three quarters of the way full then place the pan in the oven. Allow to bake for 15-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Remove from the oven, allow to cool to room temperature then serve.