Whole wheat brown sugar cinnamon banana muffins
A handful of pantry staples are all you need to make these delicious whole wheat banana muffins flavored with cinnamon and brown sugar.
Servings 12
Calories 195kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 207mg | Potassium: 247mg | Fiber: 3g | Sugar: 14g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
