Whole Wheat Banana Muffins
Slightly healthier banana and walnut muffins, made with whole wheat flour. Perfect for breakfast or elevenses.
Servings 12 muffins
Calories 240kcal
Ingredients
- 300 g wholemeal (whole wheat) self-raising flour (2 ⅛ cups)
- 50 g breakfast oats (½ a cup)
- 1 ½ tsp cinnamon
- 120 g soft light brown sugar (just under ⅔ of a cup)
- 100 g chopped walnuts (just over ¾ of a cup)
- 4 medium very ripe bananas mashed
- 3 medium free range eggs lightly beaten
- 150 ml melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180 degrees C/ 356F. I use a fan assisted electric oven please adjust settings to your own oven.Line a 12 hole muffin tin with muffin cases.
- In a large mixing bowl add the flour, oats, sugar and cinnamon and mix well.In a separate bowl lightly beat the eggs with the vanilla extract.
- Make a well in the dry ingredients then pour in the eggs, oil, mashed bananas and walnuts and mix until just combined.
- Divide the mixture between the 12 muffin cases, place on the middle shelf of the oven then bake for 20 minutes. Test the muffins after 20 minutes with a metal skewer, if the skewer comes out clean the muffins are done.Remove from the oven then leave them to sit in the tray for 5 minutes to cool slightly. Transfer them to a wire rack to cool completely.
- Serve warm or cold with coffee or a glass of milk for the kids. These will keep in an airtight container for 3 days.
Notes
- Cup sizes are approximate, I use a metric scale to weigh all ingredients. Calories are approximate and are per muffin.
- Try adding dark chocolate chips, add to the mixture at step 3.
- Different nuts will work well too, try chopped pecans or hazelnuts.
Nutrition
Calories: 240kcal