Monday, March 25, 2013

Whole Wheat Banana Muffins

This is by far the BEST Whole Wheat Banana Bread recipe ever! And I can validate this statement by my tweaking and re-tweaking....tasting and re-tasting of recipes over the past 10 years.  Finally, a banana bread recipe so yummy and moist that you would have no idea it was made with 100% whole wheat flour.  I'm not kidding, folks....I never kid about banana bread. ** :-] ← Serious face **  And, the second best part about this recipe is that it was so easy to whip up.  I got it done and in the oven during the little's nap time and even had plenty of time to spare, sitting with my feet up, a hot coffee and a good book in hand!  (How does that happen, right?)  Try it out and tell me what you think!  Better yet, invite me over so I can enjoy it with you. ;-)


2 cups white whole wheat flour
¾ cup packed light brown sugar
¾ teaspoon baking soda
½ teaspoon salt
3-4  large, ripe bananas, mashed well
¼ cup whole plain yogurt
2 large eggs, lightly beaten
6 tablespoons butter, melted and cooled
1 1/2 teaspoons pure vanilla extract


1) Preheat oven to 350° F. Grease muffin tins or line with paper cups.

2) In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla until well blended. Gently fold the banana mixture into the dry ingredients with a rubber spatula just until combined. Batter with be thick and chunky.

3) Spoon the batter into muffin tins. Bake in preheated oven until golden brown and a toothpick inserted comes out clean, about 20 -22 minutes.

4) Remove from oven and cool for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.  Makes approximately 16 muffins.