Whole Wheat Banana Muffins
Watermelon Agua Fresca
November 4, 2017
This is my favorite go-to muffin recipe and a great way to use up overripe bananas. Spread peanut butter on top, or stir in chopped walnuts, pecans, or chocolate chips for variety.
Whole Wheat Banana Muffins
Servings 12 servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup canola oil
- 1 large egg
- 1 cup mashed ripe banana
- 1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F. Lightly coat a 12-cup muffin pan with cooking spray.
-
Whisk together all-purpose flour, whole wheat flour, baking soda, and salt in a medium bowl. Combine sugar and oil in a separate bowl, and beat at medium speed with an electric mixer until smooth. Add egg, and beat until light in color. Add flour mixture alternately with banana, mixing just until blended after each addition, beginning and ending with flour mixture. Stir in vanilla extract. Scoop batter evenly into prepared pan.
-
Bake 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan 5 minutes. Transfer muffins to a wire rack and cool completely.
