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100% Whole Wheat Banana Muffins (Or Bread)
Whole wheat flour banana muffins are a hearty and delicious way to start the day. Lightly sweetened with dates these muffins are a healthy option for snacks too.
Course
Baking, Breakfast, Snack
Cuisine
American
Diet
Vegetarian
Prep Time
5
minutes
minutes
Cook Time
22
minutes
minutes
Total Time
27
minutes
minutes
Servings
12
Calories
161
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
3
ripe bananas
mashed
4
tablespoon
plain yogurt
(or 2 tablespoon milk + 2 tablespoon greek yogurt)
¼
cup
date syrup
or 3 tablespoon honey
2
eggs
4
tablespoon
melted butter
or ¼ cup coconut oil
1
teaspoon
vanilla
2 ¼
cup
whole-wheat flour
¾
teaspoon
baking soda
¼
teaspoon
salt
¼
teaspoon
nutmeg
optional
¼
teaspoon
cinnamon
optional
Instructions
Preheat oven to 350 degrees.
Mash the bananas well, then add the wet ingredients (yogurt mixture, date syrup, eggs, butter, vanilla), mixing until just combined.
In a separate bowl, whisk together the dry ingredients – flour, baking soda, salt, spices.
Fold the wet ingredients into the dry ingredients and mix just until combined.
Divide into 12 silicone or lined muffin cups and bake for about 22-24 minutes on 350 degrees.
Nutrition
Calories:
161
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
38
mg
|
Sodium:
161
mg
|
Potassium:
230
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
184
IU
|
Vitamin B1:
0.1
mg
|
Vitamin B2:
0.1
mg
|
Vitamin B3:
1
mg
|
Vitamin B5:
0.4
mg
|
Vitamin B6:
0.2
mg
|
Vitamin B12:
0.1
µg
|
Vitamin C:
3
mg
|
Vitamin D:
0.2
µg
|
Vitamin E:
0.4
mg
|
Vitamin K:
1
µg
|
Calcium:
24
mg
|
Copper:
0.1
mg
|
Folate:
20
µg
|
Iron:
1
mg
|
Manganese:
1
mg
|
Magnesium:
42
mg
|
Phosphorus:
111
mg
|
Selenium:
17
µg
|
Zinc:
1
mg
|
Choline:
34
mg