Tuesday, November 12, 2013

100% Whole Wheat Banana Muffins

Yum

Trying to stick with baking some breakfast goodies for the boys to help our mornings go smoother, I tried out these Whole Wheat Banana Muffins I saw on Joy of Baking.  I made half the recipe which gave me 6 muffins.  Since these are 100% whole wheat flour the banana flavour is more muted.  To get the boys excited about them I sprinkled some with some chocolate chips.  The first time I made these Hasan loved them.  The second time I didn't mash the banana as well and he wasn't happy with mushy parts in his muffins.  So next time I will be sure to thoroughly mash the bananas so he has no clue that it's in there.

A side note about the props in the picture: The steel glass belonged to my Dadi (paternal grandmother).  The pocket watch and book were my father's.  We found both when we were going through his belongings back in March.  The pocket watch was in a brown paper bag where he had written where he bought the watch and the price.  I loved the look of the book when I saw it and didn't even open it to see what was inside.  I believe it is a book of poetry.  

100% Whole Wheat Banana Muffins
Adapted from Joy of Baking

Makes 12 muffins

2 cups whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3 large bananas, mashed
2 eggs, lightly beaten
1/2 cup maple syrup
1/2 cup light brown sugar, packed
1/3 cup milk *
1/4 cup canola oil
1/2 cup walnuts, coarsely chopped

Preheat oven to 375 F.  Grease a muffin tin or line with paper liners.

In a large bowl combine flour, baking powder, baking soda, salt and cinnamon.

In another bowl, combine bananas, eggs, maple syrup, brown sugar, milk and canola oil.  Gently fold wet ingredients into the dry ingredients until just combined.  Do not over mix.  Fold in the walnuts.  The batter should be chunky.  Divide mixture among muffin cups.  Bake 18-22 minutes or until toothpick inserted in the middle comes out clear.

* If you are making half this recipe, half of 1/3 cup is 2 tbsp plus 2 tsp

Print Friendly and PDF

Linking up here.

10 comments:

  1. i made something very similar but substituted with pumpkin..adding chocolate is such a great idea :)

    ReplyDelete
  2. I haven't had very good experiences with baking with wheat, but I think I'm going to try using white whole wheat flour. Zunoon has been good about trying new foods lately, so I wouldn't be surprised if he really enjoyed wheat baked goods.
    I love the stories behind the watch, book, and cup :) My mom gave me similar steel bowls that she got as wedding gifts from her parents in India :)

    ReplyDelete
  3. The muffins look delish! May ALlah bless your father!

    ReplyDelete
  4. This sounds so interesting as it contains wheat flour instead of all purpose flour. I need to give a try on this Christmas. But does it tastes as good as normal muffins??

    ReplyDelete
    Replies
    1. It will not be the same as a muffin made with all-purpose flour. Being made of 100% whole wheat, it will have a whole wheat taste to it. It makes a wonderful breakfast or snack and isn't meant to be like a dessert type muffin. Hope that helps. If you give it a try please do let me know how it turns out!

      Delete
    2. Hey it turned out Awesome. I loved it and my family members too.
      Thank you!!

      Delete
    3. You totally made my day! Thank you for letting me know!

      Delete
    4. Great recipe! I tried it for my 2 1/2 year old and he loved the muffins! I like that the muffins are fluffy and light inside! thanks for sharing!

      Delete
  5. Very nutritious than normal muffins because of whole wheat flour.I love to add whole wheat instead of all purpose flour.By the way love the watch and book settings.Really nice click

    ReplyDelete
  6. beautiful picture glad to read the wonderful memories maashallah the banana muffins look wonderful

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...