Healthy Banana Bread Muffins
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Yield
12
Ingredients
1 cup whole-wheat flour (see Cook's Note)
1/2 cup all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons coconut oil, melted
1/4 cup packed dark brown sugar
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 large egg whites, at room temperature
1 1/2 cups mashed very ripe banana (about 3 large bananas)
1/2 cup chopped walnuts, optional
Instructions
Step 1
Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
Step 2
Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
Step 3
Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
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