(Note: I changed the photo of these muffins and made a slight change to the recipe. I found them a little dense so I added 1/2 tsp vinegar to the milk.)
I ran out of white flour and had some bananas turning so I was hopeful the bananas would be enough to keep whole wheat muffins together and they were. The end of the week means I am running out of food for the kid’s lunches so it was worth the risk. 🙂 I added chocolate chips but you can leave them out or add nuts if you are not nut allergic.
These are rustic looking but very good whole wheat muffins.
Whole Wheat Banana Muffins
Combine dry ingredients:
- 2 cups whole wheat flour (I replaced 2 tbsp of the flour with ground flax seed)
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup choc chips (optional)
Mix together wet ingredients:
- 3 mashed bananas
- 1/4 cup plain yogurt (equivalent to 1 egg)
- 1/4 cup canola oil
- 1/3 cup milk mixed with 1/2 tsp vinegar
Add the wet to the dry and combine until just mixed. Spoon into muffin tins. Bake 400 degrees F for approximately 20 minutes. Makes 12.