Banana muffins are my favorite muffins. They have been for a long time. Maybe it’s because they are so versatile. Or maybe it’s because they are the perfect way to transform overly ripe bananas into a delicious snack. Either way, I really love banana muffins.
I’ve shared my basic banana muffin recipe in the past. So maybe you wonder why I am posting another banana muffin recipe. The reason? I want to help out those who think that making good whole wheat muffins is difficult, or that whole wheat muffins are always really dense. They aren’t. Whole wheat banana muffins can be as light and fluffy as their white flour counterparts.
So how does one make light, fluffy whole wheat muffins? The trick is in the mixing technique. It’s important to really beat the wet ingredients so that lots of air gets added to the mixture.
I combine the egg, honey, canola oil and vanilla in a bowl and vigorously whisk the ingredients, until the mix turns from a thick dark golden yellow to a pale yellow liquid that looks airy. This takes a few minutes when whisking by hand.
Now it’s time to add the mashed bananas and whisk again for another minute. What you get is a very light and airy mixture that almost resembles pancake batter.
At this point, the wet mix is ready to be added to the dry mix. Once the wet and dry ingredients are together, only stir the batter enough to moisten it. Over stirring can cause the muffins to be tough.
The other reason I wanted to share another whole wheat banana muffin recipe is to introduce you to a great flavour combo. Coconut and banana are tropical flavours that work really well together. Add a bit of chocolate, and it’s a party in your mouth. The coconut also gives the muffins a bit more texture and makes them a little heartier.
The other important thing when making banana muffins is using very ripe bananas. That’s the source of the sweet banana flavour you love in muffins. Green or just yellow bananas can’t bring that to muffins. It requires bananas with lots of brown spots. Which is great if, like me, sometimes you just don’t eat all your bananas quickly enough, and you find yourself with overly ripe bananas that aren’t appealing to eat as-is. Whip them up into some muffins, and you will be a hero at your house.
Recipe: Whole Wheat Banana Muffins with Coconut and Chocolate Chips
makes 12 muffins
- 1 ½ cups whole wheat flour
- 1/3 cup ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup (120 mL) honey
- 1/3 cup (80 mL) canola oil
- 1 teaspoon (5 mL) vanilla
- 1 ½ cups mashed very ripe bananas (3-4 bananas)
- 1 cup unsweetened shredded coconut
- 1/3 cup chocolate chips
- Pre-heat oven to 375 F.
- Combine flour, flax seed, baking powder, baking soda and salt in large mixing bowl.
- In a medium mixing bowl, thoroughly beat egg, honey, canola oil and vanilla until mixture appears light and fluffy. Add mashed banana and beat again.
- Add wet mixture to dry ingredients and stir until just moistened. Over mixing can result in muffins that are tough.
- Add coconut and chocolate chips and lightly fold into batter.
- Add liners to 12 muffin cups and pour batter into cups until ¾ full.
- Bake for 20 to 25 minutes, or until the top of the muffins springs back when lightly touched.