I have a pedestal cake plate with a glass dome that sits on my kitchen counter, and I almost always have “homemade” items under the dome for my family to grab when they are hungry. What appears under the dome changes a couple times a week, but it generally includes muffins, scones, or some quick bread.
Muffins are just so easy to make, and they tend to stay nice and moist. I am always searching for recipes that use products that fall under the “good for you” category. I believe these muffins utilize ingredients that I can feel good about for my family to eat like whole wheat flour instead of all purpose, canola oil instead of butter or shortening, and maple syrup or honey instead of refined sugar. It makes me happy knowing the ingredients are better for my family, and my family is happy because they like them.
Believe me, these Whole Wheat Banana Muffins don’t stay under the dome very long!! Try them for your family – and don’t shy away from the White Whole Wheat Flour – they won’t even know you used whole wheat!!!
- 3 ½ cups White Whole Wheat Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ⅔ cup canola or olive oil (I usually use canola oil)
- ⅔ cup pure maple syrup or honey
- ⅓ cup brown sugar
- 4 eggs
- 2 cups mashed ripe bananas (This is generally 5-7 bananas)
- ½ cup warm milk
- 1 cup add-ins if desired (mini chocolate chips, raisins, chopped nuts etc.)
- Preheat oven to 325. Stir together dry ingredients in a small bowl.
- Beat oil and maple syrup (or honey), brown sugar and eggs in a large mixing bowl.
- Add bananas and stir to combine.
- Add the dry ingredients to the wet, alternating with the hot milk and mixing after each addition. Beginning and ending with the flour mixture.
- Gently fold in add-ins if desired.
- Spoon into 24 greased muffin cups.
- Bake for 15 to 17 minutes or until muffins are browned and test done.
- Remove when done and cool on rack.