Banana Wheat Muffins

This recipe is taken from the 1994 Milk Calendar. This is the Banana Wheat Muffins recipe.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 12 muffins
banana wheat muffins

Ingredients

  • 1 cup (250 mL) mashed ripe bananas
  • 2/3 cup (160 mL) brown sugar packed
  • 1 egg
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) butter melted
  • 2 tbsp (30 mL) molasses
  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 1/2 cup (125 mL) wheat bran
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) walnuts or pecans chopped
  • 12 dried banana chips- optional

Preparation

Combine mashed bananas with brown sugar, egg, milk, butter and molasses. Reserve.

Mix together all-purpose flour, whole wheat flour, bran, baking powder, cinnamon and salt. Stir the banana mixture into the flour mixture until just combined. Stir in nuts.

Spoon batter into 12 large, buttered or paper-lined muffin cups. Place a banana chip on top of each muffin.

Bake in preheated 400 °F (200 °C) oven for 20 to 25 min.

Tips

An easy way to transfer batter evenly into muffins cups is with an ice-cream scoop.

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Nutrition

Nutritional Information

per serving
Energy: 268 Calories
Protein: 5 g
Carbohydrate: 38 g
Fat: 12 g
Fibre: 3.1 g
Sodium: 190 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 89 mg
Magnesium: 24 %
Iron: 13 %
Vitamin B6: 12 %
Niacin: 12 %