Banana Muffin Recipe – Wholewheat & Cinnamon Delight

Last Updated on 4 months by Neha Deshmukh

Banana Muffin Recipe – Wholewheat & Cinnamon Delight

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, just begging to be used. And honestly, nothing beats a warm, fluffy banana muffin, especially when it’s packed with wholesome goodness. This wholewheat and cinnamon banana muffin recipe is a family favourite – I first made it when my niece came to visit, and it’s been a hit ever since! It’s super easy, comes together quickly, and the aroma while they bake is just heavenly. Let’s get baking!

Yields: 12 muffins
Prep time: 5 minutes
Cook time: 25 minutes
Difficulty: Easy

Why You’ll Love This Recipe

These aren’t your average muffins. We’re talking soft, moist, and subtly sweet banana muffins with a lovely hint of cinnamon. The addition of wholewheat flour gives them a lovely texture and a boost of fibre, making them a little bit healthier too. Plus, they’re incredibly versatile – perfect for breakfast, a snack, or even a little treat with your evening chai.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 2/3 cup sugar (approx. 150g)
• 2 large eggs
• 1/2 cup vegetable oil (approx. 120ml)
• 2 medium bananas, mashed (about 1 cup)
• 1 tsp vanilla extract (approx. 5ml)
• 1 cup all-purpose flour (approx. 120g)
• 2/3 cup wholewheat flour (approx. 90g)
• 1 tsp baking soda (approx. 4g)
• 1/2 tsp salt (approx. 2.5g)
• 1/2 tsp cinnamon powder (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Bananas: Ripeness & Variety
The riper the bananas, the sweeter and more flavorful your muffins will be. Seriously, those spotty, almost-too-ripe bananas are perfect for this. I usually use Cavendish bananas, but you can experiment with other varieties like plantains for a slightly different flavour.

Flour Blend: All-Purpose vs. Wholewheat – Benefits & Substitutions
I love the combination of all-purpose and wholewheat flour. It gives a lovely texture. You can use 1 ½ cups of all-purpose flour if you prefer, or even substitute with spelt flour for a nuttier flavour.

Cinnamon: Ceylon vs. Cassia – Flavor Profiles
I usually use Cassia cinnamon as it’s readily available and has a strong, warm flavour. Ceylon cinnamon is a bit more delicate and subtle if you happen to have it.

Vegetable Oil: Options & Impact on Texture
Vegetable oil keeps the muffins nice and moist. You could also use sunflower oil or even melted coconut oil (though that will impart a slight coconut flavour). Avoid olive oil, as the flavour can be overpowering.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F) and line a muffin pan with paper liners. This makes cleanup a breeze!
2. In a large bowl, whisk together the sugar and eggs until they’re light and fluffy. This usually takes a couple of minutes.
3. Pour in the vegetable oil, mashed bananas, and vanilla extract. Give it a good mix until everything is well combined.
4. In a separate bowl, whisk together the all-purpose flour, wholewheat flour, baking soda, salt, and cinnamon. This ensures everything is evenly distributed.
5. Now, gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! A few lumps are okay – overmixing can lead to tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-25 minutes, or until a toothpick inserted into the centre comes out clean. Baking time will vary depending on your oven and the size of your muffin cups.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! This is the key to soft, tender muffins.
• Use a cookie scoop to ensure even muffin sizes.
• For extra flavour, try adding a sprinkle of cinnamon sugar on top before baking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Muffins
Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

Gluten-Free Banana Muffins
Use a gluten-free all-purpose flour blend.

Spice Level Adjustments (Nutmeg, Cardamom)
My friend, Priya, loves adding a pinch of nutmeg or cardamom for a warmer, more aromatic flavour.

Festival Adaptations (Adding Dried Fruits for Diwali/Holidays)
During Diwali, my family loves adding chopped dates or raisins to the batter for a festive touch. Cranberries are lovely for Christmas too!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot coffee. They also make a great addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Can I use overripe bananas for this recipe?
Absolutely! In fact, more ripe bananas are better. They’ll add more sweetness and moisture.

Can I substitute the vegetable oil with coconut oil or butter?
Yes, you can! Melted coconut oil or softened butter will work just fine.

How do I prevent my muffins from being too dense?
Don’t overmix the batter, and make sure your baking soda is fresh.

Can I add nuts or chocolate chips to the batter?
Definitely! About ½ cup of chopped nuts or chocolate chips would be perfect.

How long can I store these banana muffins?
Up to 3 days at room temperature, or a week in the fridge.

What is the best way to freeze banana muffins?
Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. Happy baking!