Easy Banana Muffin Recipe – Whole Wheat & Sugar Free Options

Last Updated on 4 months by Neha Deshmukh

Easy Banana Muffin Recipe – Whole Wheat & Sugar Free Options

Hey everyone! If you’re anything like me, you always end up with a bunch of ripe bananas sitting on the counter, begging to be used. And honestly, sometimes a banana bread just feels…too much. That’s where these easy banana muffins come in! They’re perfect for a quick breakfast, a midday snack, or even a little treat with your evening chai. I first made these when my little one started school, and they’ve been a lunchtime staple ever since.

Why You’ll Love This Recipe

These aren’t just any banana muffins. They’re made with whole wheat flour for a little extra goodness, and we’re keeping the sugar content in check with raw sugar. Plus, I’ll share some easy swaps if you’re looking for even healthier options. They’re incredibly moist, flavorful, and come together in under an hour. What’s not to love?

Ingredients

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

• 1.5 cups whole wheat flour (about 195g)
• 0.5 teaspoon baking soda (about 2.5g)
• 1 teaspoon baking powder (about 4g)
• 1 pinch salt
• 3 large bananas
• 0.25 cup raw sugar (about 50g)
• 0.5 cup oil (about 120ml)
• 1 tablespoon lemon juice (about 15ml)
• 1 teaspoon vanilla extract (about 5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Whole Wheat Flour: Benefits & Substitutions

Whole wheat flour adds a lovely nutty flavor and a boost of fiber. You can absolutely use all-purpose flour if that’s what you have on hand, but the texture will be slightly different. For an even healthier option, try using half whole wheat and half all-purpose.

Raw Sugar: Exploring Natural Sweeteners

I love using raw sugar (like Muscovado or Turbinado) because it has a richer flavor than refined white sugar. You can substitute it with coconut sugar, jaggery powder, or even maple syrup (reduce the liquid slightly if using maple syrup). If you’re watching your sugar intake closely, you can even reduce the amount to 2 tablespoons or use a sugar substitute like Stevia.

Oil: Choosing the Right Oil for Baking

I usually use a neutral-flavored oil like sunflower or canola oil. You can also use melted coconut oil for a subtle coconut flavor, or even a light olive oil. Avoid strongly flavored oils, as they’ll impact the overall taste of the muffins.

Bananas: Ripeness & Variety

The riper the bananas, the sweeter and more flavorful your muffins will be! Those bananas with lots of brown spots are perfect for this recipe. Any variety of banana will work, but I find that Cavendish bananas give the best results.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (356°F). Line a 10-cup muffin tray with paper liners. This makes cleanup a breeze!
2. In a large bowl, mash those peeled bananas with the raw sugar until you have a nice, smooth mixture. Don’t worry about a few small lumps – they add character!
3. Pour in the oil, vanilla extract, and lemon juice. Give it a good mix until everything is well combined. The lemon juice really brightens up the flavors.
4. In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, and salt. Sifting ensures everything is evenly distributed and prevents clumps.
5. Gently fold the dry ingredients into the wet batter. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough muffins. Just mix until everything is just combined.
6. Spoon the batter into the muffin liners, filling each about ¾ full.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them – ovens can vary!
8. Let the muffins cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and helps them retain their shape.

Expert Tips

• Don’t overmix the batter! Seriously, this is the key to tender muffins.
• For extra flavor, add a sprinkle of cinnamon or nutmeg to the batter.
• If you want a golden-brown top, brush the muffins with a little milk or melted butter before baking.

Variations

These muffins are a great base for all sorts of fun variations!

Vegan Banana Muffins

Swap the oil for melted coconut oil and ensure your vanilla extract is vegan-friendly.

Gluten-Free Banana Muffins

Use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.

Adjusting Spice Levels (Cinnamon, Nutmeg)

My family loves a warm spice blend, so I often add ½ teaspoon of cinnamon and a pinch of nutmeg. Feel free to experiment!

Festival Adaptations (Adding Dried Fruits for Diwali/Holidays)

During Diwali, I love adding a handful of chopped dried dates and pistachios to the batter. It gives them a festive touch! You could also use cranberries and walnuts for a Christmas-y vibe.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a dollop of yogurt or a smear of peanut butter. They also pair perfectly with a cup of masala chai or a glass of cold milk.

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

What is the best way to store leftover banana muffins?

An airtight container is your best friend! They’ll stay fresh for a few days at room temperature, but will last longer in the fridge.

Can I freeze these banana muffins?

Absolutely! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 3 months.

Can I use overripe bananas for this recipe?

Yes, please! The riper the bananas, the better. Those brown, spotty bananas are perfect.

What can I substitute for the raw sugar?

Coconut sugar, jaggery powder, maple syrup, or even a sugar substitute like Stevia will work.

How can I tell if my banana muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean, they’re done! If not, bake for a few more minutes and check again.