I had 4 bananas that were ripe for baking. I was inspired by my friend's gorgeous Banana Chocolate and Peanut Butter Muffins! Alas, I am allergic to chocolate and hubby and the kids are allergic to peanuts. Instead of chocolate and peanut butter, I used different ingredients. My last batch of whole wheat blueberry bran muffins turned out really good and moist, so I'll go whole wheat again.
I used a basic whole wheat banana bread recipe and made my modifications from there. I wanted to use whole wheat flour, wheat germ, ground flaxseed, buttermilk, honey and coconut oil. For more information about coconut oil, visit Dr. Oz's article on the Benefits of Coconut Oil.
The result? A very pleasant, not too sweet, moist and healthy banana muffin that my family enjoyed. I will make this one again.
If you are expecting a super fluffy, sugary sweet and intense banana flavoured muffin/cupcake, this is not it. I told hubby that the muffin has the taste of honey whole wheat bread with a kiss of banana. I find that the banana flavour intensifies when they are super ripe and a lot of sugar is added.
Honey Whole Wheat Banana Muffins
1 ½ cups whole wheat flour
½ cup wheat germ
2 Tbsp ground flax seed
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 large egg
1/3 cup honey
1/3 cup buttermilk
1 tsp vanilla extract
¼ cup canola oil, melted butter or coconut oil, melted (I used coconut oil)
4 bananas, mashed (between 1-2 cups)
Preheat oven to 400F
Mix all dry ingredients together. Add egg, honey, buttermilk and vanilla to the dry ingredients. Add bananas and melted coconut oil. Mix until the ingredients are well blended together.
Scoop batter in 12 muffin tins, each about ¾ full.
Bake about 12-15min until done. Check the muffins around 10-12 minutes. Mine were done at 12 minutes.