Jun 09
These are by far the best muffins in the world! I am serious…these are my all time favorite muffins! 
I am still in the process of figuring out how to soak these (problem due to the lack of liquids), but in the meantime they are too delicious to miss out on…You can use fresh or frozen bananas, just thaw and mash up!
- 1 1/2 cups whole wheat flour (whole wheat pastry/soft spring wheat is the best!)
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup rapadura (natural sweetener)
- 1 egg, lightly beaten
- 1/3 cup butter or coconut oil, melted (I use coconut oil)
Topping, optional:
- 2 Tbsp whole wheat flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- 1/4 cup rapadura, optional
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).
- Optional: In a small bowl, mix together 1/4 cup rapadura, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. I normally just sprinkle with cinnamon and a little rapadura.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Blueberry Variation: Replace bananas with 1 cup of fresh or frozen blueberries and 3/4 cup applesauce. Yum!
Enjoy!
Visit Tammy’s Recipes for further inspiration!
Original recipe tweaked from Allrecipes.com
June 10th, 2008 at 5:41 am
I have made the original Allrecipes version many times. We love it! I am glad to know it worked when you made a healthier version. I am trying to cook with more whole grains so I am going to have to try this one with all or part Whole Wheat. Thanks for the idea.
[Reply]
June 10th, 2008 at 5:53 am
mmmm, we had some of these on the weekend at my kids swim meet. But I am sure they were not as healthy. I was looking for such a recipe, thanx!
CAREY
[Reply]
June 10th, 2008 at 7:15 am
We stayed in a B&B once and I got a great healthy tip from the owner. Instead of a sugary-crumb topped muffin, sprinkle it with sliced almonds. Yummy and healthy! (I love 60% cocoa dark chocolate chips in my banana muffins!)
[Reply]
June 10th, 2008 at 9:04 am
Those look yummy. Where do you usually buy you rapadura? I’m looking for good and healthy breakfast muffins. Thanks Lindsay!
[Reply]
Lindsay replied on June 10th, 2008:
I buy mine from Azurestandard.com. Great stuff!
[Reply]
June 10th, 2008 at 6:44 pm
Oh these look delicious! I will have to try them soon!
[Reply]
June 11th, 2008 at 1:27 pm
These do look delicious!
[Reply]
June 12th, 2008 at 6:05 pm
these were fabulous! I have been enjoying your blog for a few months now–love it! thanks so much for the recipe! I made these muffins tonight, and they are seriously some of the best muffins I’ve ever made. I didn’t have any rapadura, so I substituted 1/2 cup brown sugar. And I probably could decrease that amount because the bananas add so much sweetness. This recipe is a keeper! Thanks again!
[Reply]
June 18th, 2008 at 10:56 am
I made these for Saturday morning breakfast and they were excellent! I used to mini-muffins pans to help with portion control. Thanks for a great recipe!
[Reply]
June 19th, 2008 at 9:48 am
Darn! How could I have missed it?
Yesterday we had four overripe bananas and I was looking all over the net for a good banana muffin recipe. I ended up making a banana blueberry recipe, which was super. But I wish I had found yours–I was in India when you posted it. It is healthy, and even has coconut oil, which I brought back home with me!!
[Reply]
June 23rd, 2008 at 6:16 pm
I just made these tonight. I’m not sure what went wrong. They didn’t rise and some even caved in the middle. I double checked every ingredient, so I’m not sure why it didn’t work. It almost seemed like there wasn’t enough flour? But, I don’t think that is it since so many people had them turn out great. I used a tin muffin pan, do you think that could be the problem?
BTW, they still tasted good after letting them cool, but I would love to be able to get them to rise.
[Reply]
Lindsay replied on June 23rd, 2008:
I have found lack of rising is usually due to over mixing the batter. It has happened to me on occasion as well. I use tin muffin pans as well. Also, let them cool in the oven, if it is drafty outside the oven, that way they will set probably. Hope that helps!
[Reply]
June 24th, 2008 at 9:49 pm
Thanks! I probably did over mix the batter. I am trying them again tomorrow. My husband said they were the best muffins he has had even though they didn’t look the prettiest. LOL
[Reply]
July 2nd, 2008 at 9:02 am
Soaking doesn’t really seem feasible to me with most quick breads and cookies, etc. I rarely make any baked goods besides our daily bread, but I plan to use sprouted wheat flour next time I do. It is sort of hard to come by, but you can also make your own. That should significantly increase the nutrition and take care of the phytates. Sprouted wheat flour is also rather sweet on its own, so you may be able to reduce the amount of sugar (or rapadura)you use in recipes with it.
Good luck! These muffins look yummy!
[Reply]
August 26th, 2008 at 5:44 am
Two thumbs up on these muffins, Lindsay. Thank you so much for posting the recipe. My family loved them!
[Reply]
August 27th, 2008 at 7:52 am
Have you tried sprouted wheat flour? That might be your best option for the phytate factor. There’s a place near me that ships it - http://www.josheweasgarden.com. They have spelt and wheat varieties. I’ve used it and it works great. The flavor just takes some getting used to. I love it in pancakes, and I’ve made coffee cake with it, too.
[Reply]