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Whole-Wheat Banana Cinnamon Muffins

whole-wheat banana cinnamon muffins Snack
Whole-Wheat Banana Cinnamon Muffins
  • Prep 15 min
  • Total 60 min
  • Ingredients 10
  • Servings 6

Before I got into this hectic world that is known as blogging, I worked a regular job. It was for Corporate America, a proper Fortune 500 company (it was way more hectic than blogging, I have to say). For anyone living a fast-paced life, which is most of us, you know that it’s the little things that make life easier that make us the happiest. Such as a quick, tiny snack to hold us over when we're on the run. I've been making these whole-wheat banana cinnamon muffins on Sunday mornings and they last for a few days. I eat them in the morning or before lunchtime as a way to satisfy my appetite and save a ton of time before tackling my daily tasks. What's cool about these muffins is that they are super easy to make, they're delicious and are somewhat healthy to boot! I tend to make them when I have overripe bananas that have been sitting on the table a little too long, overlooked, since overripe bananas are the main ingredient. Give this beautifully moist recipe a try next time you have time, so that when you don't have time, you at least have something yummy to munch on. MORE + LESS -

Ingredients

2
cups Gold Medal™ Whole Wheat flour
1
teaspoon ground cinnamon
1
teaspoon baking soda
1/4
teaspoon salt
1
stick butter (1/2 cup)
3/4
cup brown sugar
2
eggs
2 1/3
cups mashed banana (overripe)
1/2
cup chopped pecans
Banana chips (optional)

Directions

Hide Images
  • 1
    Preheat oven to 350°F.
  • 2
    In a large bowl sift together flour, cinnamon, baking soda and salt. Set to the side.
  • 3
    In a mixer, cream butter and brown sugar for 5 minutes to completely combine. Incorporate the eggs.
  • 4
    Add mashed bananas to the egg mix, and then begin folding in the dry ingredients (flour mixture). Mix in pecans.
  • 5
    Line a muffin pan with muffin liners, and then equally divide batter among liners.
  • 6
    Top with banana chips.
  • 7
    Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

Expert Tips

  • Muffins can be made in advance and eaten as a snack on the go for up to 3 days.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Before I got into this hectic world that is known as blogging, I worked a regular job. It was for Corporate America, a proper Fortune 500 company (it was way more hectic than blogging, I have to say). For anyone living a fast-paced life, which is most of us, you know that it’s the little things that make life easier that make us the happiest. Such as a quick, tiny snack to hold us over when we're on the run. I've been making these whole-wheat banana cinnamon muffins on Sunday mornings and they last for a few days. I eat them in the morning or before lunchtime as a way to satisfy my appetite and save a ton of time before tackling my daily tasks. What's cool about these muffins is that they are super easy to make, they're delicious and are somewhat healthy to boot! I tend to make them when I have overripe bananas that have been sitting on the table a little too long, overlooked, since overripe bananas are the main ingredient. Give this beautifully moist recipe a try next time you have time, so that when you don't have time, you at least have something yummy to munch on.

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