After an overload of sweet treats and baked goods during holiday season, to help ease myself out of the sweet stuff, I turn to some tried and true recipes that are lower in sugar and higher in the healthy stuff, but will still fulfill my cravings. One is this Whole-Wheat Banana Muffins recipe. It has been made internet-wide time and time again, and everyone agrees, they are pretty darn fluffy for whole wheat muffins! They are a wonderful treat on any lazy Sunday, but also a powerhouse on-the-go breakfast for when you have a day of shopping and busy errand running ahead.
They aren’t overly sweet, yet they are perfect (in my opinion) for early morning taste buds or with afternoon tea. I added raisins for an extra jolt of natural sugar, but you can swap them out for nuts, chocolate chips, blueberries, or other add-ins.
The “frosting” in the picture below is actually a mixture of some leftover mashed banana, “raw” almond butter, ground flaxseeds, and a wee bit of molasses, cinnamon, and nutmeg. For an even sweeter added touch, go ahead and “frost” these muffins with your favorite jam.
Reader Raves: Whole-Wheat Cinnamon Raisin Banana Muffins
I originally posted this recipe on my old blog, and received the following feedback:
Pausing long enough from eating these muffins to say they are amazing!! Moist and fluffy and just sweet enough with the raisins. Yum! ~ Lauren
I made these muffins tonight and used chocolate chips and pecans in place of raisins. Also to make them go farther I made them into mini muffins and baked them for about 15-17 minutes. Huge hit! They’ll be wonderful to go with breakfast in the morning! ~ Emmeline
Special Diet Notes: Cinnamon Raisin Whole-Wheat Banana Muffins
By ingredients, this recipe is dairy-free / non-dairy, soy-free, nut-free, peanut-free, refined sugar-free, and vegetarian.
Wheat-Free Option: Use spelt or oat flour in place of the wheat flour, and substitute ground flax for the wheat germ. I would guess that you could also use your favorite gluten-free flour blend (with xanthan gum as directed) to make them gluten-free / casein-free too if you wished).
Egg-Free: I haven’t yet experimented with making this recipe egg-free and vegan, but Ener-G egg replacer for the 2 eggs or even simply adding 1/2 cup more banana should work.
- ½ cup raisins (or more if you like)
- Boiling water (about 1 cup should do)
- 1-3/4 cups whole wheat flour
- 2 tablespoons wheat germ
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe banana
- ¼ cup grapeseed or vegetable oil
- ½ cup honey or agave nectar
- 2 eggs
- 1 teaspoon vanilla extract
- Place the raisins in a small bowl, and cover them with the hot/boiling water.
- Preheat your oven to 325ºF and grease 12 muffin cups.
- In a medium-sized bowl, stir together the flour, wheat germ, cinnamon, baking soda, and salt. Briefly set aside.
- In a large mixing bowl, blend the banana, oil, honey, eggs, and vanilla. Drain the raisins, reserving the liquid. Add 5 tablespoon s (1/4 cup plus 1 tablespoon) of the hot raisin water to your mixing bowl.
- Fold the dry ingredients into the wet ingredients in your large mixing bowl, stirring just to combine. Do not over mix. The baking soda begins to react as soon as it hits the liquid, so over mixing will cause the muffins to loose some of their fluffiness … a few lumps are okay.
- Stir in the plumped raisins, and divide the batter evenly between your 12 muffin cups.
- Bake for 20 to 24 minutes, or until they just begin to take on a golden hue, and a toothpick inserted in the center of a muffin, comes out clean. Let cool for a few minutes in the muffin cups, then remove to a wire rack.