Banana Muffins Recipe
These banana muffins are perfect for school lunches or even work lunches!
It’s back to school season, and the binders and #2 pencils are everywhere.
Going back to school is becoming somewhat of a national holiday in this country. Similar to Christmas in that the kids get new stuff and us parents are left wondering what happened to our paychecks. Back to school ain’t cheap!
And then there’s the lunch dilemma….
Who knew packing a little lunch could be so stressful??!! But inevitably, it gets to the point where you just don’t know what to pack anymore. The kids are bored with the “same ol’, same ol'” and frankly, so are we. But it doesn’t have to be that way. Sometimes, all it takes is a new perspective or a tiny spark of inspiration to get us going again. Sometimes, all it takes is one recipe to get the excitement back into a lunch box.
And while these aren’t something I’d pack for Mini Chef on a daily basis, they sure do kick lunch box boredom to the curb on occasion.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
BANANA MUFFINS RECIPE:
Banana Muffins
Equipment
- Standard muffin pan
Ingredients
- 2 cups whole wheat pastry flour (affiliate link)
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 2 large egg whites (or 1 whole egg)
- ½ cup honey
- 2 tbsp. oil (I used safflower)
- ¼ cup milk (any type except coconut milk)
- ¼ cup apple sauce (unsweetened)
- 2 medium ripe bananas (smooshed with a fork)
- 1 cup walnuts (chopped, optional – plus a few for garnish if you wish)
Instructions
- Preheat oven to 350 degrees F.
- Note: I used a 12 muffin tin. If you don’t have muffin paper, spray the tin with olive oil so the muffins don’t stick.
- Mix all ingredients in a large bowl using an electric mixer. Make sure all ingredients get really well blended together.
- Pour the batter into the muffin tin or muffin papers. Fill only half way.
- Sprinkle nuts of your choice over the top and place in oven (Optional).
- Bake for 20 minutes or until cooked through.
I live your blog and these muffins are to die for! Thanks for all of you great work.
Kllycarier – You’re welcome! I’m glad you’re enjoying them!
I made these today and the boys and hubby loved them! Hubby asked if they were healthy and I said yes. He like them though! I didn’t have whole wheat pastry flour (just ordered some), so I used 1 c. white cake flour and 1 c. whole wheat white. I did add 1/2 c. of mini chocolate chips, which added about 30 calories and just a little more fat. Will definitely be making these again. Thanks!
Stephanie – Great! And you don’t have to use the regular flour at all if you have the white whole wheat. The white whole wheat is a great substitute. Glad you enjoyed them!
Vanessa – Wonderful! I’m happy you enjoyed them!
Donna – Yes, it should work. I’m actually working on a pumpkin muffin recipe. Hope to have it posted soon!
Sherelyn – Wow! How wonderful!! You are doing your father a great service by feeding him well. The body is so much more able to handle illness when it’s properly nourished. Good for you. Keep up the great work!
Have just made these — they’re baking in the oven as I type — and they smell divine! I have a similar recipe from my mother, but it’s definitely not clean eating! Thank you so much for sharing all these awesome recipes, Tiffany! 🙂
Nancy – You’re welcome! I certainly hope you will enjoy them!
Sounds like there wasn’t enough liquid somehow. Hmmm….
Eque – Wonderful!! I’m happy to hear it was a fun family affair!
I made these today and love them! They stuck to the wrapper, so next time, I will just try spraying the tins and putting them right into the tins. I also added 1 tsp vanilla.
Msmarek – Glad you enjoyed them! They are a little sticky. I find that using the foil muffin papers instead of paper seems to help.
I think these would make a great snack, especially when you have a sweet tooth. I really wanna make these but I only have whole wheat flour.. no pasty flour.. is there a big difference? do you think they’ll still turn out yummy?
Basia – The flavor will be the same, but the muffins will be far more dense and “bready”. Try WHITE whole wheat flour. It’s a good middle ground.
Summa – Hahaha!!! Glad you enjoyed them!
Would this recipe work just as well for making a bread?
Caileigh – I’ve never tried, but I don’t see why not. Keep the loaf on the small side and adjust baking time as needed. You may have to loosely cover the top with foil to allow for longer cooking times without burning the top of the bread.
Awesome! Did you have to adjust the baking time at all for the loaf? How big was it? (size of the loaf pan)
I just made this (am eating as I type), and it’s very good! I did have to make a couple changes, however. I didn’t have whole wheat pastry flour, so I just used whole wheat flour. Also, I had four smallish overripe bananas and no applesauce, so I just used all the bananas. Finally, I felt too lazy to scoop it into muffins cups, so I just made a laof. Turned out perfect! Thanks!
That’s awesome!!
I made these last week and can’t stop talking about them to everyone!! I’m IN LOVE! Thank you so much for posting such amazing recipes! DELISH! You have made clean eating so much more fun for me.
Awesome! Glad I could help!
Hi Tiffany! Just made these this a.m. and MAN are they good! I used white whole wheat flour and 1/2 tbsp cinnamon (we LURVE cinnamon round these parts) and kept the rest exact and came out with a winner =) Thanks so much for all you do. You are helping so many people in a great way. Keep up the wonderful work!! <3
Thanks so much! I’m so glad you enjoyed them!
Just made these today and they are delicious! I live in Turkey and couldn’t find whole-wheat pastry flour (used simply whole-wheat flour) and couldn’t find apple sauce (poached some apples and made my own!). These will be my new healthy snack now, for those afternoons when my sweet tooth gets the better of me!
Awesome!! Where there’s a will, there’s a way! Great job!
Is there another oil I could use other than the canola?
Any light flavored oil will work.
Hi! I am new to your blog, very fun! Love it! What happened to your quest towards a registered dietitian?
I figured out pretty quickly that a medical degree is not what I wanted. I’d like to pursue a culinary degree instead, but since we moved, I am no longer close to a school that has a culinary program. So right now, I’m stuck. 🙁
I am so there with you, I am 37 and I went back to school last year, I too had no idea what my true passions were, at 36 I finally knew, therefore I am studying to finish my degree in Health and Wellness, then go on to specialize in nutrition. 🙂 Yummy recipe, I will do that now.