Recipe by Melissa Lindsey Gibson
"These moist muffins were created in my kitchen while trying to bake with whole wheat flour, which has more fiber than all-purpose flour."
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1 1/2 cups
sifted whole wheat flour
ripe bananas, mashed
unsalted butter, melted
packed dark brown sugar
whole wheat flour
This recipe is the best ever! I was searching and searching for the healthy and delicious baked goods and the idea of moist banana muffin yet entirely whole wheat flour muffin was very tempting. It was very moist. I added organic chia seeds to the flour mixture, and used 1/2 cup of unpasturized honey and 1/2 organic cane sugar instead of white and brown sugar for the topping. I also added organic walnuts on the top. It came out beautifully. Thank you so much for inventing this recipe!!!!!
Just took these muffins out of the oven- they are delicious warm with a cold glass of milk. I don't usually like to make changes to recipes when I review them, but I didn't do the topping because I ran out of butter so I added some chocolate chips to the batter.
Very good. I didn't do the streusal topping--I'd run out of steam by then, so just topped with a sprinkle each of cinnamon and brown sugar. Hubs and niece really enjoyed them; niece says 4 1/2 stars. Hubs says he'd like more banana flavor--but it was good as is, and he says he always would like more banana flavor. I don't have a flour sifter, so just put the wheat flour in the KA for a while and ran it--wasn't sure it'd work, but it did. Muffins came out moist and not at all dense. Thanks for the recipe!
Great whole wheat alternative to the popular "Banana Crumb Muffins" recipe. Made these muffins several times, store them in the freezer, and they are great!
Excellent recipe! Super moist. I didn't have bananas, so instead I used three peaches and replaced the cinnamon in the batter with ground ginger. (Peaches were pretty firm, ripe but not juicy.) Threw the wet stuff in the food processor and pulsed. Will definitely be making these again!
Delicious! I added 1/4 c apple cinnamon applesauce, 1/2 c semi sweet chic chips, and cut back on the sugar and butter. I also used 4 medium bananas instead of 3. My family loved them!
These were GREAT! Since the recipe called for whole wheat (and that is all I had-no white flour), I wondered if they would be dry or too dense, but they were delightfully moist and not heavy at all. This recipe is a keeper!Thank you.
The topping really finishes this moist muffin
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Banana Streusel Muffins
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 102
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