Whole Grain Banana Muffins Recipe - Allrecipes.com
Whole Grain Banana Muffins Recipe
  • READY IN 33 mins

Whole Grain Banana Muffins

Recipe by  

"Fantastic tasting oat bran and whole wheat banana muffin."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    18 mins
  • READY IN

    33 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
  2. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
  3. Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2008

I was SOOOO happy with this recipe! I am on Weight Watchers and have figured out that as I prepared them, the muffins are about 2 points each. I used regular whole wheat flour, not pastry flour. I also omitted raisins and did use pecans, but I mixed them in rather than sprinkling them on top. I also used wheat bran instead of oat bran.

 
Most Helpful Critical Review
Jun 15, 2011

I thought this recipe was really blah. Maybe not sweet enough, maybe just not enough taste to it? I don't know. Might've been tasteless bananas. I followed the recipe almost exactly (used all whole wheat flour instead of part pastry) and I didn't have the nuts, but honestly, the raisins were the only saving grace in the muffin.

 
Oct 04, 2007

These are the best muffins EVER! I make them at least once a week :) I use wheat bran instead of oat bran...it has less calories! Oh, I also couldn't find pastry flour, so I just use whole wheat flour for all of it. And I always use a different flavor of fat free yogurt instead of plain. Also I mix the pecans right into the mix, and bake for about 17 minutes. Perfection! These are so low in fat & calories and totally moist. I recommend them to everyone. Great recipe!

 
Sep 26, 2004

very good for whole grain healthy muffins! I am usually disappointed in the flavor of recipes like this, but this one is tasty and so healthy! I used whole rolled ots instead of oat bran, no raisins and no nuts...and it came out very good. I will make this again for a healthy treat for my kids.

 
Sep 01, 2007

This was really really good. I omitted the added sugar, and halved the maple syrup, and used wheat germ instead of oat bran, and it was still excellent. How a muffin should taste.

 
Jul 15, 2010

Excellent texture and moist for an extremely low fat muffin! Got a nice crown on them too. I also used wheat bran instead of oat bran. To reduce the sugar I skipped the raisins and maple syrup and instead used just 1/4 cup sugar as called for in the recipe and 4 bananas. They were not bakery-cakey sweet that way, which I actually prefer. Non-fat greek strained yogurt worked terrific (and added to the moistness--plus a protein boost!), and if you do that, you don't need sour cream - just use 3/4 cup greek yogurt for both. In my laziness I also used one whole egg instead of the 2 tsp egg whites. Don't skip the nuts on top! I had walnuts on hand so used those. Makes them very pretty and appetizing. I've tried dozens of healthy banana muffin recipes over the years but this one is a keeper!

 
Mar 16, 2009

This is the perfect morning breakfast for us! I used all whole wheat flour rather than the pastry flour, added just a touch of almond flavoring along with the vanilla, used organic apricot applesauce; otherwise, I followed the directions. My bananas measured out to be 1 1/4 c, and it made 13 muffins--perfect for Friday the Thirteenth! I will definitely make these again!

 
Oct 13, 2006

Excellent healthy muffin! Very chewy and soft texture. I used a 6oz container of blueberry yogurt and it came out wondurful, I'll make again and try using a different flaver of yogurt but blueberry was good. Also pecans added right into the batter was good as well. Great recipe!

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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