Banana Bread Muffins With Whole Wheat Flour
Banana bread muffins are a quintessential snack that can be enjoyed any time of day. They are moist, delicious, and perfect for those who are always on the go. But have you ever thought about making banana bread muffins with whole wheat flour? Not only does it add a healthy twist, but it also adds a subtle nutty flavor that complements the banana perfectly.
Why Use Whole Wheat Flour?
Whole wheat flour is made from the entire wheat kernel, which includes the bran, germ, and endosperm. This means that it is much healthier than traditional all-purpose flour. It is high in fiber, protein, and nutrients like iron, zinc, and magnesium. Additionally, whole wheat flour has a lower glycemic index than all-purpose flour, which means it is better for blood sugar control.
Using whole wheat flour in your banana bread muffins will not only make them more nutritious but also more satisfying. You will feel fuller for longer, and your body will thank you for the extra nutrients.
Ingredients
Now that you know why using whole wheat flour is beneficial, let's talk about the ingredients you will need.
- 2 ripe bananas, mashed
- 1/2 cup of melted butter
- 1/2 cup of brown sugar
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of whole wheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
Directions
1. Preheat your oven to 350°F (175°C). Grease a muffin pan with cooking spray or butter.
2. In a mixing bowl, combine the mashed bananas, melted butter, brown sugar, egg, and vanilla extract. Mix well until fully combined.
3. In a separate bowl, mix together the whole wheat flour, baking powder, baking soda, and salt.
4. Slowly mix the dry ingredients into the wet ingredients, stirring until just combined.
5. Pour the batter into the greased muffin pan, filling each cup about 3/4 of the way full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool for a few minutes before removing them from the pan.
8. Serve warm or store in an airtight container for up to 3 days.
Conclusion
Banana bread muffins with whole wheat flour are a delicious and healthy treat that everyone will love. They are easy to make, and the end result is moist, fluffy, and packed with nutrients. By swapping out all-purpose flour for whole wheat flour, you are giving your body the extra vitamins and minerals it needs to function at its best. So the next time you're in the mood for a snack, try out this recipe for banana bread muffins with whole wheat flour!
