Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
christmas cookies
christmas baking
christmas candy
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Whole Wheat Banana Muffin Tested Recipe

Printer Friendly Page

Whole Wheat Banana Muffins

Here is a moist Whole Wheat Banana Muffin that pairs the sweet flavor of mashed bananas with pure maple syrup. This adapted recipe comes from Myra Goodman's "Food to Live By" cookbook. If you do not recognize the name, Myra Goodman and her husband Drew, are the owners of Earthbound Farm which is the largest grower of organic produce in the world. Her cookbook offers a wide range of delicious sweet and savory recipes that encourage us to use organic foods. 


These Whole Wheat Banana Muffins do not contain butter, instead the fat is in liquid form. Using oil makes the muffins wonderfully moist and tender because oil prevents the development of gluten in the flour. Besides oil, milk is also added, as well as maple syrup. For baking, I recommend using Grade A Dark Amber maple syrup and make sure it is labeled "pure". Maple syrup is a reddish-brown aromatic liquid that has a distinctive rich, sweet, nutty, almost caramel flavor that Diana Henry in her book Roast Figs Sugar Snow says is "reminiscent of burnt sugar and fudge". When maple syrup is used in muffins it gives them a dense moist crumb that keeps them fresh longer than muffins that use white granulated sugar. The bananas you use should be ripened bananas. Ripened bananas are bananas which have turned from bright yellow with no brown spots, to bananas which are mostly brown with yellow spots. Brown bananas are great for baking as they are soft enough to mash and make baked goods moist.

When making banana muffins you can line the muffin cups which makes for easy clean up. Oftentimes, though, I do not line the muffin cups with paper liners, which keeps the crusts of the muffins wonderfully crisp. Of course, the crust will soften after you cover and store the muffins but immediately after baking the crust will be crisp while the interior is moist and sweet. 

Related Recipes You May Like

Banana Muffins

Banana Muffins with White Chocolate

Banana Bread

Banana Bread (Low Fat)

Banana Bread (Chocolate)

Chocolate Banana Cake

Whole Wheat Banana Muffins: Preheat oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Line 16 muffin cups with paper liners, or you can butter or spray the muffin cups with a non stick vegetable spray.

In a large bowl combine the flour, baking powder, baking soda, salt, and ground cinnamon

In another large bowl combine the mashed bananas, lightly beaten eggs, maple syrup, brown sugar, milk, oil, and vanilla extract. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Fold in the chopped walnuts. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and, if desired, place a slice of banana or dried banana chip on top of each muffin for garnish. Bake about 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 16 regular sized muffins.


Daley, Regan. 'in the sweet kitchen'. Random House Canada. Canada: 2000.

Goodman, Myra. 'Food to Live By'. Workman Publishing Company, Inc. New York: 2006.

Whole Wheat Banana Muffins Recipe:

2 cups (260 grams) whole wheat pastry flour (can use unbleached all purpose flour)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 1/ 2 cups (360 ml) mashed banana (about 3 large ripe bananas (approximately 1 pound or 454 grams)

2 large eggs, lightly beaten

1/2 cup (120 ml) pure maple syrup (preferably Grade A dark amber)

1/2 cup (105 grams) light brown sugar

1/3 cup (80 ml) milk

1/4 cup (60 ml) canola, corn, or safflower oil

1 teaspoon pure vanilla extract

3/4 cup (75 grams) walnuts or pecans, coarsely chopped

Garnish: (Optional)

1 large banana, sliced or dried banana chips




New Videos




Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2017 iFood Media LLC