Whole Wheat Banana Muffins

by angelika on October 28, 2011

It was our turn for snack again, and Little Man wanted to bring muffins. He also insisted that we make full size muffins, instead of the standard minis we usually send to school. Next time I am going back to mini muffins. You get a lot more bang for your buck. I had to double this recipe to make enough to send, and in the end I think the teachers probably cut them in half anyway. Not that Little Man was stopped from eating no less than 6 whole muffins, by himself, in 36 hours. I guess that speaks volumes to the fact that the muffins are super delicious, as well as how inept I am as a partent when it come to steering my kids to great/varied food choices. In my defense, he is very sneaky. Some of them were gone before I knew it!

Whole Wheat Banana Muffins
makes 12-14 muffins
1 1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
1/3 cup agave nectar
1 1/4 cup mashed ripe banana (3-4 bananas)
1 cup chopped nuts (optional)
Preheat oven to 350ยบ.
In a bowl whisk together the flours, baking soda, baking powder and salt. Set it aside. You can probably use all whole wheat pastry flour. This recipe started out with one cup of each, then went to 1 1/2 whole wheat with no real change in texture. Next time I will omit the all purpose all together. I just get a little hesitant cutting it completely since all purpose has a significantly higher gluten content. 
In the bowl of a mixer, on medium speed,  cream the butter and brown sugar until light and fluffy. About 5 minutes. Add the eggs, one at a time. Add the agave. You can also use honey if you don’t have, or don’t like agave nectar. Scrape down the bowl. Add the banana. Turn the mixer to low and add the flour. Mix until just combined. Stir in nuts if you are using them. I love toasted pecans in these muffins. LM’s school is nut free, so we left them out of this batch. 
Butter a muffin tin, or use papers. I use a standard ice cream scoop to measure out the muffins. It makes the perfect size, and I like that they are really uniform. The part of me that gets excited to school supply shop, and likes to line up fresh pens and pencils, is very happy with my ice cream scoop muffin measure. 

Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes or so, then transfer them to a wire rack. The very best tool I have found to help release muffins- my tiny offset frosting spatula. Such a handy tool. 
It’s fall in the wine country around here, so I feel like I should share with you just how beautiful things are in my neck of the woods. I am so lucky to live where I live! I just came back from a trip up our coastline for work, and for once I brought my camera. So you get to glimpse a little of my week. 
Valley of the Moon, Sonoma CA

Valley of the Moon, Sonoma CA
Humboldt Redwoods
Eureka CA

{ 3 comments… read them below or add one }

jengod October 28, 2011 at 3:08 pm

Exquisite! What a beautiful neighborhood you live in!

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kateskate February 15, 2012 at 3:56 pm

I made these yesterday and they are great! Very wholesome and tasty. I used only whole wheat flour, by the way.
Thank you for sharing!

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Deepti January 23, 2014 at 6:46 pm

Hi,

I tried it out. Came out yummy. U r lucky to live in this beautiful place.

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