Whole wheat banana muffins
My mom sent me Nutella. What was I supposed to do?
You can’t have Nutella without bananas. And peanut butter. Preferably all together–so I gave in to the inevitable and made some banana muffins. The resulting trifecta of all that I love in this world combines their powers for the ultimate breakfast: whole wheat muffins for health points, peanut butter for protein, and Nutella for, well, mostly an excuse to eat chocolate for breakfast.
While I wouldn’t exactly call them health food, these muffins successfully straddle the difficult line between the two extremes of cupcakes in breakfast clothes and the dry cardboard of better-for-you offerings. With the nutty flavor and nutritional boost of whole wheat plus less sugar, I feel pretty good about throwing one of these from the freezer into the oven every morning. Of course, then I slather it with Nutella, so you should probably take my health advice with a grain of salt.
But much as I love them all dolled up with toppings, these muffins hold their own without any pinch hitters. Plenty of mashed banana keeps them moist and sweet, and buttermilk adds just a hint of tang. Plus they don’t need any eggs! So whether you avoid eggs or just haven’t been to the grocery store in a while, dig out those brown bananas and get baking.
And if your parents don’t regularly send you boxes of junk mail and chocolate of all varieties, you can make your own Nutella. Or just come over, I’ve got plenty to share and a freezer full of muffins!
- 3 bananas, as brown as possible
- ½ c. brown sugar
- 2 T. butter, melted and slightly cooled
- ¾ c. buttermilk
- ¼ c. vegetable oil
- 1 t. vanilla extract
- 1¾ c. whole wheat flour
- 2 t. baking powder
- ¼ t. baking soda
- ¾ t. salt
- Preheat the oven to 400 degrees F. Grease a muffin pan.
- Mash the bananas using a potato masher or two forks, leaving bigger pieces if you want chunks of banana in the muffins or smashing all of it to a fine puree.
- Add the brown sugar, butter, buttermilk, oil, and vanilla to the bananas and stir well.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet until just combined.
- Distribute the batter evenly into the prepared muffin tin, filling each cup almost full. Bake for 18-20 minutes, until the top springs back when you touch it. Let cool for 10 minutes in the pan.
- Eat warm, preferably slathered with Nutella and peanut butter. These also freeze beautifully! Reheat in a 350 degree oven for 15 minutes and they're good as new.
Adapted liberally from King Arthur Flour.