Whole Wheat Banana Bread Muffins

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I posted this recipe approximately eight million years ago, or in 2011. At the time, I wasn’t 100% happy with it, but I didn’t know why.

Last year, I started tinkering again, and found that lowering the oven temperature to let the muffins rise slightly slower and using whole-milk buttermilk did wonders. Now these are fluffy and luscious and one of my favorite muffin recipes. And they are all whole wheat, using the magic of white whole wheat flour. (Which they’ve stopped carrying at my Food City AND Walmart. GRUMP! This bag I found at Target.)


Next time you have some very ripe bananas, make these! In fact, make a double batch. Because they’re going to get gobbled up, especially if you have many small and hungry children as I do.

Whole Wheat Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-16 muffins

Whole Wheat Banana Bread Muffins

Ingredients

  • 2 ripe bananas
  • 1/3 c. coconut oil or melted butter
  • 1 egg
  • 1/4 c. honey
  • 1/2 c. brown sugar
  • 2 tsp. vanilla
  • 3/4 c. whole buttermilk
  • 2 c. whole wheat flour (preferably white whole wheat or whole wheat pastry flour)
  • 1 T baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T flaxseed meal
  • 12 walnut or pecan halves

Instructions

Preheat oven to 375F. Grease 12 muffins cups or use paper liners.

Cream bananas, oil or butter, egg, honey, sugar, and vanilla with a mixer or a wooden spoon. Add buttermilk, then dry ingredients (all remaining except nuts). Stir until combined.

Spoon into muffin tins, filling about two-thirds full. Press a walnut or pecan half into the middle of each muffin.

Bake 20-23 minutes or until toothpick inserted in middle comes out clean.

Notes

These muffins are definitely not commercial-bakery-muffin-sugarfest. Using the ripest bananas will help contribute a good sweetness.

http://www.jessieweaver.net/2017/08/whole-wheat-banana-bread-muffins/

The 2011 Jessie would have never believed she could take a picture that good with a phone. Kind of amazing! After holding out on getting a smartphone for a long time, we caved two years ago. And about two weeks ago, I upgraded to the iPhone 7 plus. It takes pretty pictures. And you know I need those of my babies.

(Four. Have I mentioned I have four kids now? It’s been almost 10 months and it still feels surreal.)

Pumpkin Banana Muffins {Secret Recipe Club}

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Pumpkin Banana Cinnamon Chip Muffins

I so enjoyed looking through my assignment for the Secret Recipe Club this month. I had Amy’s Cooking Adventures; Amy is a mom to three children – two boys on earth who are 6 and 4, and one daughter who was stillborn. She not only writes and photographs amazing recipes, she also talks about dealing with life as a grieving mother.

My kids are just-7, 4, and 2, and I am right with Amy when it comes to picky eaters and trying to expand their little palates. I have found that my kids will eat almost anything if I put it in a muffin. They love Spinach Muffins, even! So I decided to try two new muffin recipes from Amy, because I had a couple of very ripe bananas and I couldn’t decide between these two recipes!


The Pumpkin Banana Muffins above are sweetened only with banana and a small amount of real maple syrup or honey and the cinnamon (or chocolate) chips. I thought they were delicious, moist, and I’m so glad to have that recipe at hand! I should have used chocolate chips, because two of my three kids apparently don’t like the cinnamon chips. Oh well, more for me!

Zucchini Banana Muffins

These Zucchini Banana Muffins are actually very similar to the Double Chocolate Zucchini Spice Muffins I have on my site already, but with the addition of banana and a little less sugar. I liked the additional sweetness and moisture from the banana, plus it helped me use up those almost-entirely-brown ones on the counter. These were gobbled up by my children and our dorm boys! Hence, the iPhone photo – they all got eaten before I could get a good pic. Whoops. (I made 12 muffins and one small loaf of bread.)

Thanks, Amy, for the great recipes! Her site has tons and tons of recipes I would like to try, including this Rosemary-Basil Bread, which I almost made in addition to the muffins!

Naturally Sweetened Pumpkin-Banana Muffins

Yield: 12 muffins

Ingredients

  • 1 c. whole wheat flour
  • 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 medium ripe banana, mashed (about 1/2 c.)
  • 1/2 c. pumpkin puree
  • 1/2 c. melted coconut oil
  • 2 eggs
  • 4 tsp. maple syrup or honey
  • 1/4 c. cinnamon or chocolate chips (optional - obviously these have sugar unless you have made your own!)

Instructions

Preheat oven to 350F.

In a mixing bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix together banana, pumpkin puree, and oil. Add in eggs and syrup/honey and mix well. Add wet ingredients to dry and stir until combined. Fold in chips.

Fill muffin cups about two-thirds full. Sprinkle with additional chips if desired. Bake 15-18 minutes, until a tester comes out clean.

http://www.jessieweaver.net/2015/11/pumpkin-banana-muffins-secret-recipe-club/

Find the Chocolate Zucchini Banana Muffin recipe on Amy’s Cooking Adventures!

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Peanut Butter Chocolate Chip Banana Bread {Secret Recipe Club}

This post may contain affiliate links. Please see my Disclosure statement for more details.

Peanut Butter Chocolate Chip Banana Bread

Libbie has been asking for banana bread lately, and since I had a bunch of very brown ones on the counter, my choice for Secret Recipe Club this month was a no-brainer. Well, sorta.

My assigned blog was It’s Yummi, written by Becca, a trained chef who shares her classic, nutritious dishes with some treats thrown in. I eyed the Bacon Cheddar Cornbread (sadly I had no creamed corn – but how genius is that to keep it moist?), and I’ve actually bought the ingredients to make her Morning Glory Muffins, but in the end I settled on Peanut Butter Chocolate Chip Banana Bread.


I adore peanut butter and bananas together, and I think chocolate balances them out well. And apparently so does Joshua. I almost didn’t get to take pictures of this bread, because while it was cooling, he pulled a stool up to the oven and my husband found him scraping off chocolate chips with his palm and saying, “Mmmm! MMMM!”

But we mostly rescued the bread, Joshua got a bath, and all was right with the world. Two-year-olds.

I loved Becca‘s banana bread recipe. It’s super moist, the peanut butter added a nice touch, and it baked up high and beautiful. It’s one I will definitely go back to. Or maybe try her banana bread with chocolate chips and chocolate ganache. Because HOLY MOLY. YUM.

Peanut Butter Chocolate Chip Banana Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

Peanut Butter Chocolate Chip Banana Bread

Peanut butter adds complexity to banana bread and chocolate chips make it irresistible. Recipe source: It's Yummi.

Ingredients

  • 3-4 ripe bananas
  • 1/3 c. melted unsalted butter
  • 3/4 c. sugar
  • 1/3 c. creamy peanut butter
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • pinch salt
  • 1 1/2 c. all-purpose flour
  • 1/2 c. chocolate chips

Instructions

Preheat oven to 350F. Grease an 8x4-inch loaf pan.

Mash bananas in a large mixing bowl, then stir in melted butter until well-incorporated. Stir in peanut butter.

Add sugar, egg, and vanilla and mix well.

Sprinkle baking soda and salt over the top and stir. Then stir in flour, just until it is all incorporated - don't overmix.

Spoon batter into the loaf pan. Sprinkle chocolate chips over the top and press them into the batter gently.

Bake 60-70 minutes until a tester inserted in the middle comes out clean. Let cool, then slice and enjoy.

http://www.jessieweaver.net/2015/07/peanut-butter-chocolate-chip-banana-bread-secret-recipe-club/

Peanut Butter & Jelly Smoothie

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Peanut Butter and Jelly Smoothie

 

Two smoothie posts in one week? Yes, I know. But I don’t think my recipe index reflects my great love for smoothies.


This is my very favorite smoothie, one I downed a lot when I was nursing for the extra calories that were mostly healthy. With the strawberries and peanut butter, it makes me think of a good old peanut butter and jelly sandwich. I like some banana in there, too, for balance, but you can leave it out if you want more of a strawberry flavor.

This recipe makes one giant smoothie or two more normal-sized ones. And now I want one right now. Even though I had dinner already. Cause it’s so good it’s pretty much a milkshake ….

PBJ Smoothie

Peanut Butter & Jelly Smoothie

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1 giant or 2 smaller smoothies

Peanut Butter & Jelly Smoothie

Ingredients

  • 1 cup frozen strawberries
  • 1 ripe banana (frozen or not)
  • 2 T peanut butter
  • 1 cup plain or vanilla yogurt
  • about 2/3 cup milk, enough to make the mixture blend

Instructions

Add all ingredients to a high-powered blender and process until smooth. If desired, you can add some ice cubes.

http://www.jessieweaver.net/2015/06/peanut-butter-jelly-smoothie/

Do you have a favorite go-to smoothie?

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting

This post may contain affiliate links. Please see my Disclosure statement for more details.

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting via jessieweaver.net

When I’ve had a long day … I bake. The best part about being on-campus, in a dorm full of high-school boys, has been the ability to bake without having to eat all the end results. I bake, and then I let Mr. V take the goodies down to the dorm boys. They are happy. I am happy because my kids aren’t asking for cookies every three minutes. My belly is happy because I don’t gain 300 more pounds.

These cupcakes were last night’s creation, inspired by a bunch of ripe bananas on the counter. The rest will go in the freezer for smoothies, but I used two bananas making this awesome cake. I might maybe have been eating the little leftover batter with a spoon. I just love peanut butter and bananas together, so I went for that combo. And with chocolate? A total winner.


Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting via jessieweaver.net

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting

Yield: 24-32 cupcakes

Chocolate Banana Cupcakes with Peanut Butter Cream Cheese Frosting

This wonderful chocolate banana cake recipe comes from Joy of Baking. You can also make it in a 9x13 pan and bake 35-40 minutes. Together with the peanut butter frosting, these cupcakes are the perfect balance of sweet, salty, rich, and light.

Ingredients

  • 2 c. sugar
  • 1 3/4 c. all-purpose flour
  • 3/4 c. cocoa powder
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 medium, ripe bananas, mashed
  • 1 c. warm water
  • 1/2 c. milk
  • 1/2 c. flavorless oil
  • 1 1/2 tsp. vanilla
  • Peanut Butter Cream Cheese Frosting
  • 8 oz. cream cheese, softened
  • 4 T butter, softened
  • 1 c. creamy peanut butter
  • 1 tsp. vanilla
  • 3-4 c. powdered sugar
  • Optional
  • chopped peanut butter cups

Instructions

Preheat oven to 350. Line muffin tins with liners - I use silicone ones. Spray liners with cooking spray.

In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. In another mixing bowl, whisk together eggs, mashed bananas, water, milk, oil, and vanilla.

Add wet ingredients to dry ones and stir until well incorporated.

Fill muffin cups 2/3 full. (I made 30 cupcakes with a little batter left over, but the silicone cups make pretty small cupcakes.) Reduce oven heat to 325.

Bake about 22 minutes, until a tester comes out clean. Cool.

For the frosting.

With an electric mixer, beat together cream cheese, butter, peanut butter, and vanilla until fluffy. Add powdered sugar and beat about 2 minutes, scraping the sides. Taste and add more sugar if needed. Pipe or spread onto cupcakes. Garnish with chopped peanut butter cups if desired.

http://www.jessieweaver.net/2014/04/chocolate-banana-cupcakes-with-peanut-butter-cream-cheese-frosting/

What’s your favorite recipe for using up ripe bananas?

Peanut Butter Banana Baked Oatmeal

This post may contain affiliate links. Please see my Disclosure statement for more details.

Peanut Butter Banana Baked Oatmeal
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I like oatmeal okay. I mean, is plain old oatmeal anyone’s favorite food? It IS healthy, though, and if you hand me a bowl cooled with milk and sweetened with brown sugar, I’m certainly not going to refuse it.

I kind of hate cooking oatmeal though. It either sticks like heck to the bottom of the pan or explodes all over the microwave (or is that just me?). So I LOVE baked oatmeals. I’ve made Lynn’s Peanut Butter Baked Oatmeal several times and always enjoy it. Much easier clean-up than regular oatmeal, with the added plus that it’s way easier to get my kids to eat baked oatmeal – it looks like a cookie when you cut it! Yum!


This version used up a ripe banana on the counter. It seems that I always have them laying around; see: Graham Cracker Banana Bread, Banana Bread Muffins, Banana-Orange Bread, Banana Couscous, Banana Chocolate Snack Cake

I didn’t have much milk, so I also substituted out most of it for vanilla yogurt. I liked the little tang this added! But you can just use milk if you want.

Peanut Butter Banana Baked Oatmeal with Chocolate Chips
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Peanut Butter Banana Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8-10 servings

Ingredients

  • 3 c. oats (you can use old-fashioned or quick oats)
  • 1/4 c. brown sugar
  • 6 oz. (3/4 c.) vanilla yogurt
  • 1 ripe banana, mashed
  • 2 T butter, melted
  • 2 eggs
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. peanut butter
  • chocolate chips

Instructions

Preheat oven to 350.

In a large mixing bowl, add all ingredients except chocolate chips and stir until uniform.

Spoon into a greased 9x13 pan. Sprinkle with chocolate chips.

Bake for about 20 minutes, until oatmeal is browning on top. Serve in squares, with milk poured over it if you wish.

http://www.jessieweaver.net/2014/03/peanut-butter-banana-baked-oatmeal/