Whole Wheat Banana Muffins

This has become my favorite banana muffin recipe. I adapted it from a recipe for banana cake. While I’d like to tell myself it’s healthy because of the whole wheat flour, it still has butter and sugar. So we’ll call it “semi-healthy”. I used both my regular muffin pan and the silicone muffin pan.  On a side rant: My mom got me the silicone pan for Christmas and I LOVE it. I wish I had switched sooner. So far I’ve made muffins, cornbread and biscuits. They have come out perfect every time!


Whole Wheat Banana Muffins

2-3 ripe bananas, mashed

2 eggs, beaten

1/3 cup buttermilk

1 stick of butter

1 1/4 cup all-purpose flour

1 cup whole wheat flour

1 cup sugar

1/4 cup brown sugar

3 tbsp. applesauce

1 1/4 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

2 tsp. vanilla

Top with crushed walnuts (optional)

Mix and bake @ 375 for 30 minutes or until tops are golden brown and your kitchen smells delicious!

The one on the left is from the metal muffin pan and the one on the right is from the silicone! Why on earth have I been using a crappy metal pan all this time!