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whole wheat banana muffins
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5 from 1 vote

Whole Wheat Banana Muffin Recipe

Whole wheat banana muffins are soft and moist with semi sweet chocolate chips , makes it totally irresistible.
Course Breakfast, Dessert
Cuisine American
Keyword Baking, Easy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 makes
Calories 157kcal
Author Muktha H S


  • 1 cup whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cooking soda
  • 1 pinch salt
  • ¼ teaspoon cinnamon powder optional
  • cup softened butter 75 grams
  • cup brown sugar or cane sugar
  • 2 no’s Banana ½ cup mashed fully ripe
  • 1 large egg
  • ¼ teaspoon vanilla
  • ¼ cup dark chocolate optional


  • Preheat Oven to 356 deg F or 180 deg C. And place liners in a muffin tray.
  • Let’s start with a first step by mashing over ripened banana with fork. Tip : You don’t need to make free flowing banana puree , so don’t use mixer to blend banana .
  • Into a mixing bowl , add sugar , butter and beat until creamy .
  • To this break open 1 egg ( substitute – flax egg or ¼ cup yogurt ) and continue to whisk until well incorporated .
  • Add mashed banana , vanilla and mix well everything.
  • Place a flour sifter above the mixing bowl ; add whole wheat flour , baking powder , cooking soda, salt and cinnamon powder, sift everything together directly onto a mixing bowl.
  • With a spatula , just combine everything so that no traces of flour is seen. If you find batter is too thick only then add 1 -2 tablespoon of milk . Batter consistency of muffin should lie between that of cake and cookie dough .
  • Fold in chocolate chips or nuts or berries of your choice into the batter and reserve 2 tablespoon of chocolate chips to top on muffins .
  • Scoop batter into lined muffin tin, sprinkle with chocolate chips
  • Bake it for 18-20 minutes , as every oven is different and temperature varies from oven to oven , keep a close eye after 15 minutes .
  • Insert a toothpick at center of a muffin to check if it comes out clean.
  • Remove from oven and cool on a wire rack .
  • Serve it warm with a cup of coffee.



  • Muffin batter consistency lies between that of cake batter and cookie dough . So don't be confused if it's thick
  • If you find batter to be too thick then feel free to add 1 tablespoon of milk.


Calories: 157kcal