Breakfast Banana Muffin Recipe
It’s hard to believe it’s THAT time of year again. School. I have a lot of mixed emotions about it. One one hand, this has truly been one of my favorite summers; days filled with fun activities, countless trips to the pool, a fabulous vacation to Universal Orlando…the list goes on and on. But on the other hand (and to be completely honest), I’m looking forward to getting my daughter back on a schedule (especially at bedtime) and having that block of uninterrupted time in the day to be productive!
The school day around here starts pretty darn early for elementary school kids. Since my daughter moves pretty slowly in the morning, her alarm goes off at 6:15 am sharp because the bus comes at 7:00 am. Our mornings can be hectic, so I like to have easy breakfast options already made and ready to go to help make the morning as easy as possible. Enter these moist and delicious Back To School Breakfast Banana Muffins!
I started making this banana muffin recipe when my daughter was a toddler and they are definitely one of her favorites. They are bursting with flavor but not overly sweet (I love that part) and a great breakfast option on school mornings served along with some fruit and a yogurt.
Last year, I started making these banana muffins with unbleached white whole wheat flour. I started seeing this flour everywhere I looked, so I did a little digging to see if this flour truly had some nutritional benefits or was it just a marketing spin like we often see these days.
So here’s the scoop… and just stay with me. I promise this won’t be too boring! Traditional all-purpose flour and whole wheat flour are milled from hard red wheat berries. AP flour (a.k.a. – white flour) is just made up of the protein/starchy part of the grain (endosperm). Whole Wheat flour is made up of the whole grain, including protein/starchy part (endosperm), protein/fat/vitamin-rich part (germ), and the fiber part (bran). Are you still with me?
Okay, here’s the last part… whole wheat white flour is actually milled from the hard white wheat berry. It does contain the entire grain (just like whole wheat flour) BUT the difference lies in the bran from the white wheat berry; it creates a sweeter, lighter colored tasting whole wheat flour with all the benefits of fiber and naturally occurring nutrients. I love it!
I’ve started incorporating white whole wheat flour in most of my baking, and my family hasn’t even noticed a difference. You can definitely use either type of flour in this banana muffin recipe but I say give the white whole wheat a try to see what you think!
BAKING TIP – When making baked goods with white whole wheat flour, let them rest overnight in an airtight container. This just gives the bran in the flour extra time to soften, minimizing the possibility of the grainy texture often noticed when baking with whole wheat flour. I read that helpful tip from P.J. Hamel, the Editor of King Author Flour’s Baker’s Catalog (one of my favorite flour brands).
Okay…enough of all that technical stuff. Here’s the recipe for these delicious Back To School Breakfast Banana Muffins! I hope your family enjoys them as much as we do!
Back To School Breakfast Banana Muffin Recipe
Back To School Breakfast Banana Muffins
- 1 1/2 cups white whole wheat flour AP flour can be substituted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp vanilla extract
- 3 large bananas mashed
- 1/2 cup all-natural peanut butter or other nut butter
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1 egg
- 1/3 cup butter melted
- Preheat oven to 375 degrees F.
- Coat muffin pans with non-stick cooking spray, or use paper liners.
- Combine together the flour, baking powder, baking soda, and salt; stir with whisk and set aside.
- Combine bananas, egg, vanilla, peanut butter, sugar and melted butter in a large bowl. F
- old in flour mixture, and mix until smooth. DO NOT OVER MIX.
- **If using white whole wheat flour, cover and let rest in fridge for 30 minutes. Skip this step if using all-purpose flour.
- Scoop into muffin pans.
- Bake muffins for 18-20 minutes or until a toothpick stuck in the muffins comes out clean. Let cool for a few minutes minutes before turning the muffins out of pan.
- Serve warm or at room temperature.
You might also like these Low Carb Gluten Free Muffins…so good!
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