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Whole Wheat Banana Muffins



I love banana bread and muffins plain or a number of different varieties.  That sweet taste of bananas with the spices and a little crunch is perfect for breakfast, a snack or after dinner dessert.  Banana muffins are just good anytime.






  • Servings: 6-12
  • Difficulty: Intermediate
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Whole Wheat Banana Muffins


  • 1 ¼ cup Whole Wheat Pastry Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 tsp Cinnamon
  • 1/8 – ¼ tsp Allspice
  • ¾ tsp Salt
  • 3-4 Ripe Bananas, depending on size.  About 1 1/3  cups mashed
  • 2/3 cup Greek Yogurt, plain
  • 2 Tbsp Sour Cream
  • 1 Egg
  • 2/3 cup Brown Sugar
  • ¼ cup Canola Oil
  • About ¼ cup Honey
  • ½ cup Walnuts, roasted
  • 1 Tbsp Brown Sugar
  • ¼ cup Chocolate Nibs


  • Preheat the oven to 375 degrees.  Grease a 12-cup muffin pan.
  • Chop the walnuts and toasted them in a small sauté pan with about 1 tbsp brown sugar until lightly toast.
  • In a large bowl, whisk together the flour, baking powder and soda, cinnamon, allspice and salt and sugar.
  • In a small bowl mashed the bananas and add the yogurt, sour cream, egg, oil and honey.  Mixed together until thoroughly combined.  Add the wet ingredients to the dry and mix until just combined.  Try not to overmix.  
  • Spoon into each of the muffin cups.  Add a little of the toasted walnuts and chocolate nibs and lightly press into the muffins.  Bake for about 20-25 minutes until a toothpick inserted comes out clean.  Let cool before removing from the muffin tin.

Enjoy … gathering around the table with family and friends.