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Banana Wheat Muffins Recipe
Banana Wheat Muffins Recipe photo by Taste of Home

Banana Wheat Muffins Recipe

Read Reviews (2)
5 2
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"They're moist and delicious," remarks Donna, who enjoys cooking and gardening. "When I use locally ground flour, these muffins have a slight crunch that's delightful.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mayonnaise
  • 3/4 cup sugar
  • 1 cup mashed ripe bananas (2 to 3 medium)

Nutritional Facts

1 serving (1 each) equals 272 calories, 15 g fat (2 g saturated fat), 7 mg cholesterol, 304 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flours, baking soda and salt. In small bowl, combine the mayonnaise, sugar and bananas; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
Originally published as Banana Wheat Muffins in Taste of Home December/January 2001, p45

Nutritional Facts

1 serving (1 each) equals 272 calories, 15 g fat (2 g saturated fat), 7 mg cholesterol, 304 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Banana Wheat Muffins(2)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Dec. 11, 2010

These are delicious. They are very easy to make & moist.

MY REVIEW
Reviewed Apr. 30, 2010

I love the slight crunch! I grind my own wheat so if I want more of a crunch, I change the settings on the grinder for a more coarse flour.

We eat these warm with lots of butter.

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