Food Recipes Whole-Grain Banana Muffins 3.3 (132) 1 Review Make banana muffins healthier by using whole-wheat flour. By Lindsay Maitland Hunt Lindsay Maitland Hunt Lindsay Maitland Hunt is a food writer, editor, and cookbook author. Highlights: * Joined Real Simple as an editorial assistant, rose to associate food editor, and eventually to a three month stint as food and entertaining editor * Freelance recipe developer and food writer * Recipe developer and food writer for BuzzFeed * Released two cookbooks: Healthyish (2018) and Help Yourself (2020) Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Danny Kim Hands On Time: 20 mins Total Time: 40 mins Yield: 12 Don't toss those ripe bananas out. Use them to bake banana muffins instead. This recipe uses whole-wheat flour and adds flax meal to the mix for a healthier version of your beloved muffins. Topped with almonds, they're perfect for breakfast or as a snack. Ingredients 1 ½ cups whole-wheat flour, spooned and leveled ¾ cup sugar ¼ cup flax meal 1 teaspoon baking soda 1 teaspoon fine salt 2 ripe bananas, mashed (about 1 cup) 2 large eggs ½ cup plain Greek yogurt 6 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract ¼ cup sliced almonds Directions Heat oven to 375 F. Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, sugar, flax meal, baking soda, and salt in a large bowl. In a separate bowl, whisk together the bananas, eggs, yogurt, butter, and vanilla extract. Whisk the wet ingredients into the dry ingredients until just combined. Divide the batter among the prepared muffin cups and top with the almonds. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Rate it Print