Whole-Grain Banana Muffins


Make banana muffins healthier by using whole-wheat flour.

Whole-Grain Banana Muffins With Almonds
Photo: Danny Kim
Hands On Time:
20 mins
Total Time:
40 mins

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.


  • 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


  1. Heat oven to 375 F.

  2. Line a standard 12-cup muffin tin with paper liners.

  3. Whisk together the flour, sugar, flax meal, baking soda, and salt in a large bowl.

  4. 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.

  5. Divide the batter among the prepared muffin cups and top with the almonds.

  6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

  7. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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