Man, is this the longest week or what? This first week back at work after holiday break has been really rough on me. We had really gotten into a nice relaxing groove, and it’s been kind of hard to get back into staring at a computer for 9 hours a day. I won’t lie, I also really miss spending time with this guy. But let’s be real, he’s probably happy to not have to attempt to wear Santa hats for pictures anymore!
In other news, it’s also been super cold in Boston this week and I keep having fond memories of drinking tea on the couch while watching holiday movies. But you know what helps? Starting the day with one of these whole wheat banana muffins.
You will love how easy these are to make, you don’t even need a mixer. I don’t always experiment with whole wheat flour, but I’m glad I experimented with these muffins because they’re really delicious and fairly healthy. I whipped up a quick batch last week and then froze most of them by wrapping them individually in plastic wrap and then storing them together in a freezer bag. If you do the same you can just take one out in the morning and then microwave for about 30 seconds. I’ve been doing this all week, and the warm, hearty, delicious muffins have been a perfect accompaniment to my mug of tea. These would of course be even better with some chocolate chips thrown in, or toasted with some peanut butter smeared on. In fact, I’ll think make another batch with chocolate once we get a little further into January. You should do the same!
Whole wheat banana muffins
Makes: 12-15 muffins
- 1¾ cup white whole wheat flour (like this)
- ½ cup old fashioned oats
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ⅓ cup light brown sugar
- 2 tbsp honey
- ¼ cup canola oil
- 2 large eggs
- 1 cup mashed banana (about 3 bananas)
- ½ cup plain yogurt
- ¼ cup milk
- 1 tsp vanilla extract
Preheat oven to 400 F and coat muffin pan with cooking spray (or use butter if you prefer).
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and ground cloves.
In a large bowl, whisk together the brown sugar, honey, oil, and eggs. Continue whisking until the mixture is light yellow and a bit frothy. Add the banana, yogurt, milk and vanilla and whisk to combine.
Stir the dry ingredients into the wet ingredients, stirring just enough to combine.
Pour the batter into the muffin pan, filling about ⅔ full. Bake until a toothpick comes out clean, about 18-20 minutes. Cool for 10 minutes in the pan and then let cool completely on a wire rack. Store in an airtight container or freeze individually.
You can of course add chocolate chips to these muffins! If you don’t have white whole wheat flour you can make this with regular all-purpose flour, but you may want to use 2 cups of flour instead of 1¾.