Whole Wheat Banana Breakfast Muffins


Let me give you a little insight into what a typical day in my life looks like.

6am: Alarm goes off. Hit the snooze button at least three times. Why does bed seem so much comfier and warmer when you have to get up super early in the morning?

6:30am: Finally get out of bed. Have a quick shower, get dressed, put on a little make up, grab my bag and out the door.

7:17am: Get on the bus into the city for school! Read up on the recipes and theory behind what we’re baking in class today. I’m hungry. Eat a whole wheat banana breakfast muffin for breakfast.


7:50am: Arrive at school. Stash my bags in my locker and head up to my classroom for a mentally draining and completely boring 4 hours of theory.

8am: First theory class of the day starts! Bullying in the workplace.

9:50am: 10 minute break between classes. Bored. Eat a whole wheat banana breakfast muffin as a snack.

10am: Theory class number 2 – intro to hospitality. We never actually learn anything in this class, for real. Fall asleep on my desk.

12pm: 30 minute break to have lunch and get changed for practical class. No time to buy lunch. Eat another whole wheat banana breakfast muffin while getting changed.


12:30pm: Pastries prac class! Today we’re making scotch puff pastry, sausage rolls, apple turnovers, chilli cheese twists, filo pastry and apple strudel. Baking all this food makes me totally hungry.

4pm: Finish all our baking a little early, so sit down as a class for some pastries theory while we eat sausage rolls, apple turnovers, chilli cheese twists and apple strudel. Am ridiculously full.

4:30pm: I head home where I probably have dinner, maybe catch up with a friend, maybe walk my dog, maybe watch 3 back to back episodes of Once Upon a Time and maybe procrastinate over doing some homework while I really do some blogging.

10:30pm: Bed! Ready for another 6am start tomorrow.


See? Whole wheat banana breakfast muffins saved my life as an on-the-go breakfast/snack/lunch. The whole wheat flour, all those bananas and the yogurt in there makes me feel less guilty about eating so many of them, too.

Try these! They may just get you through a busy day, too.


WHOLE WHEAT BANANA BREAKFAST MUFFINS

1 1/2 cups whole wheat flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 egg yolk
3 ripe bananas, mashed
1/4 cup buttermilk or yogurt
80g unsalted butter, melted (5 tbsp + 1 tbsp)
1 tsp vanilla essence

Preheat the oven to 180 C (350 F) and line a 12 hole muffin tin with cupcake liners.

In a large bowl, combine the flour, sugar, baking soda and salt.

Add the eggs, mashed bananas, yogurt, melted butter and vanilla. Stir until just combined.

Fill the cupcake liners 3/4 full with batter.

Bake for 20-25 minutes, until a skewer inserted comes out clean. Makes 12 muffins.

19 Thoughts on “Whole Wheat Banana Breakfast Muffins

  1. What cute little muffins! I love that they’re all whole wheat. They look yummy, and I always need ways to use up bananas :D

  2. too cute! i love how you added the bow to the muffin liners :)

  3. You have me sold! I feel like I need these in my life for those busy days when I need delicious but nutritious sustenance. They look beautiful, also. Definitely bookmarking this.

  4. Pingback: >Chocolate Chip Biscoff Streusel Muffins | Butter

  5. ri gal on August 25, 2012 at 1:00 am said:

    Hi. I’m in love with your blog. I have a similar story to yours, but I’ve finally realised that papercutting’s my passion. Anyway I’d like to know for how long and how these muffins can be stored? I think these muffins are the answer to my hunger pangs.

    • Haha nice to hear you have realised your passion! Store these muffins airtight in a container for 3-4 days, just keep in mind they will get drier with everyday so are best closest to the time you bake them :-)

  6. These were excellent! Thank you for the recipe! I actually was making them super early and forgot the butter, but they were still so good! So I guess I figured out a lower fat way to make them ;) It is so hard to find whole grain and low sugar recipes that taste good! Can’t wait to try more recipes on your blog, they all look amazing!

    • So happy to hear it Lisa! Thanks so much for the kind words! And I love that you made it without the butter and it still worked – I’ll have to try it out! :-)

  7. thanks for the recipe! I’ve just made these…I threw in some nuts also and they turned out great! the only thing that bugs me is that they stuck to the muffin liners a little too much so maybe next time I should use some spray?

    • Hi Sidney!
      Happy to hear you made them and liked them :-) and the nuts are a great addition! If they do stick a little then using some spray is a great idea :-) enjoy!

  8. I seriously love your blog , every week I’m baking at home . The recipes are so simple and easy to understand compare to other sites where I’m so lost ! It’s my dream to bake for living , I have the talent just not the schooling , I’ve been signing up for the school but there’s waiting list of 2 years :(
    So your site is making me so happy to actually make things work out by their simplicity ! Thank you xxo

    • Kelsy, thanks very much!
      What have you been baking from the blog? I’m glad to hear you find the site easy to understand and the recipes easy to follow :-)
      Baking at home is a great way to begin on your dreams. I hope you eventually get into the school! 2 years is a really long time, which culinary school are you applying to?
      You’re very welcome, hope you keep enjoying :-D

  9. Busy schedule! Muffins like these definitely are the perfect between-class snack!

  10. I have made these muffins several times and just wanted to let you know that they are always delicious. Sometimes I sub in a little AP flour instead of all whole wheat, and sometimes I use buttermilk instead of yogurt or oil instead of butter. (I always add cinnamon because I love it.) Doesn’t matter–they always work, and my family devours them pretty fast. My toddler goes nuts for them. Thank you so much for this recipe! It has been my go-to muffin recipe for months. I have a batch in the oven right now and finally remembered to comment.

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