What’s the secret for baking whole wheat muffins that actually taste good? According to Mark Bittman of The New York Times there are 3 secrets to a better tasting muffin.
Whole Wheat Banana Nut Muffins
- Use whole wheat pastry flour, which is ground finer than regular whole wheat flour, for a “lighter crumb”. (I bake with regular whole wheat flour and get good results.)
- Add fruit or vegetable puree like banana, pumpkin, apple or zucchini to add moisture and flavor.
- Mix the batter just until combined. Overmixing can result in a tough muffin.
Try this banana muffin recipe and you’ll agree whole wheat muffins can taste good.
- Whole Wheat Banana Nut Muffins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola oil
1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts
1/4 cup old fashioned rolled oats
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Tip: Individually wrap and freeze muffins up to 1 month. Thaw at room temperature or warm in a microwave before eating.
Recipe Link:
Whole Wheat Banana Bread
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