BANANA WHEAT MUFFINS
"They're moist and delicious," remarks Donna, who enjoys cooking and gardening. "When I use locally ground flour, these muffins have a slight crunch that's delightful.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flours, baking soda and salt. In small bowl, combine the mayonnaise, sugar and bananas; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 304mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
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Elizabeth Frimpong
[email protected]These muffins are a great way to use up overripe bananas. They're also a healthy and delicious snack or breakfast.
Md Ahosan
[email protected]I love the combination of banana and wheat flour in these muffins. They're hearty and filling, but still light and fluffy.
Skyler Rice
[email protected]I've been making these muffins for years and they're always a hit. They're moist, flavorful, and the perfect size for a quick snack or breakfast.
Terri King
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also a great way to use up overripe bananas.
Ayzan Rakib
[email protected]I love the simplicity of this recipe. It's easy to follow and the muffins always turn out great.
Cynthia Richard
[email protected]These muffins are a great way to use up overripe bananas. They're also a healthy and delicious snack or breakfast.
Rasel Sarder
[email protected]I love the combination of banana and wheat flour in these muffins. They're hearty and filling, but still light and fluffy.
Mohamed Badr
[email protected]I've been making these muffins for years and they're always a hit. They're moist, flavorful, and the perfect size for a quick snack or breakfast.
Kgomotso Mpho
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also a great way to use up overripe bananas.
Prisca Priscilla
[email protected]I love the simplicity of this recipe. It's easy to follow and the muffins always turn out great.
Bipu Chakma
[email protected]These muffins are a great way to use up overripe bananas. They're also a healthy and delicious snack or breakfast.
Hridoy Side
[email protected]I made these muffins with my kids and they had a lot of fun helping me. They loved the muffins and said they wanted to make them again soon.
Paty Delgado
[email protected]I was a bit skeptical about using wheat flour in muffins, but I was pleasantly surprised at how well it worked. The muffins were light and fluffy, and they had a great flavor.
julianne Valot
[email protected]These muffins are the best! They're moist, fluffy, and full of banana flavor. I highly recommend them.
Brydon Young
[email protected]I've made these muffins several times now and they're always a hit with my family and friends. They're the perfect grab-and-go breakfast or snack.
HD Kamaboi
[email protected]These muffins are so easy to make and they always turn out delicious. I love that I can use overripe bananas in them, which is a great way to use up fruit that would otherwise go to waste.
Muneeb gohar
[email protected]I love the combination of banana and wheat flour in these muffins. They're hearty and filling, but still light and fluffy. Perfect for a quick breakfast or snack.
Saddam Chandio
[email protected]These banana wheat muffins are incredibly moist and flavorful. The recipe is easy to follow and the muffins turned out perfect. I will definitely be making these again!