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Whole Wheat Banana Nut Muffins

Categories: Muffins

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These whole wheat banana nut muffins are great for breakfast or snacks on the go.


  • 1 3/4 c. whole wheat pastry flour
  • 1/2 c. oat bran
  • 1 tsp. Clabber Girl Baking Soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 3/4 c. fruit juice concentrate plus 2 Tbsp.
  • 2/3 c. bananas ripe, mashed
  • 1/4 c. milk
  • 1 lg. eggs
  • 1 lg. egg whites
  • 2 tbsp. canola oil
  • 1/2 c. chopped walnuts coarsely chopped
  • 10 walnut halves for the muffin tops


Position a rack in the center of the oven and preheat the oven to 350 F;. Line 10 standard muffin cups with paper muffin liners.
In a medium bowl, whisk the flour, bran, baking soda, cinnamon, salt, and ginger to mix and make a well in the center. In another medium bowl, using a wire whisk or a handheld electric mixer set at medium speed, beat all the fruit juice concentrate, the banana puree, milk, egg, egg white, and oil until well mixed and frothy, about 1 minute. Pour into the well. Reduce the speed to low and mix just until combined. Do not overbeat. Stir in the walnuts. Spoon the batter into the muffin cups, filling each almost completely full. Top each muffin with a walnut half.
Bake the muffins until a toothpick inserted in the center comes out clean and the tops spring back when pressed with a finger, about 20 minutes. Cool for 2 minutes, then remove from the cups. Cool on a wire cake rack. Serve the muffins warm or at room temperature.