{Healthy + Moist} Whole Wheat Banana Muffins

REJOICE, people of the world wide web! We have made it to Thursday! Which means tomorrow is…FRIDAY!

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Fridays in my world typically go like this: workout, eat a healthy breakfast, promise myself to be healthy all weekend, go to work, struggle to focus, struggle even more to focus, start drinking wine at 3 PM (fine, 2 PM) with coworkers, get hungry, and finally, forget all about my 8 AM promise to be healthy.

Which is what led me to these muffins one Sunday evening. After a weekend of happy hours, nights out, and $14 worth of pizza at 2 AM that may or may not have been dropped cheese-side down ON THE SIDEWALK by a certain roommate of mine (yup, we still ate it…but at least I blew on mine a little. #YOLO. But seriously, yolo. I probably got Hepatitis-C from that poorly-made decision), I knew I was in need of a healthier snack for the week.

These muffins are just the trick. They’re a little more dense due to the whole wheat flour, but stayed perfectly moist and fulfilling. Done and done.

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  • 1/2 cup applesauce
  • 1/2 cup brown sugar, light or dark, firmly packed
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/2 teaspoon salt
  • 4 medium to large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts


  1. Preheat your oven to 350°F. Line a muffin tin with foil liners and lightly grease the insides using cooking spray (I didn’t have any so just rubbed the insides with a little bit of olive oil)
  2. In a large bowl, beat together the apple sauce and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana. Leave the chunks alone! They help keep the muffins moist
  3. Beat in the honey and eggs.
  4. Add the flour, then the walnuts, stirring until smooth.
  5. Spoon the batter into the prepared muffin tins, filling each about halfway to three quarters full. Let them rest at room temperature for 10 minutes.
  6. Bake the muffins for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remember, better to cook a minute too short than a minute too long!
  7. Allow the muffins to cool for 10 minutes; then remove from the pan, and set on a rack to cool completely.

Yields: Roughly 18 muffins

Recipe slightly adapted from: King Arthur Flour


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