Healthy Whole Wheat Banana Muffins
with a Maple Walnut Streusel
The inspiration for these dairy-free Healthy Whole Wheat Banana Muffins actually struck after my dad’s recent surgery. He was on a lot of pain medicine and didn’t have much of an appetite, so I wanted to create a muffin that was high in fiber to aid in a healthy digestion (while he was unable to be active) and also included banana, which is his favorite fruit. After the visit, my mom reached out and asked if I posted the recipe yet…she absolutely loved them! Especially the fact that they weren’t overly sweetened, they had just the right amount for a breakfast muffin.
I made it my mission to re-create the recipe and post it and here it is, mission accomplished. These Healthy Whole Wheat Banana Muffins are much healthier than the store-bought versions, which are pretty much a cupcake with all the sugar and fat. Mine are made with whole wheat flour, old fashioned oats, milled flax seeds and slightly sweetened with ripe bananas, maple syrup and a touch of organic coconut sugar. This recipe makes 12 regular sized muffins.
Let’s begin!
How to make healthy whole wheat muffins
Ingredients:
Instructions:
Preheat oven to 375℉ / 190℃ and line muffin tin with paper liners or spray with a non-stick cooking spray.