Monday, March 11, 2013

Serena's Loaded Whole Wheat Banana Muffins


2 cups whole wheat flour
1 cup whole wheat pastry flour (or all-purpose flour... see notes below)
2 cups rolled oats
1 cup packed brown sugar
3 T. wheat bran
4 teaspoons baking soda
1/2 tsp kosher salt
2 generous cups mashed (very ripe) bananas (about 5-6)
2 cups plain yogurt (see notes below)
2 eggs (see notes below)
2 1/2 cups dried fruit (see notes below)
1 - 1 1/2 cups chopped walnuts (optional)
ground flaxseed (optional)


Baking is a science.  Although this recipe is made entirely with whole wheat flour - it's important to note you really should use the two different flours otherwise it will affect the texture of the muffins. 

For the yogurt - I've used whole yogurt, low-fat yogurt and fat free yogurt.  They all work equally well - although the whole yogurt produces the moistest muffin.  I've also used Greek yogurt - however, Greek yogurt is packed with protein (awesome) and the increased protein does typically produce a denser muffin (again, baking is a science).  Ultimately, you can use whatever yogurt you have on hand and it will work - just wanted you to have "all the facts." 

You can use either 2 eggs or 1 egg and 2 egg whites.  I, however, always opt for 2 whole eggs.  

For the dried fruit I typically use a combination of flame raisins, blueberries, and cranberries.  You can opt for any dried fruit combination you want - dates, figs, cherries (LOVE these muffins with cherries but dried cherries are fairly expensive), apricots, etc...


Preheat oven to 350˚F.  Fill muffin/cupcake pans with liners or lightly spray pans with cooking spray. 

Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large mixing bowl; mix well.  In a separate mixing bowl combine mashed bananas, yogurt, and egg; mix well.  Add banana mixture to the flour and gently stir until moist and all ingredients are well-incorporated.  Add nuts and dried fruits and fold into the batter.  Spoon batter into the prepared pans and then sprinkle with ground flaxseed (optional).

Bake 20-22 minutes (or until the muffins spring back when gently pressed in the center).  Remove muffins from pans and allow to cool. 

Recipe yields 24 muffins (more if you make smaller muffins or less if you make giant muffins - but cooking times will need to be adjusted accordingly).