These banana muffins have proven to be a favorite whenever I make them. The recipe calls for white whole wheat flour, which may be an unfamiliar ingredient to many people, so a little explanation here might be nice.
White whole wheat flour is made from white wheat varieties, unlike most whole wheat flour which is made from red wheat. The white wheat lacks some of the flavor components that can make some whole wheat flours strong or bitter tasting, and also has a somewhat lower gluten and protein content.
As a result, baked goods made from the white whole wheat flour tend to appear and taste like they were made from refined white flour. However, experts consider the white whole wheat to be nutritionally equivalent to the darker whole wheat. The Whole Grains Council has a nice FAQ for Whole White Wheat that explains a lot of the history and development of the wheat as well as answers many common questions about it.
I have found the white whole wheat flour to be excellent for muffins and other quick breads. And because the flour itself is milder and sweeter tasting, often times less sweetening is needed. We have been using the King Arthur brand of this flour, but several other national brands are available.
This recipe is a good way to use up overripe bananas. You can even use bananas which have been frozen. Just thaw them out first and then mash them. The white whole wheat flour makes the muffins more nutritious, and is a great way to add whole grains to your diet.