It’s muffin making time!
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.
Whole wheat banana muffin
Whole Wheat Banana Muffins 
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A Happy Acres Original
4 large very ripe bananas, mashed
1/2 cup white sugar
1 egg, lightly beaten
1/3 cup canola oil
1 tsp vanilla extract
1 1/2 cups white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup walnuts, chopped (optional)
1. Preheat oven to 350F degrees.
2. Combine the mashed banana, sugar, egg, canola oil and vanilla in a medium bowl and mix well.
3. In a separate mixing bowl, mix together the flour, baking soda, baking powder and salt.
4. Pour banana mixture into the dry ingredients and mix until evenly moistened (do not overmix or muffins may be tough).
5. Gently fold chopped walnuts into batter (if desired).
6. Spoon batter into greased muffin pans, and bake for about 20-25 minutes.
Servings: 12 muffins
Nutrition Facts
Nutrition (per serving): 216 calories, 87 calories from fat, 10.1g total fat, 17.6mg cholesterol, 249.6mg sodium, 250.9mg potassium, 30.4g carbohydrates, 3.3g fiber, 14.1g sugar, 3.8g protein, 37.1mg calcium, <1g saturated fat.
Villager, you have the best recipes! Thanks for the info on the white whole wheat flour. i didn’t know about that. Do you think I can use white whole wheat flour in any recipe calling for plain white flour?
Deborah, I think it would be good in any recipe where a softer wheat flour would work. King Arthur says to substitute it for all-purpose flour in cookies, brownies, muffins and quick breads. I have not tried it for bread. It might need vital wheat gluten added to give it more rise in yeast recipes. My wife used it in her biscotti this year and we loved it. I will keep experimenting and posting the results. I think it would be great in cobblers or zucchini bread.
Hello Villager,
I can almost smell them as I sit here at my computer. I definitely need to make these. Thank you for sharing your recipe.
Thanks so much for the Whole Grains Council shout-out! Great recipe.
Thank you very much. the article is very useful.