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Banana Wheat Muffins


  • 1/2 cup walnuts finely chopped
  • 2 tablespoons light brown sugar
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup light brown sugar firmly packed
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 ripe bananas peeled and mashed
  • 1 cup walnuts coarsely chopped


About 20 muffins. Each muffin serves 1.


Step 1

Preheat oven to 375°F. Line muffin pan with baking cups; set aside. For streusel topping, in small bowl, combine walnuts and brown sugar; set aside. For muffins, in large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and salt. In separate bowl, beat milk, oil, and eggs. Add to flour mixture all at once; stir just until moistened. Do not over mix. Gently stir in bananas and nuts. Evenly distribute batter into lined baking cups. Evenly sprinkle streusel topping over each muffin. Bake 18-20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool muffins in pan 5-8 minutes. Carefully remove muffins from pan to cooling rack. Serve warm or cool completely.

Step 2

Time saving tip: Use medium size ice cream scoop to evenly distribute batter.