My multi-grain banana muffins use zero white flour and zero added sugar. The ripe bananas give all the sweetness they need, and the grains give fiber and protein.
I use whole wheat pastry flour instead of straight whole wheat flour. You could really use either one, however, the straight whole wheat flour tends to be more dense when baking. The pastry flour gives it more of the traditional muffin texture.
Amaranth is also used in this recipe. Amaranth is considered an ancient grain, originally from South America. Among its nutritional benefits are the amino acids, lysine and methionine. These are largely absent in most other flours.
You can find amaranth flour online and even on the shelf at Sprout’s Farmers Market or Whole Foods Market.
- ½ Cup unsalted butter, melted
- 2 eggs
- 3 ripe bananas, mashed
- 1 tspn real vanilla extract
- 1 Cup whole wheat pastry flour
- 1 Cup whole oats (not quick oats)
- ½ Cup Amaranth flour
- 1 tspn baking soda
- 1 tspn baking powder
- ¾ tspn salt
- 1 tspn ground nutmeg
- Preheat oven to 375 degrees.
- Grease mini or regular-sized muffin pan with butter.
- Mix all the wet ingredients together in a large bowl.
- Add the remaining ingredients and mix until combined.
- Fill muffin cups ⅔ full.
- Bake mini muffins for about 12 minutes. (Large muffins for 18-20 minutes)