Ingredients:

Dry Ingredients:

· 1 1/2 cups (180g) whole wheat flour (you can use whole wheat pastry flour for a lighter texture)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 tsp ground cinnamon (optional, for added flavor)

· 1/4 tsp ground nutmeg (optional)

Wet Ingredients:

· 3 ripe bananas (mashed) — the riper, the better for sweetness and moisture

· 1/2 cup (100g) sugar (you can use brown sugar or coconut sugar for a healthier option)

· 1/4 cup (60ml) vegetable oil (or melted butter for a richer flavor)

· 1/4 cup (60ml) plant-based milk (such as almond or oat milk for a vegan version)

· 1 tsp vanilla extract

· 1 tbsp lemon juice (helps activate the baking soda and makes the muffins rise)

Optional Add-ins:

· 1/4 cup (30g) chopped nuts (like walnuts, pecans, or almonds)

· 1/4 cup (30g) chocolate chips (for a sweet treat)

· 1/4 cup raisins or dried cranberries (for extra sweetness)

Instructions:

1. Preheat the oven:

· Preheat your oven to 180°C (350°F). Grease or line a 12-cup muffin tin with muffin liners.

2. Mix dry ingredients:

· In a large bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon (and nutmeg, if using). Sifting helps the dry ingredients to combine more evenly and gives the muffins a lighter texture.

3. Mix wet ingredients:

· In another bowl, mash the ripe bananas until smooth (leave a few small chunks for texture, if you like). Add sugar, oil, milk, vanilla extract, and lemon juice to the mashed bananas. Mix well until everything is combined.

4. Combine wet and dry ingredients:

· Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Do not overmix, as this could make the muffins dense. The batter should be thick but pourable.

5. Optional add-ins:

· If you're adding chopped nuts, chocolate chips, or raisins, fold them into the batter now.

6. Fill the muffin tin:

· Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. You should get about 10-12 muffins depending on the data-size of your tin.

7. Bake:

· Bake in the preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick into the center of one muffin. If it comes out clean or with just a few crumbs, they’re done!

8. Cool the muffins:

· Let the muffins cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely.

Tips & Tricks:

1. Bananas:

o The riper the bananas, the better! Overripe bananas (with brown spots) are perfect for this recipe as they provide natural sweetness and moisture.

2. Sweetness:

o If you prefer less sweetness, you can reduce the sugar in the recipe, especially if your bananas are very ripe. Alternatively, you can use maple syrup or honey instead of sugar for a more natural sweetener (though honey won’t be vegan).

3. Flour options:

o If you find whole wheat flour a bit dense, you can use half whole wheat flour and half all-purpose flour to lighten the texture.

4. Vegan version:

o For a vegan muffin, use plant-based milk and ensure that the oil is dairy-free. You can also add a tablespoon of flaxseed meal mixed with water as a flax "egg" if you want more binding.

5. Storage:

o These muffins stay fresh at room temperature for 2-3 days in an airtight container.

o They can also be frozen for up to 2-3 months. Wrap each muffin in plastic wrap or place them in a freezer bag.

Storage:

· Room temperature: Store in an airtight container for 2-3 days.

· Refrigeration: These muffins can last in the fridge for up to 1 week.

· Freezing: Freeze the muffins for up to 2-3 months. Just make sure to wrap them well in plastic wrap or foil, and then place them in a zip-lock bag.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.