Wholemeal Banana Walnut Muffins

I Love using Bananas for Baking as evident from my Low Sugar Banana Muffins and Banana Walnut Bread. I have made these Banana Muffins with wheat flour instead of all purpose flour and it has healthy ingredients for a guilt free gluttony :) It is immensely moist with a crunch of generous walnut pieces. I have used minimal fat.

  • Cook time:
  • Prep time:
  • Yields: Makes around 6 large muffins
Ingredients
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 2 large bananas
  • 1/8th cup of wheat germ
  • 1/3 cup of brown sugar
  • 1 egg (you can skip this to make it eggless.)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 cup walnuts, chopped
  • 1-1/2 tbsp butter
Method
1. Add the flour,salt,baking powder, wheat germ together.
2. Add the wet ingredients together . Mash the bananas with a fork. I do this to get little chunks of banana in my muffin. If you don't prefer that, mash it in a food processor until smooth.
3. Mix both of them until well incorporated. Blend in some nuts.
4. Drop spoonfuls of the batter into lined muffin pans.
5. Top it off with some nuts and bake in a preheated oven 350F for approximately 30-40 min or until done.

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3 Member Reviews

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By DV on Oct 18, 2011

I used All-purpose flour and used additional bananas instead of the egg, so these are normal Banana-Walnut muffins, but of course the low-fat (less butter) was the pulling factor in your recipe.  I increased sugar a bit to suit my sweet tooth :)  I also skimped on the walnuts. However, the muffins were really nice. This is the first recipe I'm trying from your site and I know I'm coming back. Your Tofu-turkey is very tempting and so are many other innovative recipes. Thanks, DK for sharing your experiences :)

I've shared my experience here - http://tastyvegcooking.blogspot.com/2011/10/low-fat-banana-walnut-muffins.html

 

By Radhika on Aug 7, 2010

Dear DK, this is the only disappointing muffins I ever made. Even my first muffin came out so delicious. Not sure what the reason was. The muffins didn't come out of the liner very clean. The texture was missing. Didn't rise well. What can be the reason, any idea? The change I made was I used all purpose flour + cornstarch instead of whole wheat pastry flour. Also didn't add egg. Other than these two things, I followed the recipe as is. Feeling very bad that I had to trash my muffins :(

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17 Comments

By Jay on Nov 26, 2012

I tried this over the weekend and it did not go well. I didn't have any pastry flour on hand so I just used a total of 1 cup atta flour. the cupcakes didn't rise at all and it was hard from the first bite. I was able to make 12 regular size cupcakes. Would you be able to tell me what I did wrong please? thanks!

I dont think the atta flour did it. Was your leavening within due date? Sometimes the past date could also be an issue. But I generally tend to assume that hardness of a baked product could be due to 3 reasons. 1) There is not enough wet ingredients in the batter -i.e too much flour. Mostly increasing a little liquid tends to rectify the problem. The 2 large banana might not be large enough in your case. Next time around I will measure the Banana puree is cups just to be on the safer side. In fact I do it for my recent posts but will have to test it out with my old posts. 2) reason - The batter was mixed or stirred hard and for long. In most cases, a gentle mix or a folding of ingredients is enough. 3) reason - Overbaking or baking at a higher temperature. To avoid such problems its better to invest in an oven temperature which accurately measures if your oven is registering the correct numbers. Hope this helps --DK

By Shawna on Jun 24, 2012

hi! I tried this recipe and i used almond milk instead of cow's milk and added chocolate whey protein powder and i had to use a little more milk but they came out wonderful!

By Rabaa on Aug 10, 2011

wow i like banana with walnut

By sana on Oct 15, 2010

hi, im sorry i m commenting again, actually the muffins were still hot while i tried eating them, hence it stuck to the paper lining. now they are fine n very very very tasty thanks a lot :)

By sana on Oct 15, 2010

hi i made these muffins today... i had no pastry flour so i added corn flour for substitutes and followed exactly the same minus the eggs...it tastes superb but stuck to the paper so i have to lick it out... :-| plz tell me whr i may hav gone wrong

By sana on Sep 20, 2010

do we have to refrigerate them? or room temperature?

By UrbaHabitatChic on Jun 17, 2010

Lavi, Whole Wheat Pastry Flour is also known as Graham Flour, yes the flour graham crackers are traditionally made from. You can purchase it online from www.kingarthurflour.com Their graham flour has a protein content of 9% and it is made from soft winter wheat.

By Divya Vikram on Apr 27, 2010

Hey Dhiv. Just posted this bread on my blog. Thanks for the recipe.This is the first time I have tried baking with wheat germ.

By sushma on Apr 8, 2010

Hi Dk, what is this wheat germ is there anything else to substitute this or do we have to use this only in the recipe

Wheat germ is the embryo of the wheat kernel and is immensely nutritious. If you are unable to get your hands on it, simply replace it with wheat flour :) --DK

By lavi on Jul 9, 2009

Hi what is whole wheat pastry flour?? can't I use chapati flour ??

Pastry flour is a relatively low-protein flour. Its the protein in the flour which determines how tender or elastic your baked goods turn out. For a comparison check: Bread flour, has between 12% an 13% protein, ( more protein more chewy and elastic the product will be. So Pizzas, Yeast breads even Naan come out perfect with this flour. Cake flour has low protein 5% to 8% (hence not elastic but produces beautifully tender goodies. Cakes (duh!) come out super spongy. Pastry flour is between the above two, edging more closer to cake flour at 8% to 9% protein,- so it gives little more body to baked goods yet is tender If you cant find pastry flour - use cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose. Or else simply use 2 tablespoon of cornstarch and fill the rest of 1 cup with APF. In this case try the same wheat flour (or chapathi flour...) I havent tried with wheat flour and corn starch combo personally though.

By Anonymous on Feb 19, 2009

Thanks for updating.Will let you now how it turned out....

Kavya

By DK on Feb 18, 2009

Hi Anon, Thanks for pointing that out - I had missed out mentioning pastry flour, my bad. I appreciate this. Hope you like these as much as I did :)

By Anonymous on Feb 18, 2009

Thanks for your recipe.I have a question,the second line of ingredients says whole wheat..but does not specify..(whether flour or else)
I would like to try the recipe..would be great if you could clarify...

Thank you

By DK on Feb 14, 2009

Thanks Pavani and Madhu :)
@Sala, I think with wheat flour things tend to get a bit drier than all purpose flour..so in most of the recipes, I tend to add more wet ingredients than I would use for all purpose..along with little more flavour. Otherwise the taste would be quite bland ...Next time you substitute wheat, just add say 1/4 cup extra wet ingredients and more flavouring, depending upon the recipe of course. I hope this helps..

By Madhumathi on Feb 13, 2009

Lovely muffins and its healthy too!

By veggie belly on Feb 13, 2009

Banana and nuts go so well together. I've always wanted to try baking muffins with whole wheat flour, but wasnt sure how theyd taste. So its great to have this recipe. When you bake, do you treat wheat flour the same way you would white flour?

By Pavani on Feb 13, 2009

Healthy and delicious..