Whole wheat Banana muffins


11-12 muffins


35 min


Whole wheat Banana muffins

These whole wheat banana muffins are proof that simple pantry ingredients can whip up delicious treats in no time. Put the over ripe bananas, languishing in your fruit bowl, to good use with these healthy muffins. Oats are added to improve the health quotient of the muffins but you can use only whole wheat flour.

Sarda Farms ghee substitutes butter or oil and renders a rich earthy taste to the muffins.




  • 1 cup ‏whole wheat flour
  • 1/ 2 cup ‏instant oats, powdered
  • ¼ cup ‏Sarda Farms ghee, melted
  • ½- ¾ ‏Sarda Farms milk
  • 2-3 ripe ‏bananas mashed
  • 1 teaspoon ‏vanilla extract
  • ½ teaspoon ‏cinnamon powder
  • 2 ‏eggs, whisked
  • 1/3 cup ‏brown sugar (or jaggery)
  • ¾ teaspoon ‏baking powder


Pre-heat oven to 180 degree C

Line a 12 cup muffin pan with paper liners

Mix the wheat flour, powdered oats, cinnamon, sugar, baking powder and stir.

Mix together mashed bananas, eggs, ghee, vanilla extract and ½ cup milk.

Mix the wet ingredients with the dry till they are just incorporated. Do not overmix. Add little milk if needed to make a thick dropping batter.

Place about 2- 2 ½ tablespoons mixture in each muffin cavity. It should be about ¾ full.

Bake for about 20 -22 minutes or till a tester inserted into it comes out clean. Timing may change depending on the pan size and oven efficiency

Cool on a wire rack.

Serve warm

Note :  For a variation, you can add some chopped almonds / walnuts or raisins to the batter.

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