Whole Wheat Banana Walnut Muffins

Adapted from Genevieve Ko‘s recipe from the NYTimes Cooking

Most people who know or have worked with me have eaten my banana bread. I made it often especially when the kids were in school and I needed to send a snack. I baked 2-3 loaves of banana bread and took one to work to share with my colleagues. I am sure my kids were bored of it. Recently I found this recipe, and I love it. Healthy as it is made with whole wheat flour and brown sugar/honey instead of white sugar. Try it and thank Genevieve Ko for the recipe. Yields 12 muffins.


  • 1 ¼ cups/150 grams white whole-wheat flour or atta
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup mashed ripe bananas (from about 2 large bananas)
  • ½ cup/120 milliliters plain whole-milk yogurt
  • 1 large egg
  • ½ cup/110 grams packed light brown sugar
  • ¼ cup/60 milliliters canola or vegetable oil
  • ¼ cup/60 milliliters honey
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips (optional)
  •  oats, sunflower seeds, chopped nuts, grated coconut or chocolate chips, for sprinkling (optional)


  • Heat oven to 375ºF (176º C)
  • Line 12 cup muffin tins with lining paper and grease well
  • Sift flour, baking soda, baking powder, cinnamon and salt and set aside. Add walnuts and chocolate chips
  • Mash ripe bananas and set aside
  • Whisk egg, oil, yogurt, honey and vanilla extract. Add brown sugar and bananas and whisk till smooth
  • Mix dry and wet ingredients and gently stir till well mixed
  • Divide batter among muffins tins and sprinkle nuts/coconut/seeds of your choice
  • Bake for about 20 -22 minutes or until toothpick comes out clean
  • Enjoy!

3 Comments Add yours

  1. Raj SJ says:

    It looks delicious


  2. Do follow my blog if you like my creations!


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