Simple Whole Wheat Banana Muffins



Simple Whole Wheat Banana Muffins


I grew up in a farm for the first few years of my life. Later we moved to a small town, which was again very close to the farm. All my weekends and summer vacations were spent running around in our plantations. The different fruits and vegetables we grew was sufficient for our everyday cooking.  There was one down side to it though… we were eating only just a few kinds of them over and over again! Of course now looking back I realize I was better off like that but as a kid I was not so happy about it.

Banana was one fruit we grew throughout the year. There were several bunches of bananas which would be hung up in our kitchen. Different bunches of banana at different stages of ripening was a common sight to us growing up. It was one fruit I had enough of! I definitely didn’t want to eat any more of them.

After 25 years I am still not really a fan of Banana. You will never see me reaching out to a banana unless I am starving or that’s the only fruit I have on hand. Only after I started baking I developed a new interest in this fruit. Since my husband and daughter both love bananas we always have more then enough brown overripe bananas which need to used up in some way or the other. And luckily I love them when they are used in bakes. So it works well for all of us.

Sometime back I had to bake something with bananas because I had a couple of overripe bananas and I checked my own blog for a recipe (I do that often) It’s then I realized that I don’t have a plain simple banana muffin recipe! What a surprise considering how I have all possible different breads/cakes/muffins using bananas…

So here’s a recipe for a Basic Banana Muffin you can bake when you want something simple and comforting. This recipe is whole wheat and eggless. I have used homemade Ghee or Clarified Butter here and that resulted in the most gorgeous aroma when they were baking. It also made moist fragrant muffins, which my daughter (who is otherwise not a great fan) loved.  That’s no surprise considering how much she loves Ghee!

These Banana Muffins are slightly on the sweeter side but we enjoyed the sweetness for a change. With combination of a very strong Vanilla and Ghee flavor, I liked how indulgent and special they feel. They stayed soft and fluffy for 4-5 days without refrigeration. Personally these have been the best banana muffins I have baked. I have baked them twice and both times they dissapeared faster than usual.


Simple Whole Wheat Banana Muffins



I have used Navadarsham organic stone ground wheat flour here.

If you don’t have ghee/clarified butter, you can use regular butter instead.

For a vegan version of this, replace ghee with coconut oil.

You can add chocolate chips, walnuts, almonds, raisins etc for different variations of this.

Reduce the sugar to ½ cup for less sweeter muffins. If you are using white sugar even lesser might be sufficient.

The variety of banana you use makes a big difference in the texture and taste of the muffin. Go for soft overripe sweet bananas. I also pureed them in a blender instead of just mashing them. I like the result a lot better.

I used Organic Vanilla Powder by Varanashi. Please use good quality vanilla. You can also use whole vanilla beans in these.


Simple Whole Wheat Banana Muffins



  • 1 cup pureed overripe bananas
  • ¾ unrefined cane sugar
  • 1 tbsp flax seed powder + 3 tbsp water
  • 5 tbsp melted Ghee/Clarified Butter
  • 1 ½ cups whole wheat flour
  • 1 tbsp baking powder


Stir flax seed powder in 3 tbsp water, stir well and keep it aside.

Pre heat the oevn at 150 degree Celsius.

Combine baking powder and whole wehat flour, mix well and keep it aside.

In a large bowl combine pureed banana and sugar. Stir well till the sugar completely dissolves into it. Add the flax seed mix and Ghee and stir again. Now when everything is combined very well add the flour mixture and gently mix everything till you get a thick batter.

Scoop the batter into a greased/lined muffin pan. Bake it in the preheated oven for 20 to 25 minutes or till the toothpick inserted comes out clean.

Let the muffins cool on a wire rack for 10 minutes before you eat them.




I am humbled by all the emails/messages/comments I receive from all you readers! At any given time, I have a dozen of them in my inbox waiting to be answered. With my latest decision to spend less time on the computer, it’s getting very difficult to write back to all of you. 
So if you have written to me and wondered why I never wrote back, all I want to say is “I am sorry!” I want each one of you to know that I am trying hard to get back to as many people as possible every day but a few emails go unanswered once in a while. 
Please remember that hearing from you all means a lot to me. Even when I don’t write back I ALWAYS read all the emails/messages. 

Keep them coming to keep me going… 



As I have mentioned earlier I have cut down on the number of posts on this blog. I am a lot more active on my Facebook Page though. Like ‘Love Food Eat’ on FB or follow me on Twitter or Instagram for all the latest updates form my kitchen. I share lots of food photos and quick recipes/tips there so you are assured your dose of healthy food there ;)




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  • Ashwini

    Can we replace the sugar with jaggery?

  • neel

    Hi, i like trying your recipes. but sadly, i couldn’t find recipe for banana apricot muffin nor the vegan coffee chocolate cake. can you please check and let me know..

  • neel

    I like your recipes. Tried the whole wheat scones. They were perfect. Wanted to get recipe for apricot-banana muffin as well as the vegan coffee chocolate cake. But, the link to these recipes say ‘page not found’. Am i searching wrongly or have they been removed from your blog?

  • taylor

    I love all of your recipes. I often make them so that I can have healthy snacks throughout the week! These are in the oven right now and I have a feeling they are going to be delicious :)

  • richa

    i love all your banana creations.. simple and delicious! and alaru is the sweetest

  • Revati

    I am a die hard fan of using banana in cakes. And this recipe sounds so simplistic I am dying to try it!

  • Jackie @ Domestic Fits

    I’m not a banana fan, but I totally wish I was, they are so healthy! I do like fried plantains, which is odd, since I don’t like bananas. But these muffins still look so good to me!

  • Deesha

    Lovely lovely muffins. Your bakes are always so guilt free. I’ve decided to spend less time on the computer too. I was off FB for nearly 3 weeks & I didn’t really miss it.

  • Hannah

    Just say banana and I’m there, Chinmayie! These muffins look particularly good, especially when being held by such a sweet little one! What a marvelous photo.

  • Kiran @

    I love the healthy ingredients in this recipe. And you can never go wrong with bananas for a healthy snack :)

    ps: Alaru is so sweet!

  • Sanjeeta kk

    Aweee…love the expressions in the eyes of that cute model….mommy is this pose ok :) And yes, what a healthy looking muffins they are!

  • dassana

    growing up, even i was not fond of bananas since i would see them everyday. loved the second pic.

  • Mallika

    What a coincidence, just baked whole wheat banana bread yesterday and here you have these lovely looking muffins! Love ur daughter’s click.

  • Sandee

    Just liked your FB page! your posts bring back memories from my childhood when I vacationed at my Grandma’s (near kumta), I can sooo relate to some things you write! Muffins look great. I always bake only blueberry, but I dont like blueberry anymore, but banana muffins made with ghee sounds delicious!

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