Whole Wheat 2-Banana Muffins

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty bananas. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already. Voilà! This Whole Wheat 2-Banana Muffins recipe makes between 6-8 muffins depending on how large your 2 bananas are.

Servings: 6-8 Muffins


  • 2 Bananas, just on the verge of being too ripe…starting to get some brown speckles
  • Just Under 1/2 Cup Cane Sugar
  • 1 Cup White Whole Wheat Flour
  • 1 Egg
  • 6 Tablespoons Unsalted Butter, almost melted
  • 3/4 Teaspoon Vanilla Extract
  • A Pinch Of Salt, Around 1/4 Teaspoon
  • 1 Teaspoon Baking Soda


Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin, filling them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook them ever so slightly)



While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge.  When ready to eat, pop them in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!

Want more banana breakfasts? Try my Sourdough Banana French Toast!

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