Have you ever heard of something that is half whole wheat? And that is both cake and a muffin at the same time? Me neither. Until now. These are so good, they’ll knock your socks off! I was inspired to make these for two reasons – 1) I had two completely brown, sad, and huge bananas on my counter (they were so pitiful and self-loathing, that they wouldn’t even hang on my banana hanger anymore), and 2) my oldest son had a craving for banana cake after a classmate brought some in his school lunchbox and who am I to mess with his cake-filled dreams.

 wpid-20150208_173132.jpg

These came out so moist and soft, and with a tender crumb, just like cake should be (unless it’s wedding cake. I adore and crave a dense wedding cake.). I used both whole wheat flour and cake flour. I love when healthy and delicious collide.

wpid-20150208_173123.jpg

They are full of cozy, homey banana flavor and spiced with warm cinnamon.

wpid-20150208_173059.jpg

If given the opportunity, I would have eaten the whole pan.

Fortunately enough for me and my waistline, I was not afforded that opportunity.

wpid-20150208_173018.jpg

I also made a few mini muffins, perfect for little hands.

I hope you make these sweet little things and find them to be as easy and delicious as I did.

Half Whole Wheat Banana Cake Muffins

Recipe makes 12 standard muffins, 12 mini muffins, and a little extra for a tasting (I used a mini spring form)

Recipe adapted from: “Banana Upside Down Mini Muffins”, Weelicious Lunches

2 large ripe bananas (or about 3 medium)

3/4 C buttermilk (I made mine with cashew milk and vinegar)

1 large egg

3 T oil (I used peanut, you can use canola, vegetable, or coconut)

1 t vanilla

1 C whole wheat flour

1 C cake flour

1/3 C packed brown sugar

1 t baking powder

1/2 t baking soda

1/2 t salt

Preheat the oven to 375F. Place cupcake wrappers in a cupcake tin.

In a large bowl, mash the bananas with a fork. Add the buttermilk, egg, oil, and vanilla, and whisk together.

In a separate bowl, whisk the flour, brown sugar, baking powder and soda, and salt.

Add the dry ingredients to the wet, and mix until just combined.

Pour into the cupcake wrappers, about 3/4 full.

Bake for 12 minutes. Allow them to cool for a few minutes before removing them from the tins.

These are truly bananas! Try them.

Kristin

Leave a Reply

Your email address will not be published. Required fields are marked *