Ingredients for Whole Wheat Banana Butterscotch Muffins
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cinnamon
- Nutmeg
- Quick Cooking Oats
- Sugar
- Banana Pulp
- 1 large egg
- 1/2 cup milk
- Vegetable Oil
- 1 teaspoon vanilla extract
- Banana Extract
- 1 cup butterscotch chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Whole Wheat Banana Butterscotch Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Whole Wheat Banana Butterscotch Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 cup packed light brown sugar, and 1/2 cup granulated sugar.
- In a separate medium bowl, mash 3 ripe bananas with a fork. Add 1 large egg, 1/2 cup milk, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 cup butterscotch chips and 1/2 cup chopped walnuts (optional).
- Fill each muffin cup about 3/4 full.
- Bake for 13-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
60g
Fat
13g
Carbs
9g
