sprouted wheat peanut butter banana cinnamon muffins

these sprouted wheat muffins are loaded with banana flavor not to mention fiber!  slather with peanut butter warm from the oven or crumble over a yogurt bowl for an easy, satisfying breakfast!

For those of you that follow me on Instagram, you know that we were recently in Atlanta.

Before we left I had seen a bunch of bananas sitting in our fruit bowl and made a mental not to take them with me on our trip so that they wouldn’t go to waste.  So, of course, I forgot them.

We got home to overly browned bananas that were certainly not in good enough shape to eat straight out of the peel.  And you know what happens to those bananas?

They go into delicious muffins!

I have a bunch of different flours on hand (gluten-free, almond flour, sprouted wheat flour, etc.) and I’ve been loving experimenting with subbing them into baked goods.

Rather than my usual go-to of white whole wheat, I decided to try sprouted wheat flour (Arrowhead Mills makes a great one as does Thrive Market).

Sprouted wheat flour is touted for being easily digestible (I won’t get into the technical side of things, but suffice it to say that it’s thanks to the “sprouting” process).  It’s rich in nutrients (particularly B vitamins) and like it’s white whole wheat counterpart, it’s a great source of fiber and whole grains.

These muffins are moist, tender and full of flavor.  The sprouted wheat flour lends a milder flavor than a hard whole wheat so your family will be none the wiser that they’re eating a sprouted grain!

These are awesome at breakfast with yogurt and berries, for snack spread with a little peanut butter or even for dessert (hello nutella spread!).  No matter how you choose to serve them, I guarantee you you’ll love them!

sprouted wheat peanut butter banana cinnamon muffins

• Author: Cait
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 jumbo muffins 1x
• Category: muffins

Print Recipe

Pin Recipe

---

Description

these sprouted wheat muffins are loaded with banana flavor not to mention fiber!  slather with peanut butter warm from the oven or crumble over a yogurt bowl for an easy, satisfying breakfast!

---

Ingredients

Scale 1x2x3x

• 2 ripe large bananas, mashed with no chunks
• 1/4 cup pure maple syrup
• 1/4 cup packed dark brown sugar
• 1/2 cup plain greek or skyr yogurt
• 1 large egg
• 1/3 cup unsweetened soy milk
• 1/2 cup natural smooth peanut butter
• 2 teaspoons vanilla extract
• 1 and 3/4 cups sprouted wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Optional topping: cinnamon sugar

---

Instructions

1. Preheat oven to 425 degrees F
2. Spray a 6-count jumbo muffin pan (see note)
3. In a medium bowl, whisk the mashed bananas, maple syrup, brown sugar, yogurt, egg, and milk together until combined
4. Whisk in the peanut butter and vanilla extract until smooth and thick
5. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder and salt
6. Pour the dry ingredients into the wet ingredients and lightly whisk until just combined, making sure not to overmix or muffins will be tough
7. Fill each muffin cups 3/4 full with batter
8. Sprinkle with additional cinnamon sugar as desired
9. Bake for 5 minutes at 425 degrees F
10. Keeping muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean

---

Notes

• You can use a 12-cup muffin pan or a mini muffin pan as well but cooking times may vary so keep a close eye on them

---

Nutrition

• Serving Size: 1 muffin

Keywords: breakfast, muffins, sprouted wheat, banana muffins, cinnamon

Recipe Card powered by

You Might Also Like:

Jumbo Whole Wheat Chocolate Chip Banana Muffins

Sprouted Wheat Chocolate Chip Walnut Zucchini Bread