Healthy Banana Muffins Recipe

Introduction

These healthy banana muffins are a delicious and nutritious treat perfect for breakfast or a snack. Made with whole wheat flour and naturally sweetened with honey and ripe bananas, they offer a wholesome alternative to traditional muffins.

Ingredients

• 3 large brown bananas (about 1 ¼ cups mashed)
• 2 large eggs
• 1/3 cup plain Greek yogurt
• 1/4 cup honey or pure maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup mix-ins like chocolate chips or nuts (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
2. Step 2: In a large bowl, mash the bananas until smooth using a fork or potato masher.
3. Step 3: Add the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until well combined.
4. Step 4: In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
5. Step 5: Gently fold the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to keep muffins tender.
6. Step 6: Fold in any optional mix-ins like chocolate chips or nuts if using.
7. Step 7: Divide the batter evenly among the 12 muffin cups.
8. Step 8: Bake for 16 to 18 minutes, or until the muffin tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
9. Step 9: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute half the yogurt with unsweetened applesauce.
• Try adding 1/2 cup of blueberries or chopped dried fruit instead of chocolate chips or nuts.
• Use gluten-free flour blend to make these muffins gluten-free.
• Ensure bananas are very ripe for maximum sweetness and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 3 months. To reheat, thaw at room temperature or warm in the microwave for about 20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white flour instead of whole wheat flour?

Yes, you can substitute all-purpose white flour for whole wheat flour, which will yield a lighter texture but slightly less fiber.

Can I make these muffins vegan?

To make a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based yogurt and maple syrup instead of honey.

Healthy Banana Muffins Recipe

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★★★★★

5 from 134 reviews

These Healthy Banana Muffins are a delicious and nutritious treat made with whole wheat flour, ripe bananas, and natural sweeteners like honey or maple syrup. Perfect for a wholesome breakfast or snack, they are easy to prepare and customizable with optional mix-ins such as chocolate chips or nuts.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 16-18 minutes
• Total Time: 26-28 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 large brown bananas (about 1 ¼ cups mashed)
• 2 large eggs
• 1/3 cup plain Greek yogurt
• 1/4 cup honey or pure maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup mix-ins like chocolate chips or nuts (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with liners or lightly grease it to prevent sticking.
2. Mash Bananas: In a large bowl, mash the ripe brown bananas until they are smooth and creamy, ensuring no large lumps remain.
3. Combine Wet Ingredients: Add the eggs, plain Greek yogurt, honey (or pure maple syrup), and vanilla extract to the mashed bananas. Mix well until all wet ingredients are fully incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt to evenly distribute the leavening and spices.
5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix to keep the muffins tender.
6. Add Optional Mix-ins: If using, fold in chocolate chips, nuts, or other desired mix-ins evenly into the batter.
7. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full for proper rising.
8. Bake: Place the muffin pan in the preheated oven and bake for 16-18 minutes, or until the muffin tops are golden and spring back when lightly pressed.
9. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Using overripe bananas enhances the sweetness and moisture of the muffins.
• Do not overmix the batter to prevent tough muffins; mix until just combined.
• Optional mix-ins like nuts or chocolate chips can add texture and flavor variations.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: healthy banana muffins, whole wheat muffins, low fat muffins, easy breakfast muffins, banana snack