Banana Prune Muffins
Wholesome and naturally sweet, Banana Prune Muffins are the perfect balance of health and indulgence, making them a delightful addition to your breakfast or snack routine. These moist, fiber-packed muffins combine ripe bananas and pitted prunes for a naturally sweet flavor profile that requires minimal added sugar. Enhanced with rolled oats, warm cinnamon, and creamy Greek yogurt, this recipe delivers a tender crumb with a hearty texture in every bite. Quick and easy to prepare in just 15 minutes, these muffins are baked to golden perfection in under 20 minutes and make a convenient on-the-go treat. Whether enjoyed fresh out of the oven or stored for later, these muffins are a delicious way to fuel your day while boosting your dietary fiber. Plus, they’re freezer-friendly, making it easy to batch-bake and savor whenever the craving strikes!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1 cup pitted prunes
- 1.5 cups all-purpose flour
- 0.5 cup rolled oats
- 0.25 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cup plain Greek yogurt
- 0.25 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Peel the bananas, place them in a large mixing bowl, and mash them with a fork until smooth. Set aside.
Roughly chop the prunes into small pieces and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
To the mashed bananas, add the egg, Greek yogurt, vegetable oil, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped prunes evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 421.6 g | 153% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 162.7 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3359 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
