Healthy Banana Muffins
Start your morning on a nutritious note with these deliciously moist Healthy Banana Muffins! Packed with naturally sweet ripe bananas, protein-rich Greek yogurt, and a touch of honey, these whole wheat muffins are a flavorful and guilt-free treat perfect for breakfast or snacking. Infused with warm cinnamon and customizable with mix-ins like dark chocolate chips, walnuts, or blueberries, this recipe offers flexibility to suit your taste buds. Ready in just 30 minutes, these muffins are easy to prepare, require minimal ingredients, and are free of refined sugar and butter. Whether you enjoy them fresh out of the oven or save them for meal prep, these banana muffins are a wholesome homemade alternative to store-bought snacks.
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 large Egg
- 0.33 cups Honey
- 0.5 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 1 teaspoons Baking soda
- 1 teaspoons Cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Whole wheat flour
- 0.25 cups Unsweetened almond milk (or any milk)
- 0.5 cups Optional mix-ins (e.g., dark chocolate chips, walnuts, or blueberries)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the egg, honey, Greek yogurt, vanilla extract, and almond milk to the mashed bananas. Whisk together until well combined.
Sprinkle the baking soda, cinnamon, and salt over the wet ingredients and stir to incorporate.
Gradually add the whole wheat flour to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
If using any optional mix-ins like chocolate chips, walnuts, or blueberries, gently fold them into the batter.
Evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2059 mg | 90% | |
| Total Carbohydrate | 347.7 g | 126% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 161.0 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 468 mg | 36% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2734 mg | 58% | |
*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.
