Lighter Banana Muffins
Start your morning right with these Lighter Banana Muffins, a healthier twist on a classic treat! Packed with the natural sweetness of ripe bananas and the tangy creaminess of plain Greek yogurt, these muffins are delicately sweetened with honey, making them a guilt-free option for breakfast or a snack. A blend of whole wheat and all-purpose flours adds a subtle nuttiness while keeping the texture light and fluffy. Enhanced with warm hints of cinnamon and the option to add chopped walnuts or dark chocolate chips, these muffins are as versatile as they are satisfying. Ready in just 30 minutes, they’re an easy, wholesome bake that’s perfect for busy mornings or meal prep. Plus, they’re delightfully moist and free of refined sugar, making them a family-friendly favorite!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 large egg
- 0.5 cup plain Greek yogurt
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts or dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the egg, Greek yogurt, honey, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to prevent dense muffins.
If using walnuts or dark chocolate chips, fold them into the batter at this stage.
Evenly divide the batter among the 12 muffin cups, filling each about three-fourths 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 muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy these lighter banana muffins as a healthy snack or breakfast on the go!
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 301.4 g | 110% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 108.4 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 346 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2804 mg | 60% | |
*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.
