My Healthy and Yummy Banana Muffins
Start your day on a wholesome note with My Healthy and Yummy Banana Muffins—an irresistible treat that's both nutritious and indulgent! Bursting with the natural sweetness of ripe bananas and the warm flavors of ground cinnamon, these muffins are sweetened with just a touch of maple syrup for a guilt-free snack or breakfast option. Made with a blend of rolled oats and almond flour, they're naturally gluten-free and packed with fiber, while creamy Greek yogurt adds moisture and protein. Optional mix-ins like dark chocolate chips and walnuts bring delightful texture and richness, making these muffins a customizable crowd-pleaser. Ready in just 35 minutes, they're perfect for busy mornings or meal prep. Treat yourself to these easy, healthy banana muffins and savor every bite!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 3 large ripe bananas
- 0.25 cup maple syrup
- 0.5 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup dark chocolate chips (optional)
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the maple syrup, Greek yogurt, vanilla extract, and eggs to the mashed bananas. Whisk everything together until well combined.
In a separate bowl, combine the rolled oats, almond flour, baking powder, baking soda, ground cinnamon, and salt. Mix thoroughly.
Slowly add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
If using, fold in the dark chocolate chips and/or chopped walnuts for added texture and flavor.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these healthy banana muffins as a delicious snack or quick breakfast option!
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 13.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 302 mg | 6% | |
*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.
