Whole Wheat Banana Butterscotch Muffins
Packed with wholesome goodness and a touch of indulgence, these Whole Wheat Banana Butterscotch Muffins are the perfect balance of nutrition and flavor. Made with hearty whole wheat flour, naturally sweet ripe bananas, and a dollop of creamy Greek yogurt, these muffins deliver a moist and tender texture with every bite. The addition of butterscotch chips brings a delightful caramel-like sweetness, making them a standout treat for breakfast, a snack, or dessert. Quick and easy to prepare in just 35 minutes, this recipe is a must-try for anyone looking for a healthier twist on classic baked goods. Plus, it's freezer-friendly for up to 2 months, making it ideal for meal prep or on-the-go mornings! Perfect for family baking sessions or impressing guests, these muffins are a delicious way to start or sweeten your day.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 medium Ripe bananas (mashed)
- 0.5 cup Brown sugar
- 0.5 cup Plain Greek yogurt
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Butterscotch chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
In another bowl, mash the ripe bananas thoroughly. Add the brown sugar, Greek yogurt, vegetable oil, vanilla extract, and egg. Mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture until just combined, being careful not to overmix.
Gently fold in the butterscotch chips, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 19.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 207 mg | 4% | |
*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.
