Whole Wheat Banana Muffins Healthy
Start your day with these moist and flavorful Whole Wheat Banana Muffins, a wholesome treat that combines the natural sweetness of ripe bananas with the nutty richness of whole wheat flour. Lightly sweetened with honey and made extra tender with Greek yogurt, these healthy muffins are perfect for a nourishing breakfast or midday snack. The recipe is easy to customize—stir in chopped walnuts for a bit of crunch or chocolate chips for an indulgent twist. With simple ingredients, minimal prep time, and a guilt-free profile, these muffins come together in just 35 minutes, making them a family-friendly favorite that’s both nutritious and delicious.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Cinnamon
- 3 medium Ripe bananas
- 1 large Egg
- 0.5 cup Plain Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted and cooled
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease it with nonstick spray.
In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mash the bananas until smooth. Add the egg, Greek yogurt, honey, vanilla extract, and melted butter. Stir until well combined.
Slowly add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix to keep the muffins tender.
If using walnuts or chocolate chips, fold them in gently at this stage.
Divide the batter evenly among the prepared 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 muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container for up to 3 days at room temperature, or up to a week in the refrigerator.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 172.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 347 mg | 27% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2532 mg | 54% | |
*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.
