Wholemeal Banana Muffins
Start your day on a wholesome note with these tender and naturally sweet Wholemeal Banana Muffins, a healthier twist on classic banana muffins! Made with nutrient-rich wholemeal flour, ripe bananas, and a touch of honey, these muffins are packed with fiber and flavor. A hint of ground cinnamon adds warming spice, while Greek yogurt keeps them irresistibly moist. Perfect for a quick breakfast, a midday snack, or even a lunchbox treat, these muffins are made in just 15 minutes of prep and baked to golden perfection in under 25 minutes. With no refined sugar and a satisfying texture, they’re an ideal option for anyone seeking a guilt-free indulgence.
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Recipe Information
Ingredients
- 240 grams Wholemeal flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 large Ripe bananas
- 1 Egg
- 120 grams Plain Greek yogurt
- 80 ml Honey
- 1 teaspoon Vanilla extract
- 60 ml Vegetable oil
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the wholemeal flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a separate medium-sized bowl, mash the ripe bananas with a fork until smooth.
Add the egg, Greek yogurt, honey, vanilla extract, and vegetable oil to the mashed bananas. Whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are fine.
Divide the batter equally among the 12 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 tin 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 refrigerate for up to a week.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 35.9 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 121.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2726 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.
