Description
These Healthy Banana Muffins are moist, fluffy, and naturally sweetened with maple syrup and ripe bananas. Made in one bowl with Greek yogurt and whole wheat flour, they’re perfect for breakfast, snacks, or freezing for later.
Ingredients
- 3 large overripe bananas (about 1 1/2 cups mashed)
- 1 large egg
- 1/3 cup nonfat plain Greek yogurt
- 2 tablespoons canola oil or melted and cooled coconut oil
- 1/3 cup light brown sugar
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups white whole wheat flour
- 1 cup walnut halves, toasted and coarsely chopped
Instructions
- Place a rack in the upper third of the oven and preheat to 350°F (175°C). Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray.
- In a large bowl, mash the bananas until mostly smooth.
- Whisk in the egg, then add the Greek yogurt and oil. Whisk until combined.
- Add brown sugar, maple syrup, and vanilla extract. Stir until smooth.
- Sprinkle the baking soda, salt, and cinnamon on top of the mixture, then stir until just incorporated.
- Gently stir in the flour until just combined. Do not overmix. Fold in the chopped walnuts.
- Scoop the batter into the prepared muffin cups, filling each nearly to the top.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back when gently pressed.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container lined with a paper towel at room temperature for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat as needed.
- For a gluten-free version, substitute the white whole wheat flour with a 1:1 gluten-free baking blend.
- Optional: Add chocolate chips or dried fruit for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 16mg
