Healthy banana muffins are fluffy and moist. They are golden on the outside and full of sweet banana flavor on the inside.
Brown spotted bananas on your counter? This is a sight that happens all too often in my kitchen. I buy bananas thinking I will eat them all and inevitably they end up with brown spots all over them. These overripe bananas are just the type of bananas you want to use in this Healthy Banana Muffin recipe. Healthy Banana Muffins come together easily. With no added butter, oil or processed sugar, these Healthy Banana Muffins are a great on the go snack or breakfast when you are short on time.
Ingredients
- All-purpose flour - I used all purpose flour in this recipe. I have not tried this recipe using any other type of flour.
- Baking Powder - Helps to create the fluffy cake like texture.
- Baking Soda - Helps the muffins to rise.
- Salt - Brings out the flavor of the other ingredients.
- Mashed Bananas - Gives the muffins that delicious banana flavor. Make sure to use overripe bananas....the ones with the brown spots.
- Large Eggs - Helps to bind the ingredients together.
- Greek Yogurt - I used plain, 0%, no sugar added.
- Milk - I used skim milk in this recipe.
- Honey - adds a touch of sweetness.
- Vanilla - adds some flavor.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan with nonstick cooking spray.
In a medium size bowl, add flour, baking powder, baking soda and salt. Whisk until combined.
In a large bowl, add mashed bananas, eggs, Greek yogurt, milk, honey and vanilla. Whisk until combined.
Add dry ingredients to wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Using a cookie scoop, divide batter evenly into prepared muffin pan. Bake muffins for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool slightly. Gently remove muffins from the pan and transfer to a wire rack to cool completely. Makes 12 muffins.
Hint: Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.
Substitutions
- Milk - I used skim milk in this recipe. You can substitute any type of milk.
Equipment
I used a non-stick muffin pan for this recipe and it worked well. I have also used a silicone muffin pan and it also works well. I actually prefer to use a silicone pan because the muffins are easier to remove from the pan.
Storage
Healthy Banana Muffins can be stored in a airtight container or bag at room temperature for up to three days. Healthy Banana Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw in the refrigerator or at room temperature.
Top tip
Do not use paper muffin liners in the pan! This recipe has very little fat in it so the muffins will easily stick to the liners. I have tried greasing the liners but I find it easier to just grease the pan with some olive oil cooking spray.
FAQ
Do not overbake the muffins. Overbaking the muffins will cause them to dry out.
Neither! This recipe uses Greek yogurt in place of oil or butter. The muffins are still fluffy and moist.
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Recipe
Healthy Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup bananas overripe, mashed
- 2 large eggs
- ⅓ cup Greek yogurt plain, 0%, no sugar added
- ¼ cup milk
- ⅓ cup honey
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350F.
- Grease a muffin pan with non-stick cooking spray.
- In a medium size bowl, add flour, baking powder, baking soda and salt. Whisk until combined.
- In a large bowl, add mashed bananas, eggs, Greek Yogurt, milk, honey and vanilla. Whisk until combined.
- Add dry ingredients to wet ingredients.
- Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
- Using a cookie scoop, divide batter evenly into prepared muffin pan.
- Bake for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool slightly. Gently remove them from the pan and transfer to a wire rack to cool completely. Makes 12 muffins
- Enjoy!
arch beck says
great muffins, good source of potassium and not oily or greasy