Healthy Banana Muffins
What they are, however, is exactly what you need them to be: a foolproof recipe for the best, most moist, healthy banana muffins you will ever find.
They’re made with whole wheat flour, yogurt, and sweetened with more maple syrup than sugar.
You only need ONE BOWL and spoon to make them. And OK, maybe a fork if your mashed bananas are being particularly stubborn.
These Healthy Banana Muffins with yogurt are wholesome without being too wholesome. Yes, yes, they are healthy and whole wheat and lower sugar compared to most, BUT, of any healthy banana muffin recipes I’ve tried in my three decades of muffin lovin’, this recipe tastes the most reminiscent of the sky-high banana muffins you’d find at a bakery. They even have that shiny bakery muffin top!
These banana muffins came to be when Ben was in law school. I often baked them for him for study snacks because they’re filling and nutritious. He also loved them, and baking was one of the few concrete ways I could help get him through final exams (other than resisting the urge to text incessantly asking when he’d be home for dinner.)
oday, Healthy Banana Muffins are still the breakfast recipe I turn to most whenever I have a pile of on-the-verge ripe bananas occupying my counter. We love them just as much now as we did back then.
Best of all? They are YOUR favorite healthy banana muffin recipe too!
Since their publication date, these Healthy Banana Muffins with yogurt have received dozens of glowing reviews. They inspired this Healthy Banana Bread, I stocked my sister’s freezer with them after she had her first baby, and of the myriad of healthy muffin recipes on my site, these are the ones I make most.
I originally decided to revisit the Healthy Banana Muffin recipe today to add fresh photos, a how-to recipe video, and a few extra recipe pointers.
What surprised me reading through the old post when I first shared them, however, wasn’t so much how much has changed since Ben finished school, but how much as stayed the same.
Ingredients:
Directions:
for full instruction please see : www.wellplated.com
They’re made with whole wheat flour, yogurt, and sweetened with more maple syrup than sugar.
You only need ONE BOWL and spoon to make them. And OK, maybe a fork if your mashed bananas are being particularly stubborn.
These Healthy Banana Muffins with yogurt are wholesome without being too wholesome. Yes, yes, they are healthy and whole wheat and lower sugar compared to most, BUT, of any healthy banana muffin recipes I’ve tried in my three decades of muffin lovin’, this recipe tastes the most reminiscent of the sky-high banana muffins you’d find at a bakery. They even have that shiny bakery muffin top!
These banana muffins came to be when Ben was in law school. I often baked them for him for study snacks because they’re filling and nutritious. He also loved them, and baking was one of the few concrete ways I could help get him through final exams (other than resisting the urge to text incessantly asking when he’d be home for dinner.)
oday, Healthy Banana Muffins are still the breakfast recipe I turn to most whenever I have a pile of on-the-verge ripe bananas occupying my counter. We love them just as much now as we did back then.
Best of all? They are YOUR favorite healthy banana muffin recipe too!
Since their publication date, these Healthy Banana Muffins with yogurt have received dozens of glowing reviews. They inspired this Healthy Banana Bread, I stocked my sister’s freezer with them after she had her first baby, and of the myriad of healthy muffin recipes on my site, these are the ones I make most.
I originally decided to revisit the Healthy Banana Muffin recipe today to add fresh photos, a how-to recipe video, and a few extra recipe pointers.
What surprised me reading through the old post when I first shared them, however, wasn’t so much how much has changed since Ben finished school, but how much as stayed the same.
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
Directions:
- Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray.
- Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined, and then fold in the walnuts.
- .............................................
for full instruction please see : www.wellplated.com
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