Banana Muffins

Name: Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 3 large overripe bananas; 1 large egg; ⅓ cup nonfat plain Greek yogurt; 2 tablespoons canola oil; ⅓ cup light brown sugar; ¼ cup maple syrup; 1 teaspoon pure vanilla extract; 1 teaspoon baking soda; ¼ teaspoon kosher salt; 1 teaspoon ground cinnamon; 1 ½ cups white whole wheat flour; 1 cup walnut halves

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
211 kcal

Banana Muffins

Iris Warren

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Healthy banana muffins with yogurt, whole wheat, and maple syrup. So moist and fluffy! This easy muffin recipe takes just one bowl.

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Ingredients

Servings

3 large overripe bananas about 1 1/2 cups mashed
1 large egg
⅓ cup nonfat plain Greek yogurt
2 tablespoons canola oil or melted and cooled coconut oil
⅓ cup light brown sugar
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
1 ½ cups white whole wheat flour
1 cup walnut halves toasted and coarsely chopped

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Instructions

Place rack in the upper third of the oven and preheat the oven to 350°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.
Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

Notes

TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
TO MAKE GLUTEN FREE: Swap the white whole wheat flour for a gluten free 1:1 baking blend.

Nutrition Information

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Serving 1muffin Calories 211kcal (11%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Fiber 3g (12%) Sugar 14g (28%)