These Lightened-up Banana Muffins are made with nutritious whole wheat flour, sweet bananas and a delicious helping of cozy spices. The perfect way to fuel your body and satisfy your cravings at the same time.
There's just nothing like the sweet aroma of banana (anything) muffins in the oven wafting through your house. These lightened up banana muffins are my absolute favorite muffins ever.
I do think I should point out though that of course I do realize that there is a whole whopping cup of brown sugar in these so I wouldn't consider these "healthy" they just use "healthier" ingredients. But for me, considering the muffins I make from time to time, these are definitely a healthier option. You can of course feel free to use less. I have successfully reduced the sugar all the way down to ½ cup which gives you a less sweet muffin. You still get the sweetness and flavor from the bananas.
I have tried so many and I mean SO many muffin recipes using whole wheat flour and basically every single one leaves a bland, almost cardboard like taste behind or they are dense and heavy as bricks. I know you know what I'm talking about. And that is why I adore these muffins because you can still get the benefits of using whole wheat flour without compromising flavor AND texture! You really would never know. They are extremely moist and so super flavorful, it's ridiculous.
Lightened-Up Banana Muffins
- 2 cups whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch cloves
- 4 ripe bananas mashed well (about 1 ¾ cups)
- 1 cup brown sugar*
- ¼ cup coconut oil melted
- 1 large egg
- ½ c non-fat vanilla greek yogurt*
- 2 teaspoon vanilla extract
- Preheat oven to 350°. Grease or line muffin tins and set aside.
- Whisk the dry ingredients together in a medium sized bowl, set aside.
- In another larger bowl, combine melted coconut oil, mashed bananas, egg, yogurt and vanilla. Mix until completely smooth.
- Make a well in the center of dry ingredients and pour in wet ingredients. Mix well until just combined. Do not over-mix the batter.
- Scoop batter with an ice cream scoop into prepared muffin tins all the way to the top. Bake for 19-22 minutes or until a toothpick comes out with just a few moist crumbs.
- Let muffins cool in pans for 5 minutes or until cool enough to handle without burning yourself. Then, transfer to a wire rack to finish cooling completely. This is important because muffins will become dry if they are left in hot pan too long.
- Muffins will keep for 7 days stored in an airtight container.
- You may lessen the amount of brown sugar, to taste.
- You may use regular yogurt in place of greek yogurt.
- To Freeze: Wrap each muffin individually in plastic wrap and place in a large plastic freezer bag. Frozen muffins will keep for about 3 months. Thaw on counter overnight or gently in the microwave.
Omg these look absolutely delicious!!! Muffins are one thing everyone in my household can agree on for breakfast so I may have to save this recipe and give it a try!! My daughter will love that its banana.