Choose nuts for super healthy banana muffins. But, even with chocolate chips, these get a seal of approval. Whole wheat flour, Greek yogurt and lots of sweet banana make these moist and hard to resist and very healthy.
Next time you have two lonely, unwanted, over-ripe bananas sitting on your counter, don’t throw them out. When I’m not making Banana Oatmeal Cookies, I enjoy these healthy banana muffins with Greek Yogurt. The riper the bananas, the sweeter the result!
This scenario happens far too often at our house. Sometimes I freeze the bananas, or make easy ice cream. But, I’d rather freeze these muffins instead to pull out for a healthy breakfast or snack.
I like to keep lots a fruit around, so we make good choices. But, last week I could just tell…it was going to happen again. So, I made up the dry ingredients and waited…and watched…and eventually…
I enjoyed a nice batch of Healthy Banana Muffins!
This is the zucchini muffin recipe…exactly…except that it uses mashed bananas instead of zucchini and nuts or chocolate chips instead of cranberries. I used whole wheat pastry flour and they tasted great! I also use my favorite stevia/sugar blend to lower the sugar content.
Guess what got mixed in to this batch? Special request by my chocoholics. They are so moist!
I’ll take two please!
These would store well in the freezer. But, I never get the chance to freeze any. The recipe makes about 8 muffins. Next time, I’m going to leave an entire bunch of bananas sitting on the counter. 🙂
These banana muffins are super moist and tasty. Yogurt, whole wheat flour and sweet banana make them healthy too...even if you opt for chocolate chips!
- ¾ cup whole wheat pastry flour
- 1/4 cup Stevia sugar blend or 1/3 cup sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup banana mashed, about two ripe bananas
- 1 egg beaten
- ¼ cup non-fat Greek yogurt
- ¼ cup mini chocolate chips or walnuts
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Preheat oven to 350 degrees F.
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Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
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Stir banana, egg and yogurt into the dry mix.
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Fold in nuts or chocolate chips.
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Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (Tip: If using paper liners, spritz them with cooking spray too!)
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Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
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Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Enjoy!
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These look so YUM! I always have over ripe bananas and look for healthy ways to work them into something tasty.
I’m always looking for new weekend recipes and a good use for overly ripe bananas (I have three right now!)
These look so moist and delicious! Thanks and I think I will make chocolate and nuts!
I can never get enough banana muffins esp when there are chocolate chips involved.
Oh my goodness! YUM! I am SO making a batch of these and pinning this for sure!
I love muffins! These look delicious!
Those look great, my fav would be with nuts and chocolate chips!! YUM!!
I love that you used Greek yogurt and whole wheat flour in these. Delicious!
I love putting yogurt in my muffins and other baked goods – they always come out so moist and without all the guilt!! Sounds great, Marjory!
They look nice and moist! If I made those I’m not sure guests would get any!
Just made these today and also added some frozen blueberries to the mix and they turned out great. The muffins are nice and moist and light. Will be making these again.
Awesome! Thank so much for sharing…you made my day! Blueberries are a wonderful addition!