The BEST Healthy Banana Muffins

Healthy Banana Muffins, aerial view on table.

The BEST Healthy Banana Muffins

Healthy Banana Muffins are soft, sweet, and amazingly delicious, and they’re easy to make with wholesome ingredients including 100% whole wheat flour, Greek yogurt, and naturally sweetened with honey!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 130kcal

Author Samantha Skaggs

Equipment

Ingredients

2 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups mashed banana from approximately 4 to 6 overripe bananas, depending on size
½ cup honey
½ cup oil
2 eggs
2 teaspoons pure vanilla extract
½ cup plain Greek yogurt

Instructions

Preheat oven to 350°F. Prepare muffin pans by lining 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, mix together mashed banana, honey, oil, eggs, and vanilla. Add half of flour mixture to the banana mixture; stir. Add all of the Greek yogurt; stir. Add remaining flour mixture and stir until just blended.
Divide batter between prepared muffin pans, filling each muffin cup approximately ⅔ full with batter. Bake for 14 to 17 minutes or until a toothpick inserted in center of muffin comes out clean. Cool in pans for a few minutes before turning out onto wire rack to cool completely.

Video

Notes

STORAGE: Healthy Banana Muffins can be stored in an airtight container on the counter for the first day or two. After that, transfer the container to the refrigerator, where the muffins will keep for a week.
FREEZING: These muffins also freeze well. Place cooled muffins in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw at room temperature or in the refrigerator. You can even pop a frozen muffin into a baggie and send to school, and it will be thawed by lunchtime or snacktime.
Whole wheat pastry flour is 100% whole wheat flour with a lighter taste and texture that’s more akin to that of all-purpose white flour. That being said, all-purpose white flour may be substituted for whole wheat pastry flour in this recipe, if you wish.
It usually takes 5 average-sized bananas to yield 2 cups of mashed banana. You may need 6 bananas if they’re small, or only 4 if they’re particularly large.
Non-fat, low-fat, or full-fat Greek yogurt may be used. Or regular yogurt may be substituted for Greek yogurt.
I prefer making this recipe with avocado oil, a neutral-flavored olive oil, or coconut oil (melted and cooled). However, you may substitute your favorite oil instead.
Ingredients need to be at room temperature if using coconut oil, as cold ingredients will cause the coconut oil to re-solidify. You can quickly warm up cold eggs by putting them in a bowl of warm water for a few minutes before cracking.
I find that ½ cup honey is plenty in this recipe since ripe bananas are already very sweet, but you may increase the honey up to ¾ cup for sweeter muffins.
Pure maple syrup may be substituted for the honey.
1 cup chopped nuts or mini chocolate chips may be stirred into the batter.
I like to use a 3-tablespoon cookie scoop to neatly fill the muffin cups.

Nutrition