Healthy Banana Muffins
Craving something sweet yet wholesome? These Healthy Banana Muffins are the perfect treat! Moist, fluffy, and packed with natural sweetness, they make for an easy weeknight dessert or snack. Perfect for breakfast or any time of day, you won't want to miss out on these delicious muffins!
Equipment
- Muffin pan
Ingredients
- 1 cup overripe banana about 2-3 bananas
- 1 large egg at room temperature
- 1/2 cup melted coconut oil cooled to room temperature
- 1/2 cup honey
- 1/4 cup honey vanilla Greek yogurt at room temperature
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips or optional nuts or coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). This is the perfect temperature for baking the muffins evenly.
- Grease all 12 muffin cups well with a little melted coconut oil or line them with muffin liners. This ensures your muffins come out easily after baking!
- Make sure all your wet ingredients are at room temperature. This will help keep the batter from clumping. It’s key to a smooth muffin batter.
- Peel the bananas and place them in a mixing bowl. Using an electric hand mixer, mash the bananas until they’re very smooth, resembling the consistency of applesauce. Measure out exactly 1 leveled cup and discard any extra.
- In a large bowl, add the 1 cup of mashed banana. Then, crack in the egg and pour in the cooled coconut oil, honey, yogurt, and vanilla extract. Using the hand mixer, mix everything until smooth.
- Next, sprinkle the baking soda, baking powder, cinnamon, and salt over the wet mixture. Stir gently until just combined; you don’t want to over-mix!
- Now, add the all-purpose flour to the bowl along with any optional add-ins like chocolate chips. Gently fold the mixture until no dry streaks remain. The batter should be thick but not too dry.
- Divide the batter evenly among the 12 muffin cups. They should be nearly full, as they will rise while baking.
- If desired, sprinkle 1/2 teaspoon of oats or coconut flakes on top of each muffin for extra texture.
- Bake in the preheated oven for 18 to 23 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Once baked, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store at room temp in an airtight container for 2 days, or in the fridge for up to 1 week.
- Freezing: Can freeze for up to 3 months. Thaw at room temp or microwave to warm.