These banana muffins are soft, fluffy and so flavorful. Sweet banana, whole wheat, greek yogurt and spiced with ground cinnamon. They are easy to make and the perfect snack or dessert.
Ingredient Notes and Health Benefits:
Banana: Make sure they are very ripe. The riper they are, the sweeter the bananas and the better the muffins will taste
Greek Yogurt: Helps to keep the muffins moist (I am SO not a fan of that word, lol) and adds some protein. Take the yogurt out of the fridge early to allow it to reach almost room temperature. It will mix more easily into the batter. Using yogurt allows you to skip the oil in this recipe.
Ground Cinnamon: It’s the perfect spice in this recipe and also contains antioxidants and has anti-bacterial and anti-fungal properties
Egg: Take the egg out with the greek yogurt, it will mix much more easily into the batter at room temperature
Maple Syrup: Use the real stuff! It adds so much flavor to the recipe.
Preparing the Batter:
We will prep the dry and wet ingredients in two different bowls before combining them. Place the bananas, beaten egg, maple syrup, greek yogurt and vanilla extract into a bowl and stir to combine. In a separate bowl, place the flour, sugar, salt, baking soda and ground cinnamon. Stir to combine and make a well in the dry ingredients by pushing the ingredients out to the side. Pour wet ingredients into dry, and using a large spoon, fold the ingredients together. Scoop into a greased muffin tin and place in the oven at 350 for 20 minutes (some ovens may vary).
Cooling and Storing the Muffins:
Remove the muffins from the oven. You know they are done when the toothpick comes out clean after sticking it into the middle of the muffin. Place tin on a cooling rack and let sit for about 3 minutes. If you are planning on eating the muffins immediately, remove them from the tin and enjoy. If not, remove muffins from tin and place on cooling rack to cool the rest of the way. Store the muffins in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
3 large very ripe bananas, mashed 1. Preheat oven to 350
1 egg, beaten
1/3 cup non fat plain greek yogurt
1/4 cup maple syrup
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1/3 cup brown sugar
1/4 tsp salt
1 tsp baking soda
1 heaping tsp ground cinnamon
2. In a mixing bowl, place peeled bananas and mash with a fork
3. Add a beaten egg
4. Add maple syrup, vanilla extract and greek yogurt. Stir to mix.
5. In a separate bowl, place whole wheat flour, brown sugar, salt, baking soda and ground cinnamon. Whisk together
6. Create a well in the dry ingredients and pour in the wet.
7. Using a large spoon, fold dry into wet.
8. Lightly grease a muffin tin, and scoop batter into tin.
9. Place into oven for 15-20 minutes
10. Remove from oven and let cool for 2-3 minutes. Either enjoy right away or use a knife to remove muffins from tin and place on a cooling rack until fully cooled.
11. Place in the fridge in an air tight container, they will last for 3-5 days.
12. To freeze, place in an air tight container and place in the freezer, where they will last for 3 months.
3 large very ripe bananas, mashed
1. Preheat oven to 350