I was craving muffins… Luckily I had saved some ripened bananas in my freezer. When the bananas start to turn black just throw them in the freezer with the peel on and use them later. They defrost quickly and taste great in breads or muffins.
These muffins are super easy to prepare and are a delicious for breakfast or a quick snack.
Healthy Banana Muffins
2014-04-04 12:26:32
Serves 12
These muffins are super easy to prepare and are a delicious for breakfast or a quick snack.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Nutrition Facts
Serving Size
83g
Amount Per Serving
Calories 197
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 172mg
7%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
9%
Sugars 13g
Protein 5g
Vitamin A
1%
Vitamin C
4%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/4 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoons pumpkin pie spice
- 3 teaspoon canola oil
- 1 egg, beaten
- 2 egg whites, beaten
- 1/3 cup Greek yogurt
- 3 ripe bananas
- 1 cup uncooked quick oats
- 3/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees. Mix dry ingredients and then add oil, Greek yogurt, and beaten eggs.
- In a separate bowl mash bananas with a fork. Add bananas and oats to mixture and stir.
- Spray muffin pan with cooking spray or use muffin papers and fill cups a little over half way with batter. Makes a dozen. Bake for about 30 minutes. Insert toothpick, if it comes out dry then they are done.
Kim's Healthy Eats http://www.kimshealthyeats.com/
I made these for my family this week. I used a mini-muffin tin and got 32 mini muffins…they were gone in less than 24 hours!! This is a great recipe that I can feel good about feeding my family. The muffins were dense and filling.
Great idea to use a mini muffin pan! I am doing that next time 🙂
I baked my muffins today but I used white sugar instead of brown and also add crushed up mix nuts instead of walnuts:) yummy
Hey there! Thank you so much for sharing! My family was just getting over the flu and as I was on pinterest I came across your recipe! I made it the next day and it was a great pick me up for all of us! Really tasty! I sprinkled cinnamon and icing sugar on top while they were still warm. MMM! I even included it on my latest blog post!
So glad you enjoyed them! Thanks for sharing on your blog 🙂
I made these last week and loved them! I did modify slightly….I used honey instead of brown sugar and I added cut up dates. Very tasty recipe!
Great idea! Love your substitutions!
Sounds like great substitutions! Would you mind sharing how much honey and dates you used? Thank you
Do you have include the nutrtion facts for your recipes.
I was hoping for the same thing!
Hi ! I would like to make these but I would rather not use greek yogurt since you have to refrigerate the muffins. Is it possible to substitute with applesauce or something else ?
Thank you 😀
I have not tried making them with applesauce, but that sounds like it will work. Let me how it turns out if you try it.
i just tried these muffins and there easy to make and tast great. Something light and nice for the family.
Have you ever used old fashion oatmeal rather than instant?
No I have not tried old fashion oatmeal.
I viewed your recipe and it looks very tasty. I am lactose intolerant. For the yogurt, I have lactose free greek yogurt. I wanted to know if I would be able to use egg beaters rather than eggs since I cannot have eggs either. Thanks!!