Healthy Banana Muffins Recipe
These banana muffins are low-fat, low-sugar, moist, and flavorful. Everything you want in a banana muffin. Plus, they do not taste healthy!
Being that my dad loves banana muffins, I have had the privilege to test, tweak, and experiment with much Healthy banana muffin recipe over the years.
I was more into the chocolate muffins, so not much a fan of these, until I found out I could make the usually high sugar muffins into something temptingly delicious and quite healthy.
Before I took the “health-leap” for these muffins, I received many many compliments on my not-so-healthy versions.
Friends, family, and co-workers all said they thought my banana muffins were oh, so good, and I took inspiration from those complements and jettisoned into my attempts to make them healthy, while keeping them moist, light, and full of flavor.
As to the health and nutrition of these muffins, on a 2000 calorie diet, one muffin would have 125 calories, provide only 5% of the daily fat intake, and just 7% of the daily carbs.
There are only 5 grams of added sugars in each muffin, so they are surprisingly low compared to the usual 12-15 gram counterparts.
You could use all white flour, but the spelled adds good fiber and doesn’t affect the taste much at all.
I asked a friend to taste these muffins and she said they didn’t taste healthy. Score! Spelled is my favorite grain and I use it often as it is a great whole grain that I have found to be light and mild tasting in baked goods.
I favor brown sugar to white for it’s added moisture, molasses, and great flavor. Half a cup is pretty good for 15 muffins, no?
Greek yogurt is one of my favorite ingredients to experiment with. Here, it replaces most of the oil and adds a great deal of moisture to the muffins while keeping the fat content considerably low. Buttermilk also gives flavor and lightness to the recipe.
There are a few tablespoons of either butter or oil in the recipe, but I can assure you that it is needed to keep the muffins from tasting “healthy”.
My whole goal is to make great tasting healthy food, not average healthy food.
Make sure your bananas are very speckled for this recipe.
Nutrition is most readily available in bananas once they have begun to have brown speckles.
They also become sweeter and softer at this point in time.
The few tablespoons of finely ground flaxseed are completely optional, but it does add fiber and contains both omega-3 and omega-6 essential fatty acids.
In some baked goods, I have found that ground flax can give some lightness to the goods. I try to hide super-foods in my recipes when I can.
When making the muffins, be sure to mix all the dry ingredients in one medium-sized bowl, and all the wet (plus the sugar) in another.
Just be sure that the wet mixture is well mixed, and that a good portion of the brown sugar has been partially dissolved.
Keep the mashed banana separate until after you’ve mixed the dry with the wet.
When mixing together, pour the wet into the dry, and DO NOT over stir.
Use a wire whisk, and once you have moistened all the flour in the bowl, and there isn’t any lumps (less than a minute of mixing) stop.
Use a wooden spoon to gently incorporate the mashed bananas.
It is important to fill your muffin tins 2/3 – 3/4 full, otherwise you may have depressions in your muffin tops. You should get 13-15 muffins with this recipe.
Now, baking times will range as everyone’s oven is different, but I have found success in baking mine for 7 minutes @ 425 and the 6 minutes @ 375. They come out moist and fluffy every time.
But pay attention to your oven. You might need a minute more or less than I do.
My favorite way to eat them is topped with peanut butter alongside a glass of raw milk!
And yes – this recipe makes great Chocolate Banana Muffins too!
Healthy Banana Muffins Recipe ULTIMATE SKINNY BANANA MUFFINS
PREP TIME 20 mins
COOK TIME 12 mins
TOTAL TIME 32 mins
I can honestly say that these banana muffins are the best I’ve tried – and I’ve tried a whole lot of recipes for banana muffins! Healthy, skinny, whole grain, low sugar, and filled with protein…what more can you ask for in a banana muffin recipe?
Recipe type: Breakfast
Serves: 12-14 muffins
½ cup all-purpose flour
1 cup spelled
¾ tsp baking soda
¼ tsp salt
½ cup brown sugar
4 oz greek yogurt (plain or vanilla)
3 tbs melted butter (you may substitute for oil instead – coconut or olive)
¼ cup buttermilk
3 well-mashed bananas
3 tbl Ground Flax Seed (simply adds health benefits)
½ cup chopped walnuts or pecans
½ – ¾ cup cocoa powder (depending upon your chocolate preference)
Preheat your oven to 425.
Combine dry ingredients into one bowl, and all wet ingredients, except bananas, into another.
Pour the wet into the dry and whisk just until all ingredients are moistened and there are no clumps of flour. DO NOT OVERMIX.
Gently incorporate the bananas, and spoon out the batter into 15 muffin tins, filling them ⅔ full.
Bake at 425 for 7 minutes, then without opening your oven, turn it down to 375 and continue baking for 5-7 minutes. *Baking time may vary depending upon your oven.
You will not want to overcook these muffins, so keep a “less is more” mindset for your timer.
Mine took 6 minutes at the second baking.
Muffins will be good 3 days covered on the counter, or 5 days covered in the fridge.
Serving size: 1 muffin Calories: 135
Saturated fat: 1.9g
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