Banana Muffins

5 from 1 vote

These healthy Banana Muffins are so moist and delicious that you won't ever guess they have no oil. Made in one bowl with simple wholesome ingredients, they're a wonderful way to use 2 ripe bananas.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Gluten-free, Low calorie

Keyword: baking, banana, oats

Servings: muffins

Ingredients

1 large egg
2 ripe banana about 7 oz. (200 g)
⅓ cup (80 g) Greek yogurt 5% fat or higher
⅓ cup (80 ml) maple syrup or honey
1 ½ cup (150 g) oat flour or preferred flour
½ cup (50 g) almond flour or more oat flour
2 tsp baking powder
1 tsp vanilla extract
½ tsp ground cinnamon
⅙ tsp salt
¼ cup (60 g) milk of choice
¼ cup (40 g) chocolate chips optional

Instructions

Preheat oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure you grease the liners to prevent the muffins from sticking.
In a large bowl, mash the bananas then combine with egg, Greek yogurt, maple syrup, vanilla extract, cinnamon and a pinch of salt. Stir well until you get a smooth mixture.
Add into the wet mixture oat flour, almond flour and baking powder. Stir the ingredients together while pouring in the milk gradually. Start mixing until the batter reaches a smooth consistency free of lumps.
Mix in any extra such as chocolate chips, if desired.
Fill ⅔ of each muffin liner with the batter, sprinkle with chocolate chips (optional) and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.
Remove your banana muffins from the oven and let cool over a baking rack for at least 15 minutes.

Video

Notes

Recipe variations

High protein: Replace almond flour with ½ cup (50 g) of vanilla casein, plant protein powder, or protein blends.
Gluten-free: Use certified gluten-free oat flour, or swap with almond flour or gluten-free pastry flour.
Vegan: Substitute the egg with a flaxseed egg and use plant-based yogurt and milk like soy yogurt and almond milk.
Keto: Use one small banana, increase Greek yogurt to ⅔ cup (180 g), and replace oat flour with almond flour and maple syrup with sugar-free syrup.
Blender: Blend all ingredients in a high-speed blender until smooth, but avoid over-blending.
Add-Ins: Mix in ¼ cup (40 g) of dark chocolate, chopped nuts, seeds, dried fruits, or fresh berries for extra flavor.

Storage directions

Store banana muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze in a freezer-safe bag or container for up to 3 months; thaw at room temperature before reheating and serving.

Nutritional values

Nutritional values do not include any extra ingredient such as chocolate chips or walnuts. They are estimations only, provided for the plain banana muffin recipe.

Nutrition