Healthy Banana Bread Muffins

Everyone is going bananas about banana bread right now. Here is my spin- Healthy Banana Bread Muffins. Make these healthy banana bread muffins as a nutritious breakfast or delicious mid-day snack. They are moist, fluffy, made with whole grain, naturally sweetened, and super tasty.  

Dry Ingredients: 

Almond Flour: I love baking with almond flour. It is in low carbs, packed with nutrients, and protein. It also has a little bit sweeter of a taste.

Whole Wheat Flour:  Whole wheat flour has more nutrients and protein than white flour. If you want to make these muffins gluten-free sub whole wheat flour for more almond flour.

Coconut Sugar: Coconut sugar is a healthier sugar alternative that has healthy fats and fewer grams of sugar per serving than other sugars. 

Baking Powder

Baking Soda

Salt 

Wet Ingredients 

Mashed Bananas: You want to use ripe bananas. They are easier to mash and sweeter. 

Eggs: You need 2 large eggs for this recipe. Can’t do eggs? Try swapping them with 2 flax eggs.

Maple Syrup: Maple Syrup is a natural sweetener that adds just the right about of sweetness to the muffins.

Nonfat Plain Greek Yogurt: Greek yogurt adds moisture to your muffins and more protein. Greek yogurt is also full of probiotics and potassium.

Almond Milk: I prefer almond milk; however, any milk will work. 

Vanilla Extract 

How to Make Healthy Banana Bread Muffins

Begin by preheating the oven to 350°F and prepare a muffin tin by spraying with nonstick spray.  

In a mixing bowl, add almond flour, whole wheat flour, coconut sugar, baking powder, baking soda, and salt. Mix the ingredients. Next, prepare the wet ingredients. Begin by mashing the bananas in a small bowl with a fork. After that, in a mixing bowl, add mashed bananas, eggs, maple syrup, nonfat plain greek yogurt, almond milk, and vanilla extract. Mix the ingredients together. Next, mix in melted and cooled coconut oil. To melt and cool the coconut oil, place it in the microwave for 30 seconds and then chill for 5 minutes in the freezer. If the coconut oil too warm, it will not bake correctly. After that, slowly add the dry ingredients to the wet and mix thoroughly.

Add to the muffin tin- bake on 350°F for 22- 25 minutes. 

Topping the muffins 

Almond Butter: One of my favorite toppings! Creamy Almond Butter from Trader Joes is my go-to. 

Nut Butter: Any nut butter would go great with these muffins!

Honey: I use Stockins Alfalfa Raw Honey. It is a creamy, smooth, naturally sweet topping. It goes wonderfully with the Healthy Morning Glory Muffins.

Butter: Cut the muffin in half, place it in the microwave for 30 seconds, and put butter on it. 

Storing the muffins 

Store in an airtight container in the fridge for up to four days.

Freeze for up to 3 months. To thaw put in the microwave for 30 seconds. 

Still, have some ripe bananas? Try my Banana Bread Granola 

More muffins on Dev’s Dish

• Healthy Morning Glory Muffins