Banana Breakfast Muffins
These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar. Loaded with delicious banana flavor and warm spices for the perfect morning muffin!
Servings: 12
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoons salt
- 2 eggs
- 1/3 cup honey
- 1/2 cup plain Greek yogurt
- 2 ripe bananas mashed (about 1 cup)
- 1/3 cup almond milk or milk of choice
- 3 tablespoons coconut oil melted and cooled
- 1 1/2 teaspoons vanilla
- Sprinkle of rolled oats optional topping
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
- In a separate bowl, whisk together eggs, honey, Greek yogurt, mashed bananas, milk, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
- Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full. Sprinkle the tops with rolled oats, if desired.
- Bake the muffins in the oven for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Nutrition
Serving: 1muffin | Calories: 159kcal | Carbohydrates: 26.2g | Protein: 4g | Fat: 4.6g | Saturated Fat: 3.2g | Sodium: 172.6mg | Fiber: 3g | Sugar: 10.3g