These Healthy Banana Muffins have been something of a staple in our house for quite some time now. Together with my Wholesome Banana Bread they are both hubby’s and kids’ favourites when it comes to breakfast on the go or after school snack.
My favourite thing about making these muffins is the fact that all I need is a bowl or two, spoon and maybe a whisk and I’m on my way. No food processor required, quick and easy treat and as healthy as muffins can be! I must admit we almost always add some chocolate to our muffins but I always go for good quality dark chocolate for its antioxidant properties of course! 🙂
What’s healthy about these muffins and how can I adapt them?
These muffins are as healthy as muffins can be (they are a baked good after all and do contain sugar) but I’ve got few suggestions for you and ways in which you can adapt them.
- Although you could use plain/all-purpose flour here, swapping it for healthier choice of wholemeal variety would be better. I use mixture of White Spelt Flour and Wholemeal Spelt Flour. I find that this combination gives nice and light crumb to the muffins. You could swap spelt for rye which is also available in white and wholemeal varieties. Finally, you could use regular wholemeal flour. I would be inclined to always use half and half white with wholemeal as using wholemeal flour alone will result in yummy but denser muffins. For gluten-free version try your favourite gluten-free flour.
- I went for the brown sugar in my muffins and reduced the amount substantially to what you would normally find in a muffin recipe as a lot of sweetness comes from your lovely, super ripe and sweet bananas. Feel free to play around with the quantity and you might be ok with 50g / 1/4 cup of sugar only. You could also substitute brown sugar for honey or maple syrup but they will slightly change the flavour of the muffins. Whatever sweetener you decide to go for, at the end of the day it is all sugar and I made my peace with that!
- I like using cold-pressed, unrefined rapeseed oil in my cooking and baking but these muffins will work with any vegetable/olive oil and coconut oil will give them a subtle coconut flavour too.
- Try sprinkling some oats on top of the muffin batter before baking for more of a breakfast feel.
- Try changing things up by replacing chocolate with 50-75g (1/3 – 1/2 cup) of chopped nuts of your choice (I love adding walnuts here), raisins or dried cranberries. If you love peanut butter or any nut butter for that matter it would work really well here too.
Few practical tips for when baking Healthy Banana Muffins?
- This one is the obvious one but do make sure your bananas are really ripe and I mean like super ripe. If you don’t have overripe bananas but still fancy some muffins you can speed up the ripening process by roasting your bananas in their skins on the tray in the oven preheated to 150C/300F/Gas Mark 2 for approx 30min. It’s such a clever trick which really works so that you’re never caught short when you fancy making these. Make sure you allow your bananas to cool a bit after roasting as the flesh is piping hot!
- Instead of sieving your flour (this tip is especially useful when you use wholemeal variety) try and give it a little whisk using standard balloon whisk. It will have exactly the same effect as sieving it.
- If, like me, you are partial to some chocolate in your banana muffins, my tip would be to use best quality dark chocolate and chop it roughly yourself. This way you will get not only chocolate chunks of the size of your liking but also a bit of what I call “chocolate dust” which you also add to your muffin mixture and which disperses through the batter making it a bit more chocolatey and luxurious. You don’t get that with chocolate chips!
- These banana muffins can be stored in the airtight container for up to 4 days (that is yet to happen in our house lol). Don’t refrigerate them as this will affect their texture and taste. They freeze really well so simply wrap them tightly in some aluminium foil and pop in the freezer for when needed. They defrost really quickly in room temperature.
Healthy Banana Muffins
- 250 g flour* see notes below
- 3 very ripe bananas (approx 300g/10.5 oz peeled weight)
- 100 g light brown sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon* see notes below
- 2 large eggs
- 125 ml full fat plain yogurt
- 100 ml rapeseed/sunflower/melted coconut oil
- 50-75 g dark chocolate chips or roughly chopped dark chocolate optional
- Preheat the oven to 180C/350F/Gas Mark 4.
- In a large bowl weigh out all your dry ingredients (flour(s), sugar, baking powder and cinnamon). Give them a little mix with the spoon or a gentle whisk.
- In another bowl or measuring jug whisk together eggs, yogurt, oil and vanilla extract.
- Peel and mash your bananas.
- Make a well in the middle of your dry ingredients and pour in your mashed bananas and all the wet ingredients. Mix everything together with a spoon until well incorporated. Try and mix in one direction to prevent overmixing.
- Chop desired amount of dark chocolate (if using) or simply pop some chocolate chips onto the mixture and fold these in gently.
- Fill 12 muffin cases 3/4 way up and bake in the preheated oven for 20-25min until the skewer inserted in the centre of the muffins comes out clean. Remove to the cooling rack to cool completely and enjoy!
- Nutritional information is approximate and should be treated as a guideline only.
- You can use variety of flours to make these muffins including plain (all-purpose) flour, wholewheat flour (muffins will have slightly denser texture) or the mixture of both. I like using mixture of white spelt or rye flour and wholemeal spelt/rye flour.
- I absolutely adore cinnamon and usually add really heaped tsp instead of the level one which works for me.
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I’m linking my Healthy Banana Muffins with the following pages:
Cook Blog Share hosted this week by Monika at Everyday Healthy Recipes
Cook Once Eat Twice hosted by Corina at Searching for Spice
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