Banana Muffins Recipe
These soft, tender banana muffins are perfectly moist and full of warm spices. They're a wonderful addition to breakfast or an afternoon snack.
Servings: 12 muffins
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Wet Ingredients
- 1 1/2 cups mashed very ripe bananas (3-4 bananas)
- 1/3 cup avocado oil
- 1/3 cup plain Greek yogurt low fat or full fat are best
- 2 eggs
- 1/4 cup packed brown sugar
- 1/4 granulated sugar
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 425° F. and spray a 12-cup muffin pan with cooking spray or add muffin liners to it.
- In a large bowl whisk together the dry ingredients. In a smaller bowl mash the bananas then whisk in the remaining wet ingredients. Pour the wet in with the dry and stir them together with a rubber spatula until you no longer see streaks of flour. Don’t over-mix.
- Divide the muffin batter evenly into the muffin pan. Place on the middle rack of the oven and bake for 5 minutes at 425° F. then lower the heat to 375° F. and bake for another 10-13 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs attached.
- Let the muffins cool in the pan for several minutes before removing them onto a wire cooling rack to finish cooling.
Notes
Once cooled, the muffins will keep for up to 3 days at room temperature in an airtight container. You can also freeze them for up to 3 months.
Nutrition
Calories: 164kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 238mg | Potassium: 136mg | Fiber: 2g | Sugar: 8g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg