When making healthy eating choices, baked goods are often the first thing to go. But it doesn’t have to be that way. These banana muffins prove that a few simple ingredient substitutions can yield baked treats that are still delicious while low in calories and packed with nutrients.
Bananas are often considered a “super food” because of the many health benefits that come along with eating them. Rich in Vitamin A, iron, potassium, and other vitamins and minerals, bananas are a wonderful source of natural energy. It’s the other ingredients that are often combined with bananas that pack on the empty calories and fat in your muffin or bread. Here, just a few switches make these banana muffins an excellent start to your day.
Instead of using flour, this recipe uses oats that have been ground to a flour-like consistency. This makes for a great recipe for those with a gluten sensitivity, but it also adds plenty of fiber and minerals that are beneficial even if you don’t have any issues with wheat flour. With the use of Greek yogurt, these muffins come out extra soft and moist without adding any fat like traditional recipes that use butter or oil. And because of the natural sugars found in bananas, these muffins don’t require a lot of additional sugar. A combination of sugar and raw honey is used for just a bit of extra sweetness.
Eat your baked goods without the guilt. Make a batch of these muffins at the beginning of the week, and you’ll have a healthy on-the-go breakfast for the entire week. Simply refrigerate in an air-tight container until ready to serve. Eat at room temperature or heat in the toaster. Easy, delicious and good for you, too.
Ingredients:
- 2-1/2 cup old-fashioned oats
- 2 extra ripe bananas, cut in quarters for easier mixing
- 2 eggs
- 1/3 cup granulated sugar
- 2 Tablespoons honey
- 3/4 cup Greek non-fat vanilla yogurt (or use plain and add 1 teaspoon vanilla extract)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/3 cup chopped walnuts (optional)
Directions:
- Preheat oven to 400 degrees.
- Lightly grease a 12-cup muffin tin with spray or butter.
- Using a food processor, grind oats until fine. They should have the consistency of flour.
- Add all other ingredients, and pulse until the batter has a smooth consistency. (If you like the nuts to be in larger pieces, just stir them in at the end.)
- Distribute batter evenly in the muffin tin.
- Bake 15-20 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean. These muffins are meant to be soft, so don’t wait for them to get too firm.
Ingredient tip: Over-ripe bananas are best for baking because they are the sweetest. If your bananas start to turn soft or get brown spots, simply remove the peels and freeze in freezer-safe bags until you’re ready to bake.
If you’re looking for more ways to use bananas in healthy recipes, try my recipes for Coconut Date Macaroons, Banana Oatmeal Breakfast Cookies or Fresh Fruit Dairy-Free Smoothies.
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