I’d like to introduce you to an extra special old friend of mine, Healthy Banana Muffins.
These banana muffins came to be when Ben was in law school. I often baked them for study snacks because they’re filling and nutritious.
Baking was also one of the few ways I could help get him through final exams (other than resisting the urge to text incessantly asking when he’d be home for dinner).
These classic healthy banana muffins are still the breakfast recipe I turn to most whenever I have a pile of on-the-verge ripe bananas occupying my counter.
They’re not fancy. They’re not cutting edge. They won’t give you the opportunity to make use of any of the fancy kitchen appliances taking up space on your counter.
What they are, however, is exactly what you need them to be: a foolproof recipe for the best, most moist, healthy banana muffins you will ever taste.
They’re made with whole wheat flour, yogurt, and sweetened with maple syrup.
You only need ONE BOWL and a spoon to make them. And OK, maybe a fork if your mashed bananas are being particularly stubborn.
These healthy banana muffins with yogurt are wholesome without being too wholesome.
Yes, a banana nut muffin is healthy, BUT, of any recipes I’ve tried in my 3+ decades of muffin lovin’, this recipe tastes the most reminiscent of the sky-high banana muffins you’d find at a bakery.
They even have that coveted shiny bakery muffin top!
5 Star Review
“These banana muffins are the best I have ever made in all my 40 plus years of baking! Moist & delicious, and my family loves them as well.”— Donna —
Best of all? They are YOUR favorite healthy banana muffins too!
- Since their publication date, these healthy banana muffins with yogurt have received dozens of glowing reviews and been viewed millions of times.
- They inspired this Healthy Banana Bread and Oatmeal Banana Bread.
- I stocked my sister’s freezer with them after she had her first baby.
- Of the myriad of healthy muffin recipes on my site, these are the ones I personally make most (although, I do adore these Banana Bran Muffins too).
How to Make Healthy Banana Muffins
These healthy banana walnut muffins are ultra soft and flavorful, but the majority of the moisture comes from Greek yogurt and the bananas themselves, so only a touch of coconut or canola oil is needed.
They’re SO moist, fluffy, and great for kids!
This easy one-bowl muffin recipe makes healthy banana muffins that taste indulgent, but they’re comparably high protein and low calorie!
- Bananas. Naturally sweet, healthy, and an unbelievably scrumptious addition to muffins. Since bananas are packed with fiber and antioxidants and the other ingredients in the recipe are more nutritious, this healthy banana bread is good for you.
- White Whole Wheat Flour. Using white whole wheat flour is how you can make your muffins light and fluffy and add extra nutritional value at the same time.
- Greek Yogurt. Yogurt adds moisture and protein to the muffins.
- Oil. While these are banana muffins with oil, the amount is minimal compared to most recipes because of the Greek yogurt.
- Light Brown Sugar + Maple Syrup. The maple syrup tames the whole wheat flour, giving these banana nut muffins a pleasant taste and rich flavor profile. A moderate amount of brown sugar gives the muffins moisture and a hint of caramel flavor that pairs wonderfully with the banana.
- Vanilla. Gives these muffins depth and enhances their flavor.
- Cinnamon. For that classic banana bread warmth and coziness.
- Walnuts. This recipe contains an inordinate amount of walnuts (1 full cup, where most banana nut muffin recipes call for a mere 1/4 or 1/2). I love the nuts’ deep, toasty flavor and crunch, but if you are not as nut crazy as we are, you can certainly reduce that amount or omit them.
- Mash the bananas, then whisk in the remaining wet ingredients. Stir in the baking soda, salt, and cinnamon. Add the flour, then fold in the walnuts.
- Pour the batter into the wells of a greased muffin pan. Bake for 20 to 22 minutes at 350 degrees F. DIG IN!
- To Store. Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- To Freeze. Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
For additional storage tips, check out my handy How to Store Muffins guide.
Recommended Tools to Make this Recipe
- Muffin Pan. Enjoy low calorie banana muffins anytime a craving strikes.
- Mixing Bowls. Perfect for preparing these yogurt healthy banana muffins.
- Whisk. This small whisk is ideal for keeping mixing messes to a minimum.
These perfect, oh-so-yummy healthy banana muffins are sure to become an extra special old friend of yours too!
Healthy Banana Muffins
- 3 large overripe bananas about 1 1/2 cups mashed
- 1 large egg
- 1/3 cup nonfat plain Greek yogurt
- 2 tablespoons canola oil or melted and cooled coconut oil
- 1/3 cup light brown sugar
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups white whole wheat flour
- 1 cup walnut halves toasted and coarsely chopped
- Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray.
- Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined, and then fold in the walnuts.
- Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.
- TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
- TO MAKE GLUTEN FREE: swap the white whole wheat flour for a gluten free 1:1 baking blend.
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