Healthy Banana Muffins

4.93 from 14 ratings

Transforming my beloved classic banana muffin recipe, adored by countless families, into a healthier option meant eliminating refined sugar, incorporating Greek yogurt, and opting for olive oil. Try my recipe once and you’ll see why this is a trusted recipe for bakery style healthy banana muffins!

Prep Time10

Cook Time20

Rest Time15

Course: Breakfast

Cuisine: American

Keyword: healthy banana muffins

Servings: muffins

Author: Beth

Ingredients

4-6 large bananas equal to 2 cups mashed, 460 grams
¼ cup olive oil 59 ml
¾ cup non fat plain greek yogurt 170 grams
½ cup honey 168 grams
3 large eggs
2 tsp vanilla extract
3 cups all-purpose flour 360 grams
1½ tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon

Instructions

Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much. Alternatively, mash the bananas and measure out 460 grams. 4-6 large bananas
In a mixing bowl combine the mashed bananas, olive oil, honey, greek yogurt, eggs and vanilla extract. Stir to combine with a spatula. For a sweeter muffin, increase the amount of honey to 3/4 cup. ¼ cup olive oil, ¾ cup non fat plain greek yogurt, ½ cup honey, 3 large eggs, 2 tsp vanilla extract
In a separate bowl combine the flour, baking soda, baking powder, cinnamon, and salt. 3 cups all-purpose flour, 1½ tsp baking soda, 1½ tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon
Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Because this batter is low in oil, making it stickier, I recommend that you spray the liners with nonstick cooking spray for easier removal.
Fill the liners super full with batter, about 6-8 heaping tablespoons. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Notes

For a sweeter muffin, increase the amount of honey to ¾ cup.

Nutrition