Description
Delicious and moist banana muffins made with overripe bananas and wholesome ingredients.
Ingredients
Scale
- 2 large bananas (overripe)
- 1/2 cup Greek yogurt
- 1/3 cup coconut oil (melted)
- 1/2 cup coconut sugar (or white sugar)
- 1/2 teaspoon baking soda
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups white wholewheat flour
Instructions
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, add the bananas and mash them.
- Mix in the Greek yogurt and melted coconut oil until smooth.
- Fold through the coconut sugar, egg, vanilla, salt, baking soda, and white wholewheat flour. If using chocolate chips, fold them through.
- Evenly distribute the batter amongst the muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add nuts or chocolate chips for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg