These whole grain banana muffins are a healthy and tasty treat that are perfect for breakfast or as a snack. Made with whole wheat flour, ripe bananas, and a touch of honey, these muffins are moist, flavorful, and packed with nutrients. They are also easy to make and can be enjoyed by both kids and adults. Serve them warm with a pat of butter or enjoy them as is for a guilt-free indulgence.
Ingredients
- 1 ½ cups whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, melted
- ¼ cup honey
- 2 ripe bananas, mashed
- 1 egg
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt
- ½ cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium-sized bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, honey, mashed bananas, egg, and vanilla extract. Mix well.
- Add the dry ingredients to the banana mixture, alternating with the Greek yogurt. Stir until just combined. Be careful not to overmix.
- If using walnuts, gently fold them into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
