Banana Bread Breakfast Muffins
15min
20min
5
696
Chef's Note
For extra moist muffins, make sure your bananas are very ripe with lots of brown spots. You can make a big batch of these muffins and freeze them individually wrapped for quick grab-and-go breakfasts throughout the week!
Tags
Ingredients
4 large ripe bananas
1 cup plain Greek yogurt
3 large eggs
1/3 cup honey
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup vegetable oil
1/2 cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- 2
In a large bowl, mash 4 large ripe bananas with a fork until smooth.
- 3
Add 1 cup Greek yogurt, 3 large eggs, 1/3 cup honey, 2 teaspoons vanilla extract, and 1/2 cup vegetable oil to the mashed bananas. Mix well until combined.
- 4
In a separate bowl, whisk together 3 cups all-purpose flour, 1 cup whole wheat flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
- 5
Gradually add the dry ingredients to the banana mixture, stirring just until combined. Do not overmix.
- 6
If using, fold in 1/2 cup chopped walnuts.
- 7
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 8
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 9
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving)
696
52g
78g
19g
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