Healthy Small Batch Banana Muffins
Yields: 6 muffins
 
These are the best banana muffins I’ve ever made! They’re really tender and full of bright fruit flavor. Plus I love that there are virtually no tempting leftovers to worry about! The leftover muffins will keep for at least two days if stored in an airtight container on the counter or at least one week if stored in an airtight container in the refrigerator.
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ tsp unsalted butter or coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tbsp (30g) plain nonfat Greek yogurt
  • 6 tbsp (100g) mashed banana (see Notes!)
  • 1 tbsp (15mL) pure maple syrup
  • ¼ cup (60mL) nonfat milk
  1. Preheat the oven to 350°F, and coat 6 muffin cups with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the mashed banana. Stir in the maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 20-22 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.
Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought blends (like this one!) will work, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Use the spottiest, ripest banana you can find! The ones with more brown than yellow are ideal because they have a stronger flavor and more natural sweetness than the pure yellow bananas. (See my photo in the blog post above for more info!)

The mashed banana and Greek yogurt need to equal ½ cup. If you have slightly more mashed banana, decrease the Greek yogurt by the same amount, and vice versa.

Honey or agave may be substituted for the pure maple syrup. For sweeter muffins, replace 1-2 tablespoons with an equal amount of pure maple syrup.

Any milk may be substituted for the nonfat milk.

This is the 6-cup muffin pan that I use! I love how it doesn't over-brown the muffins' sides like traditional metal muffin pans.

This recipe is easily doubled!

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/03/14/healthy-small-batch-banana-muffins/