Ingredients
Scale
- 4 medium overripe bananas, 1 1/2 cups mashed
- 2 large eggs
- 1/2 cup Greek yogurt, any fat %
- 1/2 cup maple syrup or honey
- 2 tablespoons mild tasting oil, I used avocado oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/3 cups all-purpose flour
- 1/3 cup walnuts, chopped
- Cooking spray, I use Misto
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with parchment paper liners and spray them with cooking spray. Set aside.
- In a large bowl, mash the bananas using a fork or masher.
- Add the eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt to the mashed bananas. Whisk until well combined.
- Gently fold in the flour, being careful not to over mix to keep the muffins tender. Stir in the chopped walnuts.
- Using a large cookie scoop, distribute the batter evenly among the 12 openings of the muffin tin.
- Bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool for about 5 minutes in the tin before transferring them to a cooling rack.
Notes
Make sure not to overmix the batter to ensure fluffy muffins.
Feel free to substitute the walnuts with chocolate chips for a sweeter option.
These muffins can be stored in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.