Banana Muffin Recipe
These moist, simple Banana Muffin Recipe treats are easy, homemade delights—perfect for a healthy breakfast or an afternoon pick-me-up with your favorite cup of coffee.
Ingredients
- 1¼ cups whole wheat flour
- ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon (optional – adds warmth)
- 2 large very ripe bananas, mashed brown spots welcome!
- ⅓ cup Greek yogurt plain, whole milk – for creaminess
- ¼ cup maple syrup or honey adjust sweetness
- 2 tbsp neutral oil grapeseed or light olive oil
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ¼ cup chopped walnuts or chocolate chips (optional mix-in)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
- In a large bowl, whisk together both flours, baking soda, baking powder, salt, and cinnamon until evenly distributed—this helps the muffins rise uniformly.
- In a medium bowl, mash bananas with a fork until mostly smooth, then stir in yogurt, maple syrup, oil, egg, and vanilla until blended.
- Pour wet mixture into dry ingredients. Fold with a spatula until just combined, avoiding overmixing.
- Sprinkle walnuts or chocolate chips over the batter and fold once more to distribute.
- Divide batter evenly among the 12 cups, filling each about two-thirds full.
- Bake for 18–22 minutes until lightly browned on top and a toothpick inserted in the center comes out with a few crumbs attached.
- Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.
Notes
Choose ripe bananas for best flavor. For extra moistness, consider swapping 2 tbsp of flour for almond flour. Enjoy within 3 days or freeze for longer storage.
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