Hi friends! I’m finally back in Chicago after two weeks of travel and am SO excited to get back in the kitchen and develop summer recipes for you. In fact, developing creative, healthy recipes is my favorite part about my job. It’s where my mind works it’s magic the most and often when I feel most fulfilled. I LOVE LOVE LOVE being able to bring you delicious, nourishing recipes for you to share with your friends and family. It just makes my heart happy.
Speaking of healthy recipes, these banana muffins were a blissful experiment that came to life back in 2013. They were the result of me always trying to make something new for my mom for breakfast. I used to make her muffins every week so that she could bring them to work and these healthy banana muffins became one of her favorites in the entire world. We’d make them together, often adding in heart-healthy toasted walnuts for a dose of healthy fats. To this day, they still make an appearance in my kitchen every month or two.
Safe to say my muffin obsession started with these babies. They’re packed with protein thanks to greek yogurt and are naturally sweetened with only honey and bananas — okay and a few chocolate chips because chocolate chips deserve to be in every diet out there.
A few year ago, I posted the recipe on my Instagram for the first time and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!
Damn it, just crown me the muffin woman right now. Or not. I don’t know?
These healthy banana muffins are lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter. I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for YEARS and they never fail me.
In fact, they’re these healthy banana muffins are the MOST POPULAR muffin recipe on Pinterest. I couldn’t believe that’s how much they’re loved (that’s why I gave them a little photography update!).
Here are my simple secret substitutions for lightened up banana muffins:
Whole wheat pastry flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking. You can also use a low fat or full fat greek yogurt in these!
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe. BOOM!
Seriously these muffins are the easiest to make and everyone will love them – even kids! I love enjoying one when I’m feeling like I really need a treat. I pop them in the microwave for 10 seconds to reheat then slather them with a little salted almond butter or peanut butter for a treat or snack under 200 calories.
See how to make the healthy banana muffins:
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
If you like this recipe, you might also like:
30 minute Skinny Banana Chocolate Chip Muffins
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or melted coconut oil
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk
- 1/2 cup chocolate chips
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.
Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You'll also need to reduce baking time a bit, as muffins will bake faster since they're smaller.
Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.