These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar. Loaded with delicious banana flavor and warm spices for the perfect morning muffin!
Is there anything better than warm, cozy banana bread?? Well, make them into muffins and you can enjoy them all week! These healthy banana breakfast muffins are moist, super fluffy, and the best part is they are easily made in just 30 minutes. These muffins are made healthier with whole wheat flour, Greek yogurt and naturally sweetened with banana and honey so no sugar needed! You could also mix in chocolate chips or chopped nuts for even more flavor and texture. I am certain your family will love these!
Why You’ll Love these Muffins
- So much banana flavor in every bite!
- Made with 100% whole grains, Greek yogurt and zero butter or refined sugar.
- Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
- Can easily make this into banana bread or bite-sized, poppable mini muffins for tiny hands.
- Freezer-friendly so enjoy these all season long!
Ingredients You’ll Need
- Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these muffins light and fluffy. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
- Baking soda – acts as a leavening agent to help these muffins rise
- Bananas – makes these muffins moist and adds additional sweetness
- Eggs – adds protein and gives these muffins their structure and height
- Honey – sweetens the muffins without using any refined sugar, but you could also use maple syrup or even regular sugar
- Coconut oil – for additional moisture and fluffiness! Feel free to sub with another type of oil if you prefer or even butter
- Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the muffins moist. You could also use applesauce or mashed banana as well
- Milk – I used almond milk, but any type of milk will work in this recipe
- Warm flavors – a delicious combination of cinnamon and vanilla extract
- Rolled oats – optional topping for a little extra nutrition
How to Make Banana Breakfast Muffins
- Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, honey, mashed bananas, Greek yogurt, milk, melted coconut oil, and vanilla, mixing until all combined.
- Make the batter. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter. This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts. Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full. Sprinkle the tops with rolled oats, if desired.
- BAKE! Bake the muffins in the oven at 350 degrees F for 18 to 22 minutes (mine came out perfect at 20 minutes), or until a toothpick inserted comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Prepping and Storage
To Store: You can keep these muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate after that to keep them longer. These muffins will last up to a week in the fridge in a sealed container.
To Freeze: These muffins freeze really well too! You can either wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will keep in the freezer for up to 3 months!
More Muffin Recipes You’ll Love
Hope you all enjoy these Banana Breakfast Muffins and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoons salt
- 2 eggs
- 1/3 cup honey
- 1/2 cup plain Greek yogurt
- 2 ripe bananas, mashed (about 1 cup)
- 1/3 cup almond milk (or milk of choice)
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons vanilla
- Sprinkle of rolled oats (optional topping)
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
- In a separate bowl, whisk together eggs, honey, Greek yogurt, mashed bananas, milk, coconut oil, and vanilla until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
- Divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full. Sprinkle the tops with rolled oats, if desired.
- Bake the muffins in the oven for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serving Size: 1 muffin
- Calories: 159
- Sugar: 10.3 g
- Sodium: 172.6 mg
- Fat: 4.6 g
- Saturated Fat: 3.2 g
- Carbohydrates: 26.2 g
- Fiber: 3 g
- Protein: 4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.