Banana Bread Muffins
These banana bread muffins are moist, fluffy and perfectly sweet. Keep these banana bread muffins classic or top with chocolate chips. Enjoy!
Servings: 12
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- ¼ cup light brown sugar packed
- ¼ cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 3 medium ripe bananas mashed (~1 cup mashed)
- 2 large eggs
- ½ cup maple syrup
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened almond milk
Instructions
- First, preheat the oven to 350ºF and line a muffin tin with liners.
- Add the flour, baking soda, and salt to a bowl and whisk the ingredients together. Set aside.
- In a large bowl, cream the butter, brown sugar, and vanilla together with an electric mixer until combined and fluffy. Then, crack in eggs and mix to combine. Add mashed banana, maple syrup, Greek yogurt, and almond milk and mix on low with an electric mixer until all ingredients are combined. Slowly add dry ingredients to wet and mix until combined.
- Generously fill each muffin well. We filled ours between 3/4 of the way full and all the way to the top.
- Bake at 350ºF for 23-25 minutes or until a toothpick comes out clean when inserted into the center.
- Remove the banana muffins from the oven and let cool for at least 10 minutes before eating.
Video
Notes
- Be sure to mash the bananas and measure them before adding them to the muffin batter. The size of banana you use will determine how much mashed banana you end up with.
Nutrition
Calories: 187kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Fiber: 1g | Sugar: 16g