These Whole-Wheat Banana Muffins are packed with healthy ingredients like whole wheat flour, coconut oil, flaxseed, and greek yogurt AND they are absolutely delicious!
I make a double batch on the weekend and then freeze them for quick and easy breakfasts or to throw in the kids lunches.
- 2¼ cup whole wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 very ripe bananas, mashed
- ¼ cup plain greek yogurt
- ¼ cup honey
- 2 ground flaxseed egg substitute*
- ⅓ cup unrefined coconut oil
- 1 teaspoon vanilla
- ¼ cup chopped walnuts (optional)
- *Don't forget to double the egg substitute recipe (i.e. 2 tablespoons ground flaxseed+6 tablespoons water). Or, if you don't have any flaxseed you can just use 2 eggs.
- Preheat oven to 350 degrees F and grease muffin tins, or add muffin cups.
- Mix the egg substitute and let sit for 5-10 minutes.
- Whisk together the flour, baking soda and salt.
- In a separate bowl, mix together mashed bananas, yogurt, honey, egg substitute, oil, and vanilla.
- Fold the banana mixture into the flour mixture until blended. Do not over-mix.
- Pour the batter into muffin tins, filling each cup about ⅔ full. Sprinkle walnuts over the top if desired.
- Bake in preheated oven until slightly brown on top and a toothpick, poked into the center, comes out clean (about 20-30 minutes).
- Put leftovers in a ziploc bag and refrigerate for up to a week, or freeze for a few months.
161 calories, 6.5g fat, 3.2g fiber, 3.3g protein
*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Whole Wheat Banana Muffins.
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