Low Sugar Banana Muffins
These banana muffins are made with whole wheat flour and reduced sugar, and they still manage to have a moist and tender crumb.
Servings: 6 muffins
Calories: 200kcal
Ingredients
- 1 cup (120 g) soft white wheat flour whole wheat pastry flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon sea salt
- ½ cup (140 g) mashed overripe banana 1 large or 2 small bananas
- ¼ cup (52 g) granulated cane sugar
- ¼ cup (64 g) plain greek yogurt
- 1 large egg
- 3 tablespoons (36 g) oil avocado oil or mild olive oil
- ½ teaspoon vanilla extract
- ⅓ cup (60 g) Chocolate chips or Chopped nuts optional
Instructions
- Preheat the oven to 400°F with the rack in the center or upper third position.
- In a small mixing bowl, combine 1 cup soft white wheat flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon sea salt.
- In a medium mixing bowl, whisk together ½ cup mashed overripe banana, ¼ cup granulated cane sugar, ¼ cup plain greek yogurt, 1 large egg, 3 tablespoons oil , and ½ teaspoon vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combined, fold in ⅓ cup Chocolate chips or Chopped nuts , if using.
- Divide the batter evenly between 6 greased standard size muffin cups.
- Bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for a couple minutes before transferring to a wire rack to cool.
- Serve warm or cool completely before storing.
Notes
If you use paper liners they won’t come off the muffins very easily, unless they are completely cooled.
Nutrition
Serving: 1muffin | Calories: 200kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8.8g | Cholesterol: 32.2mg | Sodium: 169.7mg | Fiber: 2.7g | Sugar: 11g