If you haven’t already noticed, I make muffins often for breakfast around here. Pumpkin, Bran, Oatmeal, Blueberry– there’s so many options! In fact, I’ve also already shared another banana muffin recipe with you- a plain and simple version that is my usual go-to banana muffin. However, this time when the bananas ripened quicker than we could eat them, I wanted to do something a little more healthy. Muffins are good for that. You can include healthier ingredients and make subtle changes that are hardly noticeable.
So, these banana muffins are made with oatmeal for fiber, all white wheat flour in place of white, half yogurt in place of all butter, and sweetened with honey instead of sugar. They were moist and sweet and tasted delicious. (Oh- and I did add chocolate chips- not a ton, but my children think the entire purpose of muffins is to be able to have chocolate at breakfast! So, I don’t mind adding just enough to satisfy so that they will also eat the other healthier parts of the muffin!)
- 1/4 c. butter
- 1/4 c. plain yogurt
- 1/2 cup honey
- 1/2 tsp. vanilla
- 1 egg
- 2 ripe bananas
- 1 cup white-wheat flour
- 3/4 cup oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup semi-sweet chocolate chips, (optional)
Place softened butter, honey and yogurt in a mixer. Mix until well blended. Add in the egg, vanilla, and bananas. Beat until bananas are all mashed up. Now add in the flour, oats, baking soda and salt. Mix gently just until all the ingredients are wet. Add chocolate chips, if desired.
Add the batter to greased muffin tins. Should make 12.
Bake at 375 (or 400 if you have a shiny pan) for 15 minutes. Test for doneness.
Allow to cool for a few minutes before removing from muffin tin to wire rack.
Serve while they’re warm!