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Easy and Healthy Banana Muffins

I’m popping in with a lunch break update for you because I have a recipe to share!

I buy bananas every week at the store and sometimes I end up with bananas that are a little past their prime…even for oatmeal. (I prefer bananas with brown spots for oatmeal because they are sweeter and mix in better.) One of my favorite uses for these overripe bananas is in banana muffins. They freeze wonderfully and are the perfect on the go breakfast. They’re also a great pre-workout snack with a smear of nut butter. Just grab a muffin from the freezer, wrap in a paper towel and microwave for 15 seconds. Super easy!

Now, I’ve been making these muffins for years but I recently tweaked my original recipe to reduce sugar, eliminate oil, add whole wheat flour and up the protein. I wanted to share this version of the recipe with you. The best thing about this recipe is that it is fast and easy. You only dirty up two bowls and don’t even have to break out a mixer. They can be in the oven in about five minutes. I even had time to make these after BodyPump yesterday morning as I was getting ready for work. Who doesn’t like warm muffins fresh out of the oven for a Monday morning breakfast!?

Easy and Healthy Banana Muffins
(A Peanut Butter Runner Creation)

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup peanut flour (I used Trader Joe’s which has been discontinued. If you do not have access to peanut flour, sub whole wheat flour. I used it to up protein.)
1/4 cup light brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 ripe banana, mashed
1/4 cup plain nonfat Greek yogurt
1 egg
1/2 teaspoon vanilla
Cooking spray or muffin liners

Preheat oven to 350 degrees. Prepare muffin pan by spraying with cooking spray or using liners.

In a medium bowl, whisk together flours, sugar, salt and baking soda. In a separate bowl, mix together banana, yogurt, egg and vanilla. Fold banana mixture into dry ingredients and mix until just combined.

Bake for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Yield: 6 servings

And here are the nutrition stats!


Hope y’all are having a great day! 😀

{ 30 comments… add one }
  • Alaina April 26, 2011, 12:54 pm

    Those muffins look great!! I can’t wait to make them. 🙂

  • Becca B April 26, 2011, 1:07 pm

    yum! those look awesome. i love muffins that are actually nutritous, not glorified cupcakes!!

  • irene smith April 26, 2011, 1:09 pm

    Oh, I’m going to make those soon! You think a chickpea or almond flour would make a good sub for the peanut flour?

    • Jen April 26, 2011, 3:35 pm

      I think so! I’ve found banana muffins to be pretty forgiving!

  • Laura @ LauraLikesDesign April 26, 2011, 1:51 pm

    Yum, thanks for the recipe!

  • LBM April 26, 2011, 2:02 pm

    These look great! I have to eat gluten free, so the recipe might be a little different to accommodate for that. Thanks for sharing!

  • Emma (Sweet Tooth Runner) April 26, 2011, 2:25 pm

    Oooh man I LOVE banana muffins!! I HAVE to make these at some point!! And warm with almond butter…drool… 🙂

  • Sherry April 26, 2011, 3:05 pm

    These look great and I have everything I need, I am going to whip some up this afternoon. Thanks for the recipe!!

  • Becky April 26, 2011, 3:29 pm

    I love banana breads and muffins. Thanks for sharing!

  • Nicole April 27, 2011, 9:01 am

    I am gonna make them! Thanks much!

  • Dana April 27, 2011, 11:57 pm

    I will definitely try these! BTW, where did you get that adorable plate?

  • ANnie April 29, 2011, 5:00 pm

    Muffins look great, how did you find the nutrition information??

    • Jen April 29, 2011, 5:01 pm

      thanks annie! regarding the nutrition, i calculated the recipe on daily plate.

  • Monica May 3, 2011, 10:17 am

    Made your muffins, doubled the recipe and added some raisins for a little texture. They were delicious! We found a new easy recipe for quick breakfasts. Thanks!

  • Marty May 3, 2011, 1:18 pm

    Hi!I just recently came across your blogs and love them. Great job!! I’m a 40 yr wife, and mom of 2 boys. I just ran my first half marathon(Rock N Roll Dallas)last month (1:50:55). I’m hoping to run my first full in December. I’ve lost about 25 pounds since September through running and healthy eating, and am always looking for great new recipes. I made your bananna muffins this week and absolutely love them. I tried a veggie burger for the first time ever last night and it was so good! I’ve copied several other recipies and ideas from your posts and can’t wait to try them. Thanks for taking the time to share your information on such a great blog! Keep up the great work!

  • Jennifer@ knackfornutrition May 23, 2011, 5:17 pm

    I’m obsessed with this recipe! I make it all the time. These muffins make perfect snacks.

  • Lauren April 3, 2014, 1:18 am

    Just made these tonight. Subbed almond flour for peanut. Super delicious. Thank you!!

  • Abby January 24, 2015, 10:00 am

    Hi Jen, I was wondering how you get nutrition facts for the recipes you create? I made a variation of these with bran and they were so good. Thank you!

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