The Pioneer Woman Tasty Kitchen
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Healthy Banana Muffins

5.00 Mitt(s) 12 Rating(s)12 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is a recipe that I modified to make it healthier and the result is super delicious, moist muffins that no one will ever guess are healthy!

Ingredients

  • 3 whole Overly Ripe Bananas
  • 2 whole Eggs
  • ½ cups Canola Oil
  • ½ cups Low-fat Or Fat-free Plain Yogurt
  • 1 teaspoon Vanilla
  • ¾ cups All-purpose, Unbleached Flour
  • ¾ cups Whole Wheat Flour
  • ¾ cups Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt

Preparation

Preheat oven to 350°.

Combine bananas, eggs, oil, yogurt, and vanilla in a large mixing bowl. Mix until combined and bananas are broken into small pieces (you can pre-mash them if you want but that’s one extra step that I don’t want to do so why not let the mixer do it for me?).

Add all the dry ingredients to the wet ingredients. Mix until combined but don’t mix too much or your muffins will be tough. Pour into a greased muffin tin and bake for 20-25 minutes until muffins are golden brown and toothpick inserted into center of muffin comes out clean. Allow to cool.

This can also be made into one large loaf of bread. Just pour into a loaf pan and bake for approximately 55-60 minutes until a toothpick inserted into the middle comes out clean.

8 Comments

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Pamela on 9.3.2015

I made these muffins just awhile ago, they taste great!! : )

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Kim on 9.14.2014

Yum! I just made these with my daughter. I did not have yogurt on hand, so I used applesauce instead (about 1cup) and decreased the oil to 1/4 cup. They were so moist and had a hint of apple taste! So good!

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okterri on 9.30.2012

These are delicious. I topped mine with packaged Heath bits of toffee before baking. Beautiful shine on top and just a little extra yum in each bite.

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hartfield1 on 11.3.2010

These are the best. The recipe made about 60 mini-muffins. Moist and yummy.

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thaliafourie on 6.7.2010

My first time baking these, and they’re divine! Am definitely making these again, especially since my very fussy housemate’s been sneaking a few behind my back!

12 Reviews

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Kim on 9.14.2014

Very good! I did not use yogurt. I used applesauce (about 1 cup) instead and cut the oil in half. Very moist and very tasty!

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Amanda on 8.22.2013

These muffins are very good – I use light sour cream instead of yogurt. I’ve made them several times and my family loves them. I just for the first time calculated the points on WW and for 15 muffins, it comes out to 7pp+ per muffin. Yikes!

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karend on 3.31.2013

Yummy! I’ve made these twice, once as written, once with modifications. Both were wonderful. When I modified, I used brown sugar and only 1/2 a cup, 1/2 tsp. cinnamon and added 1/2 tsp. baking powder. Wonderful!

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wannab4 on 10.29.2012

Fantastic muffins! I have a recipe with lots of butter that I usually make, but these taste the same! Thank you for sharing this great recipe!

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caramichele on 10.1.2012

These were scrumptious. I used all white whole wheat flour, whole milk yogurt, and Xylitol instead of sugar. Doubled the recipe. Ate four. Yikes–they’re too good!

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