It's no secret that I'm a fan of muffins - and if you were to ask me what the ultimate muffin was, it'd likely be banana.
They're moist, full of delicious banana flavour and perfect for breakfast, snacks or dessert. You can add nuts, chocolate chips, different fruits and vegetables and just about anything you feel like. Eat them on their own, mix them into yogurt messes (read: muffins crumbled into yogurt, topped with nut butter and different fruits), top them with nut butter or cream cheese or whatever you fancy.
Basically speaking... they're amazing.
So of course I have multiple muffin recipes in my repertoire. This recipe is for your
Healthier Banana Muffins Recipe
2 cups Plain Flour/Gluten Free Flour/Wholewheat Flour
3/4 tsp Baking Soda
Pinch of salt
1/3-1/2 cup Sugar (depending on your tastes and how sweet your bananas are).
1 1/2 tbsp Butter or Alternative*
2 egg Whites or 1 Egg** (I use Naturegg Simply Egg Whites)
1/2 cup Greek Yogurt (I used Chobani 0% Plain)
1 1/2 tsp Vanilla Extract
3 large bananas, mashed (about 1 1/2 cups)
Preheat oven to 180°C/355°F
Prepare your muffin tins or cake pan (I used silicone muffin tins)
Beat butter and sugar until combined and fluffy, mix in egg whites.
Mix in mashed banana, yogurt and vanilla.
Combine dry ingredients in a separate bowl and gradually mix through wet ingredients, stirring until combined.
Bake for about 15-20 minutes for muffins or about 1 hour for a cake, until a skewer inserted removes clean.
*I used Light Nuttelex but you can use any non-dairy spread which can be used in baking - or alternatively, you can also use applesauce (though the texture will be different).**If you can't eat eggs, replace this with 1/4 cup applesauce, egg replacement or a "flax egg"