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Healthy Banana Muffins - Light, Moist and Delicious

A few years ago I shared a delicious recipe for banana chocolate muffins. Here’s a recipe in the same spirit: it’s truly indulgent, with a light, pleasant texture. Part of the oil is replaced with applesauce (you can’t tell) and part of the white flour with whole spelt flour, which is better for fiber and keeps you full longer. So it’s perfect if you’re looking for a slightly healthier recipe. It’s kosher, and parve if you use plant-based yogurt. You’ll never throw out your ripe bananas again. In our house, it’s a keeper!

Chloé Flam

Healthy Banana Muffins - Light, Moist and Delicious

Ingredients

Check off ingredients as you go

  • Makes 12 muffins
  • 2 medium (very) ripe bananas (220 g / 8 oz)
  • 2 large eggs
  • 60 g (¼ cup) plain yogurt (or plant-based yogurt or fromage blanc)
  • 65 g (¼ cup + 1 Tbsp) neutral oil (such as grapeseed or sunflower)
  • 30 g (2 Tbsp) unsweetened applesauce
  • 60-70 g (about ⅓ cup) light brown sugar (depending on how sweet the bananas are)
  • 1 tsp vanilla extract (optional)

For the dry ingredients

  • 150 g (1¼ cups) all-purpose flour (plain flour), sifted
  • 70 g (½ cup + 1 Tbsp) spelt flour (or another whole-grain flour; I used spelt flour that’s 70% whole grain)
  • 1/2 tsp cinnamon (or 1 shot of ristretto espresso)
  • 1/2 tsp baking soda (bicarbonate of soda) (5 g)
  • 1 pinch salt (2.5 g)

For the mix-ins

  • 1 Tbsp chia seeds
  • 80 g (½ cup) 70% dark chocolate chips (or peanut butter chips)
  1. Preheat the oven to 180°C (350°F). Mash the bananas in a large bowl until you have a smooth purée with a little texture left. Add the eggs, yogurt, oil, applesauce, sugar and vanilla. Mix until smooth and well combined.
  2. In another bowl, mix the flours, baking soda and salt. Fold the dry ingredients into the wet ingredients without overworking the batter (that’s the secret to a light result). Add the chocolate and the chia seeds. Mix briefly.
  3. Divide the batter among muffin tins (lined with paper liners). Bake for 18 to 22 minutes, until the muffins are nicely golden and a knife inserted in the center comes out clean (apart from melted chocolate, of course).

Tips

These muffins keep for 2 to 3 days at room temperature in an airtight container, and they freeze very well!

A few variations

  • Hazelnut version: replace 30 g (¼ cup) of the white flour with hazelnut flour
  • Coconut version: add 2 Tbsp shredded coconut

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