Healthy Muffins With Banana And Cinnamon
Highlighted under: Healthy Comfort Foods
I love starting my day with these healthy muffins packed with banana and cinnamon. The moist texture combined with the aromatic sweetness of ripe bananas makes them a delightful breakfast treat. Not only are they easy to whip up, but they also make use of ripe bananas that might otherwise go to waste. The hint of cinnamon elevates the flavor, making every bite deliciously satisfying. These muffins are perfect for a quick snack at any time of day, and I guarantee they'll become a favorite in your home.
When I first experimented with banana muffins, I was amazed at how easy they were to make and how healthy they turned out. I love using overripe bananas; they add natural sweetness without the need for excess sugar. Mixing in cinnamon not only enhances the taste but also brings a warm aroma that fills the kitchen, making it hard to resist eating them fresh from the oven.
One of my favorite tips is to swap out some flour for oats to boost the nutritional content. This little trick adds fiber, making the muffins even healthier while giving them a delightful texture. The combination of bananas and cinnamon creates a classic flavor that I just can’t get enough of.
Why You'll Love These Muffins
- Packed with wholesome ingredients and natural sweetness
- Easily adaptable to include nuts or dried fruits
- Perfect as a healthy breakfast or snack option
Understanding the Ingredients
The foundation of these healthy muffins starts with ripe bananas, which not only provide natural sweetness but also contribute to a moist texture. When choosing bananas, opt for those that are heavily speckled brown; this indicates maximum ripeness and enhanced flavor. The natural sugars in the bananas will caramelize slightly during baking, adding depth to every bite.
Coconut oil plays a crucial role in this recipe, imparting a subtle coconut flavor and moisture. If you're looking to swap it out, you can use unsalted butter or any neutral oil, but keep in mind that this may alter the flavor profile. For a dairy-free option, stick with the coconut oil or try a plant-based alternative.
Tips for Perfect Muffins
To achieve bakery-style muffins, be careful not to overmix your batter when adding the dry ingredients. Overmixing can lead to dense, tough muffins. Instead, gently fold the flour and oats until the mixture is just combined; a few lumps are okay, and it will help keep the muffins light and fluffy.
Keep an eye on the baking time; ovens can vary. Start checking at the 18-minute mark by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. Overbaking can lead to dry muffins, so err on the side of caution!
Ingredients
Gather the following ingredients to make these delicious healthy muffins:
Muffin Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup honey or maple syrup
- 1 cup whole wheat flour
- 1/2 cup rolled oats
Mix these ingredients, and you'll have a delightful batter ready for baking.
Instructions
Follow these steps to create your healthy muffins:
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
Mix Wet Ingredients
In a large bowl, combine the mashed bananas, melted coconut oil, and vanilla extract. Mix until well blended.
Add Dry Ingredients
Stir in the baking soda, salt, ground cinnamon, and honey or maple syrup. Gently mix until just combined.
Incorporate Flour and Oats
Fold in the whole wheat flour and rolled oats until the batter is evenly mixed; avoid over-mixing.
Fill Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
Cool and Enjoy
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your healthy muffins as a nourishing breakfast or snack!
Pro Tips
- For added texture, consider mixing in some chopped nuts or dried fruit to the batter. You can also experiment with different spices like nutmeg for a unique twist.
Storage and Freezing
These muffins can be stored in an airtight container at room temperature for up to three days. If you want to keep them fresh for a longer period, consider freezing them. Allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can last in the freezer for about three months.
When you're ready to enjoy a frozen muffin, simply remove it from the freezer and let it thaw at room temperature or pop it in the microwave for 15-30 seconds. This will restore some of their moisture and make them taste freshly baked.
Serving Suggestions
These banana cinnamon muffins are delightful on their own, but for an added layer of flavor, try spreading a thin layer of almond butter or a smear of Greek yogurt on top. This not only enhances their taste but also adds protein, making them a more filling snack or breakfast.
For a special touch, consider sprinkling some chopped nuts or dark chocolate chips on top of the batter before baking. Not only will this add a lovely crunch and richness, but it also enhances the presentation, making them even more tempting to enjoy with your morning coffee.
Questions About Recipes
→ Can I use all-purpose flour instead of whole wheat?
Yes, you can substitute all-purpose flour, but keep in mind that the muffins will be less nutritious.
→ How can I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
→ Can I freeze these muffins?
Absolutely! These muffins freeze well. Just wrap them tightly in plastic wrap and store them in a freezer bag for up to 3 months.
→ What can I use instead of honey or maple syrup?
You can use agave syrup or even a sugar substitute suitable for baking.
Healthy Muffins With Banana And Cinnamon
I love starting my day with these healthy muffins packed with banana and cinnamon. The moist texture combined with the aromatic sweetness of ripe bananas makes them a delightful breakfast treat. Not only are they easy to whip up, but they also make use of ripe bananas that might otherwise go to waste. The hint of cinnamon elevates the flavor, making every bite deliciously satisfying. These muffins are perfect for a quick snack at any time of day, and I guarantee they'll become a favorite in your home.
Created by: Imogen Price
Recipe Type: Healthy Comfort Foods
Skill Level: Beginner
Final Quantity: 12 muffins
What You'll Need
Muffin Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup honey or maple syrup
- 1 cup whole wheat flour
- 1/2 cup rolled oats
How-To Steps
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
In a large bowl, combine the mashed bananas, melted coconut oil, and vanilla extract. Mix until well blended.
Stir in the baking soda, salt, ground cinnamon, and honey or maple syrup. Gently mix until just combined.
Fold in the whole wheat flour and rolled oats until the batter is evenly mixed; avoid over-mixing.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Extra Tips
- For added texture, consider mixing in some chopped nuts or dried fruit to the batter. You can also experiment with different spices like nutmeg for a unique twist.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 10g
- Protein: 3g