Healthy Muffins With Banana And Cinnamon
Highlighted under: Vital Meals
I love baking, and there's nothing quite like the smell of freshly baked muffins wafting through the kitchen! These Healthy Muffins With Banana And Cinnamon have become a staple in my household. They're incredibly easy to make and use ripe bananas to provide natural sweetness and moisture. The addition of cinnamon adds a warm, comforting flavor that complements the bananas perfectly. Whether for breakfast or a snack, these muffins are a guilt-free treat that the whole family enjoys.
Baking these muffins is not only simple but also a delightful experience. I love experimenting with different add-ins like nuts or chocolate chips. One time, I added walnuts, and it took the texture of the muffins to a whole new level!
The key to ensuring they turn out moist and flavorful is using very ripe bananas. The blacker the banana, the sweeter your muffins will be! So don't be afraid to use those overripe ones you might think of tossing out.
Why You'll Love These Muffins
- Naturally sweetened with ripe bananas for guilt-free indulgence
- A perfect balance of spices that warms the heart
- Easy to customize with your favorite mix-ins
Understanding the Ingredients
The key to these muffins lies in the ripe bananas, which not only sweeten the batter naturally but also contribute to the moist texture. The natural sugars in the bananas allow you to use less added sweetener, making these muffins a healthier option. When selecting bananas for this recipe, opt for those with brown spots; they are at their peak sweetness and are easier to mash, resulting in a smoother batter.
Coconut oil serves a dual purpose here: it’s a healthier fat that adds richness and it helps bind the ingredients together. You can easily substitute it with melted butter or a neutral oil if needed, though coconut oil adds a unique flavor profile. When measuring the coconut oil, ensure it's fully melted, as this helps it integrate smoothly into the wet ingredients.
Baking Technique Tips
Mixing the wet and dry ingredients requires a gentle touch; overmixing can lead to dense muffins. Once you see no dry flour, stop stirring. You'll want to preserve some of that fluffiness, which results in a light texture. I recommend using a silicone spatula for folding as it allows for better control and minimizes the risk of overmixing.
If you find your muffins sinking or becoming too dense, it could be due to the baking soda not being fresh or not properly baked. Always check for the expiration date on your baking soda and make sure your oven is properly preheated. Use an oven thermometer if necessary; even a small temperature discrepancy can affect rising.
Ingredients
Gather your ingredients before starting to make this recipe as streamlined as possible!
Ingredients for Muffins
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 cups whole wheat flour
Make sure all your ingredients are well-combined for the best results.
Instructions
Follow these simple steps to create your delicious muffins!
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Mix Ingredients
In a large bowl, mash the ripe bananas. Stir in the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
Combine Dry Ingredients
In another bowl, whisk together the baking soda, salt, cinnamon, and whole wheat flour.
Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your healthy muffins fresh or store them in an airtight container for later!
Pro Tips
- For an extra flavor kick, try adding chopped nuts or dried fruits into the mix before baking.
Serving Suggestions
These Healthy Muffins With Banana And Cinnamon are versatile enough to serve at any time of day. They make an excellent breakfast paired with Greek yogurt and fresh fruit, or you can enjoy them as a mid-afternoon snack with a cup of herbal tea. For added texture, consider adding a sprinkle of chopped nuts or seeds on top before baking.
If you want to elevate your muffins, try spreading a thin layer of almond or peanut butter on top for added protein. You could also serve them warm with a drizzle of honey or maple syrup for those who prefer extra sweetness.
Storage and Make-Ahead Tips
These muffins can be stored in an airtight container at room temperature for up to 3 days, but for longer freshness, refrigerate them where they can last about a week. If you want to prepare them ahead of time, consider making the batter the night before and storing it in the fridge until you're ready to bake. This can save time in the morning.
For even longer storage, freeze the muffins. After cooling completely, place them in a freezer-safe bag or container—be sure to label them with the date. They can last in the freezer for up to 3 months. To reheat, simply microwave for about 20-30 seconds or let them thaw at room temperature.
Questions About Recipes
→ Can I use gluten-free flour?
Yes, you can substitute gluten-free flour in equal amounts, and the muffins will still turn out great!
→ How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done baking.
→ How long can I store these muffins?
You can store these muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
→ Can I add chocolate chips to the recipe?
Absolutely! Chocolate chips make a great addition to these muffins for a sweeter treat.
Healthy Muffins With Banana And Cinnamon
I love baking, and there's nothing quite like the smell of freshly baked muffins wafting through the kitchen! These Healthy Muffins With Banana And Cinnamon have become a staple in my household. They're incredibly easy to make and use ripe bananas to provide natural sweetness and moisture. The addition of cinnamon adds a warm, comforting flavor that complements the bananas perfectly. Whether for breakfast or a snack, these muffins are a guilt-free treat that the whole family enjoys.
What You'll Need
Ingredients for Muffins
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 cups whole wheat flour
How-To Steps
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash the ripe bananas. Stir in the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until smooth.
In another bowl, whisk together the baking soda, salt, cinnamon, and whole wheat flour.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Extra Tips
- For an extra flavor kick, try adding chopped nuts or dried fruits into the mix before baking.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 2g