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healthy banana muffins recipe

Healthy Banana Muffins Recipe

Healthy Banana Muffins Recipe made with bananas, Greek yogurt, 100% whole grain ivory wheat organic flour, fine pastry flour, & organic blue agave for a melt in your mouth moist & delicious low fat breakfast idea

Course Breakfast
Cuisine American
Keyword healthy banana muffin recipe, healthy banana muffins with yogurt, healthy breakfast muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 people
Calories 205 kcal
Author CookingwithBliss


Dry Ingredients

  • 1 cup pastry flour
  • 3/4 cup 100% whole grain ivory wheat organic flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp ground ginger
  • 1/4 cup chocolate chips optional

We Ingredients

  • 1/4 cup organic blue agave or a total of 1/2 cup
  • 1/2 cup greek yogurt I used vanilla but you can use plain for a slight tangy taste
  • 2 eggs set to room temperature
  • 2 bananas or 1 medium is fine too
  • 1 tsp pure vanilla extract

Glaze Topping (Optional)

  • 2 cups powdered sugar
  • 2 tbsp milk, soy, or almond milk start with 2 tbsp and increase gradually with 1 tbsp for a thinner glaze
  • 1/8 tsp cardamom you can also use cinnamon in place of cardamom


  1. Preheat oven to 350 degrees.

  2. Make glaze and set aside.

  3. In a mixing bowl, combine dry ingredients and whisk.  Set aside.  In a separate mixing bowl, combine wet ingredients and whisk.  Set aside.
  4. In the mixing bowl with the dry ingredients, create a well in the center.  Add wet ingredients inside well and COMBINE dry & wet ingredients using a wooden or rubber spoon.  Mix until combined.  DO NOT OVER MIX. Fold in add-in if you'd like. 

  5. Fill each cupcake pan about half full with the batter.  If you'd like add a few chocolate chips on top of each cupcake.

  6. Place in oven.  After 12-15 minutes  check for doneness with a toothpick.  If the toothpick comes out clean, they are done.  Or, gently press a muffin top with your finger.  If the muffin springs back, they are done.  DO NOT OVER BAKE.

  7. When done, remove from oven and place on a cooling rack and let cool for about 10 minutes.  When done drizzle each muffin with glaze.  If they are not completely cool, the glaze will melt away.

  8. If you have muffins left over, you can store in an air tight container on the counter top for a day or in the fridge.

  9. If you do not have a muffin pan.  A cupcake pan will work just as fine.  Prepare your cupcake pan with cupcake liners.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.


Note: Do not overcook your muffins

Nutrition Facts
Healthy Banana Muffins Recipe
Amount Per Serving
Calories 205 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 28mg9%
Sodium 166mg7%
Potassium 136mg4%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 60IU1%
Vitamin C 1.7mg2%
Calcium 31mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.