Clean Eating Cinnamon Banana Muffins

cinnamon banana muffins

These low fat, clean eating, banana muffins with cinnamon will be sure to please the sweet tooth in anyone. The greek yogurt adds protein and keeps the muffins moist. You’ll love these!
INGREDIENTS:
  • 1 1/4 cups whole wheat flour and 1/4 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 3/4 cup raisins
  • 1 teaspoon cinnamon 
INSTRUCTIONS:
  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
  2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in raisins.                                                                                                                    
  3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

healthy Banana Chocolate Chip Muffinshealthy Banana Chocolate Chip Muffins

 

 

 

 

 

 

 

 

 

Here are the substitutions I used to clean up the muffins:

Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!

Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.

Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!

Healthy Praline Oatmeal Muffins

Did you know that pecans are actually a VERY healthy addition to your diet?  

In fact, you’ll be happy to know that the healthy fat content that pecans contain has been shown to help lower your cholesterol levels! Not only that, but some studies are now finding that eating pecans daily can actually combat certain forms of cancer too.

These muffins are both HEALTHY and DELICIOUS – which in my book, is an AMAZING combination.  My family LOVED this recipe.  My boys have recently discovered a DEEP love for MUFFINS (Thanks Tim Horton’s) and they have been constantly asking for them as a snack. We have been making these at home and they are honestly JUST as happy with our healthy muffins as they are with the store bought kind.  And if the kids are happy, Mom is happy too and THAT is a VERY good place to be!

Healthy Praline muffin

Need no more convincing now?  OK – Here’s how to make…

INGREDIENTS

  • 1 1/2 cups whole wheat flour 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon cinnamon
  • 1 cup of chopped pecans

Praline muffin

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
  2. Add bananas, maple syrup, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in pecans.
  3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Do you love these?  Please don’t BEE afraid to reach out let me know! Feel free to play with this recipe as it can be changed and modified in SO many ways! Making muffins can be a great adventure so don’t hesitate to get creative! 

Strawberry Banana Oatmeal Muffins

These strawberry banana oatmeal muffins were delicious and SO easy to make! You can use strawberries like I did or any other fruit! Feel free to BEE creative!

Dry Ingredients: 

 2½ cups old-fashioned rolled oats Strawberry banana oatmeal muffins

 2 tsp. cinnamon 

 1 tsp. cloves 

 1 tsp. nutmeg 

 1½ tsp. baking powder 

 ½ cup walnuts, chopped 

 Wet Ingredients: 

 2 large eggs, lightly beaten 

 2 tsp. pure vanilla extract 

 2 large ripe bananas, mashed 

 1 Tbsp. raw local honey 

 Final Ingredients: 

 1½ cups unsweetened vanilla almond milk 

 1/2 cup fresh strawberries or your choice of berries or even dark chocolate

 Preparation: 

 Preheat your oven to 350. 

 Spray the cups of your muffin tin with non-stick spray.

 Combine the wet and dry ingredients in separate bowls. 

 Add the dry ingredients to the wet ingredients and then add the almond milk. 

 Add mixture to the muffin cups, top with fresh strawberries and then bake for about 25-minutes or until a toothpick inserted in the center of a muffin comes out fairly clean.

oatmeal muffin

Let me know how you like this!!

 

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