Description
Soft, fluffy, and naturally sweet, these healthy banana muffins are made with nourishing whole-food ingredients for a comforting, family-friendly treat that supports balanced energy and digestion.
Ingredients
Scale
- 1½ cups einkorn flour or organic whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp ground cinnamon
- Large pinch of nutmeg
- 3–4 very ripe bananas, mashed
- 3 tbsp butter, melted
- 3 tbsp Greek yogurt
- ½ cup coconut sugar or brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp whole raw milk or milk of choice
- Optional: chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin or mini muffin tray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, mash bananas. Add melted butter, yogurt, sugar, eggs, vanilla, and milk. Mix until combined.
- Gently fold dry ingredients into wet ingredients. Do not overmix — a few lumps are perfectly fine.
- Fold in walnuts if using.
- Spoon batter into muffin cups, filling about ¾ full.
Baking Time
Mini muffins: 15–20 minutes
Regular muffins: 22–28 minutes
Check for doneness around 15 minutes using a toothpick — it should come out mostly clean. Avoid overbaking for the best texture.
- Prep Time: 15 min
- Cook Time: 15 min