Healthy Banana Currant Muffins
Course: Breakfast, breadsDifficulty: EasyServings
16
muffinsPrep time
15
minutesCooking time
15
minutesMy daughter came up with this … these are healthy and really tasty muffins sweetened only with the natural sugars from bananas and dried fruit!
Ingredients
4 very ripe bananas, mashed *(see notes)
2/3 C plain Greek yogurt
1 egg
5 Tbsp olive oil
1/2 C almond milk
1 tsp vanilla
2 C whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 C dried currants (or substitute raisins)
1 finely chopped banana
Directions
- Preheat oven to 350 degrees. Prepare muffin tins by greasing wells.
- Combine mashed bananas, yogurt, egg, olive oil, almond milk and vanilla. Mix well.
- Add flour, baking soda, cinnamon, nutmeg and salt mixing well.
- Fold in currants and chopped banana. Fill muffin tin wells about 3/4 of the way with batter.
- Bake at 350 degrees for about 15 minutes or until a toothpick comes out clean. Enjoy!
Notes
- * When you have bananas that get too ripe (I call them “dead” bananas!) put them in a food storage bag and stick them in the freezer for up to 3 months. When you’re ready to bake with them, thaw (they will be mushy) and use!
