Healthy Banana Currant Muffins

Healthy Banana Currant Muffins

Recipe by Ellen OlsonCourse: Breakfast, breadsDifficulty: Easy


Prep time


Cooking time



My daughter came up with this … these are healthy and really tasty muffins sweetened only with the natural sugars from bananas and dried fruit!


  • 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


  • 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!


  • * 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!