Banana muffins

There’s no reason why baked goods can’t be enjoyed as part of a healthy diet. But by baking your morning muffin at home instead of picking one up at the drive thru on your way to work or popping into your favourite cafe, you control the nutritional value and portion size. Loading up your homemade baking with whole grains, healthy fats, and keeping the sugar content in check can really boost the nutritional value and make your treat more of a nutrition powerhouse than a guilty pleasure. If you missed it, check out my post on Healthy Baking Hacks for all the details!

Banana Muffins

  • Servings: 12
  • Difficulty: moderate
  • Print


  • 3 ripe bananas
  • 1 egg
  • 1/4 cup plain greek yogurt
  • 1/4 cup nut or seed butter of choice
  • 3 tbsp milk of your choice
  • 1 tbsp vanilla
  • 1 cup whole wheat flour
  • 1/2 cup wheat germ
  • 1/2 cup sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup frozen raspberries


  1. Preheat oven to 375 degrees F.
  2. In a blender, place bananas, egg, yogurt, nut butter, milk, and vanilla. Blend until smooth.
  3. In a mixing bowl, add flour, wheat germ, sugar, baking soda, and salt. Mix to evenly distribute dry ingredients.
  4. Add wet blender ingredients to dry ingredients, and gently stir to combine. Be careful not to over mix.
  5. Divide batter between 12 muffin cups in a greased muffin tin. Place frozen raspberries on top of batter if desired. You could also use frozen blueberries.
  6. Bake for 20 minutes or until the tops are a deep golden brown and they spring back when you gently press the tops.

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