Friday, May 18, 2012

Spiced Banana Yogurt Muffins

Got extra ripe bananas lying around? Make muffins! These are perfect as a breakfast on-the-go or as a snack item. Not overly sweet, super moist and better than any muffin you might buy. Most muffins you available at the store or at a coffee shop are loaded with unnecessary amounts of sugar and fat. These muffins have healthy fats, fiber, and real fruit. They also have a decent amount of protein, making them well-rounded. 

If you have never used coconut oil, it is solid at room temp. It melts very easily, can withstand high heat and if one of my favorite oils to use in baking. If you don't have any coconut oil, you could use canola oil or if you prefer butter. These muffins can keep for 3 days or you could freeze them. Just thaw when ready (I recommend toasting them slightly if you freeze them).

Spiced Banana Yogurt Muffins

Cook Time: 25 minutes
Prep Time: <10 minutes
Serves: Makes approx. 16 muffins

  • 1/4 cup pecans, toasted and chopped
  • 1 cup whole wheat pastry flour
  • 3/4 cup all purpose flour
  • 1/4 cup dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp ground organic flax seed

  • 1/3 cup organic coconut oil, melted
  • 6oz container of plain organic yogurt
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 ripe bananas

Preheat the oven to 350F. While the oven is preheating, place the pecans on a cookie sheet and let toast in the oven for about 5 minutes or until fragrant. Chop pecans to bite sized pieces or use a nut chopper. 

In a side bowl, combine all of the dry ingredients. Set aside. 

In a large bowl, combine the wet ingredients until well blended. The bananas should be slightly chunky. Gradually incorporate the dry mixture into the wet mixture. You can do this by hand or mixer. Just make sure to not over mix (can make it tough). 

Get a muffin pan and either place liners or rub the cups with coconut oil. Fill the cups about 2/3 full. Bake for 25 minutes, or until the middle is set (check by inserting a toothpick into the middle of a muffin. If it comes out clean, they are done). Remove the muffins from the pan and place on a cooling rack. Let sit until cooled. 


  1. I always have extra bananas around and I need something to do with them. These muffins look fabulous and a bit healthy too. :D

  2. I also freeze leftover bananas for smoothies or as an icy treat. But I'm a sucker for baked goods :)