Greek Yogurt Banana Almond Muffins

Whenever we have leftover bananas, some sort of banana bread is the first idea that pops into my mind! My boyfriend and I buy a bunch of bananas every week to take to work in the morning and by the end of the week there is almost always extra ripe bananas that haven’t gotten eaten yet. The more brown spots on a banana, the riper and sweeter it is (it’s also supposed to have more antioxidants in them too!). I like to buy yellow bananas and after a few days pass a few spots will start to show up on them.

Greek Yogurt Banana Almond Muffins

Yield: Makes 12 standard muffins

Greek Yogurt Banana Almond Muffins

You will go bananas for these extra fluffy homemade muffins!

Ingredients

3 ripe bananas- my bananas had lots of dark spots on them (this is perfect because they are extra sweet, naturally)

½ cup vanilla or plain flavored Greek yogurt

1 egg

1 Tbsp. vanilla extract

¼ cup honey

½ cup brown sugar; plus extra to sprinkle on the tops of the muffins

2 Tbsp. melted butter

1 tsp. ground cinnamon; plus extra to sprinkle on the tops of the muffins

1 ½ cup flour

1 tsp. baking soda

¼ cup chopped almonds; plus extra to sprinkle on the tops of the muffins

Instructions

  1. Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
  2. In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
  3. Line a 12 muffin tin with cupcake liners and spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper and enjoy!
http://kathrynskitchenblog.com/2017/06/greek-yogurt-banana-almond-muffins/

I really don’t have a basic ‘banana nut bread’ recipe that I use every time I make banana bread or muffins…this time I had yogurt that I wanted to use up so I used yogurt instead of oil and the yogurt makes the muffins fluffy, extra moist and cake-yyyy.

Sometimes I like chocolate chips in my muffins…sometimes I don’t. Sometimes I like to glaze the tops of my muffins and sometimes I just like em’ plain. You can alter this recipe to your preference. If you prefer a glaze, check out my Chocolate Chip Banana Nut Bread recipe HERE that I made a few months back! I do always like some type of nut  for an added crunch in my muffins or banana bread so I will use either almonds or walnuts; depending on what I have in my pantry!

Beware–these might be the fluffiest muffins you’ve ever had!

Flourless Banana Peanut Butter Chip Muffins

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Every once in a while I pick up one too many bananas at the grocery store….the first thing that always comes to mind when I have leftover ripe bananas is banana bread..duhhh! However this time I wanted something a bit more healthy and low in carbs so my skinny banana chip muffins hit the spot! These little bites of goodness are fluffy and light with a hint of chocolate in every bite. They are naturally sweet and moist with a touch of honey so feel free to dig into a few of these! Who knew flour-less muffins could be this GOOD?!

Ingredients:
2 Tbsp peanut butter
2 medium bananas; ripe and mahsed
1/4 cup oatmeal; uncooked
1 egg
2 egg whites
1 Tbsp honey
1 tsp baking powder
1 tsp cinnamon
1/2 cup mini chocolate chips
1 scoop of vanilla protein powder; optional

Steps:
1. Preheat oven to 35o degrees F. In a small bowl, combine the peanut butter and mashed bananas until combined.

2. Slowly mix in the oatmeal, eggs, honey, baking powder, cinnmon, 1/4 cup of chocolate chips, and protein powder (optional). Stir until combined. Place liners in muffin tray and fill each liner about 2/3 of the way full, until you are out of batter. Sprinkle each muffin with mini chocolate chips and bake for 12-15 minutes or until golden brown. Let cool for about 20 minutes and enjoy! I peeled my liners off before serving to make it easier to enjoy!
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Skinny Mini Pumpkin Pie Bites

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I said it once and I’ll say it again…I love pumpkin! I haven’t had pumpkin pie this season (yet) so I decided to make a lighter and healthier miniature version of these little pies. This skinny version of pumpkin pies are moist and have the same flavor of pumpkin pie…They are packed with flavor and are perfectly light and fluffy in every bite.

Ingredients:
1 (8 ounce package) of low-fat whipped cream cheese; softened or at room temperature
1 cup canned pumpkin; plain
2 eggs; lightly beaten
1 tsp vanilla extract
1/2 cup whole wheat flour
1 tsp baking powder
1/2 cup sugar
1/4 tsp cinnamon
Topping:
Whipped cream, cinnamon

Steps:
1. Pre-heat oven to 350 degrees F. In a cupcake pan, line 12 muffin liners and spray with cooking spray or butter.

2. In a medium bowl, place cream cheese, pumpkin, eggs, and vanilla together and stir until smooth, light and fluffy. Add in flour, baking powder, sugar, and cinnamon. Continue to mix together until well combined. Spoon in mixture into cupcake liners (fill 3/4 to the top). Place in oven and bake for 25-30 minutes. Muffins will look crinkled.

3. Once baked, place on cooling rack until cooled completely. Once cooled, remove liners and place in refrigerator until ready to be served. Top with whipped cream and cinnamon.
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Cinnamon Streusel Almond Banana Muffins

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I love buying too many bananas sometimes because I know I will have a good excuse to make treats like these muffins. These little muffins will melt in your mouth..the cinnamon streusel topping really puts these little guys into a different category. The cream cheese adds an extra rich and creamy texture that makes them extra moist. You will have to try one to know what I’m talking about!

Yield: 2 dozen (24 muffins)

Ingredients:
3/4 cup butter; softened
8 oz. cream cheese; softened
1/2 cup white sugar
1 cup brown sugar
1/2 cup honey
2 large eggs; at room temperature
3 cups all-purpose flour
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 medium mashed bananas (make sure they are ripe)
1/2 cup chopped roasted almonds
1 tsp vanilla extract

For the streusel topping:
1/4 cup butter; softened
1/4 cup brown sugar
1 tsp cinnamon
3/4 cup oatmeal

Steps:
1. Preheat oven to 350 degrees F. In a mixing bowl, beat butter and cream cheese on medium speed until creamy. Gradually add in sugars and honey beating until light and fluffy.

2. Add in eggs (1 at a time) and blend until combined. Add in flour, cinnamon, baking powder, baking soda, and salt and mix until blended. Stir in mashed bananas, almonds, and vanilla.
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3. For the crumble streusel topping..in a medium bowl, add butter, brown sugar, cinnamon, and oatmeal. Mix with a fork until its crumbly.
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4. Heavily grease muffin pans and scoop muffin mix into pans about 3/4 of the way full. Top muffins with streusel crumble and bake for 25-30 minutes or insert tooth pick until center comes out clean. Let muffins cool for 10 minutes and enjoy! These also make a great morning snack or breakfast.
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