Healthified Banana Bread Muffins

It’s finally Food Friday ’round here which means it’s the best day of the week! When it’s cold and sort of dreary out I am always drawn to warm, sweet smelling baked goods. I love bread, muffins, and scones for breakfast like nobody’s business so it’s no surprise that banana bread is top of my list. Mainly, because it’s delicious and satisfies that baked, bready craving, but also because on any given week there is a 75% chance I will have a few overripe bananas taking up space in my fruit bowl.

Now, most weeks I try and be good by freezing these overripe guys to make for easy smoothie prep (make sure you peel and cut them up into at least thirds prior to freezing) but sometimes the urge to bake some banana bread takes over. With that said, over time I have been slowly testing and adjusting the standard recipe to make it a little less bad and a little more health friendly. And so, today I present a healthified, moist banana bread recipe!

Now I know healthy and bread doesn’t really go hand in hand usually but I promise the taste of these guys will hit the spot for you and are even toddler approved. Adding in substitutions like Greek yogurt and wheat flour up the protein and fiber content and along with the bananas and egg generally make this “treat” a really great breakfast choice as well. I made these as muffins for easy grab and go but feel free to pour your batter into a loaf pan and bake for 50-55 minutes (or until toothpick inserted into center comes out clean).

A few other substitutes of note here are the use of Earth Balance Vegan Buttery sticks and honey. Wait… vegan butter sticks you say?! I know, I know, but give me a second to plead their case with you. We have been using Earth Balance Vegan Buttery Spread for years now and I have to tell you, it tastes pretty close to the real thing if you ask me. But when it came to baking (I can attest I am no pro-baker) I always stick to tried and true classic ingredients for the most part. However, I have been making this banana bread or banana muffin recipe for years and slowly subbing some of the unhealthy ingredients out for healthy ones with the exception of butter. Butter is such a mainstay in baking that it seemed almost impossible for me to sub it out for various healthier alternatives. Until now. Enter Earth Balance Butter but in convenient stick form. It was my first time using it in a baking recipe (although I’ve used the spread version in plenty of cooking recipes) and I have to say it worked and tasted just like butter. So if you really are skeptical still, feel free to use regular butter, but if like me you have been searching for a healthy alternative that won’t change the taste of your yummy baked goods – give this stuff a try! I found mine next to all the standard stick butters in my grocery store.

Here’s to hoping your weekend is sunny (although ours will be rainy) and yummy! xo, jules

Healhified Banana Bread Muffins:

Prep: 15 minutes

Cook time: 30-35 minutes (or until toothpick comes out clean), 50-55 for loaf pan*

Yields: 12 muffins/1 loaf


-2 overripe bananas

-3/4 cup honey (or 3/4 cup white sugar)

-2 eggs

-1 tsp. vanilla extract

-1/2 cup Greek yogurt

-1.5 cup whole wheat flour (white)

-1/2 tsp. cinnamon

-1/2 tsp. salt

-1 tsp. baking soda




Begin by preheating your oven to 325 and spraying your muffin tin/loaf pan with nonstick spray being sure to coat the sides of pan as well. Next, prep 2 large bowls. In one bowl mix all the wet ingredients using a hand mixer. In the second bowl mix all dry ingredients well. Once both bowls are fully mixed add the dry ingredients into your wet ones mixing as you go. Using a 1/4 measuring cup pour batter into your muffin pan. Allow to bake for 30-35 minutes for muffins or 50-55 minutes for loaf (or until toothpick inserted comes out clean). Allow to cool and enjoy!


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