Healthy Recipe of the Week

I have cherished memories as a kid nibbling on banana muffins that my Mom almost always baked when a batch of bananas became too mushy and brown.

What is your favorite childhood family recipe?

Yoga, Meditation, and Pilates Expert, Kristin McGee shared a quick to prep and nutritious banana muffin recipe in her recent newsletter. 

Banana Blender Muffins

Ingredients

• 1 – 2 Bananas (large and ripe)
• (1) Egg (large)
• 1/2 cup Greek Yogurt (unsweetened) (*may substitute with Cashew Yogurt for a vegan alternative)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Coconut Oil (melted) (*may substitute with Olive Oil)
• 1/4 cup Honey (*may substitute with Maple Syrup for a vegan alternative)
• 1 cup All-Purpose Flour (*may substitute with Coconut Flour or Whole Wheat Flour)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/4 – 1/2 Almond Milk (unsweetened) (*may substitute for any plant-based milk of choice)

Directions

Preheat the oven to 350°F. Line a muffin tin with paper liners or lightly grease with coconut oil or butter.

In a high-powered blender, add the bananas, Greek yogurt, vanilla extract, coconut oil, and honey. Blend on medium-high speed until smooth and creamy (about 30 seconds to 1 minute). *The bananas should break down completely, creating a think, smooth batter base. 

In a separate bowl, whisk together the flour, baking powder, and salt. After well combined, gradually add this (dry) mixture to the blender with the other (wet) ingredients. Blend on a low speed or pulse a few times only in incorporate mixture. *Do not over-mix.

To adjust the consistency, 1/4 cup of almond milk and blend again to make the batter smooth. For a thinner batter, add more almond milk until reaching desired consistency. The result should be a thick, slightly pourable batter.

Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. 

For a fun touch, sprinkle some chocolate chips, cinnamon, oats, or chopped nuts on top of the batter before baking. Kristin McGee and her boys love chocolate chips!

Bake for 18 – 22 minutes or until a toothpick inserted into the center comes out clean. The muffins should be golden on top and slightly firm to touch.

Allow the muffins to cool in the tin for about five (5) minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

 

 

 

 

 

Reference

McGee, Kristin. (23, January 2025). Banana blender muffins. Kristin McGee Movement. https://www.kristinmcgee.com/