Whole Wheat Banana Butterscotch Muffins

Packed with wholesome goodness and a touch of indulgence, these Whole Wheat Banana Butterscotch Muffins are the perfect balance of nutrition and flavor. Made with hearty whole wheat flour, naturally sweet ripe bananas, and a dollop of creamy Greek yogurt, these muffins deliver a moist and tender texture with every bite. The addition of butterscotch chips brings a delightful caramel-like sweetness, making them a standout treat for breakfast, a snack, or dessert. Quick and easy to prepare in just 35 minutes, this recipe is a must-try for anyone looking for a healthier twist on classic baked goods. Plus, it's freezer-friendly for up to 2 months, making it ideal for meal prep or on-the-go mornings! Perfect for family baking sessions or impressing guests, these muffins are a delicious way to start or sweeten your day.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Whole wheat flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 3 medium Ripe bananas (mashed)
• 0.5 cup Brown sugar
• 0.5 cup Plain Greek yogurt
• 0.25 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1 large Egg
• 0.75 cup Butterscotch chips

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

Step 3

In another bowl, mash the ripe bananas thoroughly. Add the brown sugar, Greek yogurt, vegetable oil, vanilla extract, and egg. Mix until well combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture until just combined, being careful not to overmix.

Step 5

Gently fold in the butterscotch chips, ensuring they are evenly distributed throughout the batter.

Step 6

Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition Facts

Serving size	(1033.6g)

Amount per serving	% Daily Value*
Calories	2693.6

Total Fat 102.6g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 35.6g
Cholesterol 231.8mg	0%
Sodium 2212.0mg	0%
Total Carbohydrate 410.5g	0%
Dietary Fiber 31.2g	0%
Total Sugars 215.4g
Protein 52.7g	0%

Vitamin D 53.8IU	0%
Calcium 426.9mg	0%
Iron 10.5mg	0%
Potassium 2463.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 7.6%

Carbs: 59.1%