Recipe for ultra-moist banana muffins

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Treat yourself to these ultra-moist banana muffins , an easy and healthy recipe perfect for lunch or a snack . Made with a blend of spelt, oat, and white flours , and enriched with yogurt for a tender texture, these muffins are suitable for the whole family and boast a rich banana flavor enhanced with maple. Follow these simple steps for perfect results every time.

Ultra-moist banana muffins

These muffins are delicious, always perfectly moist thanks to a blend of fats (neutral oil and yogurt) and various flours. My son loves them! -- Marilyn

Summary
🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	20 minutes
⏲️ Total time	35 minutes
🔧 Difficulty level	Easy
🍽️ Portions	12
🔥 Calories (approximate)	≈ 350 kcal

Ingredients

Flours (total 300 g) 100 g (¾ cup + 1 tbsp) of sifted spelt flour 100 g (¾ cup + 1 tbsp) of oat flour 100 g (¾ cup + 1 tbsp) of white flour Base 3 ripe bananas (≈ 300 g, or 1 1/2 cups of puree) 2 eggs 30 mL (≈ 2 tbsp) of neutral oil or butter 50 mL (≈ 3½ tbsp) of Greek or sheep's milk yogurt (2%–5% mg) 100 g (½ cup) of maple sugar 10 g (2 tsp) of baking powder ½ tsp fine salt 2 tbsp ground flax seeds 2 tbsp ground pumpkin seeds 120 mL (½ cup) of milk or plant-based beverage 1 tsp vanilla extract (optional)

Instructions

Preheating the oven: Preheat your oven to 350°F (≈ 180°C). Preparing the banana puree: Mash or blend the bananas to obtain about 1 1/2 cups of puree. Mixing the dry ingredients: Mix the three flours, baking powder, salt and ground seeds (flax and pumpkin) in a large bowl. Mixing the wet ingredients: In another bowl , whisk together the mashed bananas, eggs, oil, yogurt, milk, sugar, and vanilla extract (optional). Assembly : Pour the wet ingredients over the dry ingredients. Gently mix with a spatula, just enough to incorporate the flour (a few lumps are normal). Mold filling: Divide the batter into a greased muffin tin (without paper liners), filling each cavity ¾ full. Cooking : Bake for 20 minutes at 350°F. Check if it's cooked with a toothpick: it should come out dry. Rest and cooling: Let it cool for 5 minutes in the mold. Remove from the mold and let cool completely on a wire rack.

Conservation

They can be stored for 2–3 days at room temperature in an airtight container.

These light and fluffy muffins are perfect for lunch or a snack. Thanks to the balance of oil and yogurt, they maintain an exceptional texture without being dry.

Frequently Asked Questions (Q&A)

Q: My muffins collapse after baking, how can I fix this?
A: Avoid overmixing the batter and respect the baking time. Let them cool slightly in the pan before unmolding to stabilize their structure.

Q: Can these muffins be frozen?
A: Yes: wrap them individually in cling film or an airtight container. Freeze for up to 3 months and defrost at room temperature or quickly in the microwave.

Q: How do I get a light, crispy crust?
A: Sprinkle a little maple sugar on each muffin before baking. The sugar will caramelize slightly, creating a thin golden crust.

Q: Is there a gluten-free version?
A: For a gluten-free version, replace the flours with a certified gluten-free blend (rice flour, buckwheat flour, etc.) and make sure your baking powder is gluten-free.

Nutritional Information per Serving
Nutrient	Quantity
Calories	≈ 350 kcal
Proteins	6 g
Carbohydrates	38 g
Sugars	16 g
Fibers	4 g
Lipids	12 g
Saturated fatty acids	3 g
Sodium	180 mg
Health rating	8/10 Highlights: Less sweet than classic muffins, good source of fiber and plant-based protein.

🌿 Did you know? Nutritional density of flours
Type of flour	Nutritional profile (fiber + protein + minerals)
Spelt flour
Oatmeal
White flour (all-purpose)
Buckwheat flour
White rice flour