Ultra-Moist Banana Muffin Recipe

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Treat yourself to ultra-moist banana muffins , an easy and healthy recipe perfect for breakfast 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 reveal a rich banana flavor enhanced by maple. Follow these simple steps for a consistently perfect result.

Ultra-soft 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
🍽️ Servings	12
🔥 Calories (approximate)	≈ 350 kcal

Ingredients

Flours (total 300 g) 100 g (¾ cup + 1 tbsp) sifted spelt flour 100 g (¾ cup + 1 tbsp) oat flour 100 g (¾ cup + 1 tbsp) white flour Base 3 very ripe bananas (≈ 300 g, or 1½ cups of puree) 2 eggs 30 mL (≈ 2 tbsp) of neutral oil or butter 50 mL (≈ 3½ tbsp) Greek or sheep's milk yogurt (2%–5% mg) 100 g (½ cup) maple sugar 10 g (2 tsp) baking powder ½ tsp fine salt 2 tbsp ground flax seeds 2 tbsp ground pumpkin seeds 120 mL (½ cup) milk or plant-based beverage 1 tsp vanilla extract (optional)

Instructions

Preheating the oven: Preheat your oven to 350°F (≈ 180°C). Preparation of banana puree: Mash or blend the bananas to make 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 the mashed bananas with the eggs, oil, yogurt, milk, sugar, and vanilla extract (optional). Assembly : Pour the wet ingredients over the dry ingredients. Mix gently with a spatula, just enough to incorporate the flour (a few lumps are normal). Filling the mold: Divide the batter into a greased muffin tin (without liners), filling each cavity ¾ full. Cooking : Bake for 20 minutes at 350°F. Check the cooking with a toothpick: it should come out dry. Rest and cooling: Let cool for 5 minutes in the mold. Unmold and let cool completely on a wire rack.

Conservation

Keep for 2–3 days at room temperature in an airtight container.

These light and fluffy muffins are perfect for breakfast or a snack. The balance of oil and yogurt gives them a unique texture without being dry.

Frequently Asked Questions (Q&A)

Q: My muffins sag after baking, how can I fix this?
A: Avoid overmixing the batter and respect the baking time. Let them cool in the mold before removing them from the mold to stabilize their structure.

Q: Can these muffins be frozen?
A: Yes: Wrap them individually in plastic wrap or an airtight container. Freeze for up to 3 months and thaw at room temperature or quickly heat 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 caramelizes 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, 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 note	8/10 Highlights: Less sweet than classic muffins, good source of fiber and vegetable 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