The most important thing about the recipe? Make sure your bananas are super ripe! You’ll need about 3 medium or 2 large bananas for 1 cup (230g) of mashed bananas. Along with your ripe bananas, you’ll need a short list of other healthy ingredients:
White Whole Wheat Flour Honey Protein-Packed Greek Yogurt (or regular yogurt) Fresh Raspberries Vanilla Almond Milk (or cow’s milk/soy milk/coconut milk) Cinnamon
Substitutions: a mix of whole wheat flour and all-purpose flour (about half and half of each) can be substituted for the white whole wheat flour in this muffin recipe. I do not suggest using all whole wheat flour—the muffins will taste a little tough and dense. Maple syrup can definitely be subbed for honey. Individually frozen raspberries may be used instead of fresh, too! The best part about this recipe? The muffins freeze well (for up to three months). If you are only baking for yourself, you can easily freeze the batch for a quick grab ‘n go meal or snack. These mini Greek yogurt chocolate chip muffins are another great meal-prep option. If you love these flavors together, try my chocolate chip raspberry banana bread next!
