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Wholesome Banana desserts are wet, fluffy, and so sweet! A handful of chocolate chips makes them a little indulgent, with out going overboard. Made with honey, entire wheat flour, and protein packed Greek yogurt, these are best for breakfast or as an afternoon snack. that is a great recipe you’ll need to apply again and again once more!


last week I requested you what type of recipes you’d like to see more of in  and at the same time as I obtained a spread of requests, the maximum common reaction was for “more healthy baking recipes”. I truely love baking more healthy treats, so i was thrilled to look you desired extra of them.

So what makes those banana cakes healthful? a couple of factors! first off, we use 100% complete wheat flour on this recipe. Then we upload in protein packed Greek yogurt, heart healthy olive oil, and 1 whole cup of mashed bananas. And sooner or later, we sweeten these delicious desserts with honey and only a kiss of coconut sugar. So whilst I wouldn’t claim these desserts to be fitness food, they are made with healthier elements you may sense appropriate approximately.



  • 2 cups whole wheat pastry flour 
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon 
  • 1/3 cup honey
  • 3 Tablespoons coconut sugar (or light brown sugar) 
  • 2 large eggs, at room temperature
  • 3/4 cup full-fat plain Greek yogurt 
  • 1 cup mashed ripe banana 
  • 1/4 cup coconut oil, melted (or mild olive oil) 
  • 1 cup chocolate chips 


  1. Preheat oven to four hundred degrees (F). Line a 12 cup muffin tin with paper liners and it set apart.
  2. In a medium bowl, sift collectively the flour, baking powder, salt, and cinnamon; set aside.
  3. In a separate large bowl, whisk together the honey, sugar, eggs, Greek yogurt, and mashed bananas, mixing till ingredients are absolutely incorporated.
  4. upload the dry aggregate of ingredients to the moist combination of elements and, the usage of a rubber spatula, mix till *simply combined. prevent mixing while there's just the faintest path of dry ingredients left. You do not need to over blend right here. 
  5. Fold in the melted coconut oil and blend till it's just combined. 
  6. eventually, fold inside the chocolate chips, mixing just until mixed.
  7. Divide the batter evenly amongst prepared muffin tins, filling every tin all of the way to the top. 
  8. Bake for 15 to 18 minutes, or until the tops are overestimated and lightly golden brown, and a toothpick inserted within the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least five minutes inside the pan earlier than transferring to a cooling rack.
  9. experience cakes heat, or store in a protected box for up to two days.

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