Creative Cooking

Banana Muffins x 2

Do you ever get a GREAT recipe but fail to write it down. 🤦🏻‍♀️

Well, that’s what happened to me and I had these bad boys rotting on my kitchen countertop. I love bananas, but this bunch ripened too quickly to get eaten and I am sick and tired of throwing them away but we are also sick and tired of banana bread and banana cake. Hence the need for the favorite muffin recipe.

Thankfully I found it, but while searching for it, I also found a second recipe to try. The second recipe is a chocolate banana muffin. Interesting?!?

My kids actually preferred the chocolate muffins over the whole wheat pecan muffins they usually love. Why does chocolate always win? 😆

Regardless, they were both fabulous and saved my rotting bananas from the garbage can. And now I have the recipes for good! (As long as we back up this blog?!?)

Whole Grain Banana-Pecan Muffins
by: Our Best Bites
– recipe adapted from Cooking Light


3/4 c. all-purpose flour*
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
1/4 c. butter, softened*
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar


Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16.

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

* I like to do half white flour and half oat flour. It gives the muffin a sponginess and lightness that we enjoy. Give it a try. 😉

* I used 1/8 cup coconut oil and 1/8 cup applesauce and we LOVED the flavors and texture. It was a delight to eat! Almost like a dessert.

Skinny Banana Fudge Muffins

by: Our Best Bites

    •  Prep Time: 15
    •  Cook Time: 15
    •  Total Time: 30
  •  Yield: 12 muffins


Rich, chocolaty muffins with sweet bananas, whole grain, and zero butter or oil! Satisfy that sweet tooth for about 100 calories!


    • 3 large, extra ripe bananas
    • 1/3 cup Truvia baking blend, or 2/3 cup granulated sugar, (or 1/2 raw sugar*)
    • 1 large egg
    • 1/3 cup applesauce
    • 1 1/2 teaspoons vanilla
    • 1/2 cup whole-wheat flour
    • 1/2 cup all-purpose flour*
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
  • 1/4 cup mini chocoate chips


    1. Preheat oven to 375 degrees and line a 12-cup muffin tin with liners.
    1. Smash bananas in large mixing bowl. Add Truvia/sugar, egg, applesauce, and vanilla. Sift in flours, cocoa powder, salt, baking soda, and baking powder. Mix together until fully combined, but don’t overmix. Set aside about 1 1/2 tablespoons of the chocolate chips and add the rest to the batter. MIx in and divide batter between the cups. Sprinkle remaining chips on top.
  1. Bake for about 15 minutes, until a toothpick inserted comes out with moist crumbs attached. Don’t overbake. Let cool on rack for a couple of minutes and then remove muffins from pan to cool until just warm. Eat, or cool completely and store in an airtight container.

Notes from Our Best Bites

    • If using regular chocolate chips, just roughly chop them up. Feel free to add more if desired!
  • Nutrition Information (per 1 muffin): Cal:109 Fat:2g Carbs:23g Pro:2.6

Notes from me:

* I am not a fan of sweeteners. It just a thing I have. So I use raw sugar (like Sugar in the Raw). It is SUPER sweet, so I can easily dial down the sugar any recipe calls for. In this recipe, I dropped it from 2/3 cup of granulated to 1/2 cup raw. We didn’t miss any sweetness. It was perfectly sweet! And fudgy!

* I like to do half white flour and half oat flour. It gives the muffin a sponginess and lightness that we enjoy. Give it a try. 😉

Happy Friday,

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