Skinny Tropical Muffins.

Bikini-Friendly Tropical Muffins. Made with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins! 

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!

Meet my latest breakfast obsession. Summer is here and I am ready to soak up the sun! Today I’m sharing a little taste of the tropics. 

Juicy pineapple, bananas, orange zest, toasted coconut… everything I love about the tropics in one tasty muffin. I made these fruity little gems a few weeks ago and again today. They have summer written all over them and are a perfectly acceptable bikini-friendly treat.

The first step? Buy a couple bananas and let them ripen. They are the base of today’s recipe.

Bananas

Some other ingredients you’ll need:

√ White Whole Wheat Flour
√ Honey
√ Greek Yogurt (or regular)
√ Fresh Pineapple
√ Shredded Coconut
√ Orange Zest

Substitutions: a mixture of whole wheat flour and all-purpose flour (about half and half of each) may be substituted for the white whole wheat flour in this muffin recipe.  I do not suggest using all whole wheat flour, as the resulting muffin may have a tough texture.  Maple syrup may be used instead of honey.  Canned or small frozen pineapple chunks may be used instead of fresh.

The shredded coconut on top is optional.  The orange zest is not!  It gives the muffins their flavor and adds a little zesty extra to each bite. I can’t imagine them without it!

Skinny, Bikini-Friendly Tropical Muffins. Made with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!  sallysbakingaddiction.com

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!

Just like my Skinny Banana Blueberry Muffin recipe, today’s breakfast treat is sweetened with honey and a touch of (lightly packed) brown sugar.  The recipe makes 15 muffins, so the amount of sugar in each is teeny tiny.  The banana and pineapple sweeten them up too.

“Healthy” or “Low Fat” baked goods have a bad rap.  They are known for lacking flavor and moisture, often tasting dry and bland.  These muffins are the complete opposite.  Two ingredients bringing moisture (and taste) to the muffins are mashed bananas and vanilla greek yogurt.  Both ingredients are fabulous healthy substitutes for fat in certain recipes. Fat is moisture-laden and you don’t want to sacrifice that when you cut it out.  1 cup of mashed bananas (2 large bananas) and 1/4 cup of vanilla greek yogurt do a fine job of keeping the muffins soft, tender, and moist.

There is plenty of juicy pineapple in each big bite.  Fresh pineapple is a fruit I could not get enough of when I traveled to St. Lucia earlier this month!  If using fresh pineapple, cut it up into tiny chunks.  Frozen pineapple tends to come in larger chunks, so that is why I emphasize using fresh.  You could used canned as well, but again… fresh is preferred.

Dancing inside the muffin batter are a touch of cinnamon and orange zest.  If you’re anything like me, you love bananas and cinnamon together!  The zest from 1 orange gives the muffins a little something extra. And like I mentioned above, you do NOT want to leave it out.  You can slice up the rest of the orange to enjoy alongside your freshly baked muffins. ;)

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!

Lightened-up muffins with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!

Skinny, Bikini-Friendly Tropical Muffins. Made with bananas, pineapple, orange zest, yogurt, whole wheat flour, and coconut. Easy, moist, low-fat, healthy muffins!   sallysbakingaddiction.com

The sliced bananas on top seep their moisture inside the muffin as they bake. So not only do the bananas look cute on top, they serve a moisture-inducing purpose. The muffin tops are my favorite part! 

Imagine yourself with your toes in the sand, listening to the ocean, and breathing in the salty air.  You’ll be tasting the tropics after one bite.  What is so wonderful about them is that I don’t feel too heavy after eating one or two, either.  I had two this morning before getting in my suit and taking Jude to the river to swim and play fetch.  They are low in fat,  high in flavor, and will keep your energy up all morning.

Clearly, sleepy Jude did not get a muffin today.

Jude

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Skinny Tropical Muffins

Yield: 15 muffins

Ingredients:

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light brown sugar, loosely packed (or dark brown sugar)
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)
  • zest from 1 orange
  • 1 and 1/4 cup fresh pineapple, diced
  • 1 thinly sliced banana for topping
  • 1/4 cup shredded coconut, optional

Directions:

Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the orange zest and pineapple. Do not overmix the batter, which will lend tough, dense-textured muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top. Top with 2-3 thin slices of the sliced banana and a sprinkle of coconut. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

Makes 15 muffins. Muffins taste best the next day, like most banana bread recipes.  Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

*Do not use cupcake liners, muffins will stick to liners.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Today’s recipe is a spin-off from my Skinny Banana Blueberry Muffins.

Skinny Banana Blueberry Muffins

 

Some more healthy muffin recipes:

Skinny Strawberry Chocolate Chip Muffins

Skinny Strawberry Chocolate Chip Muffins

 

Fat Free Strawberry Banana Muffins

Strawberry Banana Muffins

  

Skinny Chocolate Banana Fudge Muffins

Skinny Chocolate Banana Fudge Muffins by Sallys Baking Addiction

 

Skinny Double Chocolate Muffins

Skinny Double Chocolate Chip Muffins

 

 

See more healthier muffin recipes.

 

 

 

   

84 Responses to “Skinny Tropical Muffins.”

  1. #
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    Sarah@WholeandHeavenlyOvenposted June 30, 2013 at 3:53 pm

    Yum! These look TDF! :D

    Reply

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    Liz (Little Bitty Bakes)posted June 30, 2013 at 4:47 pm

    Haha, poor Jude! If only he could’ve had a muffin. :) They look and sound amazing! I’ve been on a huge pineapple kick lately… I have a white whole wheat flour recipe coming up tomorrow. I actually bake almost exclusively with it these days — a healthy, easy swap for regular AP.

    Reply

    • Sallyreplied on June 30th, 2013 at 6:30 pm

      I can’t wait to see your recipe Liz! And yes, white whole wheat flour is used often in my kitchen. Love the stuff.

      Reply

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    Marcie@flavorthemomentsposted June 30, 2013 at 4:59 pm

    This is my kind of muffin! I love ‘em light and fruity, with whole grain and Greek yogurt. This flavor combination sounds great!

    Reply

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    jamie @lifelovelemonsposted June 30, 2013 at 5:18 pm

    You’re the queen of skinny muffins! Love these in particular… so summery!

    Reply

    • Sallyreplied on June 30th, 2013 at 6:30 pm

      Yes! They literally *taste* like summer. :) Thanks Jamie!

      Reply

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    Caleyposted June 30, 2013 at 5:31 pm

    The blend of tropical flavors sounds just delicious! I love pineapple and coconut, especially together. I’d love to play up the pineapple flavor with pineapple yogurt (I think Chobani has pineapple)…or maybe do lemon instead of orange and then use lemon-infused honey. We have a honey place in Colorado (about 7 hours from me, but still :)), and they have SO many amazing flavors…fruit-infused honey, gingerbread honey, peanut-butter honey (nudge nudge, Sally!). Also, since you love condiments, I have to say that their cherry habanero mustard is one of the best things I’ve ever had. ;) (P.S. Really reasonable shipping, if you are at all interested) http://www.honeyvillecolorado.com/

    Reply

    • Sallyreplied on June 30th, 2013 at 6:28 pm

      LOVING your pineapple yogurt suggestion my friend. I didn’t have any at the time. Oh! Or even mango yogurt. So good. Peanut Butter honey?? Totally checking that site out! Thanks Caley! And yes – loooove condiments.

      Reply

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    Amyposted June 30, 2013 at 5:35 pm

    Oh Sally, it’s almost as if you made these muffins for me! I love healthy, low-fat baked goods, cinnamon is my favorite spice every, and I eat a banana every day… Combine that with my family’s love for Hawaii, and I started drooling when I saw the title of your post — and it just got worse when I saw the photos! (It doesn’t help that your shots are always gorgeous… ;) )

    Reply

    • Sallyreplied on June 30th, 2013 at 6:27 pm

      Oh thank you Amy! PS: I want to see Monsters University! Did you like it??

      Reply

      • Amyreplied on June 30th, 2013 at 7:01 pm

        You’re welcome! And YES!!!! I absolutely LOVED it! So cute, so funny… Definitely worth seeing in the theaters, if you have time! :)

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    Nicole @ FruitnFitnessposted June 30, 2013 at 7:28 pm

    Okay these sound amazing! I think coconut is the perfect addition to a summer treat! I think I will try to make these before my parents get into town this weekend.

    Reply

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    Sarahposted June 30, 2013 at 7:42 pm

    Muffins at breakfast time always feel like such a warm and cosy treat – I love that you’re giving me recipes that bring that feeling, but don’t bust me outta my jeans as well! Nailed it!

    Reply

    • Sallyreplied on June 30th, 2013 at 8:38 pm

      Thanks Sarah!

      Reply

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    Pamela @ Brooklyn Farm Girlposted June 30, 2013 at 8:12 pm

    These make me feel like I’m on vacation, I will wear sunglasses while eating these! Love that shredded coconut on top too!

    Reply

    • Sallyreplied on June 30th, 2013 at 8:36 pm

      sunglasses… love it! perfect, Pamela!

      Reply

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    Mary Frances @ The Sweet {Tooth} Lifeposted June 30, 2013 at 8:20 pm

    I just used white whole wheat in my post today! I really, really liked it! And I still have some left in my bag – reason #1 to make these. Reason #2 – oh my word, pineappple is my new addiction. I eat it fresh, canned, and especially frozen. Mmmm. Reason #3 – nobody in their right mind would pass up a moist, pineapple laden muffin! You did a superb job, Sally!

    Reply

    • Sallyreplied on June 30th, 2013 at 8:35 pm

      I love pineapple too! Frozen pineapple is so good in smoothies. :) Thanks Mary Frances!

      Reply

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    Sarah K. @ The Pajama Chefposted June 30, 2013 at 8:37 pm

    i love the banana/orange zest topping idea. so creative! yum :)

    Reply

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    Jocelyn @BruCrew Lifeposted June 30, 2013 at 9:09 pm

    What an absolutely gorgeous muffin! I am loving all the tropical flavors you have packed into the muffins! I could totally hear the ocean roaring if I had one of those in my hand!!!

    Reply

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    Eva @ Eva Bakesposted June 30, 2013 at 9:12 pm

    Now I want to go to a tropical island!

    Reply

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    Dorothy @ Crazy for Crustposted June 30, 2013 at 9:27 pm

    I need to try your skinny muffins. These look so good Sally! I need more skinny recipes. :)

    Reply

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    Averie @ Averie Cooksposted June 30, 2013 at 9:52 pm

    These pics remind me of the picture of banana bread I put in my cookbook with the banana slices on top! I always used to do that for my banana bread posts on my blog but fell out of the habit. I love that you did it with muffins!

    And pineapple and coconut and banana – so good! A few months ago I made pineapple, coconut, banana bread. But it was coconut oil, rather than shredded coconut. I would seriously inhale your muffins, Sally! They look amazing! Pinned!

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted June 30, 2013 at 9:58 pm

    I can see why these are your latest breakfast obsession! Looove all these tropical flavors!

    Reply

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    Ashley @ Kitchen Meets Girlposted June 30, 2013 at 10:18 pm

    Okay, I’m in serious muffin heaven over these, Sally. Muffins for breakfast are one of my favorite things EVER, and I love, love, love that they are healthy, also. Then I can eat two (or three) :-)

    Reply

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    Zainab @ Blahnik Bakerposted June 30, 2013 at 11:11 pm

    Shredded coconut on top will never be an option for me. I love the tropical flavors and the fact that they are kind to the waste-line is only a bonus!

    Reply

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    Brittany @ DulceVieposted June 30, 2013 at 11:23 pm

    These look amazing Sally! I love using greek yogurt in my muffins :)

    Reply

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    Tieghanposted June 30, 2013 at 11:32 pm

    I do not even know what to say. Your photos are gorgeous, the muffins sound delicious and I have no excuse not to make them!
    I do not even typically go fo pineapple baked into things, but I am loving how cute these are. Plus, lately I am all about the tropics and have been eating pineapple like no other! Sally, I think I am naming you the muffin queen. All of you muffins make me hungry. They all just look so perfect and yummy!

    Reply

    • Sallyreplied on July 1st, 2013 at 4:49 am

      There is no excuse for you NOT to make these, Tieghan! You’d love them. And I appreciate the compliment on the photos!

      Reply

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    Stacy | Wicked Good Kitchenposted July 1, 2013 at 12:22 am

    Gorgeous Tropical Muffins, girl! So very pretty with the sliced bananas on top. Loved that you sweetened them with honey and a little brown sugar, too!

    Reply

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    Bakingyummiesposted July 1, 2013 at 12:42 am

    Jude is so adorable!

    Reply

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    Renee@chocolatepeanutbutterohmyeposted July 1, 2013 at 12:49 am

    Jude is adorable xxx These look good :)

    Reply

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    Nicoleposted July 1, 2013 at 1:09 am

    These are so getting made this week before our trip! I loved your Strawberry Banana Muffins, so I’m sure these won’t disappoint either!

    Reply

    • Sallyreplied on July 1st, 2013 at 4:46 am

      I hope you enjoy, Nicole!

      Reply

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    Mimi @ Culinary Coutureposted July 1, 2013 at 1:26 am

    These look so light and fluffy and delicious! Keep the skinny recipes coming, my thighs thank you ahead of time! :)

    Reply

    • Sallyreplied on July 1st, 2013 at 4:44 am

      Good! Yes, I like to make sure there is a balance on my website. Something for everyone! And the skinny recipes get me through summer :)

      Reply

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    Chung-Ah | Damn Deliciousposted July 1, 2013 at 3:56 am

    Awwww, Jude is just precious! And these muffins – yes and yes! I need these for breakfast because I’m always in a slump in the mornings!

    Reply

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    steph@stephsbitebybiteposted July 1, 2013 at 8:18 am

    Wishing I had a few of these in front of me right now!

    Reply

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    Kellyposted July 1, 2013 at 8:48 am

    Love these light and tropical muffins! They look amazing – especially with the pretty banana slices – and perfect for any breakfast :) Aaaw and Jude is so precious! Love that shot :)

    Reply

    • Sallyreplied on July 1st, 2013 at 10:02 am

      Thanks for the compliment on Jude, Kelly! =) He says thanks too lol

      Reply

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    Hayley @ The Domestic Rebelposted July 1, 2013 at 9:29 am

    Oh my goodness, these muffins are to die for! The orange, coconut, pineapple, banana, CINNAMON. I am totally in love that you threw in cinnamon, my fave spice in all the land! I can seriously already SMELL how amazing that marriage of flavors is as it bakes. All that’s missing is the little paper umbrella and a beach! :)

    Reply

    • Sallyreplied on July 1st, 2013 at 10:04 am

      mmm yes! They smell divine, Hayley! You’d love these. Hope you’re having a great summer!

      Reply

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    Cathy Pollak ~ Noble Pigposted July 1, 2013 at 9:35 am

    Loved how you placed the bananas on top so pretty! The flavors also sound amazing. And that puppy dog…so sweet!

    Reply

    • Sallyreplied on July 1st, 2013 at 10:04 am

      Thanks Cathy! For the muffin compliment and Jude compliment!

      Reply

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    Rachel @ Baked by Rachelposted July 1, 2013 at 9:50 am

    I love how jam packed these are with flavor! Totally craving muffins now. If only I had a few of these… :)

    Reply

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    Jennie @themessybakerblogposted July 1, 2013 at 10:41 am

    Sally, these are some gorgeous muffins. And, the muffin tops are the best!!!

    Reply

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    Lindsay @ Life, Love and Sugarposted July 1, 2013 at 10:56 am

    I love all the tropical fruits and flavors in these! I really need to try your muffins. I love that they are skinny!

    Reply

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    Nora @ Buttercream Fanaticposted July 1, 2013 at 12:00 pm

    I love your skinny muffin recipes, and the tropical flavors of this one look right up my alley!

    Reply

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    Alyssa Jposted July 1, 2013 at 12:22 pm

    Hi Sally,
    (long-time reader, first-time commenter)
    I am an American living in North India, and your blog provides my semi-weekly visual indulgence into American baked goodies. Because no one has an oven here, I have adapted your recipes to my cast iron dutch oven (for bars) and the frying pan (for cookies). Your classic soft-baked chewy chocolate chip cookie recipe works great on the stovetop, because of the fantastic underbaked texture. (FYI: 3 mins in covered pan over low heat, flip, 2 more minutes, turn off heat and remove cover, let sit 5 mins.)
    As long as I make my american chocolate chip stash last, I can satisfy my pregnancy cravings for baked goods with a new Sally recipe any day! Thanks for making my life more delicious.

    Reply

    • Sallyreplied on July 1st, 2013 at 5:30 pm

      Hi Alyssa! Thank you so much for continuing to read my blog even though you don’t have an oven! Wow – you made the best of that situation! I am so thankful you continue to read, so thank you! And cookies in a skillet. I love it! Congrats on the pregnancy!

      Reply

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    Nicole @ Young, Broke and Hungryposted July 1, 2013 at 1:14 pm

    You always come up with the best muffin recipes! This recipe transports me to the tropics where the ocean is blue and the sky is clear. Not a bad way to start the morning.

    Reply

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    Ari @ Ari's Menuposted July 1, 2013 at 2:02 pm

    Love the ingredients list especially the white whole wheat flour (I’m obsessed!!) and the Greek yogurt! These look awesome girl!! Oh and I LOVE the sliced bananas on top!

    Reply

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    Tina @ Tina's Chic Cornerposted July 1, 2013 at 3:09 pm

    These muffins look gorgeous! I’ve not tried a tropical muffin before but it sounds delish and I love that it’s pretty guilt free eating. :)

    Reply

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    Georgia @ The Comfort of Cookingposted July 1, 2013 at 6:56 pm

    My Mondays would definitely be happier with a beautiful batch of muffins like this, Sally! These look beyond scrumptious and so perfect for brightening any day!

    Reply

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    Jess @ On Sugar Mountainposted July 1, 2013 at 7:09 pm

    I LOVE MUFFINNNSS! Especially ones that make me think I’m on a tropical island shore while I’m eating them heehee. ;)

    Reply

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    Margie Huddlestonposted July 1, 2013 at 9:50 pm

    Thanks for all the wonderful recipes! I have made many of them, and this is the first time I would ever change a thing in one of your recipes. These muffins were not sweet enough in my opinion. We all liked the flavors, i.e. pineapple, coconut, etc, but it just needed more honey or sugar in IMO. Just wanted to put that out there for anyone who might like their muffins sweeter. Thanks again!

    Reply

    • Sallyreplied on July 2nd, 2013 at 6:29 am

      Thanks for your opinion Margie! Try adding some more brown sugar next time.

      Reply

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    Deborahposted July 2, 2013 at 12:23 am

    I am a total muffin addict – I need these!!

    Reply

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    Kristaposted July 2, 2013 at 12:51 am

    Made these as soon as I saw the recipe on Foodgawker tonight! They are delicious. I think I’ll use lime zest next time, though as the orange was a bit weird for me. I ended up getting 17 muffins!

    Reply

    • Sallyreplied on July 2nd, 2013 at 6:21 am

      So glad you stumbled over from FoodGawker! I love these muffins and I’m glad you made them!

      Reply

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    Laura@bakinginpyjamasposted July 2, 2013 at 5:41 am

    I love the idea of a skinny muffin, will definitely be trying these out at some point.

    Reply

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    Erin @ The Spiffy Cookieposted July 2, 2013 at 11:46 am

    I like how the slices of banana are on top.

    Reply

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    Erikaposted July 2, 2013 at 1:47 pm

    Miss Sally, you are just the queen of muffins! These look amazing, and I love the tropical spin for summer. I was just eyeing Jessica from How Sweet Eats’ pineapple fried rice and I think these muffins would be the perfect use for leftover pineapple from that–thanks for the genius idea! I can’t wait for my tropical meal to happen!

    Reply

    • Sallyreplied on July 2nd, 2013 at 5:44 pm

      That rice sounds great! Thanks Erika and enjoy these muffins!

      Reply

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    Monique @ Ambitious Kitchenposted July 4, 2013 at 1:08 am

    I love the combination of these muffins. I’m not a HUGE fan of coconut, but when it’s in a banana bread (or muffin)… OR in a Mounds/Almond Joy — I’m all for it. Ps. Love the Summer pics, too!

    Reply

    • Sallyreplied on July 4th, 2013 at 8:03 am

      Yes! I love almond joys. :) Thanks Monique!

      Reply

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    Laura Dembowskiposted July 6, 2013 at 8:24 am

    These muffins sound awesome! Like a mini much needed vacation. Love the banana slices on top and the fresh pineapple. I always thought I didn’t like pineapple but I bought one recently and fell in love.

    Reply

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    amy Dposted July 10, 2013 at 1:24 am

    Looks like a fun recipe and I am going to try it with the pineapple yogurt. Your dog looks like mine. Daisy is a boxer, rhodesian ridgeback mix. What kind of dog is Jude?!
    Amy

    Reply

    • Sallyreplied on July 10th, 2013 at 8:32 am

      Thanks Amy! Enjoy these muffins. Jude is a rottweiler/shepherd mix. He does resemble a rhodesian ridgeback mix though!

      Reply

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    Kristinposted July 12, 2013 at 6:58 pm

    As usual, you always have the best recipes!!!! I love all your healthy ideas. Instead of wheat flour, could I use blanched almond flour?

    Reply

    • Sallyreplied on July 14th, 2013 at 6:25 pm

      Hi Kristin! I’ve never tried it before, but I would assume that almond flour may be substituted.

      Reply

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    Nutmeg Nannyposted July 14, 2013 at 8:43 pm

    Oh wow! These look incredibly satisfying :0 so perfect for breakfast!

    Reply

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    Theresa @ Two Much Funposted September 8, 2013 at 7:32 am

    Sally, these were delicious (notice the “were”). Thank you for creating a fabulous muffin, made with wholesome ingredients. For some strange reason, the batter only made 12 muffins for us, which actually worked out better- so that I could turn off the oven and enjoy the scrumptious muffins with my little three year olds. Thank you Sally for helping me feed my family healthier options.

    Reply

    • Sallyreplied on September 8th, 2013 at 8:13 am

      How perfect, Theresa! I’m so happy you enjoyed these. Sometimes I only get 13 muffins from the batter. It really depends. I appreciate you reporting back! I love these healthy muffins.

      Reply

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    Lisiposted September 11, 2013 at 2:04 pm

    Hey Sally, I love your blog and these muffins look amazing! Just a question, could ONLY all-purpose flour be used instead of mixed with whole wheat flour and if so would it affect any of the other ingredients or baking time?

    Reply

    • Sallyreplied on September 11th, 2013 at 6:31 pm

      Hi Lisi! Yep, no *need* to use whole wheat flour. I just like using it to increase the whole grains. Only all-purpose may be used instead. No need to change anything else about the recipe or bake time.

      Reply

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    Nicholas Ngposted September 25, 2013 at 7:11 am

    So we will have to put the bananas inside the muffins then bake it right?
    P.S. I’m a Home Economics student and i am using banana.Please reply to me ASAP!I really need it by tomorrow 1.30p.m. Thank You

    Reply

    • Sallyreplied on September 25th, 2013 at 7:48 am

      The mashed banana goes into the muffin batter, yes.

      Reply

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    Valerieposted February 13, 2014 at 5:23 pm

    Hey Sally,
    These muffins look amazing and I can not wait to try them. I am just wondering if you can apply your sky high technique to them? If I bake them at a high temperature for a few mins will it result in a taller muffin?

    Reply

    • Sallyreplied on February 13th, 2014 at 6:17 pm

      You certainly can!

      Reply

      • Valeriereplied on February 14th, 2014 at 12:26 am

        These turned out amazing and sky high! I make my own yogurt, since it’s a little but thinner than store bought yogurt I added a little bit more. I ended up having to bake them for almost 10 mins more than the recipe called for but then end result is absolutely delicious! What would you say is the best way to store all the extra muffins ? Thanks for the great recipe !

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    Alinaposted March 22, 2014 at 11:41 am

    Hello from Australia! Thank you for these amazing skinny muffin recipes. Have made the peanut butter banana muffins and the double choc- both were fantastic. I have friends who are on egg free diets and I’d love to make some of your skinny muffin recipes for them. Is there a rule of thumb I can follow to substitute or leave the eggs out altogether? Thanks again!!

    Reply

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    Julieposted April 2, 2014 at 4:25 pm

    Hi Sally,
    I finally got around to making these muffins & have made them twice in the past week! They are totally my new favorite muffin, so I thank you very much!

    We made them the second time today with both of my little girls “helping” although the 17 month old just stood on her chair at the counter eating Greek yogurt! :-)

    You have such a wonderful gift, God bless you & thank you for sharing it with us!

    Julie (& Maria & Susie, my daughters)

    Reply

    • Sallyreplied on April 2nd, 2014 at 8:49 pm

      Hi Julie! So happy you all enjoyed these muffins!So cute that your little girls could lend a hand. :) Thank you so much for taking the time to say hi (all of you!) – loved reading your comment!

      Reply

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