Banana Prune Muffins

Wholesome and naturally sweet, Banana Prune Muffins are the perfect balance of health and indulgence, making them a delightful addition to your breakfast or snack routine. These moist, fiber-packed muffins combine ripe bananas and pitted prunes for a naturally sweet flavor profile that requires minimal added sugar. Enhanced with rolled oats, warm cinnamon, and creamy Greek yogurt, this recipe delivers a tender crumb with a hearty texture in every bite. Quick and easy to prepare in just 15 minutes, these muffins are baked to golden perfection in under 20 minutes and make a convenient on-the-go treat. Whether enjoyed fresh out of the oven or stored for later, these muffins are a delicious way to fuel your day while boosting your dietary fiber. Plus, they’re freezer-friendly, making it easy to batch-bake and savor whenever the craving strikes!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 large ripe bananas
• 1 cup pitted prunes
• 1.5 cups all-purpose flour
• 0.5 cup rolled oats
• 0.25 cup brown sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 large egg
• 0.5 cup plain Greek yogurt
• 0.25 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

Peel the bananas, place them in a large mixing bowl, and mash them with a fork until smooth. Set aside.

Step 3

Roughly chop the prunes into small pieces and set aside.

Step 4

In a medium mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, ground cinnamon, and salt.

Step 5

To the mashed bananas, add the egg, Greek yogurt, vegetable oil, and vanilla extract. Mix until well combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 7

Fold in the chopped prunes evenly throughout the batter.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	1015 grams (1015.0g)

Amount per serving	% Daily Value*
Calories	2471

Total Fat 75.50g	97%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 2.00g
Cholesterol 232mg	77%
Sodium 1841mg	80%
Total Carbohydrate 421.60g	153%
Dietary Fiber 34.30g	122%
Total Sugars 162.70g
Protein 52.50g	105%

Vitamin D 54IU	269%
Calcium 384mg	30%
Iron 15mg	81%
Potassium 3359mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 8.2%

Carbs: 65.5%