Recipe: 4-Ingredient Healthy Wholewheat Banana Muffin (No Sugar, No Egg, No Oil)

wholewheat banana muffin

Ever since I began baking banana breads and muffins without any added sugar;- yes, not even unrefined sugar;-  I’ve never looked back. I’ve seen healthy recipes with added pure maple syrup, sucanat and honey, and all I can think of is;- one, they must have a sweet tooth; two, their bananas must not be spotty enough; and three, they must not have tried going the 100% banana route!

Seriously people, as daunting and drastic (and life-changing) as it may sound, slap that wrist, and drop that sweetener the next time you want to bake a banana bread or muffin. So what happens if it’s not as sweet as you like your quickbreads to be? Well that’s where your optional chocolate chips come in, for an easier transition. Or if it’s already baked, and you scream bloody murder “Thou liest, Ovenhaven! Thou liest!”, then make a healthy date syrup or chocolate glaze (add a lil cocoa powder to date syrup) to go with it.

There is nothing quite like embracing the natural sweetness of overripe bananas, lending a warm subtly caramelised flavour to their baked counterparts. And something as natural and basic as that definitely calls for a simple no-frills 4-ingredient recipe that is healthy, delicious and full of that yummy banana flavour!

Healthy 4-Ingredient Wholewheat Banana Muffins

1½ cups whole wheat pastry flour
1 teaspoon baking soda
1 to 1¼ cup mashed overripe bananas (the spottier the better!)
½ cup plain greek yoghurt

¼ cup dark / semi-sweet chocolate chips (optional)

Preheat oven to 180°C / 350°F. In a large bowl, combine the wet ingredients together, then fold in the dry ingredients. Do not overmix.
Divide batter evenly into muffin cups, and bake for 25 – 30 mins, or until a skewer inserted comes out clean.

6 thoughts on “Recipe: 4-Ingredient Healthy Wholewheat Banana Muffin (No Sugar, No Egg, No Oil)

  1. Bohemian

    Out of curiosity, where do you get whole wheat pastry flour in Singapore? I couldn’t find that in Poon Huat…

    The conversion page link doesn’t mention whole wheat pastry flour, or maybe we should assume it’s the same as regular flour? Haha. Anyway, this looks cool. Excited to see a sugar free recipes. I find baked goods too sweet so much of the time.

    1. ovenhaven Post author

      Yup, it should be the same as regular flour.

      You can get wholewheat pastry flour from online (I can’t remember the site, but it’s SG-based, or from Mustafa Centre. It’s under Bob’s Redmill brand.

      For any recipe, you can actually reduce the amount of sugar by 1/4 cup with no discernible difference. Depending on the crowd you serve it to, you can even halve the amount of sugar. That’s what I tend to do, coz I prefer less sweet. Just be sure not too much, especially for liquid sweeteners, lest you disrupt the wet to dry ratio. Hope that helps!

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