Yogurt vs EVOO... Which Makes The Better Muffin?

Baking has this stigma that every baked good is always somewhat unhealthy. Theres either too much sugar, has too much dairy, or just too rich & heavy. So, in order to combat this, switching out the unhealthy ingredients for better options has been the way to produce a healthier baked good. The down side of this is flavor, most times your baked good will always taste somewhat healthy and it isn't always desired. So in todays blog post, my goal is to create a healthy, no refined sugar, dairy free banana muffin that taste just like one you would get at a your favorite bakery. It should have a nice muffin top, slight banana flavor, a couple of walnuts for crunch, sweet but not too sweet, light, with a slightly crispy golden top!


Let's start with the ingredients. I want this recipe to be accessible to everyone so were going to use a lot of pantry staples. No fancy flours or leaving agents, just your run of the mill ap flour, baking powder, salt, bananas, walnuts, and an egg. We will also keep all the ingredients the same for both recipes except for one... the fat. One muffin will have olive oil and the other will have yogurt. Both ingredients are used as a healthy alternative when baking but which one produces a better muffin? To keep things even more fair and consistent, I will keep the amounts of fat the same. I will use the 1 to 1 ratio of wet to dry. One cup wet ingredients to one cup of flour. Im pretty excited to see the difference in the two recipes and find out which one will be top muffin. Which one do you think will win? Check out the final results below!


Banana Walnut Olive Oil Muffins


I love these muffins! They are exceptionally light and very moist. I can literally eat like 5 of them in a row and not be taken down by them. They're not too sweet, just like i like them, and have the slightest taste of olive oil. The crumb is super tender and touch golden in color because of the olive oil as well. The batter was on the lighter and wetter side which created a tighter crumb and and even rise. The olive oil banana nut muffins were the winner in my eyes so if you have some left over bananas that need to be used, try this recipe out!

Ingredients:

  • 1 - 2 bananas (one large or two medium)

  • 1 egg

  • 1/2 cup of oil

  • 1/4 cup of maple syrup

  • about 1 - 2 tablespoons of coconut cream *

  • 1 cup of flour

  • 1 tablespoon of baking powder

  • pinch of salt

  • 1/2 cup of chopped walnuts

Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit. Grease or line a cupcake/muffin tin. Set aside.

  2. In a large bowl mash the bananas up until they look like baby food.

  3. In a measuring cup, add in the egg, oil, and maple syrup. Check the measuring cup, if it is at the 1 cup mark, you don’t need the coconut cream. If you are below the 1 cup line, add enough coconut cream to bring you to the 1 cup line.

  4. Pour into the mashed bananas and mix until well combined. Add the flour, baking powder, and salt to the bowl. Mix well but do not overmix.

  5. Fold in the chopped walnuts and scoop into a cupcake or muffin tin.

  6. Bake for 18 minutes or until the tops are golden brown and the internal temperature is 190. Enjoy while warm!


Banana & Yogurt Walnut Muffins


These muffins are a real boost in energy. Banana, walnuts, almond based yogurt, and just a touch of maple syrup to sweeten things up a bit. Although I crowned the olive oil muffins to be the winner, these are still an easy but delicious banana muffin recipe! All around it was an average muffin. Moist, good texture, and great flavor but it didn't go above and beyond like the olive oil ones did. However these are healthier because the fat used was 1/2 cup of almond yogurt. So, if you are looking for a really delicious, soft, and pretty healthy banana muffin, look no further because you have found the one!

Ingredients

  • 1 - 2 bananas (one large or two medium)

  • 1 egg

  • 1/2 cup of dairy free yogurt

  • 1/4 cup of maple syrup

  • about 1 - 2 tablespoons of coconut cream *

  • 1 cup of flour

  • 1 tablespoon of baking powder

  • pinch of salt

  • 1/2 cup of chopped walnuts


Instructions:

  1. Preheat the oven to 400 degrees Fahrenheit. Grease or line a cupcake/muffin tin. Set aside.

  2. In a large bowl mash the bananas up until they look like baby food.

  3. In a measuring cup, add in the egg, yogurt, and maple syrup. Check the measuring cup, if it is at the 1 cup mark, you don’t need the coconut cream. If you are below the 1 cup line, add enough coconut cream to bring you to the 1 cup line.

  4. Pour into the mashed bananas and mix until well combined. Add the flour, baking powder, and salt to the bowl. Mix well but do not overmix.

  5. Fold in the chopped walnuts and scoop into a cupcake or muffin tin.

  6. Bake for 18 minutes or until the tops are golden brown and the internal temperature is 190. Enjoy while warm!


** you can also use water instead of coconut cream.*

** If your bananas are super ripe, you don't need the maple syrup**


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