banana bread muffins

SKINNY BANANA BREAD MUFFINS that are so flavorful and moist you would never know they are healthy (er).&nbsp; These banana muffins have no oil, are low sugar, and just over 100 calories each.&nbsp;

Skinny Banana Bread Muffins

bananas (, about 1 1/3 cups, mashed)

Tablespoon vanilla extract

Tablespoons light brown sugar

Tablespoons sugar

cinnamon

baking powder

baking soda

salt

all-purpose flour ((white or whole wheat))

Tablespoons unsalted butter (, melted)

Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 350 degrees F.

Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.

In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.

Gently stir in melted butter. Don't over-mix the batter.

Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 12 muffins.

https://content.jwplatform.com/videos/aamb1Pho.mp4

SKINNY BANANA BREAD MUFFINS that are so flavorful and moist you would never know they are healthy (er).  These banana muffins have no oil, are low sugar, and just over 100 calories each.

Homemade Banana Bread Muffins are moist and full of flavor! Add chocolate chips, oatmeal or nuts for a twist.

Banana Bread Muffins

flour

sugar

brown sugar

butter (melted)

eggs

vanilla

bananas (mashed, about 3 medium)

walnuts (chopped, or pecans optional)

Preheat oven to 350°F.  Line a muffin pan with paper liners.

Whisk together flour, baking soda, salt, and cinnamon in a small bowl. Set aside.

Combine melted butter and sugars. Add eggs, vanilla, and mashed banana. Mix well.

Add dry ingredients and mix just until combined. Fold in nuts if using.

Pour into prepared muffin pan and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.

Cool on a baking rack.

It doesn’t get much better than these Healthy Banana Muffins! They’re fluffy, naturally sweetened, and they take just minutes to make!

Healthy Banana Muffins

unsalted butter

honey (or pure maple syrup)

banana (about 3 medium)

milk (whichever kind you prefer)

vanilla extract

cinnamon (plus more for sprinkling)

½ cups white whole wheat flour

Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with paper liners.

Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine. Whisk in the eggs. Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. I like to use a large scoop.

Sprinkle tops of muffins with cinnamon.

Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)

Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

Simple and delicious, this easy banana bread muffins recipe can be made with einkorn flour or any wheat! No sugar added, just sweetened with bananas and honey or maple syrup so you can feel good about serving them to your family for breakfast!

Einkorn Banana Bread Muffins

bananas (ripe is better, but not crucial)

einkorn flour ((or any wheat))

butter

honey

tsp baking soda

Peel the bananas and mash them in a bowl with a fork or potato masher.  Blend bananas only until well mashed.

Add the flour first and mix together well. Mix in remaining ingredients until well combined.

Add liners or grease muffin tin.  Fill each cavity 3/4 of the way full.

Bake muffins at 350° F.

This easy Banana Bread Muffin in a Mug recipe is perfect when you want a quick breakfast for one in minutes! A great way to use up those brown bananas!

Banana Bread Muffin in a Mug

banana

all-purpose flour flour

sugar (optional but not needed)

chocolate

Mash the banana in a small bowl and mix in oil and vanilla extract.

Put the flour, sugar (if using), baking powder and salt in a small espresso mug. Blend thoroughly with a fork.

Add the mashed bananas, mix in any additional mix-ins like chocolate chips, nuts, etc.

Microwave 90 seconds then let it cool about 1 minute before eating. If making a double batch in a large mug, cook 2 minutes.

5 Ingredients, 2 minutes! Banana Bread Muffin in a Mug, so good and easy!!


Print full recipe: https://www.skinnytaste.com/banana-bread-muffin-in-a-mug/

EASY Banana Bread Muffin in a Mug Recipe

Soft, fluffy and moist Banana Nut Muffins topped with brown sugar and walnuts.

Banana Nut Muffins

unsalted butter, melted and cooled slightly

light brown sugar,

bananas (about 3-4 bananas)

all purpose flour

cinnamon (optional)

walnuts (or swap

walnuts

Preheat oven to 350°F.

In a large bowl, whisk melted butter and 2/3 cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add 1/2 cup walnuts and stir until no streaks of flour remain. Be careful not to over-mix.

Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.

Pumpkin banana muffins are fun, delicious, easy to make, orange-colored &amp; topped with mini chocolate chips! Your kids will love these quick &amp; easy muffins. They are the perfect treat for Halloween, Thanksgiving and autumn harvest-related events. Visit BreadDad.com for more great banana bread &amp; muffin recipes.Please leave a comment &amp; 5 star rating if you enjoyed these muffins. We would love to hear from you!

Pumpkin Banana Muffins (with Mini Chocolate Chips)

Tablespoons Unsalted Butter ((softened))

Eggs ((large))

Bananas ((ripe & medium sized))

Cup Pumpkin Puree

Cups Flour ((all purpose flour))

Cup Granulated White Sugar

Teaspoon Vanilla Extract

Teaspoon Baking Soda

Teaspoon Baking Powder ((aluminum free))

Teaspoon Salt

Cup Mini Chocolate Chips ((optional))

Preheat oven to 350 degrees F.

Mash bananas with a fork.

Soften butter in a microwave.

Lightly beat eggs.

Stir eggs, bananas and butter together. Then add the pumpkin puree. Mix well.

Mix in all of the remaining recipe ingredients (i.e. flour). Stir until batter is completely mixed.

Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.

Add the batter to the muffin baking cups until each one is about 50-75% full with batter.

Optional – Sprinkle mini chocolate chips (semi-sweet) on top of the batter in the muffin cups before you place the muffin trays in the oven.

Place muffin trays into the oven.

Bake muffins for 23-27 minutes or until golden brown.

Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.

Allow the muffins to cool for 5 minutes within the muffin trays.

Remove the muffins and place them on a cooling rack in order to completely cool.

If you love banana bread, you love these grain free Cream Cheese-Filled Almond Flour Banana Muffins for a delicious gluten-free breakfast.

Cream Cheese-Filled Banana Muffins

bananas

almond flour

coconut flour

unpacked brown sugar (divided)

tsp vanilla extract

reduced fat cream cheese

Preheat oven to 325°F. Line cupcake tin with liners.

Mash bananas in a bowl, set aside.

In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and 1/4 cup of the sugar with an electric mixer.

Add eggs, bananas and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until just combined.

Mix the cream cheese and remaining sugar.

Pour half the batter into muffin pan then add about 2 teaspoons of cream cheese to the center of each muffin and top with the remaining batter; bake on the center rack for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Moist and delicious Maple Pecan Banana Muffins, so good you won't believe they are light!

Maple Pecan Banana Muffins

white whole wheat flour

unsalted butter (softened)

maple sugar (or brown sugar)

maple syrup

tbsp unsweetened apple sauce

pecans

Preheat oven to 325°F. Line a cupcake tin with liners.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and 1/4 cup maple sugar with an electric mixer.

Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well, scraping down sides of the bowl.

Add flour mixture, then blend at a low speed until just combined.

Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins.

Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

These scrumptious banana bread muffins are soft and moist, and loaded with flavor. They are like mini banana breads in the form a muffin!

One-Bowl Banana Bread Muffins

& 1/2 cups overripe mashed bananas (about 4 medium)

(150 grams) granulated sugar

vegetable oil

(250 grams) all-purpose flour

tsp salt

Preheat oven to 350F and line a regular-sized muffin pan with paper liners.

In a large bowl, whisk together the mashed bananas, sugar, vegetable oil, egg, and vanilla.

Add the flour. Sprinkle the baking soda and salt on top.

Stir everything together until just combined. Spoon the batter into the prepared pan.

Bake at 350F for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Very quick and very very  good!!!!! I just made them ,my question Lily was why are they not as dark as when you make banana bread? Thanks 

This is a great recipe! They turned out so perfect! But I was wondering is it 235 calories for 1 regular sized muffin? The chart isn’t specific on how many muffins. 

Addendum to my previous comment: This is a very flexible recipe! (And I forgot to give it a 5-star rating!)

It doesn't get much better than a combo of peanut butter and bananas! We've joined them in an easy, tender muffin. These freeze very well, too.Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin

FODMAP IT!™ Peanut Butter Banana Muffins

(160 g) firmly packed light brown sugar

eggs, (at room temperature)

½ cups (360 ml) low FODMAP, lactose-free “buttermilk”

¼ cup (40 g) roasted peanuts, chopped

Position rack in the center of your oven. Preheat to 400° F/200°C. Coat the insides and the tops of 12 standard sized muffin tins with nonstick spray; set aside.

Whisk the flour, baking soda and salt together in a bowl and set aside.

Cream the peanut butter and brown sugar in a large bowl with an electric mixer until smooth and creamy, about 2 minutes. Beat in vanilla, then beat in eggs one at a time, until incorporated. Scrape down bowl as needed.

Alternately add the dry mixture and the “buttermilk” to the peanut butter mixture, beating gently, just until incorporated. Peel the bananas. Slice one-and-a-half of the bananas directly into the batter, making the slices about 1/8-inch (3 mm) thick. Fold them into the batter.

Scoop batter into muffins tins - we use an ice cream scoop - dividing equally. Slice the remaining half a banana and place slices on top of each muffin, then sprinkle the chopped peanuts on each muffin, also dividing equally.

Bake for about 18 to 22 minutes. A toothpick should test clean when inserted in center; the tops will spring back when gently pressed.

Cool pan(s) on rack for 5 minutes, then turn out and cool further on rack. Muffins are ready to eat warm, or cool completely and store in an airtight container at room temperature for up to 3 days.

These healthy banana muffins have no flour: just rolled oats! The recipe is easy to make in a blender and comes out irresistibly tasty.

Healthy Banana Muffins (with Oatmeal!)

bananas (1 1/2 cups mashed)

rolled oats,

neutral oil (sunflower, vegetable

allspice (optional)

Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.

Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.

Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

Super delicious Banana Chocolate Chip Muffins that are perfect for breakfast or as a snack. Don&#039;t forget to check out my step by step photos and tips above!

Banana Chocolate Chip Muffins

all purpose flour ((180 grams))

sugar ((113 grams))

semisweet chocolate chips (plus more for the tops if desired)

bananas (or 1 cup of mashed banana)

vanilla ((5 milliliters))

Preheat oven to 375F and line a muffin tin with papers.

Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.

Mash bananas in a large bowl, add the egg, melted butter, and vanilla then mix to combine.

Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and continue mixing until distributed and the batter is combined.

Distribute the batter to the muffin tin and top with additional chocolate chips if desired.

Bake at 375F for 17-20 minutes or until a toothpick comes out clean from the center.

https://www.youtube.com/watch?v=_R7yUFFy1wI

Soft, moist, and delicious Banana Chocolate Chip Muffins! These muffins are the perfect way to use up ripe bananas and turn them into a delicious breakfast or snack. Easy to make using simple pantry ingredients.

RECIPE: https://preppykitchen.com/banana-chocolate-chip-muffins/

These muffins take my favorite banana bread and chocolate chip muffins and mash them together to create the most delicious breakfast or snack. Not only will these muffins have your home smelling incredible but they are made using the simplest pantry ingredients and take no time at all to whip up. There’s nothing better than a freshly baked warm banana muffin with oozing melted chocolate chips served with a glass of milk, tea, or coffee, they are just so good!

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Soft, moist and dense banana muffins loaded with chocolate chips! This easy muffin recipe comes together in just about a half-hour and is perfect as a snack or breakfast (or both).

Chocolate Chip Banana Muffins

all-purpose flour

bananas (about 3 bananas)

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Top 20 banana bread muffins recipes from across the web

The most viewed banana bread muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Banana Bread Muffins

Banana Bread Muffins

Healthy Banana Muffins

Einkorn Banana Bread Muffins

Banana Bread Muffin in a Mug

Banana Nut Muffins

Pumpkin Banana Muffins (with Mini C...

Cream Cheese-Filled Banana Muffins

Maple Pecan Banana Muffins

One-Bowl Banana Bread Muffins

FODMAP IT!™ Peanut Butter Banana Mu...

Healthy Banana Muffins (with Oatmea...

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Banana Chocolate Chip Muffins

Chocolate Chip Banana Muffins

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The most viewed banana bread muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine