healthy banana muffins

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

eggs

cinnamon (plus more for sprinkling)

baking soda

salt

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.

Healthy banana muffins with chocolate chips for a little indulgence. This is the only banana muffin recipe you'll ever need! The greek yogurt adds protein and keeps the muffins moist. You'll love these easy banana muffins -- made without butter or refined sugar!

30 minute Skinny Banana Chocolate Chip Muffins

whole wheat pastry flour (or white whole wheat flour)

bananas

honey

vanilla

olive or melted coconut oil

plain greek yogurt

almond milk

chocolate chips

Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.

Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.

Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached.&nbsp;

Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

Healthy Banana Muffins are a simple, yummy treat! Easy to make with only 10 ingredients - these banana bread muffins are great for breakfast or a snack!

ripe bananas, mashed ((about 3-4 bananas))

coconut oil (melted + cooled to room temp)

whole wheat flour

baking powder

cinnamon

nutmeg

ginger

chocolate chips (optional)

walnuts (chopped - optional)

Preheat oven to 350 degrees and prepare a lined or greased muffin pans

In a bowl, mash bananas with a fork until slightly clumpy. You can microwave them for 20 seconds prior to mashing to make it easier.

Stir in honey, egg, and oil to banana mixture.

Add in whole wheat flour, baking powder, baking soda and spices

Fold in chocolate chips.

Pour 1/4 cup batter into a greased or lined muffin tin. Optional: sprinkle with a handful of chips and walnuts on top. Bake for 20 -25 minutes until a toothpick or cake tester comes out completely clean when inserted in the center of the muffins.

Allow the muffins to cool for 15 minutes. Store in an airtight container in the refrigerator to maintain freshness.

https://embed.mediavine.com/videos/aq2iw88e8i4soxhic69i

Healthy Banana Muffins are a simple, yummy treat! Easy to make with only 10 ingredients – these banana bread muffins are great for breakfast or a snack! Refined sugar free and made with whole grains in one bowl- you’ll love these!

These gluten-free banana walnut muffins taste so good, you will never know they are healthy and low-sugar! The perfect way to make use of overripe bananas. And they make the perfect breakfast on-to-go or a quick snack in between meals.

Gluten-Free Banana Walnut Muffins

tbsp olive oil

syrup

stevia

milk

quick oats

salt -

walnuts

In a mixing bowl, mash bananas with a fork. Then, add in all other wet ingredients and mix until combined. Set aside.

Put quick oats, baking soda, salt and cinnamon in a food processor or high-power blender and blitz until combined and the texture becomes powdery like flour. Add mixture to mixing bowl and mix until combined and no lumps remain.

Grease your muffin tin, and pour the batter in. Fill each cup to about 3/4 full.

Bake for 25 minutes or until an inserted toothpick comes out clean.

Transfer to cooling rack and let them cool down completely before storing in an air-tight container.

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

maple syrup

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.

Soft, rich, guilt-free, refined sugar-free, homemade double chocolate banana muffins. Perfect for breakfast and ready in just 30 minutes!

Healthy Double Chocolate Banana Muffins

bananas (mashed)

raw honey

coconut oil (melted)

plain Greek yogurt

cocoa powder

Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray. Set aside.

In a bowl, add bananas, honey, oil, yogurt, vanilla and egg. Mix until well combined. Add the flour, baking soda, salt and cocoa powder. Mix until well combined then fold in chocolate chips.

Divide batter evenly into muffin tin and bake for 20 minutes or until tooth pick comes out clean. Let cool for 5 minutes then serve!

Be sure to use very ripe bananas (with lots of brown spots!) for the best flavor and natural sweetness. (I updated this recipe December 2020 to ensure the most reliable results. The original version of this recipe is the "Egg-free" option in the Notes if you loved that. In the main recipe, I reduced the oil, added an egg, increased the baking soda a smidge, and reduced the baking time. They're great!)

Sugar-Free Banana Muffins

banana

coconut oil ((slightly cooled))

milk ((dairy

oats

Preheat oven to 375 degree F and grease a 24 cup mini muffin pan.

Place all ingredients into a medium bowl. Stir well but gently. Be sure to stir your batter together thoroughly. If you can see the oil streaking through the batter, you need to stir it more. It should be uniformly mixed and look like one consistent color.

Divide batter among the prepared muffin pan.

Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.

Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully.

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

Mix up a batch of these easy-to-make Sugar-Free Banana Muffins to share with your baby or toddler come breakfast or snack time.

Banana Oat Greek Yogurt Muffins

(225 g) plain Greek yogurt

bananas (200 g

(160 g) rolled oats (old fashioned or quick)

(50 g) brown sugar

tsp baking powder

tsp baking soda

chocolate

Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners**. Set aside.

Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.

Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

I make these almost every week. They last me 7 days in the fridge with no problems. Grab n go breakfast that doesn’t leave me hungry mid morning. Thanks for great recipe!

Very good! I undercooked them a bit but I put them in the fridge to set and they came out perfect! I also used vanilla Greek yogurt for a little more taste!

They taste ok, my kids like them but I won’t ever use liners again. They stick horribly and you lose half your muffin.

I have made these muffins so many times since finding recipe. I love them. I did change recipe slightly by doing 5.4 ounces of yogurt (standard servicing size of Chobani and such) and added about 1/4 cup  of milk. I have found this helped improve texture. I also use maple syrup instead of brown sugar.

Seriously the best banana muffin recipe out there AND healthy! Every time I make these they’re gone in like two days and it’s just me husband and our baby. I gave only 2-3 away and we gobble up the rest. My baby loooooioves it!  I even forgot to add choc chips once and they’re still so delicious AND they stay soft!!!

Banana Bread Muffins - made with just 5 wholesome ingredients! no refined sugar, naturally gluten free, and SO yummy!

Amazingly Wholesome 5 Ingredient Banana Bread Muffins

dates

Mix all ingredients in a blender or food processor until smooth.

Pour batter into muffin tin (you should have enough for 10-12 standard size muffins). Top with chocolate chips if you want.

Bake for 15-20 minutes. Store in the fridge for up to 3 days.

I already commented but I just made these.  I was too impatient to wait until New Year's.  These were as easy to make as a smoothie. They popped out of the pan with ease.  And you were right, super tasty.  Not too dense. Definitely not cardboard.

My only suggestion is that if you have a cheap blender like I do, opt for the food processor.  Old "Hamilton Beach" bessie was not having it.

Thanks for a great recipe!

These muffins are so awesome! I've made these every week for about 5 weeks now! I try to avoid much sugar or refined carbs, so I love that these are whole food and so wholesome, yet just enough sweet to act as either a filling snack or a yummy dessert. And so easy as long as you use a food processor and not a wimpy blender. If you throw the processor parts and muffin pan right in the dishwasher, they come out perfectly clean with no effort. I have recommended this recipe to many friends already. Thank you!

Wow that looks amazing!!! I think I'll try this.

Made these yesterday, Lindsey.  Love you 5 ingredient dishes and make the chili one regularly. These muffins were a hit and so quick and easy!  My husband is my sous chef (aka dishwasher) and he appreciated the one bowl (food processor) to clean.

Made these last night and they are exactly what I have been missing in my life!! Great protein snack with all natural sugar and they taste fantastic! My husband loved them too! Thanks for this quick and easy recipe :) Will definitely be making these more than once.

Super yummy and so easy to make! Made them this morning to detox a bit after a week of over indulgence back home! Forgot to add the baking soda but they raised well :)

Will definitely do them again very soon!

These are delicious! I love that they're gluten free too. My ten-month old son loves them, too - sans chocolate chips. ;)

Just made these muffins! It was very easy to make and it tastes delicious &amp; healthy! Looking forward to your January recipes!

These are delicious and so easy! My husband asked me to add walnuts, so added 3/4 cup. But I'm sure it would be great without them. Thanks for another great recipe!

Made a batch yesterday in mini muffin pa. Unbelievable - no sugar? Really good, whole family enjoyed them. Thanks!

These protein-packed Greek yogurt banana muffins are made healthier with a whole cup of yogurt and a lower amount of sugar than in an average banana muffin. But they&#039;re moist, fluffy and super tasty with a great banana flavor and some sneaky caramel chocolate chips for something a little different. So simple to make in just 30 minutes, and great for morning teas, lunch boxes and afternoon snacks.

Greek Yogurt Banana Muffins

all-purpose flour (also known as plain flour

brown sugar

Greek yogurt

caramel chips (Add up to ½ cup to taste.)

banana chips (Or about 18 banana chips.)

Preheat oven and prepare muffin pan.

Preheat the oven to 355F/180C and line a muffin pan with muffin liners. Spray lightly with oil.

Mix together dry ingredients.

In a large mixing bowl, combine all of the dry ingredients (flour, baking powder &amp; soda, salt, spices).

Mix wet ingredients.

In a separate medium sized bowl or jug, combine all the wet ingredients (mashed banana, whisked eggs, sugar, honey, oil, Greek yogurt).

Pour wet ingredients into dry and mix.

Pour the wet ingredients into the dry. With a wooden spoon, stir just until everything is well combined (a few lumps are OK - don&#39;t overmix).

Fold caramel chips into batter.

Briefly fold the caramel chips into the batter.

Fill muffin cups with batter.

With a metal dessert spoon or cookie scoop, fill the muffin cups with the batter. It&#39;s OK to fill them to the top.

Top with banana chips then bake.

Top each muffin with a banana chip. Then bake for 17 minutes or until a skewer comes out clean (a few sticky bits are OK but no raw batter!).

Cool and then store.

Transfer to a wire cooking rack. Enjoy warm or cold, then store in an airtight container for up to 4 days (or freeze for up to 2 months).

These Healthy Banana Muffins are sweetened with only banana and are made in just one bowl!  Perfect for kids!

Healthy Banana Muffins (One Bowl)

coconut oil

extract,

almond milk,

flour, I used 1 cup all purpose and 1 cup whole wheat

Heat oven to 325 degrees F.  Add the bananas to a large bowl and mash with a fork.  Next, add the flax egg, coconut oil, almond milk, vanilla extract and almond extract.  Whisk until combined.

Add the remaining dry ingredients and mix with a wooden spoon or spatula until everything is mixed together and batter is formed.

Use a 1/4 cup scoop to scoop the batter into a greased 12 cup muffin tin and bake until an inserted toothpick comes out clean or muffins feel firm to the touch, 25-30 minutes.  Leave the muffins in the muffin tin for about 5 minutes and then transfer to a wire rack to cool completely.

Love this recipe! Just letting you know that when I went to print the recipe, it linked me to a virus! Nothing happened, I'm just letting you know that your link might be weird.

is there any nutritional info available for these? :) they’re delicious!!

I just made these and wow are they ever good!! They are both simple to make and extremely tasty. I followed the recipe exactly, besides the fact that I used 2 cups of spelt flour, rather than the mix of whole wheat and white. They turned out super moist and fluffy, if you were wanting to know. I served mine warm with a chopped up banana, natural smooth peanut butter and a dollop of homemade grape jam!!

The only thing that I find I'd like to be informed about after reading this blog/recipe is the nutritional facts. Would you be able to provide those to me?

Thanks again for this awesome recipe!!

So very good. Used spelt flour and had hot and buttered. Thank you!!

Yummy and simple recipe. Thank you. Can wait to see what else you post.

When I have overripe bananas I put them in the freezer.  This morning I made this recipe from 4 frozen bananas.  I used applesauce instead of coconut oil, added 1/2 c chopped walnuts, 1 c blueberries and 1/3 c sugar so my husband will eat them.  I had enough for 18 muffins and they turned out fantastic!  Will definitely save and make again.  Thank you!

My son is 14months and refuses to eat veggies. I added grated carrots and zucchini to this recipe and he devoured them! Thanks for the recipe!

Made these muffins, absolutely fantastic. My family loved them, this will definitely become a family favourite!

These are excellent! The only change I made was I used all white spelt flour, added about 1/4 cup hemp seeds and a few mini chocolate chips to the top. They rose up beautifully and are moist, light and fluffy! Obviously with no added sugar they are just a touch sweet, which we love in our family. Great, guilt free snack/breakfast for the toddler! Will definitely make many more times :)

I made these this morning--adding walnuts.    
As I was mixing I realized Ii did not have almond milk so used water.   Perfect.
I have a similar recipe using oatmeal instead of flour.  It calls for raisins, margarine, vanilla.   
Your recipe is even better.

This turned out AWESOME!  I substituted gluten-free flour because that's what I had on hand and I was afraid I wouldn't like it but it was fabulous!  Even my husband and son loved it!  I don't do a lot of cooking or baking so I was so happy this was an easy recipe and that it turned out so well!  I added chocolate chips and used the maple syrup and the coconut oil along with oat milk.  Delicious!

These are genius! I And this is from someone who is just testing the waters with trying to eat healthier for the first time ever... I used applesauce instead of the oil, and the real egg, added nuts, and they were awesome. Then I tried that, AND used chickpea flour--still awesome! Thank you thank you for this recipe!

Yikes. These taste so bland and I can only taste the flour. The banana doesn't even come through! I followed the recipe exactly.

Followed almost exactly, swapped nondairy out for normal milk, and folded in blueberries and walnuts. I looooooove it!!!!! Thank you so much for the recipe. The blueberry adds a little burst of sweetness every few bites but the muffin itself is delicious and good with so many things!

Love this recipe! I have made it twice using applesauce, and both times have turned out great. The first time I added walnuts and frozen blueberries, which was delicious but somehow they ended up going bad on the counter after only a few days, I think because of the moisture with the added ingredients and applesauce. The second time I used all whole wheat flour and added only walnuts and also delicious! Storing in the fridge this time so hopefully that will make it last longer (if they all aren’t eaten already!!!)

great recipe! Very easy and very delicious. Put in some walnuts and dark chocolate for extra crunch and extra sweetness.

My family loves these. This is my fourth time making them since the COVID 19 quarintine.  I'm a horrible baker, but these were simple to make and turned out delish.  Thank you for sharing this recipe.

They turn out a bit dense, not fluffy. I used wheat flour, coconut oil and oat milk. Would they be more fluffy if I used butter instead of coconut oil?

Very good! Only change I made is I always bake my muffins at 425 for the first five minute, then bring it down. Gives muffins the crunchy  bakery-type dome that I love!!

I make these all the time. I just replaced the flour with 2 1/2 cups Oats blended and bake it until it’s done fully. It’s really good! Would totally recommend bec it’s no sugar added

This recipe calls for way too much coconut oil. I thought 1/2c looked like a lot, since most muffin recipes I've tried call for 1/4-1/3c, but since this was the first time trying this recipe, I followed the measurements as written. The coconut oil seeped out of the muffin batter and leaked all over the inside of my oven, creating really noxious smelling smoke. I had to turn the oven off and pull the muffins out half baked, wasting all the batter. Should have trusted my instincts here. My only guess for how the original recipe might work for the author is if one uses a heavy hand scooping the flour to balance the high fat content. I was looking for a low/no sugar version but I'll stick with other tried and true banana muffin recipes, just cutting back on the sugar, and suggest you do too.

This looks too good to be true so in going to give it a whirl. Can you possibly give Imperial measurements or let me know which country you are in for cup sizes.  Thank you for sharing your recipes

My 11 month baby loved these. I have recommended to my friends and will be making this again. So quick as well. Just made them during his nap and had time to spare afterwards as well!

I had 3 large bananas going brown, found this recipe- so easy to make, baked exactly 25 min., so moist &amp; delicious! My husband likes sweet, so I added 
1/4 c. monk fruit &amp; erythritol. Now my favorite muffin recipe!

My five year old and I made these muffins today. We’ve got a 10month old, so I was looking for a healthy banana muffins recipe that was sugar free. I’m coeliac, so we used 1 cup of gluten free plain flour, 3/4 cup of oat flour and 1/4 cup of buckwheat flour. I also added 1/4 tsp of xanthan gum, which gives gluten free cakes a bit more structure.
We added a few chocolate chips to the tops of the ones, except those for my 10 month old. 
They worked so well!! We ate them about five minutes out the oven. We should’ve waited a little bit longer, as they stuck to the paper cases that I cooked them in (my muffin tin always sticks so I always use cases). 
Thanks for a brilliant recipe. Can’t wait to eat another one tomorrow. We’ll definitely be making them again soon!

These came out so great! I only had two bananas so I halved the recipe (still just decided to use one full egg). I didn’t include a little honey or sweetener, but I think it would be nice with it. They’re still really good without. I also opted to make these into mini muffins, and it came out perfect. I think they baked for about 15 minutes (maybe a little bit more? I kind of just follow my nose lol)

I love these muffins! My taste buds are adjusting to less sugar and salt after eating with my 10 month old and the texture is light and fluffy. I used dairy milk and baked these for 30 min at 350 so I could use them for the first step of the milk ladder for a  potential dairy allergy. No dairy allergy it turns out! But I will continue making these.

These turned out super bland with no flavor, bummer :(

I subbed half of the oil for applesauce. All good! We enjoyed them. Thank you!

https://www.youtube.com/watch?v=2ck0Dnn3Qzc

These Healthy Banana Muffins are sweetened only with bananas so there is no other added sugar in the recipe! They're really easy to make and only require one bowl. These Healthy Banana Muffins are super kid friendly and perfect for little toddlers! They're made with coconut oil and whole wheat flour. Muffins are also vegan and could easily be made gluten free! 

Get the recipe: https://www.shelikesfood.com/healthy-banana-muffins/

How To Make Healthy Banana Muffins

These Healthy Banana Muffins with applesauce are naturally sweetened and made easy in one bowl. Moist and delicious!

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Healthy Banana Muffins

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The BEST Healthy Banana Muffins

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