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Healthy Banana Muffins that are flavorful and moist and just over 100 calories each. They're low in sugar and fat, have no oil, but taste amazing.
Looking for more muffin recipes? Try Healthy Pumpkin Muffins, Skinny Chocolate Muffins, Healthy Applesauce Oat Muffins, or Blueberry Muffins!
Why I love this recipe:
- Healthier – These are muffins you can feel good about eating or giving your kids. They have no oil, are low sugar, and just over 100 calories each!
- Freezer Friendly – I love keeping a few different muffin options in my freezer. They make my life easier when I need a quick and easy snack for my family, or something to add to my kids school lunch.
- Delicious – While this banana muffin recipe is healthier, they don't sacrifice in flavor or texture one bit.
How to make Banana Bread Muffins:
Combine Wet Ingredients: Mash bananas in a mixing bowl then add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
Stir Dry Ingredients: In a separate small bowl, stir together flour, baking powder, baking soda and salt then add to banana mixture and stir, just to combine.
Add Butter: Gently stir in melted butter, but don't over-mix the batter.
Bake: Spoon the batter into prepared muffin pan then bake these healthy banana bread muffins for 18-25 minutes. Makes 12 muffins.
Enjoy: Eat warm from the oven (my favorite), or let cool and freeze for an easy breakfast, snack, or a kid's school lunch!
Tips for Perfect Banana Muffins:
- Use Extra-Ripe Bananas: Use really ripe bananas because the riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
- How to Ripen Bananas: If your bananas are not overly ripe, place them, peel on, on a baking sheet and bake at 350 degree F for about 6-8 minutes, or until the banana skin is dark.
- Don't Over-Mix the Batter: The more you mix the batter, the more gluten will develop, which can make the muffins rubbery and dense.
Storage and Freezing Instructions:
To Store: These easy banana muffins will keep at room temperature for 3-5 days.
To Freeze: Cool completely then store in a freezer safe bag in the freezer for up to 3 months. Thaw on the counter or in the microwave. I love to add them to my kid's school lunches.
Recipe Variations:
- Mix-Ins: Feel free to stir in ¾ cup of you favorite chopped nuts, chocolate chips, or raisins, at the end, before adding the batter to the muffin pan.
- Make my Healthy Banana Bread by baking in loaf pans instead of muffins tins.
More Healthy Snacks for Kids:
- Skinny Chocolate Muffins
- No Bake Granola Bars
- Applesauce
- Easy Healthy Granola
- Strawberry Banana Smoothie
- Chocolate Overnight Oats
- Granola Bites
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Recipe
Healthy Banana Muffins
Ingredients
- 4 bananas , about 1 ⅓ cups, mashed (320 g)
- 1 large egg
- 1 Tablespoon vanilla extract (15 ml)
- 3 Tablespoons light brown sugar (40 g)
- 2 Tablespoons granulated sugar (25 g)
- 1 teaspoon ground cinnamon (2.5 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1 1/2 cups all-purpose flour (white or whole wheat) (180 g)
- 2 Tablespoons unsalted butter , melted (28 g)
Instructions
- 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.
Notes
Nutrition
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I originally shared this recipe March 2018. Updated August 2023.
This is so yummy. Just made this for my kids and they LOVE IT wow!!! Thank you.
I am curious about the 1 tbsp of vanilla. Is this correct? It seems like a lot. I just made these; they are in the oven. I only put 1.5 tsp. I think that is an appropriate amount
The 1 tablespoon is correct
Thank you so much for the recipe! I made this today, it’s so easy to make and it looks amazing and taste soooo soft and good
Tried this, using white bread flour (I don’t have whole wheat on hand). Used chocolate chips on half and walnuts on half. Walnuts worked better, imo, and cinnamon was too much. Would try half the cinnamon next time.
SO GOOD! Used gluten free flour and turned out amazing.
This recipe was delicious! My toddler loved it! Might lower the sugar just a little next time but otherwise it is perfect and moist.
Perfect! I’m extremely pleased with the low added sugar, it tastes great and my 3 year old loves them! (I do too!). I’ll be adjusting the recipe to lower the carbs and increase the protein to have a macro friendly snack for me as well! They’re soft and fluffy, and tasty. I used wholewheat flour and reduced the sugar slightly (30g brown sugar/20g caster sugar).
I will try my next batch with a touch of cocoa powder and see how that goes. So good!
Been making these for years and I really like them. I have the same problem every time, though: they stick to the paper muffin liners so badly. Any suggestions? These freeze really well, BTW!
I always slightly grease the muffin liners with some olive oil spray. I use spray because I can easily control the amount and not have too much oil whenever I need to reduce my calories (like when baking etc).
Followed the recipe almost exactly as written – just added a little bit of allspice, ginger, and nutmeg in addition to the cinnamon. These were absolutely delicious and the texture is so fluffy. They are a little on the small side, but I will be making these again. Very happy and impressed with this recipe, thank you!
Has anyone ever tried these with pumpkin instead of banana? I’ve had great results with subbing all the flour with oatmeal that I have ground into flour in a food processor. Added walnuts.
Made tonight, swapped half cup flour for half cup oats. Baked in cake tin, sliced into fingers, absolutely delicious, a big hit with the family! Will add walnuts next time.