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.
If you’ve followed along on TBFS you may already know my adoration for quick-bread and muffins. I’m always coming up with ways to make them healthier, so I don’t have to feel guilty eating one or giving my kids a muffin for a snack.
I find these healthy applesauce oat muffins and these skinny pumpkin chocolate chip muffins completely irresistible.
I also love how well muffins freeze. 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.
Since this skinny banana bread recipe is such a fan favorite, I wanted to show you the easy steps for making the same recipe, into muffins!
How to make banana bread:
Start by adding mashed bananas, egg, a little spoonful of white and brown sugar, and cinnamon to a mixing bowl. Then add the flour, baking powder, baking soda and salt. Then stir in two tablespoons of melted butter. Don’t over-mix the batter (you can read more about that in my notes, below).
Divide the batter evenly into a standard 12 cup muffin pan.
Once the muffins are baked you can enjoy them plain, or with a thin spread of butter.
They freeze really well if you want to make a big batch for easy on-the-go snacks or breakfast.
Tips for perfect banana muffins:
Use extra-ripe bananas:
I like to use really, really ripe bananas. Like, so ripe that the skin is black, and my husband is begging me to remove them from our kitchen counter :-). The riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
This recipe calls for 4 large bananas, which I love because it makes the muffins really moist, flavorful and sweet.
If you don’t have ripe bananas for banana bread, use this trick:
Place the bananas, 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:
When you combine the dry and wet ingredients, you only want to stir them together until the flour is mostly incorporated. The more you mix the batter, the more gluten will develop, which will make the muffins more rubbery and dense –yuck! So, for super tender muffins, just stir the batter until the ingredients are just combined.
I also have a great regular Banana Bread Recipe!
I love having healthy snacks on hand for my kids, and these muffins are perfect because I can keep extras in the freezer. My other favorite healthy snacks include No-Bake Granola Bars, Citrus Fruit Salad and Healthy Applesauce Oat Muffins.
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Skinny Banana Bread Muffins
Video
Ingredients
- 4 bananas , about 1 1/3 cups, mashed
- 1 large egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (white or whole wheat)
- 2 Tablespoons unsalted butter , melted
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.
Julie Raymond says
I love this recipe . It’s easy , most households have all the ingredients in their kitchen and it turns out great every time I do it. Great for a quick breakfast in the morning or to have on hand for my grandkids when they come over. I am going to substitute applesauce for he egg next time. Thanks so much for this delicious and satisfying recipe.
Julie from Woodstock
Lauren Allen says
Thank you for sharing Julie! I’m so happy you like it!
Mary Lynn Carozza says
I just made the skinny banana bread muffins and I love them. I only used 2T of brown sugar and applesauce instead of the butter. They came out moist and a great banana flavor. The only thing I would do differently next time is use only foil liners because the paper stuck and I lost the whole bottom.
Sarah Bassett says
So good! Thank you, Lauren!!!!
Lauren Allen says
Thanks Sarah! Hope you’re doing well <3
Susan Makowicki says
Could I use this recipe for pumpkin muffins- just switch out pumpkin for the bananas? I just love this recipe! We have some garden pumpkins to use up!!
Thanks! Susan
Lauren Allen says
Hi Susan. I have a wonderful recipe for Skinny Pumpkin Muffins that I think you would like.
Dawn B. says
So easy and good! I substitute stevia for the sugar and Brummel & Brown spread for the butter to lighten up weight watchers points. The whole family loves these!
Tasha says
I’ve made this recipe 4x now. I used Greek yogurt once instead of butter. I don’t put cinnamon and add 1/2 cup walnuts and about 1/3 cup chocolate chips. I also used 1 1/8 flour and about 1/3 cup old fashioned oats. I’ve pulled back on sugars a bit and barely noticed. Maybe they’re are no longer as low fat but the office eats them up.
Patricia Gilhooly says
These are such a delight! I substituted coconut sugar and coconut yoghurt. In place of sugar and butter. Added some chocolate chips. Amazing 😉
Patti says
Could you replace the flour with spelt flour? Thanks
Lauren Allen says
I haven’t tried it but I think it would work fine!
Kaitlyn says
I just made these! They turned out great! Very fluffy and airy, thanks for the tip about not over mixing. I replaced the white sugar with honey and was pleased with the end result.