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!

A pile of Healthy Banana Muffins, ready to enjoy.

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.

Two images showing mashed bananas, an egg, vanilla, sugar, and cinnamon dumped in a bowl and then combined.

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.

Two images showing flour added to a healthy banana bread muffin batter, and then after the flour is incorporated.

Add Butter: Gently stir in melted butter, but don’t over-mix the batter.

Melted butter poured on top of a healthy banana muffin batter.

Bake: Spoon the batter into prepared muffin pan then bake these healthy banana bread muffins for 18-25 minutes. Makes 12 muffins.

Easy healthy banana bread muffins fresh out of the oven.

Enjoy: Eat warm from the oven (my favorite), or let cool and freeze for an easy breakfast, snack, or a kid’s school lunch!

A healthy banana bread muffin with a bite taken out, showing how fluffy and soft it is.

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:

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Recipe

A pile of Healthy Banana Muffins, ready to enjoy.
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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Ingredients
 
 

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

Freezing Instructions: Allow muffins to cool completely, then store in a freezer-safe container and freeze for up to 3 months.
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.
To bake in a loaf pan, use my Healthy Banana Bread recipe. 

Nutrition

Calories: 130kcalCarbohydrates: 24gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 18mgSodium: 225mgPotassium: 208mgFiber: 2gSugar: 9gVitamin A: 105IUVitamin C: 3.4mgCalcium: 37mgIron: 0.6mg

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I originally shared this recipe March 2018. Updated August 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I’ve made these 10+ times since finding your recipe. My whole family loves these muffins, and bonus they are made of wholesome ingredients. Thanks for sharing!

  2. 5 stars
    I enjoyed this recipe. I ran out of vanilla extract and the muffins were still great. I’ll make this again for sure.

  3. 4 stars
    These were yummy. It’s hard to find a recipe that healthier and has a lot less sugar that works. The batter is super yummy. When cooked they aren’t quite as sweet.

    My second batch I added some chocolate chips and it added some oomph. Will make again for my littles who are obsessed with banana bread.

  4. I just made these for my daughters lunches. I followed the recipe except only had 3 large bananas and I subbed the 2tbsp of butter for apple sauce. They come out at 110calories each. I’m surprised they rose really well, I’ve tried other low sugar recipes before and they were really dense.

  5. 5 stars
    I made these vegan with a dry commercial egg replacement (add water to reconstitute per package instructions.) I also made them oil free subbing 1/2 C applesauce for the oil. I reduced the vanilla to 2 teaspoons. They will be my go-to banana muffin recipe from now on. Seriously, I can’t quit eating them! Really great banana flavor with a hint of cinnamon and vanilla.

    1. you said you substituted applesauce for the oil but I don’t see oil listed in the ingredients. Did you substitute it for the butter? I want to use applesauce too so I’d like to know more on what you did successfully! Thank you!

  6. 5 stars
    I love these muffins! There are so tasty and I feel less guilty eating them in the mornings for breakfast. I will say the only thing I don’t like about them is the batter sticks really bad to paper liners. I haven’t tried the muffins without liners nor have I tried spraying the liners.

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