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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
These muffins were wonderful! They were moist and tasty. I did add pecans and substituted 1/2 cup of whole wheat flour for white flour .
I just tried these for the first time and they are perfect! Made the recipe as is and I added ~1/2 a cup of dark chocolate chips as well. They’re fluffy and perfectly sweet!
I made a a couple changes. Actually 3. I used date sugar instead of other sugar. I used cocoanut oil instead of butter. I used 1/2 cup regular oatmeal a d 1 c we flour. Also added walnuts. They turned out fantastic. So most a d tasty. Thanks. Pam sands
Best Muffins I’ve ever made and they don’t taste skinny!!!! Obsessed. This is exactly what I was looking for.
Perfect! A big hit with my 20 month old grandson, who helped me smash the bananas. We skipped nuts and added raisins. Look forward to playing with the recipe in ways others have mentioned.
Made these and added 1/4 cup of Chocolate chips! They were delicious! Will definitely make these again.
I love Banana bread/muffins but never make bc of the calories. I only had 3 bananas so also added some applesauce with it. Wasn’t sure how they’d turn out. Sprinkled a tiny bit of Demerara sugar on top for that yummy, molasses crunch. Omg! SO delicious! Thanks so much for this recipe. Def will be a staple in our home. Next time I’ll def use the 4 bananas. ☺
So moist and yummy! Things I substituted: brown rice flour, and coconut oil instead of butter. I also added a quarter cup of almond milk and 1/3 cup of hemp seed hearts.
I make these probably once a month (anytime I have ripe bananas to do something with)!
Since I make them so much, I wanted to mention a couple of tweaks I have tried that still turned out well:
-I usually make with coconut oil-this is my favorite iteration!
– I forgot once to add any butter/coconut oil, and they still turned out well! I do this deliberately from time to time to decrease the fat content
-Mixing some uncooked rolled oats into the batter (before you mix in the dry ingredient) and sprinkling some of the oats on each muffin before baking is a tasty way to add some extra nutrients
-if you end up with extra batter, to can toss it into a greased loaf pan and bake along with the muffins as a bonus
This recipe is the best!!!!
I make these all the time my number one go to recipe! Sometimes I use a few tbsp less of the sugar depending on how ripe my bananas are and add chocolate chips, so good! I always sub coconut oil for the butter, just because it’s easy to measure. I swapped bananas/cinnamon for pumpkin and pumpkin pie spice with a little granola/honey drizzle topping and they turned out amazing!