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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.
What would happen if I didn’t use the salt? I have to watch sodium also.
You can leave the salt out (it just helps with flavor).
I love these muffins! Just right amount of sugar and butter. They are my go-to recipe when I have several ripe bananas! My teenage boys like them😊
I never leave a review but I had to make an exception today – best banana muffins EVER and even better that its low cal.
My boys love this recipe. It’s easy to make and tastes great. And it doesn’t require a whole stick of butter.
Love this idea! Can I use non dairy butter instead of the regular butter?
And can I use gluten free flour?
Yes, that should work fine! Enjoy.
These are so yummy! I doubled the recipe because I had lots of ripe bananas. I also added a couple tablespoons of ground flax (to make they healthy lol) and some chopped chocolate chips and walnuts. They are just sweet enough for me and are perfect in satisfying my sweet tooth with my morning coffee. I was going to share with neighbors, but not any more! I froze a dozen for next week. Thank you for the awesome recipe.
These muffins were awesome! I added dried cranberries to half of them, which gave a nice variation on the original recipe. Thanks for making this available. I would definitely recommend this recipe.
Loved this recipe! I used more bananas because it’s what I had and it turned out great. I also didn’t mix in the butter at the end because I was out of butter. It made more than I could possibly eat in a few days, so I froze a bunch of them. Something about the way the banana freezes is great, when I eat them shortly after pulling from the freezer it’s an awesome chilly treat.
I just made these and had to try one right away. OMG! Delicious!! It was the perfect amount of sugar, not too sweet and the banana flavor really comes through! Will freeze them and have them for breakfast. 😋😋😋
Thanks for the recipe, it turned out great! I omitted the white sugar (just used 3tbsp dark brown sugar), replaced 1/2 cup of the flour with peanut butter powder (its just peanuts dried with the oil removed – more protein and added PB flavour), and used coconut oil instead of butter. They turned out AMAZING!