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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.
Hi! Can you suggest it to diabetic mom that’s not used to eat sweets??
Do you have ideas on how to make this even healthier? Ie lower in calories but higher nutrition? For example I will use whole wheat flour next time. Can some of the sugar be substituted even more? What about bran – is there a way to include that too?
I made these and they are very good 🙂
You could cut down further on the sugar, try whole wheat flour (though they will be more dense). You could also try some kind of cross between these and my carrot muffins– or you could try these banana bran muffins!
Love this just made them the only thing is that for me the salt wasn’t needed . Next time but great recipe thank you
This recipe was very easy to make (my 3 year old helped), and very flavorful. We have tried out a few recipes, but this is by far our favorite! I will be making these again!
I usually never comment on recipes but this one I HAD TO!!! I’ve always used my grannies banana bread recipe which has tonnes of sugar and butter! They are delicious but I was looking for something a tad healthier for my kids. This recipe is my new favorite! So good! I added chocolate chips in half the batter for my hubby (he cant go without choc chips haha) and he loves them! Thank you thank you!!
I made these this past weekend since we had guests staying over and YUM! The recipe was very easy (which I love) and tasty too! I had some left over pecans that I added in just for additional flavor. Will definitely be making these again in the future!
Do you think there’s a way for me to use only three bananas? I only have three? I don’t want to have to run to the store. Maybe something I could replace it with.
Sure, especially if they are large bananas. You are shooting for roughly 1 1/3 cups mashed bananas. If you’re short, add some applesauce.
I have to admit I was unsure how this would come out because the recipe I usually use calls for so much more sugar!! BUT…I WAS PLEASANTLY SURPRISED!!! WOW! I made them EXACTLY like the recipe with no subs or changes and they turned out fantastic!! I would definitely recommend this to anyone that loves banana bread and is looking for a lower calorie version. Thank you!!!
These were wonderful. I did replace the egg with applesauce and butter with coconut oil because I’m allergic to eggs and milk. Still came out amazing. Thank you for sharing!
Love these. Lower calories than most and so delicious. I used half the sugar and added chocolate chips. Thank you!