This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
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.
This recipe is really one to keep. I made it with white whole wheat flour and date/coconut sugar. I’m wondering if the bananas could be swapped out for pumpkin and spices kicked up with allspice/cloves to enjoy that same moisture level but a different flavor. Has anyone tried this? I’ll keep making these for sure. I also add chocolate chips!
Yes you could do that! Yum! I also have a Skinny Pumpkin Muffin recipe here: https://tastesbetterfromscratch.com/skinny-pumpkin-chocolate-chip-muffins/
I make these weekly and really enjoy them. My 9 y/o loves them, too. I cool completely, then put most of them in the freezer right away. They defrost really quickly as you need them. Would give 5 stars but every time I make them, they stick to the cupcake liners (I prefer that over a greased cupcake pan) – I lose about 1/4 of the muffin each time I try to peel off the paper. Any suggestions or tricks for how to resolve this? I’m not much of a baker. Thanks for the recipe, it’s a great one!
Spray the liners with cooking spray. They should come out easy after baking.
These are soooooo good!!!!!!!!!!! And the best part is that it’s much healthier since the amount of sugar it has is so much lower compared to other banana bread recipes! I also love that it allows you to savor the natural banana flavor! Absolutely love it!! Thank you for sharing!!!:D
Would you be able to substitute sugar for honey or maple syrup?
Sure!
Delicious!!
By far the best recipe I have found for banana muffins! I have been making these for a few weeks now and everyone loves them! My mother and sister who love sweet treats have placed orders for me to make these for them. As a WW member I’m always on the hunt for healthy versions of food that still taste good. This recipe fits that requirement. They really do freeze great and thaw beautifully. I always have bananas in my house and freeze them when they get overripe. I’ve used them at room temperature and frozen. I just thaw them and follow the recipe. Thank you!,
Nice and light, with a great banana flavor. I used 1/2 melted butter, 1/2 unsweetened applesauce, 1 tablespoon of each. I would add a touch more sweetness next time, perhaps another tablespoon of brown sugar.
Love this recipe. Traded out 1/2 tablespoon. of the butter butter with 1/3 no sugar added apple sauce. Also added 1/3 cup of walnuts and chocolate chips.
These were great. Will likely make a ton more for the school year. My kids loved it and I felt good with them eating it. I added chocolate chips!
Just made these following the recipe and they smell amazing! My daughter loved it, had a whole one. Wondering how to store them? Fridge and if so how long? Thank you!!