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.
Love this recipe and made several times without failure. Kids love it and it is good on the calories.
So good!! A great snack on the run!!!
Thank you for sharing! 🙂
These are delicious 😋 I put one cup whole wheat flour, 1/2 cup old fashioned oats used half the butter and added unsweetened apple sauce. For the sugar I used brown sugar (Splenda) and half cup walnuts. Next time I will try Pumpkin purée. Thank you Lauren😃
Great recipe! I used a gluten free flour (Bob’s Red Mill 1:1 Baking Flour) and these turned out terrific. I added in a few chocolate chips!
Awesome recipe! I didn’t have four bananas so I used two and used almond flour and didn’t add the white sugar. They came out great even my child ate a few.
Hello!
I’m dying to try these although I have just found out I have a wheat intolerance so I have to cut wheat out of my diet for a while. Can you recommend an alternative flour I could use please? I’d prefer not to use almond as it’s super high in calories.
Thank you!
You could substitute a gluten free flour!
These came out so good!! I used one tablespoon of unsalted butter and one tablespoon of no sugar applesauce. I also substituted monk fruit sweetener instead of regular cane sugar. I did also sprinkle some chia seeds in the batter. Excellent recipe!
These look delicious and I would make them for a crowd but don’t think they really qualify as ‘skinny’ considering the butter, flour and sugar?
🙂 I didn’t call them “healthy” for that reason. They are “skinny” because they have significantly less butter and sugar than a traditional banana bread recipe, but the same great texture and flavor.
I used 1 cup of whole wheat flour, 1/4 cup old fashioned oats, 1/4 cup white flour and substituted 1/2 the butter with unsweetened applesauce. Also added dark chocolate chips to a few. Delicious!!!! Thank you!
These were great! I love that they didn’t use much butter (although I would consider using part apple sauce in the future). I lessened the flour added and substituted oats instead and added a 1/3 cup of pecans as well, which I think made them even better. They kept well and were an easy breakfast.