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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.
literally the best banana muffins ive ever baked and had. It even tastes so much better than the ones with tons of sugar!
Fantastic! Don’t miss the oil and sugar at ALL! I used Swerve brown sugar (zero calories) because that’s all we had, plus I added some freshly grated nutmeg. The Swerve worked perfectly! My entire family is devouring them right now.
Love this recipe! Forgot the butter once and they still turned out great! Another time I added frozen blueberries and it was incredible! For sure a top recipe for me!!
Really good! They were delightfully banana-ie without knock you over the head banana-ie. (I should copyright that word!). To bring down the calorie count I replaced 1 cup of the flour with 1/2 cup almond flour and 1/2 cup oats; used 1/2 TB almond extract instead of vanilla; and sprinkled some almond slices on the top before baking. Some of these are going into the freezer so I can have a yummy quick breakfast.
This is my go-to banana muffin/bread/cake recipe! If I don’t have eggs, as I usually do, I substitute it with 2 heaped tbs of greek yoghurt or sour cream. It always turns moist.
I made this as banana bread first and thought it was pretty good so I decided to try muffins today to have with coffee in the mornings. I did make a couple changes this time. My bananas were a little small so I used 5 instead of 4. I used 1/2 cup of oat flour with 1 cup of whole wheat flour, and I added almost a scoop of chocolate protein powder. I checked them at 18 minutes, toothpick had lots so I kept checking every couple minutes and took them out at about 23 minutes. I left them to cool while I went for a walk. I tried one when I got back. I liked it so much I had another one! Good thing they aren’t too unhealthy 😊 I’ll definitely make these again.
Thanks for this great recipe using less oil and sugar than many of the other banana breads out there. I’ve made it several times. I “veganize” it using egg and butter substitutes and they turn out great! And sometimes I omit or lessen the cinnamon if I’m adding chocolate chips or just want more of the banana flavor to come through. 🍌
This was one of the easiest lowfat muffin recipes, and really good!
i make banana muffins fairly frequently and really just jump around to a bunch of different recipes. i love this one is so low fat and they still taste amazing! my kids love them and i am about to make this recipe again this morning.
I had only 3 bananas so I used some pumpkin puree in place of the missing banana. It was great. And I used a mix of white and wheat flour. It was delicious. Thank you