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.
Great for people like me who do not like things too sweet. Turned out exactly as the video shows.
Great recipie. I don’t do well with white flour so substituted oatmeal for half of it. Loved all the vanilla in it and I added a lot of extra cinnamon. Delish!
Excellent recipe- grandchildren approved!
Really flavorful, doesn’t need more sugar or fat the banana makes up for both. I did it with a cup of fine whole wheat flour and the rest coarse whole wheat flour and they turned out great. Will put somos nuts next time.
These were very moist and tasty; bonus that you dont have to feel guilty about having one at 130 calories. I only had 2 bananas so I cut the recipe in half. (I used 2 tablespoons of beaten egg). 6 muffins are plenty for my husband and I. Thanks for the recipe.
These turned out amazing!!! So easy to make, great flavor, perfectly moist and delicious! I highly recommend this recipe and will be adding it to my favorites 😃🥰🤤Thank you!
Amazing! I made these with gluten free flour and added a small handful of dark chocolate chips.
Delicious!
Has anyone calculated the WW points for 1?
Hi I just made this receive today and added all ingredients. To create the recipe. One regular sized muffin is 3 and 1/4 points each. 39 points total for 12 muffins .
If you plug in the nutrition facts it’s 5SP for one
And 4sp if you enter the ingredients in the create a recipe feature. I’m going with 4sp!
I dont normally leave reviews but this recipe was sooo good. I highly recommend it. I did tweak it slightly. Instead of the brown sugar, I just used 1/4 cup of white sugar and used 3 bananas. I also added like 1/4 cup of almond milk when adding the egg. I topped them off with nuts, chocolate chips, raisins! LITERALLY GONE WITHIN MINUTES!!! They were moist and soft. Perfect balance. no need to add other ingredients.
I omitted the cinnamon, because I like banana bread without cinnamon. It turned out really good!
so good >)