Name: Healthy Banana Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 bananas (, about 1 1/3 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))

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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!

A pile of Healthy Banana Muffins, ready to enjoy.

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.

Two images showing mashed bananas, an egg, vanilla, sugar, and cinnamon dumped in a bowl and then combined.

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.

Two images showing flour added to a healthy banana bread muffin batter, and then after the flour is incorporated.

Add Butter: Gently stir in melted butter, but don't over-mix the batter.

Melted butter poured on top of a healthy banana muffin batter.

Bake: Spoon the batter into prepared muffin pan then bake these healthy banana bread muffins for 18-25 minutes. Makes 12 muffins.

Easy healthy banana bread muffins fresh out of the oven.

Enjoy: Eat warm from the oven (my favorite), or let cool and freeze for an easy breakfast, snack, or a kid's school lunch!

A healthy banana bread muffin with a bite taken out, showing how fluffy and soft it is.

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:

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Healthy Banana Muffins

Author: Lauren Allen

Healthy Banana Muffins that are so flavorful and moist you would never know they are better for you. These banana muffins have no oil, are low sugar, and just over 100 calories each.

Prep: 5

Cook: 20

Total: 25

Servings:

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Ingredients

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

Freezing Instructions: Allow muffins to cool completely, then store in a freezer-safe container and freeze for up to 3 months.

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.

To bake in a loaf pan, use my Healthy Banana Bread recipe.

Nutrition

Calories: 130kcal, Carbohydrates: 24g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 18mg, Sodium: 225mg, Potassium: 208mg, Fiber: 2g, Sugar: 9g, Vitamin A: 105IU, Vitamin C: 3.4mg, Calcium: 37mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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