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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.
I forgot to add the white sugar in. Just did the brown and still tasted great 😂
These were very tasty. Only issue was that they stuck to the muffin liners and had to scrap them off losing a decent amount of muffin. Just saw others with same issue and definitely need to spray liners or just the muffin pan.
These muffins are the best I’ve ever made and I love that they have no oil, very little butter and little sugar, you don’t miss any of it. I only had 2 ripe bananas on hand so I added 1 tsp of banana extract, they are incredible and this will be my only banana muffin recipe from here on out.
I have tried many healthy / low calorie / clean banana bread recipes and this one is my favorite. It is not a “clean” recipe but has the best consistency and mouth-feel of a regular muffin – with much less fat and sugar. Great recipe! I do not make any substitutions and it comes out perfect every time, haven’t tried with whole wheat flour yet. You can also use this same recipe for a standard loaf pan.
Would love a chocolate version with cocoa powder!!! Going to try adding some in todays batch and see how it turns out.
These were delicious! I substituted swerve for the brown sugar and granulated sugar and added chopped walnuts and lily’s chocolate chips! The kids loved them!
This has become my only recipe for banana bread and muffins. Love it and much healthier.
Love this recipe, make a batch, freeze them, then have a guilt free snack
Very delicious and the kids love them! I’m not sure if my bananas were smaller, but I was only able to fill 10 spots in a standard muffin tin.
I will definitely be making these again.
Delicious muffins my grandson and granddaughter should love these thank so very much for a quick and healthy muffin
Debbie from Rhode Island
Probably the best and easiest banana muffin recipe I’ve tried! I did adjust the ingredients – I used coconut sugar and almond flour instead. Just as amazing! I also added dark chocolate chips on top. So delicious. Thank you for sharing!
I make these ALL the time, they are great breakfast muffins. I freeze ripe bananas so that when they defrost , there is a lot of juiciness. I only use 2 tbsp of brown sugar , and add chopped walnuts, a little extra vanilla and cinnamon. My only complaint is that Ive never filled a whole tin , therefore I get 7 muffins out of the recipe. I’m sure I can tweak it but am wondering if that’s true for others also using a standard muffin tin