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
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Recipe
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
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I originally shared this recipe March 2018. Updated August 2023.
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This is so yummy. Just made this for my kids and they LOVE IT wow!!! Thank you.
I love these muffins! There are so tasty and I feel less guilty eating them in the mornings for breakfast. I will say the only thing I don’t like about them is the batter sticks really bad to paper liners. I haven’t tried the muffins without liners nor have I tried spraying the liners.
Great recipe! I used maple syrup instead of brown and white sugar and it worked well. I also added 1/3 cup plain Greek yogurt. Looking forward to experimenting with other types of flour.
Absolutely delicious! Light, fluffy and great flavor!
These are my thoughts…It was very easy to make this recipe which is so nice when you are trying to take time out to watch your weight dieting and you have a busy life with kids. At first thoughts…I felt I had overmixed them but they still came out just like the picture above. At first bite…they are not overly sweet as most people may be used to when buying them at the store but that is fine when you want a healthy version. It is just sweet enough and gave me that cakey texture I feel like I have been missing out on since my diet started in July. I have lost 55lbs and this will be a nice addition to my routine and such a low calorie snack. As a woman having to stick to 1300 calories daily it is hard to find baked desserts like this that I can still have. I added 1 tbsp chocolate chips for just a slight sweet chocolate taste and that came out to each muffin being 136 calories. They did stick to the liner a bit but still came out in one whole piece. If you are wanting banana muffins that are 600 calories then this is not it but this is definitely a treat regardless for someone who really cares about making changes to their health and lifestyle. I am pretty sure my 8 year old will love them as well when they get home from school. My husband who is overweight and loves high sugar and fats recipes will be harder to impress. If you are wanting a nice treat at low calories then this will definitely be your go to without regrets. As for any other comments that are negative…it says healthy in the recipe! I feel no guilt in having this muffin even daily if I want! Thank you so much for this recipe!
Excellent recipe – great anytime of day!
good to throw at homeless people when charred.
Scum…
I made the muffins exactly by the recipe ( I added dried prune pieces) and we loved them. Thank you for this healthy and delicious recipe.
I have made these muffins twice. The first time with one cup of Gluten-free all purpose flour and one half cup almond flour, the second time with 3/4 cup of rice flour and 3/4 cup almond flour. Both times they turned out great.
I have made these muffins twice. The first time with one cup of Gluten-free all purpose flour and one half cup almond flour, the second time with 3/4 cup of rice flour and 3/4 cup almond flour. Both times they turned out great.
Just fyi if you click on 2x or 3x it still says 1 and 1/3 cups of bananas. 😉
Should be 2 2/3 and 4 cups respectively.
Great tasty recipe!