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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A pile of Healthy Banana Muffins, ready to enjoy.
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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  • 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.


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. 


Calories: 130kcalCarbohydrates: 24gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 18mgSodium: 225mgPotassium: 208mgFiber: 2gSugar: 9gVitamin A: 105IUVitamin C: 3.4mgCalcium: 37mgIron: 0.6mg

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I originally shared this recipe March 2018. Updated August 2023.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 4 stars
    These were yummy. It’s hard to find a recipe that healthier and has a lot less sugar that works. The batter is super yummy. When cooked they aren’t quite as sweet.

    My second batch I added some chocolate chips and it added some oomph. Will make again for my littles who are obsessed with banana bread.

  2. I just made these for my daughters lunches. I followed the recipe except only had 3 large bananas and I subbed the 2tbsp of butter for apple sauce. They come out at 110calories each. I’m surprised they rose really well, I’ve tried other low sugar recipes before and they were really dense.

  3. 5 stars
    I made these vegan with a dry commercial egg replacement (add water to reconstitute per package instructions.) I also made them oil free subbing 1/2 C applesauce for the oil. I reduced the vanilla to 2 teaspoons. They will be my go-to banana muffin recipe from now on. Seriously, I can’t quit eating them! Really great banana flavor with a hint of cinnamon and vanilla.

  4. 5 stars
    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.

  5. 5 stars
    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.

  6. 4 stars
    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!

  7. 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.

  8. 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.

  9. 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.

  10. 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!

  11. 5 stars
    Didn’t have butter but added one of those snack size containers of applesauce instead to make non-fat. Delicious & easy!

  12. 5 stars
    These are amazing (almost addicting). My family ate half of them in under an hour.

    We will definitely be making these again!

  13. 5 stars
    Absolutely sooo good and they work well with gluten free flour or even add 1/2c choc chip (not for skinny reasons!).
    Tasty and great for lunches

  14. 5 stars
    Amazing!!! My first time to ever bake and I picked this recipe. Thank you so much it was super good and made my whole kitchen and apt smell wonderful.

  15. I can’t bring myself to throw away overripe bananas, so I keep a stash of them in the freezer specifically to make these. These are by far the best low calorie muffins in my baking repertoire. I add one cup of chopped walnuts to a recipe for a bit of flavor and texture.

  16. 5 stars
    These are DELISH! Added mini chocolate chips and baked as mini muffins for 10 mins. The kids and I couldn’t stop eating them!

  17. 4 stars
    Just made the banana muffins. I added mini chocolate chips to it and they came out great.I have made the banana bread and the muffins are just as good. It’s a favorite at are house. Make and enjoy!!

  18. 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.

  19. 5 stars
    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.

  20. 5 stars
    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.

  21. 5 stars
    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!

  22. 5 stars
    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.

  23. Delicious muffins my grandson and granddaughter should love these thank so very much for a quick and healthy muffin

    Debbie from Rhode Island

    1. 5 stars
      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!

  24. 5 stars
    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

  25. My daughter is super picky with muffins. She loved these ones. I added chocolate chips to them and she actually requested I make them again. Thank you very much!

  26. 5 stars
    Just made this as a gift for my mum when she gets home from work and I think she’ll love them! Think I mixed the batter too much but I tried one and they taste great!

  27. I made these last night. Subbed all five tbsp of sugar with molasses and they turned out great. I think I had to cook them a bit longer. I used the silicone muffin liners from ikea and there was no sticking. Great recipe.

  28. 4 stars
    I just tried to make this this banana bread. Very easy to follow which is so good. My muffins however, stuck to the liners and I even used less cinnamon than the recipe (1/4tsp since its so strong). Why did it stick to the muffins liners?? Anyone??

    1. i have found that some types of cupcake liners just cause certain recipes to stick really bad. i recommend trying a different brand of liners!

    2. You need to spray your cupcake liners with pam. Plus they need to cool before trying to peel them out to eat.

  29. 5 stars
    Delicious! Family loved them and it’s in my FitnessPal. Thank you so much. I can save time with meal prep and tracking calories.

    1. I calculated this recipe with my fitness pal and it the exact recipecame out to 160 cal a muffin rather than 130. Was this your experience??

  30. 5 stars
    This is my
    “Go to” banana bread/muffin recipe. My
    Kids devour them and everyone always says how delicious they are!!!

  31. 5 stars
    wasn’t sure if they’d end up dry and dull but they were lightly sweet and perfect texture- not too moist where they fall apart.

    1. I made these and they’re AMAZING! Moist and delicious. Can’t believe how little butter/oil is in them!

  32. 5 stars
    WOW! These are amazing. You’d never know they were “skinny” but for the lack of heaviness or greasiness. We added dark chocolate chips and walnuts, so ours have more calories, but what a fantastic recipe!

  33. 5 stars
    These are great! I made a sugar free version with swerve so it lacked in taste, but we bake banana breads weekly, so I will try again with trivia and with the regular sugar as the recipe calls for. Thank you!

  34. I make these muffins for my son as an afternoon snack, almost on a weekly basis. They are delicious out of the oven and they freeze very well.

  35. I love this muffin recipe! I have modified it to accommodate my newly diagnosed husband’s diagnosis of pre-diabetes with little change in flavor (just more almonds. He doesn’t like walnuts) used almond flour, granulated monk fruit and organic coconut palm sugar. Equally delicious:)

  36. 3 stars
    Too much baking soda for a recipe that doesn’t call for anything acidic. This means that the muffins, though tasty, have an overwhelming flavour of baking soda. The smell is worse than the taste. I had even tried adding a bit of Greek yoghurt to add some acid in but it wasn’t enough. I would skip the baking soda altogether next time.

    1. 5 stars
      I had no issues with the flavor. I’ve been baking for over 30 years, so I am not sure what happened with your recipe. Did it taste any better when you changed the recipe the second time?

  37. 5 stars
    These banana bread muffins were delicious. I was skeptical at first to make them because I made banana bread one other time and it was awful, but this was amazing, also added some chocolate chips to a few of the muffins for which made them 170 calories per muffin which is still great, and it would be awesome if I used lilys chocolate chips for even fewer calories. Great recipe!

  38. 5 stars
    OMG! Just ate one slightly warm……delish!!! The only thing I changed was I halved the wheat flour and white flour to same amounts. Was thinking hmm will they be sweet enough..yes! Soo good adding this to my recipe cards! Thanks for sharing!

  39. 5 stars
    I am impossibly bad at baking, but these were easy to make and turned out great. Really squidgy and with plenty of flavor. Thanks for the recipe!

  40. 5 stars
    These muffins are SO good. I have made these so many times and my family loves them! If I don’t have some ready in the freezer, I crave them.

    Do you have a Skinny Peach Muffin recipe? We just went peach picking & I would love to make a healthier muffin with them! Thanks!

  41. 5 stars
    Just made these as I wanted to make a low calorie treat. They smell amazing when they come out of the oven and do not disappoint in taste.

  42. 5 stars
    I make these for my pre diabetic husband almost weekly! I have even gotten the recipe down to two tablespoons of sugar and they still taste great! Thanks so much!!

  43. Best banana muffin recipe I’ve found. Even better that it’s “skinny!” I love all your recipes! Thank you!

  44. 4 stars
    I added an extra banana and 2 tablespoons of flaxseed for some extra fiber and thought they came out great. Makes a tasty breakfast muffin.

  45. 1 star
    Puny size.No wonder they are low cal. 1 tablespoon of vanilla is ridiculous. 1 teaspoon perhaps. Is this an error?

  46. 5 stars
    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!

  47. 5 stars
    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.

  48. 5 stars
    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.

  49. 5 stars
    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!

  50. 5 stars
    Amazing! I made these with gluten free flour and added a small handful of dark chocolate chips.
    Has anyone calculated the WW points for 1?

    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 .

  51. 5 stars
    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.

  52. 5 stars
    I always end up with ripe bananas. These are so delicious and easy to make! I added frozen blueberries and pecans for added flavor. This is my favorite healthy banana muffin recipe!

  53. 5 stars
    This recipe is quick, easy, and delicious! I love that I could just hand stir it and not have to use my hand mixer. Great aroma while it was baking. My brother barely took a bite and said “this is a keeper”.

  54. 5 stars
    Excellent muffins! Put butter on mine while it was still hot. I’ll make this recipe again!!

  55. 5 stars
    I never leave reviews for recipes. After making this recipe three times already, I figured it was worthy of a quick note. As a mom, I love how simple and low in sugar/oil this recipe is! I’m adding this to my recipe box and plan to make it for breakfast for my toddler, to welcome new neighbors, and to give to new parents who are bringing baby home and don’t have time to cook breakfast for themselves. It’s THAT good! Thank you!!

  56. 5 stars
    Went to make these and weevils were in my flour 🙁 so…. I substituted with 1/2 buckwheat flour and 1 cup of quick oats that I ground in a blender. Then at bottom of each muffin cup I put a few chocolate chips. They were great!

  57. 5 stars
    These are great! The first time I made them I followed the recipe exactly and they were a bit to sweet for me. After that, I started leaving out the white sugar and that’s the perfect sweetness for me.

  58. 5 stars
    literally the best banana muffins ive ever baked and had. It even tastes so much better than the ones with tons of sugar!

  59. 5 stars
    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.

  60. 5 stars
    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!!

  61. 5 stars
    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.

  62. 5 stars
    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.

  63. 5 stars
    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.

  64. 5 stars
    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. 🍌

  65. 5 stars
    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.

  66. 5 stars
    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

  67. 5 stars
    I made a flax egg instead plus coconut oil sub for butter. They’re amazingly delicious. This is my new favorite muffin recipe. Thank you so much!

  68. I made these with yoghurt instead of butter. I substituted 1/2 cup flour with quick oats. Yum! I also made a quick frosting with nonfat cottage cheese, a little caster sugar and some lemon zest. Delicious!

  69. 5 stars
    I made these muffins using 1/2 whole wheat flour and 1/2 in bleached flour. They came out really moist and delicious. I don’t miss all the sugar and oil that is usually in a recipe like this. I added 1/2 cup of chopped walnuts.

  70. 5 stars
    These muffins are delicious! I used Almond Flour in place of regular, Stevia granules in place of sugar, and Stevia Brown Sugar Blend in place of regular Brown Sugar and they are moist and amazing! I also added Craisins

  71. 5 stars
    Thank you for sharing your recipe. Delicious! This will be my new favorite when it comes to banana bread.

  72. 5 stars
    I used three small bananas, about 1/2 cup applesauce. Eggs white, chia seeds, no granulated sugar and used half whole wheat flour, half white. This is a lot of substitutions but with some recipes, substituting doesn’t produce a good muffin. These were excellent, very tasty so the base recipe and measurements are great. Cook for less time than stated and check them. Mine were done in 17 minutes.

  73. Smashed up 3 Jonathan apples plus banana and used egg whites instead eggs. Very moist and don’t miss the sugar of other recipes.

  74. 5 stars
    These are delicious 😋 I put one cup whole wheat flour, 1/2 cup old fashioned oats used half the butter and added unsweetened apple sauce. For the sugar I used brown sugar (Splenda) and half cup walnuts. Next time I will try Pumpkin purée. Thank you Lauren😃

  75. 5 stars
    Great recipe! I used a gluten free flour (Bob’s Red Mill 1:1 Baking Flour) and these turned out terrific. I added in a few chocolate chips!

  76. 5 stars
    Awesome recipe! I didn’t have four bananas so I used two and used almond flour and didn’t add the white sugar. They came out great even my child ate a few.

  77. Hello!

    I’m dying to try these although I have just found out I have a wheat intolerance so I have to cut wheat out of my diet for a while. Can you recommend an alternative flour I could use please? I’d prefer not to use almond as it’s super high in calories.

    Thank you!

  78. 5 stars
    These came out so good!! I used one tablespoon of unsalted butter and one tablespoon of no sugar applesauce. I also substituted monk fruit sweetener instead of regular cane sugar. I did also sprinkle some chia seeds in the batter. Excellent recipe!

  79. These look delicious and I would make them for a crowd but don’t think they really qualify as ‘skinny’ considering the butter, flour and sugar?

    1. 🙂 I didn’t call them “healthy” for that reason. They are “skinny” because they have significantly less butter and sugar than a traditional banana bread recipe, but the same great texture and flavor.

  80. 5 stars
    I used 1 cup of whole wheat flour, 1/4 cup old fashioned oats, 1/4 cup white flour and substituted 1/2 the butter with unsweetened applesauce. Also added dark chocolate chips to a few. Delicious!!!! Thank you!

  81. These were great! I love that they didn’t use much butter (although I would consider using part apple sauce in the future). I lessened the flour added and substituted oats instead and added a 1/3 cup of pecans as well, which I think made them even better. They kept well and were an easy breakfast.

  82. This recipe is really one to keep. I made it with white whole wheat flour and date/coconut sugar. I’m wondering if the bananas could be swapped out for pumpkin and spices kicked up with allspice/cloves to enjoy that same moisture level but a different flavor. Has anyone tried this? I’ll keep making these for sure. I also add chocolate chips!

  83. 4 stars
    I make these weekly and really enjoy them. My 9 y/o loves them, too. I cool completely, then put most of them in the freezer right away. They defrost really quickly as you need them. Would give 5 stars but every time I make them, they stick to the cupcake liners (I prefer that over a greased cupcake pan) – I lose about 1/4 of the muffin each time I try to peel off the paper. Any suggestions or tricks for how to resolve this? I’m not much of a baker. Thanks for the recipe, it’s a great one!

  84. 5 stars
    These are soooooo good!!!!!!!!!!! And the best part is that it’s much healthier since the amount of sugar it has is so much lower compared to other banana bread recipes! I also love that it allows you to savor the natural banana flavor! Absolutely love it!! Thank you for sharing!!!:D

  85. 5 stars
    By far the best recipe I have found for banana muffins! I have been making these for a few weeks now and everyone loves them! My mother and sister who love sweet treats have placed orders for me to make these for them. As a WW member I’m always on the hunt for healthy versions of food that still taste good. This recipe fits that requirement. They really do freeze great and thaw beautifully. I always have bananas in my house and freeze them when they get overripe. I’ve used them at room temperature and frozen. I just thaw them and follow the recipe. Thank you!,

  86. 4 stars
    Nice and light, with a great banana flavor. I used 1/2 melted butter, 1/2 unsweetened applesauce, 1 tablespoon of each. I would add a touch more sweetness next time, perhaps another tablespoon of brown sugar.

  87. Love this recipe. Traded out 1/2 tablespoon. of the butter butter with 1/3 no sugar added apple sauce. Also added 1/3 cup of walnuts and chocolate chips.

  88. 5 stars
    These were great. Will likely make a ton more for the school year. My kids loved it and I felt good with them eating it. I added chocolate chips!

  89. Just made these following the recipe and they smell amazing! My daughter loved it, had a whole one. Wondering how to store them? Fridge and if so how long? Thank you!!

  90. Do you have ideas on how to make this even healthier? Ie lower in calories but higher nutrition? For example I will use whole wheat flour next time. Can some of the sugar be substituted even more? What about bran – is there a way to include that too?

    I made these and they are very good 🙂

  91. 5 stars
    Love this just made them the only thing is that for me the salt wasn’t needed . Next time but great recipe thank you

  92. 5 stars
    This recipe was very easy to make (my 3 year old helped), and very flavorful. We have tried out a few recipes, but this is by far our favorite! I will be making these again!

  93. 5 stars
    I usually never comment on recipes but this one I HAD TO!!! I’ve always used my grannies banana bread recipe which has tonnes of sugar and butter! They are delicious but I was looking for something a tad healthier for my kids. This recipe is my new favorite! So good! I added chocolate chips in half the batter for my hubby (he cant go without choc chips haha) and he loves them! Thank you thank you!!

  94. 5 stars
    I made these this past weekend since we had guests staying over and YUM! The recipe was very easy (which I love) and tasty too! I had some left over pecans that I added in just for additional flavor. Will definitely be making these again in the future!

  95. Do you think there’s a way for me to use only three bananas? I only have three? I don’t want to have to run to the store. Maybe something I could replace it with.

    1. Sure, especially if they are large bananas. You are shooting for roughly 1 1/3 cups mashed bananas. If you’re short, add some applesauce.

  96. 5 stars
    I have to admit I was unsure how this would come out because the recipe I usually use calls for so much more sugar!! BUT…I WAS PLEASANTLY SURPRISED!!! WOW! I made them EXACTLY like the recipe with no subs or changes and they turned out fantastic!! I would definitely recommend this to anyone that loves banana bread and is looking for a lower calorie version. Thank you!!!

  97. 5 stars
    These were wonderful. I did replace the egg with applesauce and butter with coconut oil because I’m allergic to eggs and milk. Still came out amazing. Thank you for sharing!

  98. 5 stars
    Love these. Lower calories than most and so delicious. I used half the sugar and added chocolate chips. Thank you!

  99. I love these muffins! Just right amount of sugar and butter. They are my go-to recipe when I have several ripe bananas! My teenage boys like them😊

  100. 5 stars
    I never leave a review but I had to make an exception today – best banana muffins EVER and even better that its low cal.

  101. 5 stars
    My boys love this recipe. It’s easy to make and tastes great. And it doesn’t require a whole stick of butter.

  102. Love this idea! Can I use non dairy butter instead of the regular butter?

    And can I use gluten free flour?

  103. These are so yummy! I doubled the recipe because I had lots of ripe bananas. I also added a couple tablespoons of ground flax (to make they healthy lol) and some chopped chocolate chips and walnuts. They are just sweet enough for me and are perfect in satisfying my sweet tooth with my morning coffee. I was going to share with neighbors, but not any more! I froze a dozen for next week. Thank you for the awesome recipe.

  104. 4 stars
    These muffins were awesome! I added dried cranberries to half of them, which gave a nice variation on the original recipe. Thanks for making this available. I would definitely recommend this recipe.

  105. 5 stars
    Loved this recipe! I used more bananas because it’s what I had and it turned out great. I also didn’t mix in the butter at the end because I was out of butter. It made more than I could possibly eat in a few days, so I froze a bunch of them. Something about the way the banana freezes is great, when I eat them shortly after pulling from the freezer it’s an awesome chilly treat.

  106. 5 stars
    I just made these and had to try one right away. OMG! Delicious!! It was the perfect amount of sugar, not too sweet and the banana flavor really comes through! Will freeze them and have them for breakfast. 😋😋😋

  107. Thanks for the recipe, it turned out great! I omitted the white sugar (just used 3tbsp dark brown sugar), replaced 1/2 cup of the flour with peanut butter powder (its just peanuts dried with the oil removed – more protein and added PB flavour), and used coconut oil instead of butter. They turned out AMAZING!

  108. These muffins were wonderful! They were moist and tasty. I did add pecans and substituted 1/2 cup of whole wheat flour for white flour .

  109. 5 stars
    I just tried these for the first time and they are perfect! Made the recipe as is and I added ~1/2 a cup of dark chocolate chips as well. They’re fluffy and perfectly sweet!

  110. 4 stars
    I made a a couple changes. Actually 3. I used date sugar instead of other sugar. I used cocoanut oil instead of butter. I used 1/2 cup regular oatmeal a d 1 c we flour. Also added walnuts. They turned out fantastic. So most a d tasty. Thanks. Pam sands

  111. 5 stars
    Best Muffins I’ve ever made and they don’t taste skinny!!!! Obsessed. This is exactly what I was looking for.

  112. 5 stars
    Perfect! A big hit with my 20 month old grandson, who helped me smash the bananas. We skipped nuts and added raisins. Look forward to playing with the recipe in ways others have mentioned.

  113. 5 stars
    Made these and added 1/4 cup of Chocolate chips! They were delicious! Will definitely make these again.

  114. 5 stars
    I love Banana bread/muffins but never make bc of the calories. I only had 3 bananas so also added some applesauce with it. Wasn’t sure how they’d turn out. Sprinkled a tiny bit of Demerara sugar on top for that yummy, molasses crunch. Omg! SO delicious! Thanks so much for this recipe. Def will be a staple in our home. Next time I’ll def use the 4 bananas. ☺

  115. 5 stars
    So moist and yummy! Things I substituted: brown rice flour, and coconut oil instead of butter. I also added a quarter cup of almond milk and 1/3 cup of hemp seed hearts.

  116. 5 stars
    I make these probably once a month (anytime I have ripe bananas to do something with)!

    Since I make them so much, I wanted to mention a couple of tweaks I have tried that still turned out well:
    -I usually make with coconut oil-this is my favorite iteration!
    – I forgot once to add any butter/coconut oil, and they still turned out well! I do this deliberately from time to time to decrease the fat content
    -Mixing some uncooked rolled oats into the batter (before you mix in the dry ingredient) and sprinkling some of the oats on each muffin before baking is a tasty way to add some extra nutrients
    -if you end up with extra batter, to can toss it into a greased loaf pan and bake along with the muffins as a bonus

    This recipe is the best!!!!

  117. 5 stars
    I make these all the time my number one go to recipe! Sometimes I use a few tbsp less of the sugar depending on how ripe my bananas are and add chocolate chips, so good! I always sub coconut oil for the butter, just because it’s easy to measure. I swapped bananas/cinnamon for pumpkin and pumpkin pie spice with a little granola/honey drizzle topping and they turned out amazing!

  118. Do you think these would work using oatmeal ground to a flour-like consistency in the food processor in place of the all purpose flour? I may just give it a try and see how it goes!! The biggest difference will probably be the texture, but I am ok with that!!!

  119. 5 stars
    This was my first time making these. I normally make the Skinny Banana Bread, which is delicious, but my husband said he wanted muffins this time. They did not disappoint! My husband,
    15 month old, and myself all love them! They’re absolutely full of flavor and moisture. Simply fantastic! I’ll definitely be making these again! Thank you for the simple and delectable recipe!

  120. 5 stars
    Really excellent recipe! These muffins have are delicious — you would never know they were healthier than your average muffin. Well done!

  121. 5 stars
    These muffins turned out great! I am always worried that muffins made from all purpose flour will be dense and undercooked, as I have a conventional oven, so I baked them for an extra 7 to 10 minutes!
    I shared them with my neighbor from a very safe distance !

  122. 5 stars
    made these with my 2-year-old today and they are WONDERFUL! Soft, moist, not too heavy, not too sweet. perfect!

  123. 5 stars
    Great recipe, thank you for the nutritional info, I add 1/4 cup of walnuts. Will definitely be making these again.

  124. 5 stars
    My family loved these! I had already made the batter when I remembered I had lent my muffin tin to a neighbor. Improvised with a 9×9 nonstick pan. The cake baked perfectly in 25 minutes.

  125. 5 stars
    Not the biggest fan of banana muffins but this recipe was easy and I used whole wheat flour and it was moist and very tasty. Sending a batch to our health care workers!

  126. 5 stars
    My family makes these all the time. We LOVE this recipe! Definitely use very ripe bananas; they add the very best flavor and give the best moisture. So so so yummy that I crave these frequently.

  127. 5 stars
    These were phenomenal! My husband has eaten two and a half already! They are wonderfully MOIST and delicious! I used 1 cup of ww flour and 1/2 cup all purpose. I’ve been on the hunt for healthy banana muffin recipes in the past that were horrible. I wasn’t sure what to expect this time around but was pleasantly surprised. I will definitely be adding this to my favourite recipes! Thanks for sharing!

  128. 5 stars
    I did 3 tablespoons of cane sugar and 4 tablespoons of maple syrup because those were the only sweeteners I had at the time. Came out great. Love the subtle maple flavor with the bananas! So glad to know that I don’t need a crazy about of sugar to make delicious banana bread!

  129. How do I know when these are ready? I think I took mine out too early (toothpick cane out clean). They seemed underbaked. Thank you

  130. Substituted butter with coconut oil and both sugars for 1/4 cup honey. Only used 3 medium/large bananas because that’s all I had. Added 1/2 cup chocolate chips. YUM!

  131. 5 stars
    Just made these and they were delicious. Do your recommend refrigerating them if you are going to eat them in the next few days or can they sit out?

    1. The perfect time to cook with the kids. We just made these and they were delish! We added a little ground and flaked almonds 🙂

  132. Delicious but 18-24 minutes is way too long to cook these. Mine were completely done in 12 minutes. I also sprinkled a little cinnamon sugar on top.

  133. 5 stars
    A staple in my freezer. Since they’re in the freezer, I won’t eat them at right away! I thaw them one at a time for the occasional breakfast. Sometimes I add a few chocolate chips to them; otherwise, I don’t change a thing. Love these muffins!

  134. I noticed that there is no liquid. Other recipes that I have seen have called for (at least a little) milk. Would adding milk work in this recipe?

  135. 5 stars
    These are the very best banana muffins ever I will not be making banana bread from now on only these, they are so delicious I made them with a mix of brown and white flour.

  136. 5 stars
    Make these muffins time & time again, always turn out well and I store them in the freezer with no problems. I add chopped pecans or walnuts to my mix and cut down on the amount of sugar & they taste just fine.

  137. 5 stars
    Absolutely delicious! I was concerned that they would not be sweet tasting at all because my old recipe uses a cup of sugar and a stick of butter.. they were very moist also! This is a keeper in my books. 😊

  138. 5 stars
    I was pleasantly surprised by how moist and tasty these were! I added flaxseed to the mix and raisins, and I omitted the granulated sugar. Excellent results- will definitely make again.

  139. 5 stars
    OMGosh I have 3 overripe bananas in fridge and some frozen for smoothies. So I whip one outta the freezer and chop it up and thaws in no time! I used this recipe and so easy and i even used the Monkfruit made by Lankanto instead of white sugar. They also mkee a sub brown sugar but i didn’t order that one yet. These muffins were so light and flavorfull, a recipe i will surely keep and add to a favorite! Thank You!

  140. 5 stars
    Delicious! Added 1/2 cup of walnuts and they were a hit! I made them so I could freeze them for snacks for the kids. Well they didn’t make it to the freezer and we’re gone in two days! Yummy

  141. Had a few overly ripe bananas so my grandbaby and I made these muffins. We added pecans and semi sweet chocolate chips to some of the muffins. Easy to make, moist, lower calorie, and tasty. Thanks for the recipe.

  142. 5 stars
    Excellent recipe! Simple to make, great flavour and not dry. I like that it is low in sugar and has just a little melted butter instead of a large amount of cooking oil, as most recipes call for.

  143. These skinny banana muffins are so easy to make & very flavorful! I added chopped nuts to mine about 1/2 cup!

  144. Hey! I’m almost finished making these, they smell and look soooo good! If I freeze them, how long would you say they can last in the freezer, and how can I reheat them after defrosting them? Thank you so much ❤️

    1. They will stay good for 3 months in the freezer. Thaw to room temperature or warm for a few seconds in the microwave.

  145. I just made these! They turned out great! Very fluffy and airy, thanks for the tip about not over mixing. I replaced the white sugar with honey and was pleased with the end result.

    1. I did it with spelt; they are okay, a little bitty with the corseness of the spelt. I’m assuming you’ve already done them now, but I’d recommend just normal plain flour 🙂

  146. These are such a delight! I substituted coconut sugar and coconut yoghurt. In place of sugar and butter. Added some chocolate chips. Amazing 😉

  147. 5 stars
    I’ve made this recipe 4x now. I used Greek yogurt once instead of butter. I don’t put cinnamon and add 1/2 cup walnuts and about 1/3 cup chocolate chips. I also used 1 1/8 flour and about 1/3 cup old fashioned oats. I’ve pulled back on sugars a bit and barely noticed. Maybe they’re are no longer as low fat but the office eats them up.

  148. 5 stars
    So easy and good! I substitute stevia for the sugar and Brummel & Brown spread for the butter to lighten up weight watchers points. The whole family loves these!

  149. Could I use this recipe for pumpkin muffins- just switch out pumpkin for the bananas? I just love this recipe! We have some garden pumpkins to use up!!
    Thanks! Susan

  150. I just made the skinny banana bread muffins and I love them. I only used 2T of brown sugar and applesauce instead of the butter. They came out moist and a great banana flavor. The only thing I would do differently next time is use only foil liners because the paper stuck and I lost the whole bottom.

  151. I love this recipe . It’s easy , most households have all the ingredients in their kitchen and it turns out great every time I do it. Great for a quick breakfast in the morning or to have on hand for my grandkids when they come over. I am going to substitute applesauce for he egg next time. Thanks so much for this delicious and satisfying recipe.
    Julie from Woodstock

  152. 5 stars
    I made them for my sons and my grandchildren. They loved them. My daughter-in-law asked for the recipe. She said it would be a good snack for the children without a lot of sugar. I will definitely be making this again. Thanks for posting your recipe.

  153. 5 stars
    Thank you so much for posting this!!! I learned how to make (banana bread) muffins for the first time using this recipe and everyone in my family, including me, loved them. I am so happy with myself even though I copied you in this recipe. I have it bookmarked to make this recipe every time.

  154. 5 stars
    These are so good! This has become my go-to recipe. I love how light and airy and not too sweet they are. Thank you for a great recipe!

  155. I made these last night I used coconut sugar instead of granulated. I added 1/2 cup of quick oats and 1 1/4 cup of whole wheat flour. I also added 1/2 cup chocolate chips for the kids lol they are the best healthier version of banana bread muffins I’ve made!! Def wrote it down and will be making these again!

  156. 5 stars
    I am usually a disaster in the kitchen. I’m that one friend that everyone knows can’t cook. That said, I’ve made these several times now and they always come out perfect. They are delicious and moist and best of all, easy! This recipe is 10/10.

  157. 5 stars
    I had a few bananas that were at the point of tossing so I figured instead of wasting them I would try to make banana bread muffins!! I followed your recipe and they turned out awesome!!!! Thanks for sharing a great recipe! 🙂

  158. 5 stars
    Wow! I was skeptical, but these turned out really great. I used half wheat and half white flour. And, I added a bit of applesauce to compensate for only three bananas. Muffins were perfectly done at 20 mintues.

  159. 5 stars
    Wonderful muffins! I added chopped walnuts on the top. This morning I warmed a muffin in the microwave and topped with peanut butter. Tastes like dessert!

  160. 5 stars
    I used whole wheat flour and added oats and ground flax seed (and semi sweet chocolate chips) – all 3 of my very picky kids loved them!

  161. 5 stars
    i used this recipe but used 1 c Whole wheat flour and 1/2 cup oats as someone who commented had used. I was a little skeptical of the 1 tablespoon of vanilla as had never seen that much in any recipe before. I only had 3 banana, but hey were the larger ones. Also put everything in blender at once, hoping not to over mix. They were delicious, moist and unbelievable taste! Can’t wait for my grandchildren to test them tomorrow!! Thank you for the best banana muffins ever!

  162. 5 stars
    These muffins were amazing!!! I subbed 1 c gluten free flour and half cup oats for the flour, then added some chocolate chips (because kids) and they are some of the best GF muffins I’ve ever made. My kids are huge fans too!!

  163. 5 stars
    I used the whole wheat flour option, dumped everything in my stand mixer, and gave it a quick mix to combine. I used mini-muffin tins with mini paper liners to make these bite size for my daughters, who can never finish a regular size muffin, but will somehow devour 5 minis in one sitting if I’d let them. (I guess “cuteness” makes them more appetizing?) The only adjustment I made was bake time. It took 11 minutes at 350 for the minis to come out perfectly done, with a beautiful rise and texture. I will skip the papers next time, as they did stick quite a bit, and just go with a greased tin. The recipe made exactly 48 mini-muffins.

    Thank you so much for this awesome revamping of traditional banana bread. It is excellent and will become part of our regular recipe repertoire!

  164. Wow ? I love it ??? I used coconut oil, but only one tablespoon and one tablespoon of curd cheese, sub honey from sugar and use whole bukwheat flour, whole spelt flour, 30g of cornstach and they are excellent! Thank you very much, for this recipies <3

  165. 5 stars
    These are delicious! Nice light texture if you don’t over mix. Will be adding these to our rotation for sure.

  166. These are amazing! I only had two bananas on hand so I halved the recipe and added frozen blueberries to the batter. I couldn’t control myself and had three fresh out of the oven!

  167. I made these muffins today. the recipe is perfect and they taste great. This will be my go-to recipe for banana muffins in the future.

  168. 5 stars
    Thanks for sharing! The muffins turned out delicious! I substituted 5 tbsp of sugar for 5 tbsp of honey/maple syrup mixed. I also added to small apples- peeled and diced. Was out of whole wheat flour so I had to go with the white.
    Will definitely make them again!

  169. 5 stars
    I was a skeptic! Loved these! The texture was great. The flavor of bananas good. I cut the salt in half and used Vietnamese cinnamon which has a stronger flavor for baking. They rounded up very nicely. Not dry inside. I ate one warm!

  170. 5 stars
    I have been experimenting with banana bread/muffin recipes for some time, and this one is perfect! I made some modifications to the recipe. I didn’t have white sugar, so I substituted for Truvia cane sugar blend. I didn’t convert, so I added 2 tbs, instead of 1 tbs. I also used King Arthur unbleached bread flour. Also added diced prunes to half of the muffins. (4 prunes) Cooked for 21 minutes in my toaster oven. I rotated the pan half way through as the oven heats unevenly. That did the trick. Perfection! Muffin tops are crunchy, center is moist. Best part is it’s quicker than traditional banana bread. Next time I will spray the paper liners, and will experiment with whole wheat white flour to add little more fiber.

  171. Made these following the recipe. Very good. Moist and tasty. Easy. Will be making these a lot.
    Thank you

  172. 5 stars
    Worked out well for us. Only had 3 ripe bananas on hand but happened to have some cooked sweet potato in the fridge added that in lieu of a fourth banana. Used white whole wheat flour and reduced the sugar by about a teaspoon so it would be a little less sweet for my toddler. YUM. Thanks!

      1. When I looked up this recipe, I was thinking ‘darn I only have 3 bananas, I wonder if there’s something that can be substituted for the fourth’!!!!! Thanks for thinking to write this comment! Helped me out!

  173. 5 stars
    We love this both as muffins and as the loaf. I’ve lost count of how many times we have made it! Do you think I could add cocoa powder for a chocolate twist? If so how much? Thanks!

  174. 5 stars
    The muffins are cooling on the counter as I type. I’ve had one and so has my husband. Two thumbs up. I’ll make it again. I like this healthier version without it being “too healthy”. I’m sure the kids will gobble them up after school. 😉

  175. 5 stars
    Great recipe! I doubled the recipe and used:
    2c white flour, 1 cup bread flour
    And then 1 tbsp vanilla and 1 tbsp almond
    Eggs at room temp
    Shifted dry ingredients before adding to wet mixture

    Cooked perfectly at 19 min
    21 muffins total

    1. All three daughters are loving these but they’re sticking a bit to the muffin papers. I’m not much of a baker- any tips with that? Did we eat them too soon out of the oven maybe?

      1. Hi Kati,
        Did you spray the muffin liners with non-stick spray? This always does the trick for me 🙂

  176. 5 stars
    I really have to say, this is the best banana muffin recipe I have ever made! My husband won’t even be able to tell they are “skinny” (he is usually very quick to point out if its missing the “sweet”). They took about 20 min, rose into perfect little mounds of moist goodness! Thanks, I will definitely be making these again!

  177. 5 stars
    I wish I could add a picture! Mine turned out well. Thank you for the recipe. I personally will be adding walnuts next time- only b/c I’m not a huge fan of bananas and need a little something extra. (Had super ripe bananas that needed used!)

  178. 5 stars
    My husband has now made me make them 3 weeks in a row. Added walnuts, soooooo delicious. And when I make them as minis they’re only 1 point on our “plan”. Thank you so much, can’t wait to try some of the others.

  179. 5 stars
    I was going to post a photo of my muffins after they come out of the oven because they look exactly like your pictures above. In my oven I baked them 20 minutes and they were perfect. They did rise nicely, they did not fall, the crumb texture was great and the taste was lovely. The first time I make a recipe from any site I try to follow it exactly before I make any changes. In this case when I got to the bottom of the recipe and saw the butter, I thought to myself I really need to change that as I am trying really hard to eliminate as much butter in my cooking. Mostly due to the bad saturated fat in butter, not the calories. Other healthier oil’s may have a couple more calories but they are so much better for you due to the lower amounts of the bad saturated fat. I used avocado oil which is light and does not have strong taste and it worked perfectly.

    I think I read pretty much every review on here. And did want to respond to some of the problems that some of the reviewer’s said they had. I firmly believe the problems they had have nothing to do with the recipe, a lot of it just comes from baking experience. And I don’t want anyone to get upset with me I am not trying to cut anyone’s baking skills, just providing some insights to mistakes I’ve made in the past and found how to correct them. One that you already mentioned in your recipe comments was over beating or over mixing. That will definitely cause muffins to come out flat and if you haven’t done much baking you may not realize that that’s what you’ve done. Second, you may not have cooked the muffins long enough because that will definitely cause them to fall flat after you take them out of the oven. and for those who said they did not rise like the ones in the photos, check the dates on your baking powder and or baking soda because these things do not last forever in your pantry. And that will definitely affect anything you bake. I think that was the main theme of problems I read in the above posts. And please I hope no one takes offense at me providing this advice because it is only meant in a helpful way, not to disparage anyone’s baking abilities. I have learned in the past with posts like this people can sure take things the wrong way so quickly.

  180. 5 stars
    Made these this afternoon. I was short one banana and they were still yummy! Delicious hot out of the oven with butter!

  181. 5 stars
    I just made these and they’re great! I only used about half the cinnamon called for and it was definitely enough for me. Thanks for sharing the recipe!

  182. 5 stars
    Made these just now with no sugar and no butter- I added Splenda and an extra egg and they are absolutely amazing! Thank you!! I tried giving it a five star rating but it would only allow for 4??

  183. 5 stars
    They were delish! I used only brown sugar, only whole wheat flour and oil instead of butter (did not have any at home). I also added a 1/4 cup of semi sweet chocolate baking chips. The kids ( and I) loved them, will definitely make this recipe again.

  184. 5 stars
    I tried this recipe. Instead of using flour, I measured 3 cups of oats, put them thru the food processor and used that to substitute. They came out pretty good, thanks for this recipe !

  185. 5 stars
    These were delicious! Added chopped walnuts and unsweetened coconut to the batter. I also mixed up a homemade granola type mixture of oatmeal, honey cinnamon, chopped walnuts, and a bit of vanilla and topped each one with a sprinkle before popping them in the oven.

  186. 5 stars
    My batch turned out so awesomely delicious and scored big points with my hubster! I was a half-cup short of bananas, so used avocado. Didn’t have brown sugar; honey worked perfectly. Thanks so much. This recipe is a keeper!

      1. 5 stars
        Made these this morning (things came up yesterday…LOL) and they are awesome! I only had 3 bananas and I added chopped walnuts but other than that never changed a thing. They only needed 20 minutes in my oven. Will definitely make this my go to banana muffin recipe!!

  187. 5 stars
    Very moist and not too crumbly. Love the low sugar amount. My kids gobbled them up! We will be making these again. Thanks!

  188. 5 stars
    These are truly the best reading banana muffins I’ve ever made. Sweet, most, incredible. Followed recipe as is. Great even a couple days later out of the fridge.

    1. I would, or add something to help make up for them, like a big scoop of greek yogurt or applesauce 🙂

  189. 5 stars
    My toddler son and I made these this weekend, and they were fantastic! I was surprised because of the so little sugar but they were moist and tasty. Will definitely make these again!

  190. 4 stars
    Not being a cinnamon fan, I omitted this ingredient and the muffins were delicious with a rich banana flavour! I appreciate your cautionary note about over-mixing the batter. It can become thick quite easily.

  191. 5 stars
    I’ve cut way back on added sugar and needed a new recipe for banana bread. My first attempt at low/no sugar banana muffins was almost inedible so I cautious about these. I followed the recipe exactly and they turned out absolutely delicious, with a nice crumb and yummy bits of banana inside. 5 tablespoons of sugar for 12 muffins means 5.2 g of added sugar per muffin which isn’t bad for something that tastes like a treat. Next time I want to try an alternate flour, I picked up barley flour at the Asian supermarket today, I think I’ll give that a try at 50% (recommended by King Arthur flour). Thanks for the great recipe!

  192. 5 stars
    Made these for breakfast this morning. Added a few chopped walnuts for crunch; turned out yummy! Will definitely make them again! ☺

  193. 5 stars
    I Made these and they turned out Absolutely beautiful.. I Brought them to Our Vintage Tea Morning for Charity & Everyone loved them. My Husband Brought some to work& they all loved them also.. Thank u so much for a lovely recipe. I wondered if u know the Smartpoint Values Hope its ok to ask that. ?

    1. Thanks for you comment. I’m so happy everyone at your event loved them! I just used the WW website and it calculated 5 smart points per muffin. Hope that helps.

  194. How many grams of mashed banana should I use,I googled an all of the converters say different things.

  195. I made this recipe last week and unfortunately it was raw in the middle even though the cake tester came out clean. It did have a great taste so I will try it again and maybe do the muffins then give the loaf another try. Thanks

    1. Hi Elizabeth, that’s strange that a cake tester came out without crumbs if the batter was still raw…Are you sure it wasn’t a large piece of unmashed banana you were tasting?

      1. This seemed like a great recipe at first. When the muffins came out of the oven, they looked great. However, when I peeled off the muffin liner, half of the muffin stuck to it so I could only eat basically half of the muffin. Also, I used 4 bananas for this and the banana flavor was barely tasted in the cupcake.

  196. 5 stars
    Followed the directions exactly as written but omitted cinnamon and added mini chocolate chips. I used white whole wheat flour. Perfect texture, sweetness, and flavor! So yummy fresh out of the oven!

  197. 5 stars
    I baked them with gluten free flour (and guar gum) and vegan margarine. Baked at 350 for 15 minutes and they were divine!

    1. Thanks so much for sharing! I’m so happy to hear you were able to make it gluten-free and vegan!

    1. Kim,

      You could use coconut flour to substitute for wheat/white flour but you would need to look up the proper substitution amounts. Coconut flour is extremely absorbent so a little goes a long way, it would not be the same amount as wheat/white flour and you may need to add additional eggs or a liquid ingredient to balance it out and keep it from becoming overly dry or dense. Good luck!

        1. 5 stars
          3/4 cup of coconut flour instead of 1 1/2 cup of all purpose or wheat. With almond flour no change is made. You might need to add 1 tbsp of psyllium powder to help with the texture. If not the muffins would be really dry. I’ve made coconut roti and without it there were hard.