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.
These muffins were so quick to mix and bake! The consistency was a bit spongy, but the flavour was very good. Maybe if I had not substituted the butter with applesauce the texture would have been better, but eating healthy took precedence. The sugar was replaced with Monk Fruit sweetener which also brought the calorie count down. I did add a bit of nutmeg – just a personal choice. With the substitutions, for those on WW, each muffin is around 3 points, or less (I wasn’t exact), a low point sweet fix!
These muffins we so quick to mix and bake! The consistency was a bit spongy, but the flavour was very good. Maybe if I had not substituted the butter with applesauce the texture would have been better, but eating healthy took precedence. I did add a bit of nutmeg – just a personal choice. With the substitution, for those on WW, each muffin is 3 points, a low point sweet fix!
Can these muffins be made gluten free?
I made these last night and they are fantastic.I did omit the egg (accidentally) and the butter and instead put in 1/2 cup of applesauce as some other commenters mentioned and also added dark chocolate chips. I made a double batch and have to put some in the freezer, or else they will all be gone by tomorrow. Thanks for the great recipe.
can i use oat flour instead of all purpose flour , will that effect taste?
Lauren, your healthy muffin recipe was good. However I used paper cupcake wrappers the batter it stuck to the paper why didn’t that happen. Please!! Could respond to question.
Thanks,
Kathleen
Hi there! So glad you enjoyed the muffins! Sometimes healthy batters can stick to paper liners due to the lower fat content. Next time, try spraying the liners with a little non-stick spray before adding the batter, or you can use silicone liners, which usually work like a charm. Hope this helps, and happy baking! 😊
Cannot wait to make home made muffins.
No more store bought!
So good! I keep doing double batches and freezing them for easy snacks. They’re great with a few chocolate chips sprinkled in.
Best Banana Muffins Ever
Whole family loves these. We added chocolate chips and they were so good.