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:

Follow me for more great recipes

Recipe

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

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

Follow Me

Get recipe ideas weekly!

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

This post contains affiliate links.

Related Posts

Share Recipe

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.

4.1 26 votes
Recipe Rating
4.97 from 883 votes (650 ratings without comment)
Subscribe
Notify of
guest

396 Comments
Inline Feedbacks
View all comments
Hannah
4 years ago

5 stars
This is so yummy. Just made this for my kids and they LOVE IT wow!!! Thank you.

katie
6 years ago

5 stars
so good!!

bob
6 years ago

5 stars
so good!!

Alisa Gubler
6 years ago

5 stars
Delicious– made the recipe exactly as stated! Moist, tasty, not bland at all. Thanks for posting!

Sharon
6 years ago

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

Jackie
6 years ago

I love orange zest in recipes. If I add orange zest will I need to adjust anything else in the recipe?

sam
6 years ago

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!

Tam
6 years ago

5 stars
Made these this morning! They are amazing! Thank you for the detailed recipe!

Oana Burhans
6 years ago

1 star
I followed the directions exactly with muffin liners and they stuck. And they are sooooo dry 🙁

Janelle
6 years ago

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??

Ilana
6 years ago

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.