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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
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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.
This is so yummy. Just made this for my kids and they LOVE IT wow!!! Thank you.
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
These are delicious! Nice light texture if you don’t over mix. Will be adding these to our rotation for sure.
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!
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.
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!
*TWO apples
I love this recipe, it’s my go to! I always sub honey for sugar and they come out super yummy!
I may have missed it but what temperature should these bake at
350 degrees F
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!
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.
Made these following the recipe. Very good. Moist and tasty. Easy. Will be making these a lot.
Thank you
Thanks Dianne!
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!
Fun adaptation! Thanks for sharing Lisa!
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!