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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.
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! 🙂
The perfect use of old bananas! Thanks Alicia, I hope you get to try more of my recipes soon.
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.
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!
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!
Thanks for sharing your adaptions! I’m happy everyone loved them!
We love these muffins! Does anyone know the bake time for a 9×5 loan pan? Thanks!
Yes, here’s the recipe made in a loaf pan 🙂 https://tastesbetterfromscratch.com/skinny-banana-bread/
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!
I love those adaptations! Thanks for sharing with us.
I used wheat flour and added some applesauce and mini chocolate chips and they are AMAZING!
Yumm….
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!!
I’m so happy to hear they work with gluten free flour. Thanks for sharing!
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!