SKINNY BANANA BREAD MUFFINS that are so flavorful and moist you would never know they are healthy (er). These banana muffins have no oil, are low sugar, and just over 100 calories each.
If you’ve followed along on TBFS you may already know my adoration for quick-bread and muffins. I’m always coming up with ways to make them healthier, so I don’t have to feel guilty eating one or giving my kids a muffin for a snack.
I find these healthy applesauce oat muffins and these skinny pumpkin chocolate chip muffins completely irresistible.
I also love how well muffins freeze. 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.
Since this skinny banana bread recipe is such a fan favorite, I wanted to show you the easy steps for making the same recipe, into muffins!
How to make banana bread:
Start by adding mashed bananas, egg, a little spoonful of white and brown sugar, and cinnamon to a mixing bowl. Then add the flour, baking powder, baking soda and salt. Then stir in two tablespoons of melted butter. Don’t over-mix the batter (you can read more about that in my notes, below).
Divide the batter evenly into a standard 12 cup muffin pan.
Once the muffins are baked you can enjoy them plain, or with a thin spread of butter.
They freeze really well if you want to make a big batch for easy on-the-go snacks or breakfast.
Tips for perfect banana muffins:
Use extra-ripe bananas:
I like to use really, really ripe bananas. Like, so ripe that the skin is black, and my husband is begging me to remove them from our kitchen counter :-). The riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
This recipe calls for 4 large bananas, which I love because it makes the muffins really moist, flavorful and sweet.
If you don’t have ripe bananas for banana bread, use this trick:
Place the bananas, 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:
When you combine the dry and wet ingredients, you only want to stir them together until the flour is mostly incorporated. The more you mix the batter, the more gluten will develop, which will make the muffins more rubbery and dense –yuck! So, for super tender muffins, just stir the batter until the ingredients are just combined.
I also have a great regular Banana Bread Recipe!
I love having healthy snacks on hand for my kids, and these muffins are perfect because I can keep extras in the freezer. My other favorite healthy snacks include No-Bake Granola Bars, Citrus Fruit Salad and Healthy Applesauce Oat Muffins.
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Skinny Banana Bread Muffins
Video
Ingredients
- 4 bananas , about 1 1/3 cups, mashed
- 1 large egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (white or whole wheat)
- 2 Tablespoons unsalted butter , melted
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.
Emily says
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.
Sara says
Bestrecipe i have tried dor banana muffind!!! Tasty and moist. I love it
Erica Dunaway says
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!
Gina Marie Morhauser says
could you make 6 jumbo instead?
Lauren Allen says
Should be fine, may need a little more backing time. Id suggest “toothpick test.”
Mary Place says
Can I substitute flax eggs or applesauce for the eggs? Thanks. Mary
Lauren Allen says
Yes, that would be fine 🙂
Rodrina Ortiz says
When it says there are 24g carbs. Is that with using white flour or wheat flour?
Lauren Allen says
That was calculated using white flour.
Jenna says
These are seriously delicious! I will be making these regularly.
Jen says
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!
Janeen says
Love this recipe and if you’re doing Weight Watchers they are only 3 points per muffin!
Kiera L. says
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.
Dahlia says
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.
Lauren Allen says
Thanks so much! They make a great snack for kids!