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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Hey! I’m almost finished making these, they smell and look soooo good! If I freeze them, how long would you say they can last in the freezer, and how can I reheat them after defrosting them? Thank you so much ❤️
They will stay good for 3 months in the freezer. Thaw to room temperature or warm for a few seconds in the microwave.
I just made these! They turned out great! Very fluffy and airy, thanks for the tip about not over mixing. I replaced the white sugar with honey and was pleased with the end result.
Could you replace the flour with spelt flour? Thanks
I haven’t tried it but I think it would work fine!
I did it with spelt; they are okay, a little bitty with the corseness of the spelt. I’m assuming you’ve already done them now, but I’d recommend just normal plain flour 🙂
These are such a delight! I substituted coconut sugar and coconut yoghurt. In place of sugar and butter. Added some chocolate chips. Amazing 😉
I’ve made this recipe 4x now. I used Greek yogurt once instead of butter. I don’t put cinnamon and add 1/2 cup walnuts and about 1/3 cup chocolate chips. I also used 1 1/8 flour and about 1/3 cup old fashioned oats. I’ve pulled back on sugars a bit and barely noticed. Maybe they’re are no longer as low fat but the office eats them up.
So easy and good! I substitute stevia for the sugar and Brummel & Brown spread for the butter to lighten up weight watchers points. The whole family loves these!
Could I use this recipe for pumpkin muffins- just switch out pumpkin for the bananas? I just love this recipe! We have some garden pumpkins to use up!!
Thanks! Susan
Hi Susan. I have a wonderful recipe for Skinny Pumpkin Muffins that I think you would like.
So good! Thank you, Lauren!!!!
Thanks Sarah! Hope you’re doing well <3
I just made the skinny banana bread muffins and I love them. I only used 2T of brown sugar and applesauce instead of the butter. They came out moist and a great banana flavor. The only thing I would do differently next time is use only foil liners because the paper stuck and I lost the whole bottom.
I love this recipe . It’s easy , most households have all the ingredients in their kitchen and it turns out great every time I do it. Great for a quick breakfast in the morning or to have on hand for my grandkids when they come over. I am going to substitute applesauce for he egg next time. Thanks so much for this delicious and satisfying recipe.
Julie from Woodstock
Thank you for sharing Julie! I’m so happy you like it!