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.
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Ilene says
Best banana bread I ever made! Can anyone recommend a flour to make a gluten free loaf
Lauren Allen says
Gluten free flour should work great!
Linda Kalin says
Bob’s red mill 1 to 1 turned out great.
Michele Davidson says
These skinny banana muffins are so easy to make & very flavorful! I added chopped nuts to mine about 1/2 cup!
Arlene says
Excellent recipe! Simple to make, great flavour and not dry. I like that it is low in sugar and has just a little melted butter instead of a large amount of cooking oil, as most recipes call for.
Wanda says
Had a few overly ripe bananas so my grandbaby and I made these muffins. We added pecans and semi sweet chocolate chips to some of the muffins. Easy to make, moist, lower calorie, and tasty. Thanks for the recipe.
Thor says
Great recipe – thanks. Used a duck egg, which I find better for baking and added a handful of fresh blueberries.
Anne Walker says
Beautiful moist and tasty. Keeping this recipe
Jennifer says
Delicious! Added 1/2 cup of walnuts and they were a hit! I made them so I could freeze them for snacks for the kids. Well they didn’t make it to the freezer and we’re gone in two days! Yummy
Nancy J says
Great recipe for us Weight Watcher followers! Thank you!
Debi Thoman says
OMGosh I have 3 overripe bananas in fridge and some frozen for smoothies. So I whip one outta the freezer and chop it up and thaws in no time! I used this recipe and so easy and i even used the Monkfruit made by Lankanto instead of white sugar. They also mkee a sub brown sugar but i didn’t order that one yet. These muffins were so light and flavorfull, a recipe i will surely keep and add to a favorite! Thank You!
Mikocha says
I was pleasantly surprised by how moist and tasty these were! I added flaxseed to the mix and raisins, and I omitted the granulated sugar. Excellent results- will definitely make again.