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.
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This is so yummy. Just made this for my kids and they LOVE IT wow!!! Thank you.
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.
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!
Great recipe for us Weight Watcher followers! Thank you!
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
Beautiful moist and tasty. Keeping this recipe
Great recipe – thanks. Used a duck egg, which I find better for baking and added a handful of fresh blueberries.
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.
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.
These skinny banana muffins are so easy to make & very flavorful! I added chopped nuts to mine about 1/2 cup!
Best banana bread I ever made! Can anyone recommend a flour to make a gluten free loaf
Gluten free flour should work great!
Bob’s red mill 1 to 1 turned out great.