It doesn’t get much better than these Healthy Banana Muffins! They’re light, fluffy and naturally sweetened. They take just minutes to make and are perfect for quick breakfasts and snacks.

Healthy banana muffins on parchment paper with cinnamon sprinkled around.

Meet my favorite banana muffin! These healthy banana muffins are so easy to make and so good… so much so that I’ve made a batch almost every week for the past two months. If you love banana muffins, then you have to give these a try!

A few years ago, before I had kids who loved to snack, I would always have an abundance of over-ripe bananas on my counter. I could never quite keep up with those bananas, and too often some of them would go to waste. Now I have the opposite problem: the bananas can’t keep up with how often I want to make banana muffins, healthy banana bread and my favorite strawberry banana smoothie!

Most weeks, I buy at least two bunches of bananas. And we never have trouble using them up. We eat them plain for breakfasts and snacks. We add them to smoothies. And practically every week I use a few bananas to make a batch of banana muffins. Most often I make these banana cinnamon muffins or my other favorite, apple banana muffins. Try all my muffin recipes. 

Banana muffins stacked together with a banana in the background.

How to Make Healthy Banana Muffins

You won’t believe how simple these muffins are to mix up in one bowl. The first step is to whisk together the wet ingredients. Then you sprinkle on some cinnamon, baking soda and salt. You’ll want to whisk those in really well, because you don’t want any clumps of baking soda left in the batter.

Next, you gently stir in white whole wheat flour, until it is just combined. Try not to over-mix in the flour or your muffins could end up tough or dense.

Spoon the batter into your muffin tin. I like to use my large scoop to make the job quick and easy. You can also make mini muffins in a mini muffin pan. I’ve included the baking time for both regular size muffins and mini muffins in the recipe card below.

I like to add a sprinkle of cinnamon to the top of each muffin before baking for extra cinnamon flavor.

Baked banana muffins in a muffin tin.

You can serve the muffins warm from the oven, after they cool for about 5 minutes in the pan. After the muffins cool completely, I like to store them in a zip-top baggie in my freezer. That way, they’re always ready when we need a quick breakfast or snack.

Inside of a healthy banana muffin.

Best Banana Muffins Recipe

  • These banana muffins are fluffy and naturally sweet.
  • They’re refined sugar free. You can use either honey or pure maple syrup in this recipe.
  • They’re 100% whole wheat, yet still light in texture when made with white whole wheat flour.
  • Make regular size muffins or mini muffins in a mini muffin pan.
  • The banana muffins freeze really well. I like to make a double batch to stock my freezer!
  • You can mix up the batter in just minutes, in one bowl for easy clean up.
Healthy banana muffins on parchment paper with cinnamon sprinkled around.
5 from 51 ratings

Healthy Banana Muffins

Servings: 12 muffins
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
It doesn’t get much better than these Healthy Banana Muffins! They’re fluffy, naturally sweetened, and they take just minutes to make!
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Ingredients

  • 4 tablespoons unsalted butter
  • 1/3 cup honey, or pure maple syrup
  • 1 cup mashed ripe banana, about 3 medium
  • ¼ cup milk, whichever kind you prefer
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 ½ teaspoons cinnamon, plus more for sprinkling
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups white whole wheat flour

Instructions
 

  • Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
  • Place the butter in a large bowl and melt in the microwave. Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine. Whisk in the eggs. Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.
  • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. I like to use a large scoop.
  • Optional: Sprinkle tops of muffins with cinnamon.
  • Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)
  • Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature.

Notes

  • Recipe makes 12 regular sized muffins or 36 mini muffins.
  • Muffins freeze well. Cool completely and then store in an airtight zip-top bag for up to 3 months. Thaw individual muffins at room temperature, overnight in the refrigerator, or in the microwave when ready to eat.
Serving: 1muffin, Calories: 144kcal, Carbohydrates: 23g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 37mg, Sodium: 201mg, Potassium: 108mg, Fiber: 2g, Sugar: 10g, Vitamin A: 175IU, Vitamin C: 1.7mg, Calcium: 24mg, Iron: 0.6mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast, Snack
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.

 

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