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Healthy banana muffins stacked together.
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5 from 82 ratings

Healthy Banana Muffins

from kristineskitchenblog.com
These Healthy Banana Muffins are soft, fluffy, full of banana flavor and spiced with cinnamon. This easy one bowl recipe is quick to make and can be used to make regular sized or mini muffins. The muffins freeze wonderfully, too!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 muffins
Calories: 144kcal

Ingredients

  • 4 tablespoons unsalted butter
  • cup honey or pure maple syrup
  • 1 cup mashed ripe banana about 3 medium
  • ¼ cup milk whichever kind you prefer (dairy, almond, etc.)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ teaspoons ground cinnamon plus more for sprinkling muffin tops if desired
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups white whole wheat flour or regular whole wheat flour

Instructions

  • Preheat oven to 350° F. Spray a muffin tin with cooking spray or line with paper liners. (I use a nonstick muffin pan and lightly spray it with coconut oil spray.)
  • 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 just combined. Be careful to not over-mix.
  • Scoop the batter into the prepared muffin tin, filling each well about 2/3 full.
  • Optional: Sprinkle tops of muffins with cinnamon.
  • Bake for 15-17 minutes, or 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.

Video

Notes

  • Recipe makes 12 regular sized muffins or 36 mini muffins.
  • To Store: Store muffins in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 4 days.
  • 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 a microwave using the defrost setting.
  • Recipe Variations:
  • Add nuts: Mix up to 3/4 cup of chopped walnuts or pecans into the muffin batter.
  • Add chocolate chips: Add 1/2 cup of regular or mini chocolate chips to the batter.
  • Add blueberries: Add 1 cup of fresh or frozen blueberries.
  • Swap applesauce for the butter: Readers have tried this with good success.
  • Gluten-free: Readers have successfully substituted a 1:1 gluten free flour blend for the wheat flour.
  • Egg-free: I've made this recipe with flax eggs instead of regular eggs and it works well. Instead of the 2 large eggs, stir together 2 tablespoons ground flaxseed meal and 5 tablespoons of water. Let the mixture rest for 5 minutes before adding to the wet ingredients.

Nutrition

Serving: 1muffin | Calories: 144kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 202mg | Potassium: 109mg | Fiber: 2g | Sugar: 10g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Nutrition information is only an estimate.
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