Healthy Banana Muffins yield delicious muffins with a light and tender crumb. This recipe uses everyday ingredients and contains no added butter or refined sugars.
Looking for a specific type of banana muffin? Here is a tried-and-tested recipe for banana crumb muffins and one for flourless banana muffins. For a healthy chocolate version, try these chocolate banana muffins.
Healthy Banana Muffins
My kids inhale muffins so I’ve started making big batches and freezing them. These healthy pumpkin muffins have been on repeat for the past couple of weeks, but with some overripe bananas, I thought it was time to try a healthy approach to banana muffins.
These muffins are made with good-for-you ingredients. More on those ingredients below, but they have no refined sugar, healthier oils, protein-packed Greek yogurt, and plenty of bananas.
Ingredients in Healthy Banana Muffins
- Ripe bananas: About 2 medium to large bananas equals one cup. Thoroughly mash the bananas with a fork in a separate bowl and then pack them tightly in a measuring cup to get an accurate measurement.
- Large egg: The egg not only contributes protein to these muffins, but it also adds flavor, color, and richness.
- Coconut oil: This oil is better health-wise than many oils and adds a subtle coconut flavor. Read up on coconut oil benefits here!
- Honey: Instead of using refined sugar in these muffins, we use honey. The honey sweetens these muffins perfectly in a more natural way.
- Greek yogurt: We add yogurt to these muffins for protein, probiotics, great texture and moistness . I highly recommend Greek God’s® honey vanilla yogurt (not sponsored).
- Vanilla extract: Vanilla adds a nice subtle flavor; this ingredient is optional.
- Flour, baking soda, baking powder, salt: All the usual dry ingredient muffin essentials.
- Ground cinnamon: I love the flavor the cinnamon adds to these muffins. If you don’t love cinnamon, it can be left out, or you can substitute pumpkin pie spice or apple pie spice for a more spiced muffin.
How to make Healthy Banana Muffins from scratch
- Combine wet ingredients in a bowl: Whisk the honey, melted coconut oil, mashed bananas, egg, vanilla, and Greek yogurt in a large bowl until combined.
- Whisk together dry ingredients: The cinnamon, baking soda, baking powder, salt, and flour are all combined in another large bowl.
- Add wet to dry: Pour the wet ingredients on top of the dry and mix until just combined. Avoid over-mixing the batter as that will yield drier muffins.
- Bake: Add batter to a well-greased muffin tin. Bake for 15-18 minutes or until a toothpick inserted into the centers comes out clean or with just a few moist crumbs.
How to mash bananas quickly
People typically mash bananas with a fork, but it’s important to make sure the banana is mashed really well so you don’t end up with big chunks in your muffins. To be ensure smooth bananas, mash them with a hand or stand mixer instead.
Peel the bananas, break them in large chunks, and beat them with the mixer until well mashed. Then add in the rest of the wet ingredients.
- Chocolate chips: Add some miniature chocolate chips to the dry ingredients; use 1/2 to 1 full cup. We toss the chocolate with dry ingredients first so they’re covered in flour and don’t sink to the bottom.
- Nuts or seeds: Sprinkle finely chopped pecans, walnuts, almonds, old fashioned oats, or sunflower seeds on the tops of the muffins– about 1 teaspoon per muffin.
- Add a crumb topping: In a small bowl, whisk together 2 tablespoons light brown sugar, 2 tablespoons white sugar, 6 tablespoons flour, 1/2 teaspoon cinnamon, and 3 tablespoons butter. Mix until a thick crumb topping is formed and sprinkle on top of the unbaked muffins. While this does detract from the healthy aspect of the muffins, sometimes a special treat is in order!
- Dried fruit: Add dried cranberries, raisins, or golden raisins to the Healthy Banana Muffin batter. Toss 1/2 to 1 full cup with the dry ingredients.
- Make mini banana muffins: Add batter to a miniature muffin tin and bake for 12-14 minutes or until a toothpick comes out clean or with few moist crumbs.
How many calories are in a banana muffin?
There are 152 calories in one full-sized Healthy Banana Muffin. Check out the nutritional information below the recipe card to see other health stats on these muffins.
More healthy baked goods
- Healthy Banana Bread
- Chocolate Chip Muffins
- Lemon Zucchini Bread
- Healthy No Bake Cookies
- Healthy Blueberry Muffins
Healthy Banana Muffins with no added butter or refined sugars. These muffins are delicious, light and tender, and use natural ingredients!
- 1 cup (260g) very ripe bananas (~2 bananas)
- 1 large egg
- 1/2 cup (108g) melted and cooled coconut oil
- 1/2 cup (185g) honey
- 1/4 cup (53g) honey vanilla Greek yogurt (I recommend Greek God's yogurt)
- 1 and 1/2 teaspoons vanilla extract
- 1 and 3/4 cup (225g) white all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- Optional: 1/2 cup nuts or 1/2 cup mini chocolate chips
PREP: Preheat the oven to 350 degrees F. Spray all 12 cavities of a muffin tin with cooking spray and lightly flour. Shake out any excess flour and set aside.
WET INGREDIENTS: Mash 2 very ripe bananas to get 1 level cup of mashed banana (See Note 1). Mash well to get rid of any/all chunks. Add to a large bowl. Add in the large egg, 1/2 cup melted and cooled coconut oil, 1/2 cup honey, 1/4 cup Greek yogurt, and 1 and 1/2 teaspoons vanilla extract. Whisk until combined and smooth.
DRY INGREDIENTS: In a separate bowl add the 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon sea salt to a large bowl. Add in the 1 and 3/4 cup flour (spoon flour into the measuring cup and level the top) and optional 1/2 cup nuts or miniature chocolate chips. Stir until combined. Add wet into dry ingredients. Mix until just combined. Do not-over mix; this will cause deflated or dense muffins.
BAKE: Divide the batter evenly between the 12 muffin cups. Each muffin cup should be pretty much filled to the top and all the batter should be used. Bake for 15-18 minutes or until a toothpick when inserted into the center comes out dry or with a few moist crumbs. Remove and allow to cool for 5 minutes before removing the muffins from the pan and transferring to a cooling rack.
Note 1: To make sure the banana is mashed really well and you don't end up with big chunks in your muffins, mash the ripe bananas with a hand or stand mixer. To do this, peel the bananas, break them in large chunks, and beat them with the mixer until well mashed.