Healthy Banana Muffins come out golden, tender, and perfectly sweet. Made with simple ingredients you probably already have—no butter, no refined sugar.
Author’s Notes
Banana Muffins So Good, They Don’t Last a Day!
My kids go through muffins so fast, I’ve started making double batches lately. They’ve been on a big healthy pumpkin muffins kick, but with a bunch of overripe bananas sitting on the counter, I decided to switch things up.
I started with my banana crumb muffin recipe—cut down the oil, added in some Greek yogurt, and skipped the refined sugars. And let me tell you…these Healthy Banana Muffins turned out better than I could have even imaged!
They bake up soft and tender, they’re packed with a strong banana flavor, and the texture is so good you’d never know they’re not loaded with refined sugar!
I’ve tried a lot of “healthy” banana muffin recipes over the years, and this is the one I keep coming back to. These banana muffins are the BEST—easy, reliable, and downright delicious.
Healthy Banana Muffins Ingredients
The full recipe is below, but here are some helpful ingredient notes:
- Ripe bananas: Mash then measure to get exactly 1 cup for the perfect measurement.
- Coconut oil: Melt to measure. Let cool slightly before mixing in.
- Honey: Use smooth, non-crystallized honey for best results.
- Greek yogurt: Honey vanilla adds great flavor, but plain will work too.
- Baking soda & baking powder: Make sure they’re fresh so the muffins rise properly.
- Ground cinnamon: Swap for pumpkin or apple pie spice if you’d like!
Quick Tip
Use an electric hand mixer to quickly mash bananas—aim for an even applesauce-like consistency.
How To Make Healthy Banana Muffins (Tips)
- Don’t over-mix: Stir until just combined to keep muffins light and fluffy.
- Use ripe bananas: The spottier they are, the better the flavor.
- Evenly fill cups: Use a cookie scoop to portion the batter evenly.
- Prep the pan well: Grease well before adding the batter to prevent sticking.
- Toothpick test: Muffins are done when it comes out clean or with a few moist crumbs.
- Cool before storing: Let muffins cool fully on a cooling rack to avoid sogginess.
Recipe Variations
Here are some ways to change up this Healthy Banana Muffins Recipe:
- Chocolate chips: Mix 1/2 cup mini chips into the dry ingredients.
- Nuts: Sprinkle finely chopped nuts, oats, or seeds on top before baking.
- Coconut: Add 1 teaspoon coconut flakes on top before baking.
- Dried fruit: Stir 1/2 cup dried cranberries or raisins into the batter.
- Mini muffins: Bake in a mini muffin tin for 12–14 minutes.
- Crumb topping: Mix 2 tbsp brown sugar, 2 tbsp white sugar, 6 tbsp flour, 1/2 tsp cinnamon, and 3 tbsp butter; sprinkle on top before baking.
Storage
Healthy Banana Muffins Storage Tips
- Room temp: Store in an airtight container for up to 2 days.
- Fridge: Keep in a sealed container for up to 1 week.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months.
- To serve: Thaw at room temp or warm in the microwave.
Featured Comment
“These taste amazing!! There is no “healthy” taste to these muffins. They just taste darn good! After trying this recipe, my husband thought I made traditional sugared muffins. He was pleasantly surprised to find out these were naturally sweetened. Best muffins ever!”
– Vandelay
More Baked Goods To Love:
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Banana Bites (2 Ways!)
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Healthy Banana Cake Recipe
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Healthy Banana Muffins
Video
Equipment
- Muffin pan 12 cavities
Ingredients
- 1 cup overripe banana 2-3 bananas
- 1 large egg at room temperature
- 1/2 cup melted coconut oil cooled to room temperature
- 1/2 cup honey
- 1/4 cup honey vanilla Greek yogurt at room temperature
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips or 1/2 cup coarsely chopped nuts or coconut flakes, optional
Instructions
- Preheat oven to 350°F. Grease all 12 muffin cups well. Make sure all wet ingredients are at room temperature to keep the batter from clumping.
- Peel and mash bananas using electric hand mixers until very smooth (like applesauce consistency). Measure out exactly 1 leveled cup (discard any extra).
- Add 1 cup mashed banana to a large bowl. Add egg, melted and cooled coconut oil, honey, yogurt, and vanilla. Mix with hand mixers until smooth.
- Sprinkle baking soda, baking powder, cinnamon, and salt over the wet mixture. Mix until just combined.
- Add flour and optional chocolate chips, nuts, or coconut. Mix until just combined and no dry streaks remain. Don’t over-mix.
- Divide batter evenly among the 12 muffin cups (they’ll be nearly full). Sprinkle 1/2 teaspoon oats or coconut flakes on top if you'd like. Bake for 18–23 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the healthy banana muffins today, with currants and pecans and they are delicious!! What a great recipe,with healthy additions to eat anytime. THANKS!
Ooo currants and pecans in these sound amazing!!!
Mine are in the oven hoping for the best the batter tasted delcious.. my husbands not allowed eggs and sugar in his diet so I dint add those the rest is the same really hoping this turns out gud:)..will update once hes had em!:)*) thanks for the recipe!<3
I made these muffins today and they are absolutely delicious! I subbed it with 3/4th cups each of buckwheat flour, oat flour and 1 cup of white pastry flour. Rest was the same. Got 24 awesome muffins out of these and they didn’t last long. Very yummy and filling. Perfect for breakfast or snack for my kids with a glass of milk.
These are amazing! I made them once; they were perfect. I made them again and took them camping; everyone loved them! The third time, I had 1/2 can of pumpkin leftover from a failed muffin recipe (don’t ask), so I substituted the pumpkin for the banana and added nutmeg & cloves. Once again, exceptional. Thanks!
Oh yay!! I’m so glad to hear it!! Thanks so much Whitney! And pumpkin in these does sound good!!
Thank you so, so much!
These are absolutely the best muffins I’ve ever made! And I don’t even feel guilty eating them!
SO glad to hear that! Thanks so much for taking the time to comment Christina 🙂
I’ve been scouring the Internet looking for a muffin recipe with no button and here it is! Yay.
Banana muffins……….here I come!!!
This are amazing!!! The most moist muffins I’ve ever eaten in my life! Thank you!!! Delish!
Oh yay! SO glad to hear that you liked them! Thanks for the comment 🙂
What a hearty recipe. Mine’s in the oven now and my 2 yo is asleep.. We sure are in for a treat once he wakes up. The house smells inviting already!
So great to hear!! Thanks Aishwarya; I hope you enjoy 🙂
I have made these muffins twice in 4 days. They were that good and I am not a baker! Plus, my kids and the neighborhood kids loved them! Thank you so much for posting this yummy recipe. It is definitely a keeper.
Thanks for the awesome muffin recipe, made them this morning for my family! Lots of good ingredients – will be making again!
So glad to hear! Thanks so much Elizabeth 🙂