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.
These muffins sound delicious. Just wondering if I could substitute apple sauce for the yogurt. My family has a dairy sensitivity.
Thanks for the healthy recipe!
I’m sorry I haven’t ever tried that, I don’t think the two are a great substitute for each other though (yogurt is going to be thicker and more substantial while applesauce would act more like an oil). Wish I could be of more help.
Can you do a sub for the flour – Almond or Coconut?
I haven’t tried either in this recipe so I’m not really sure. I know both absorb a lot more liquid than regular flour so the muffins would need some tweaking
Great muffins! Followed the recipe and they turned out delicious. Very moist, not too dense, and subtle flavor. I might add a little more cinnamon next time. Nutritious too! Thanks for recipe!
I’m so glad you enjoyed these! You should definitely try it with more cinnamon if you’d like more flavor! 🙂 Thanks Carol!
I just made these muffins and they are the best muffins I have ever had and so few calories. I am going to add raisins next time. I would have like to have had the nutrition facts though.
I made these muffins tonight and they are delicious! These are so moist and light and will definitely make these again.
Ahh i’m so glad to hear! Those sound like some awesome substitutions! Glad you enjoyed! 🙂
I am going to try to make these for my 13 month old baby girl, but she is allergic to eggs. Do you know if they will still work out if I just omit the eggs? Or is there anything I should add in place of the egg?
They won’t work without the eggs, but you could try replacing it with a “flax egg”. I’m not really sure how that will perform without trying it first though. Wish I could be of more help!
These were amazing! Made them this morning, and even minus the vanilla extract, they came out perfect. My toddler is scarfing them down for breakfast. I also didn’t bother completely mashing up the banana, so they came out a bit chunkier, but still delicious.
So happy to hear that!! Thanks so much for the comment 🙂
Hi Chelsea! I love your recipes specially the healthier versions. Would love it if you could indicate the calorie count per serving ? More power to you! Keep ’em coming!
I just made these and they are great!!
Awesome!! Thanks for the comment 🙂
Just made these for my 2 year old and myself and they are delicious and filling! Lately when I do a search for a recipe I type it in google images and browse the photos. So today I typed in healthy banana muffins and when I find the one that looks like what I want, I go check it out! I lucked out and picked yours first, it had all the stuff I wanted and didnt have the stuff I dont want! Anyway, thanks for sharing!
Yeah!! That is so great to hear 🙂 It’s the best when you don’t have to make a grocery store run! 🙂 Thanks Gretchen!!