Healthy Banana Muffins
Healthy Banana Muffins with no added butter or refined sugars. These muffins are delicious, light, and tender.
Servings: 12 muffins
Cost: $3.35
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.
Video
Notes
Storage: Store at room temp in an airtight container for 2 days, or in the fridge for up to 1 week. Freeze for up to 3 months. Thaw at room temp or microwave to warm.
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 16.9g | Protein: 0.9g | Fat: 9.5g | Cholesterol: 15.7mg | Sodium: 9.1mg | Fiber: 0.5g | Sugar: 14.3g