Healthy Banana Muffins

5 from 17 votes

Healthy Banana Muffins with no added butter or refined sugars. These muffins are delicious, light, and tender, and use natural ingredients!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy

Keyword: Healthy Banana Muffins

Servings: muffins

Author: Chelsea Lords

Cost: $3.35

Equipment

Muffin pan 12 cavities

Ingredients

1 cup very ripe bananas about 2 bananas
1 large egg
1/2 cup melted coconut oil and cooled to room temperature
1/2 cup honey
1/4 cup honey vanilla Greek yogurt I recommend Greek Gods yogurt
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 nuts or 1/2 cup mini chocolate chips or 1/2 cup coconut flakes, optional, see note 1

US - Metric

Instructions

Preheat oven to 350°F. Spray all 12 cavities of a muffin pan with cooking spray and lightly flour. Shake out any excess flour and set aside.
Mash 2 very ripe bananas to get 1 level cup of mashed banana (see note 2). Mash well to get rid of any/all chunks. Add to a large bowl. Add in the egg, melted and cooled coconut oil, honey, Greek yogurt, and vanilla extract. Whisk until combined and smooth.
In a separate bowl, add baking soda, baking powder, cinnamon, and salt to a large bowl. Add in flour (spoon flour into the measuring cup and level the top) and optional nuts or mini chocolate chips. Stir until combined. Add wet into dry ingredients. Mix until just combined. Do not overmix; this will cause deflated or dense muffins.
Divide the batter evenly among the 12 muffin cups. Each muffin cup should be pretty much filled to the top and all the batter should be used. If desired, add a sprinkle of coconut on top of each muffin. Bake for 18–23 minutes or until a toothpick when inserted into the center comes out dry or with a few moist crumbs. Remove and allow to cool 5 minutes before removing the muffins and transferring to a cooling rack.

Video

Notes

Note 1: I love these muffins and have made them plain, with mini chocolate chips, chopped nuts, or coconut on top. The step-by-step photos show the plain version, while the first and last shots feature coconut flakes added before baking.

Note 2: To make sure the banana is mashed 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 into large chunks, and beat them with the mixer until well mashed.

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. Thaw at room temp or warm in the microwave before enjoying!

Nutrition