Healthy banana muffins that will make your taste buds dance. This easy banana muffin recipe uses ripe mashed bananas, white whole wheat flour, a touch of maple syrup for natural sweetness, and only two tablespoons of oil. The result is a tender, lightly sweet muffin that’s perfect for breakfast, snacks, or lunchboxes.
Why make these muffins?
These banana muffins are a great staple recipe because they combine wholesome ingredients with simple prep. They rely on whole grain flour and ripe bananas for flavor, use a modest amount of added sweetener, and require just nine common ingredients. They bake quickly, are loved by kids, and are easy to adapt with mix-ins like chocolate chips, nuts, or berries.
How to make healthy banana muffins
Start with ripe bananas. Bananas with brown speckles are sweeter and mash easily, contributing both moisture and natural sweetness to the batter. Mash about two medium ripe bananas to yield roughly one cup of mashed banana. In a large bowl combine the mashed banana with the wet ingredients, then fold in the dry ingredients until just combined. Finish by stirring in melted coconut oil and scooping the batter into a prepared muffin tin.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/2 cup light brown sugar, packed (or coconut sugar)
- 1 teaspoon baking soda
- 1 cup mashed banana (about 2 medium ripe bananas)
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup unsweetened plain almond milk (or another milk)
- 2 tablespoons melted coconut oil (or neutral oil)
Easy variations
This base recipe is very flexible. Here are several simple ways to change the flavor or texture without changing the method:
- Chocolate chip: Fold in 1/2 cup of chocolate chips for a sweeter, dessert-like muffin.
- Banana blueberry: Gently fold in a pint (about 1 cup) of fresh or frozen blueberries.
- Banana nut: Add 1/2 cup chopped walnuts or pecans for crunch and a nutty flavor.
- Carrot cake twist: Stir in 1/2 cup shredded carrot and 1/3 cup chopped walnuts for a carrot-cake style muffin.
Can you freeze banana muffins?
Yes. Banana muffins freeze very well, which makes them ideal for meal prep. To freeze, cool the muffins completely on a rack, place them on a baking sheet in a single layer, and freeze for about two hours. Once firm, transfer the muffins to a freezer-safe bag or container, squeeze out as much air as possible, and seal. They keep well for up to three months. Thaw overnight in the refrigerator or reheat gently in the microwave or oven.
How to make them even healthier
There are several straightforward swaps to boost the nutrition of these muffins:
- Use all whole wheat: Replace the all-purpose flour with an equal amount of white whole wheat flour for more fiber. If the batter becomes thicker, add a splash more almond milk to reach a slightly thinner consistency—similar to pancake batter.
- Reduce or omit oil: The recipe calls for two tablespoons of coconut oil; you can reduce this amount or omit it for a lower-fat option, though texture will be slightly denser.
- Swap sugars: Use coconut sugar in place of brown sugar at a 1:1 ratio for a less refined option, or reduce the added sugar slightly if your bananas are very ripe and sweet.
Can you make these vegan?
The standard recipe includes eggs, so it is not vegan as written. To make a vegan version, try one of the common egg substitutes: for example, use 1/4 cup of unsweetened applesauce or 1/4 cup mashed silken tofu per egg, or use a store-bought egg replacer according to package instructions. You can also follow a proven vegan banana bread batter and divide it into muffin tins if you prefer a recipe already tested for vegan baking.
Easy Banana Muffin Recipe
Prep time: 15 mins • Cook time: 17 mins • Total: 32 mins • Servings: 12 muffins
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray each cup lightly with nonstick spray.
- In a large bowl, mash about 2 medium ripe bananas until smooth, yielding approximately 1 cup of mashed banana. Add 2 large eggs, 1/4 cup maple syrup, and 1/4 cup almond milk. Whisk until combined.
- Add the dry ingredients to the wet: 3/4 cup all-purpose flour, 3/4 cup white whole wheat flour, 1/2 cup packed light brown sugar (or coconut sugar), and 1 teaspoon baking soda. Stir gently until just combined; avoid overmixing to keep the muffins tender.
- Stir in 2 tablespoons melted coconut oil until evenly incorporated. If using mix-ins (chocolate chips, nuts, or berries), fold them in now.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake at 350°F for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Allow the muffins to cool in the tin for 8–10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Per muffin (approximate): Calories 151 kcal • Carbohydrates 27 g • Protein 3 g • Fat 3 g • Fiber 2 g • Sugar 15 g. Nutrition values are estimates and should be used as a guideline only.
If you try these muffins, experiment with mix-ins and swaps to suit your tastes and dietary needs. They are straightforward to make, freeze well for quick breakfasts, and are a reliable crowd-pleaser for kids and adults alike.