37 comments already!

Clean Eating Banana Muffins Recipe with applesauce, whole wheat flour and honey. Kids LOVE these healthy banana muffins. | ifoodreal.com

Banana zucchini muffins, banana oat protein muffins and whole wheat banana strawberry protein muffins ? Yes. I realized I do not have a simple clean eating banana muffins recipe on the blog – a healthy whole grain muffin that is moist, bursting with banana flavour and without a dome. It has to be flat on top – means it’s moist. It freezes beautifully and is perfect for school lunches. Our family likes banana muffins plain but you can add nuts or chocolate chips. 

Just before Christmas I grabbed a bag of ripe organic bananas at 30% off at Real Canadian Superstore. Does your grocery store practice the same?! Not all of mine do. Believe it or not we used up all bananas without freezing. I tested this banana muffins recipe 3 times because I was after a particular banana muffin taste and look – I wanted that grooved top and for that your batter has to be liquid-y.

Clean Eating Banana Muffins Recipe with applesauce, whole wheat flour and honey. Kids LOVE these healthy banana muffins. | ifoodreal.com

I got these eggs during my Friday morning run. No, I wasn’t running with eggs, I drove there after my run.:) It is a little farm, with a fridge on a porch and self serve eggs. Life in suburbs has its benefits.

The morning was crisp, the views were breathtaking, my music sucked but the earphones rocked – it was my Christmas present and they haven’t moved an inch during my 7K run. I’m not a fan of little dinky kinky plugs in my ears. I miss freedom in my life ever since having kids and an hour of fresh air in the mountains makes me feel free again. Luckily, mountains are in my backyard.

Clean Eating Banana Muffins Recipe with applesauce, whole wheat flour and honey. Kids LOVE these healthy banana muffins. | ifoodreal.com

Anyways, enjoy these clean eating banana muffins! I had one after the run. Also, since kids love very simple muffins, check out my whole wheat chocolate muffins that are a hit with all my kids’ friends.

Clean Eating Banana Muffins

Clean Eating Banana Muffins

Ingredients

Directions

  1. Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  2. In a large mixing bowl, lightly beat the egg. Add bananas and mash well. Add remaining ingredients, except flour, and whisk to combine. Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
  3. Fill each tin almost full with batter (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for about 5 minutes and transfer to a cooling rack to cool off completely.
  4. Storage Instructions: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
http://ifoodreal.com/clean-eating-banana-muffins-recipe/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 muffin:
Calories: 127.7
Total Fat: 4.2 g
Cholesterol: 15.5 mg
Sodium: 200.6 mg
Total Carbs: 21.9 g
Sugars: 8.4 g
Dietary Fiber: 2.5 g
Protein: 2.6 g
WW Points+: 3

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

37 Comments

  1. beth

    Just made these, they’re delicious! I needed to keep mine in a tad longer than 22 minutes, I think because they’re so deliciously moist!

    Reply
  2. Laura

    Hi, when you say applesauce, is this the same type that you’d have with pork in a roast dinner? Or is there a different kind? Laura, UK

    Reply
    • Olena

      Hm, I don’t know what is that sauce. Is it a tradition in UK? How is it made? In America we refer to applesauce as cooked with water and pureed apples. Like this one.

      Reply
  3. Suzanne

    Yum, I made these tonight and they are totally delish! I added pecans and dark Choc chips. I’ll be making these more often, thanks for the recipe.

    Reply
    • Olena

      Glad to hear that. I made these yesterday with coconut flour and extra milk, super good. Crumbly like all over at the back of my car stuck to even seatbelts but tasty LOL

      Reply
      • Melissa

        For the coconut flour, do you just sub the whole wheat completely or use both? And how much milk do you use?

        Reply
        • Olena

          Coconut flour is very liquid absorbing. You can sub only 1/4 of flour and increase liquid by 1/4-1-2 cups. Be careful though, coconut flour acts very differently from gluten flours.

          Reply
  4. Tricia

    just made these today. The only thing I did extra was cinnamon, nutmeg, and about a half cup of vanilla almond granola. They are super moist. Wonderful recipe.

    Reply
  5. Danielle

    Are the nutrition facts based on using honey, or maple syrup? Thanks

    Reply
  6. Jennifer

    I always like to try recipes just as they are the first time & then if I liked it enough I make it again but with my own variations or tweaks and this one will be getting done again & again!
    Mine definitely were not flat tops & not what I’d call a liquidy batter but we’re great regardless. Mine only needed 18 minutes. Thinking future variations of adding Greek yogurt, spices, nuts, dark chocolate chips and even berries!!

    Thank you for the clean recipe 🙂

    Reply
    • Olena

      Glad to hear that! These are very versatile. I’m too curious to make an original recipe and then vary it. However, I barely cook others’ recipes – no time between developing my own or I don’t have ingredients lol.

      Reply
  7. Kathryn

    Thanks for the recipe! I used whole wheat pastry flour for mine and they came out delicious! I will definitely be making these again. 🙂

    Reply
  8. Rachel

    These did not turn out at all! Baked for 26 minutes. Super doughy and like eating the raw banana.

    Reply
    • Olena

      Something must have went wrong because I and many readers made this recipe a bazillion times. Did you substitute any ingredients? Even a tiny bit?

      Reply
  9. Sara

    Amazing! I will be making these instead of our usual banana bread recipe with all the added sugar. I can’t wait to have super ripe bananas again so I can make more! 🙂

    Reply
  10. Jill

    I made these banana muffins last night. I had to cook them a little longer than 22 minutes but that’s no big deal. I ate one right out of the oven and it was a little too gooey for my liking. However, the next morning I reheated one up and I don’t know why but the gooeyness was gone and it was a deliciously sweet banana muffin. So if you find it a little gooey for yourself wait a day and try to eat one again. I have been trying to find a banana muffin recipe my kids like that doesn’t contain white/brown sugar and they loved this muffin. Thank you for sharing!!!

    Reply
    • Olena

      Hi Jill. Yes, you have to let these muffins cool down. They come out a bit too moist but become “normal” later. This is the only way to keep them moist without loads of oils and sugars. Glad your kids approved.:)

      Reply
  11. Adrienne

    Definitely a keeper! Added some chocolate chips. Will definitely be doing this again. Thanks for this recipe!

    Reply
  12. Laura

    We love this recipe and make it often! My kids LOVE muffins and I love making them more healthy and less sweet. Have you ever tried this as a loaf? Kind of craving banana bread today, but am afraid to test it out and have it fail!

    Reply
  13. Jeannine

    In the middle of making them and I don’t have applesauce what else can I use to replace ?

    Reply
  14. Terran

    Super interested in making these muffies!! Am I able to substitute LSA (linseed, sunflower, and almond) meal instead of flour? love the lack of added sugar and butter!!

    Reply
  15. Aviah

    I have made these for my family so many times and they have been a hit each time! unlike other clean eating recipes these are super moist and flavorful! Thanks so much for the recipe and will for sure be making these muffins for years to come.

    Reply
  16. Ashlee

    I made this muffins this week using Bob’s Red Mill Gluten Free Flour and my whole family loved them even the gluten eaters. 1/2 of the recipe I added mini chocolate chips. Thanks, this is going to be my go to banana muffin recipe especially for after school snacks.

    Reply
    • Olena

      Awesome. I have always wanted to try the flour but can’t justify the price since we do not have Celiac. If it comes out at Costco again (it used to) I’m buying it. I always always make these muffins for after school snacks, kids love them with CC of course.

      Reply
  17. Brit

    These are amazing! I didn’t have any applesauce, so I used one of my daughters apple, blueberry, and oat baby fruit pouch. They turned out soft and sweet.

    Reply

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