Healthy Banana Muffins

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

There are three kinds of muffins that I keep making over and over again: healthy chocolate muffins, healthy blueberry muffins and these healthy banana muffins. In summer, I like to change things up with banana zucchini muffins and in Fall, we can’t get enough of carrot oatmeal muffins. When it comes to muffins, kids love simplicity. I tried to play a fancy mom many-many-many times and the most plain basic recipes win.

These whole wheat banana muffins are made healthy with applesauce, maple syrup (honey), and no refined sugar. Moist, easy, perfect for freezing and school lunches. Whenever I feel like kids didn’t eat too many sweets that week, I add chcocolate chips. Otherwise, I play “a mean mom”. They “inhale” these banana muffins in any case, that’s why I always double the recipe. See reviews for yourself.:)

How to Make Healthy Banana Muffins

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

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Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

Choose ripe bananas that are yellow with brown spots.

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

Whisk the egg and mash bananas in the same bowl.

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

If you like extremely (!) moist banana muffins, use 4 bananas (2 cups).

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

Add applesauce, maple syrup, oil (any works), vanilla, baking powder, baking soda and salt. Whisk really well to combine.

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone! Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

Now add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.

You can use whole wheat or spelt flour. Latter yields a tad lighter muffins than whole wheat flour. I love it!

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

Divide batter evenly between openings of a 12 muffin tin. I like to play safe when it comes to muffins, and use a non-stick muffin tin (I love silicone one but it was busy) => non-stick liners => sprayed with cooking spray. You can tell I baked a fair share of muffins with cute $ store paper liners muffins. DON’T!

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.

Healthy banana muffins recipe with applesauce, whole wheat flour and no sugar. Moist, easy, freezer friendly and an absolute hit with everyone!

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Enjoy!

Recipe

Healthy Banana Muffins

Healthy Banana Muffins

Yield: 12 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/healthy-banana-muffins/

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

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47 comments on “Healthy Banana Muffins

    1. Not really because you will need less of it but how much I don’t know unless you are willing to experiment with bringing batter to a muffin like consistency.:)

  1. Thanks for the great recipe! Just made these into minis, and they came out absolutely perfect. Half the batch was for my little, and the other half was mine. My half got some chocolate chips. Let me just tell you, they are magical! She’s dancing around eating one of hers, and I’m closing the same with mine! Thanks again!!

  2. I have fructose malabsorption and cannot have applesauce. Is there anything else that can be substituted without a big sugar or calorie change?

  3. Hi! Could I use coconut oil instead of olive oil? And if I use the paper like the picture, will I have to spray the paper? Thanks!

  4. I love these muffins! perfect for when I’ve let a few bananas get too ripe. making them for the third time today 🙂 Thanks for the recipe!

  5. 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.

  6. 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.

    1. 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.

  7. 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.

  8. 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!!

  9. 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!

      1. Oh perfect! They can help bake that one today! Thank you for your excellent recipes! And the quick response! 🙂 I figured you may have already tested it!

  10. 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!!!

    1. 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.:)

  11. 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! 🙂

  12. 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 🙂

    1. 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.

  13. 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.

  14. 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.

    1. 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

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

        1. 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.

  15. 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

  16. 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!

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