by Olena

Healthy Banana Muffins

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Olena Osipov
5 from 126 votes

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Healthy Banana Muffins with applesauce, whole wheat or spelt flour, and no sugar. Moist, delicious, easy and kids love these healthy muffins. They’re easy to prepare with ripe bananas and pantry staples. Perfect for breakfast today or a snack tomorrow. You can even meal prep these for the freezer!

We make this healthy banana bread muffin recipe as breakfast meal prep and they are on our regular snack rotation along with almond flour banana muffins, healthy banana pancakes and healthy chocolate chip muffins.

A Stack of Healthy Banana Muffins

When it comes to baked goods, kids love simplicity. These healthy banana muffins with applesauce, whole wheat flour and no refined sugar win every-single-time. They are my kids favorite and I can guarantee they will be yours’ too (especially when enjoying with healthy iced coffee!)

Plus, I’ve really enjoyed experimenting with spelt flour recently and that is what I used in this banana applesauce muffins recipe (you can use whole wheat flour, too!). I’ve already made healthy pumpkin muffinscarrot oatmeal muffins, healthy oat bran muffins, and even healthy cinnamon rolls with it!

Why These Healthy Banana Muffins Work?

  • Moist and low fat thanks to applesauce!
  • Low sugar and low calorie banana bread muffins compared to any bakery or store-bought muffins.
  • Easy directions and simple ingredients you can find at any store.
  • A crowd pleaser – A healthy breakfast or snack that makes everyone feel good. Kids love these! Just see reviews and comments yourself.

Whenever you see your bananas start going bad with brown spots, stick them in the freezer until you are ready to make this awesome healthy banana muffin recipe. 🙂

Healthy Banana Muffins with applesauce in a muffin tin

Ingredients in Healthy Banana Muffin Recipe

When it comes to baking, it is best to follow the recipe as much as possible. Baking is a science and it does not like substitutions. But below I have included a few that I think will work for these healthy muffins. There are a few warnings as well. 🙂

  • Bananas. Choose very ripe bananas that are yellow with many brown spots to brown patches. Bruised bananas are even better. Scary looking brown bananas are awesome. If you like extremely moist banana muffins use 4 bananas (2 cups).
  • Flour. The only flours I recommend to use are whole wheat flour and spelt flour. I do not suggest to use all purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour. If you would like to use almond flour, check out my almond flour banana muffins.
  • Maple syrup, honey, agave or any other liquid sweetener works. Not dry sweetener like brown or white granulated sugar, please. You have to keep a dry to wet ingredients ratio.
  • Sweetened or unsweetened applesauce (perfect for baked goods like chocolate muffins and healthy coffee cake!). Can substitute with Greek yogurt 2% and higher fat content. Please do not use non-fat yogurt. Banana muffins will not taste good.
  • Egg: For lift and binding, could replace with flax/chia egg.
  • Oil. Avocado, olive, grapeseed oil works. Coconut oil is great too. It has to be melted and measured after.

How to Make Healthy Banana Muffins

  • Mash bananas and an egg. In a large mixing bowl, add bananas and mash well with a potato masher. Then I add an egg and using same masher I “whisk” the eggs. Saves a few utensils to wash.
  • Add liquid ingredients and leavening agents: Applesauce, maple syrup, oil, vanilla, baking powder and soda and salt, then whisk to combine or I use the same masher to “whisk”. This step makes this recipe one bowl.
  • Add flour and gently stir until well incorporated. Give the banana muffin batter a few stirs and let it sit a few seconds. Then stir in a different direction again. Try to stir from the very bottom to avoid patches of flour in the muffins. Do not over mix.

Avoid over-mixing the batter: Vigorous mixing will result in gluten development in the flour. Banana muffins will come out rubbery and tough.

  • Bake for 22 minutes in preheated 375F degrees oven. Fill each muffin pan opening almost full with raw batter – I used regular ice cream scoop. After baking, let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Tips for Best Banana Muffins

  • To make bananas ripen faster: Place a few ripened bananas or apples with unripened ones in a brown bag. Close tightly and wait 1-2 days. The ethylene gases from the ripened fruit will speed up the ripening. 

Oven method for ripening bananas: Place bananas on baking sheet, bake at 350 for 15-20 minutes. Let them cool, remove black skin and mash.

  • To make mini banana muffins: Bake for 15 minutes and do a toothpick test. If it comes out with muffin batter on it, bake longer, if necessary.
  • Would like a banana bread? Check out my healthy banana bread recipe.
  • Do not over mix the batter: I can’t repeat this tip enough! Don’t over mix the muffins. Stir until just the ingredients are combined. Muffins should be light and fluffy – no rubbery and tough.

Add-ins and Variations

This recipe is for plain banana muffins. You can add 1/2 cup to 1 cup of these add ons without any other changes to the recipe:

  • Nuts: Walnuts, pecans, almonds, pistachios – chopped or pieces.
  • Chocolate chips: Mini chocolate chips would go a long way and you will have to use less of them.
  • Blueberries: fresh or frozen, both work great.
  • Dried fruit: Raisins or dried cranberries

I also have a recipe for banana zucchini muffins that hide zucchini in the muffins for moisture and nutrients!


How to make banana muffins healthy?

These banana muffins are healthy! They contain fiber from spelt flour (our whole wheat) and are naturally sweetened with bananas and maple syrup. They are low calorie with just over 100 calories and low fat with only 1 g per serving. They are low oil but if you want to try to omit the oil – some readers have omitted it entirely – but I have not tested that (so proceed with caution).

How do I store banana applesauce muffins?

If your house isn’t warm and humid, they would be fine for 2 – 3 days on the countertop. After 3 days, refrigerate for another 3 days. You could also freeze these right after they have cooled off – they stay great in the freezer for up to 3 months.

Why did my muffins with bananas sink in the middle?

Your bananas were either too large or you used old baking powder.

Can I use gluten free flour for healthy banana muffins with applesauce?

You can, but not in this recipe. If you need gluten free muffins, check out my gluten free muffins!

Serving Recommendations

Plan a whole breakfast or brunch or eat as a snack – there is plenty of ideas on how to use your healthy banana muffins with applesauce!

Making Muffins in Advance

To store and prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. Afterwards if any left (never happens to us), refrigerate for another 3 days

Freeze baked and cooled healthy banana muffins same day to ensure freshness. Freeze for up to 3 months. I double recipe for eating right away and triple if I want to freeze some. These healthy banana muffins are that good. Kids are obsessed with them!

To thaw just remove muffins from the freezer and let defrost in a bag for a few hours or overnight on a counter.

More Healthy Muffin Recipes

You might also enjoy this list of 10 healthy banana snacks, 65 homemade snacks or peruse through my full list of muffin and quick bread recipes!

healthy banana muffins stacked on top of each other with bananas
Healthy Banana Muffins

Healthy Banana Muffins {Kid Approved}

Healthy Banana Muffins with applesauce, whole wheat or spelt flour, and no sugar. Moist, delicious, easy and kids love these healthy muffins. They're easy to prepare with ripe bananas and pantry staples. Perfect for breakfast today or a snack tomorrow. You can even meal prep these for the freezer!
4.96 from 126 votes
Print Save Rate
Course: Snack
Cuisine: North American
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12 muffins
Calories: 107kcal
Author: Olena Osipov



  • Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  • In a large mixing bowl, lightly whisk the egg. Add bananas and mash well. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
    Healthy Banana Muffins
  • Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
    Healthy Banana Muffins
  • Fill each opening 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.
    Healthy Banana Muffins
  • Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
    Healthy Banana Muffins

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

    To thaw just remove muffins from the freezer and let defrost in a bag for a few hours or overnight on a counter.



      • Bananas. Choose very ripe bananas that are yellow with many brown spots to brown patches. Bruised bananas are even better. Scary looking brown bananas are awesome. If you like extremely moist banana muffins use 4 bananas (2 cups).
      • Flour. I do not suggest to use all purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour. If you would like to use almond flour, check out my almond flour banana muffins.
      • Liquid sweetener: Not dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
      • Sweetened or unsweetened applesauce. Can substitute with Greek yogurt 2% and higher fat content. Please do not use non-fat yogurt. Banana muffins will not taste good. A note about the applesauce as well – sweetened applesauce can be used if that’s all you have on hand and final result will be a tad more sweet. 
      • Optional add-ins: Walnuts, pecans, almonds, pistachios – chopped or pieces. Chocolate chips, fresh or frozen blueberries, raisins or dried cranberries.
      • To make banana ripen faster: Place a few ripened bananas or apples with unripened ones in a brown bag. Close tightly and wait 1-2 days. The ethylene gases from the ripened fruit will speed up the ripening. Or bake on a baking sheet at 350 for 15-20 minutes. Let them cool, remove black skin and mash.
      • To make mini banana muffins: Bake for 15 minutes and do a toothpick test. Bake longer, if necessary.
      • Would like a banana bread? Check out my healthy banana bread recipe.
      • Do not overmix the batter: When you mix vigorously for a long period of time, gluten in flour starts to develop. Banana muffins will come out rubbery and tough.
      • Egg free: Try flax or chia eggs.


      Serving: 1muffin | Calories: 107kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 179mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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      286 comments on “Healthy Banana Muffins

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      1. Hi Olena, I’m just about to try your recipe, but wanted to ask ifmaybe we should not be using olive oil in baking due to its low smoke point (actually lower then temperature used to bake these muffins)? I’m going to use a different oil, but just putting it out there for people to read up on! Best wishes!

      2. 5 stars
        This recipe was a hit in my house . No one could believe it was made of healthy ingredients . i added some nuts and dark chocolate chips and it was too good . Thanks for the recipe !

      3. 5 stars
        Delicious healthy muffins. Very moist. I used pineapple spread instead of applesauce and 1/2 cup chia seeds.
        Thanks for the recipe

      4. 5 stars
        These muffins are super delicious! I used Greek yoghurt instead of applesauce and honey as my sweetener. I also used coconut oil. Next time I’ll defiantly be a bit more adventurous with other additions like frozen berries and nuts etc.
        I’m finding it hard to believe that they are only 107 calories per muffin… that right? Seems very low.

      5. 5 stars
        Very moist and delicious! The fruit flavours really stand out and the sweetness level is just right. I used 4 bananas, maple syrup and added fresh blueberries t(o the dry mix before combining with the wet ). It took 24 minutes to bake. Thanks for the recipe!

      6. Just made these muffins and they looked beautiful when I took them out of the oven, but collapsed within the 5 minute cool down! They probably taste ok, but what could have explain the collapse?

      7. 5 stars
        These are so delicious! I add blueberries, diced strawberries, ground flax seed and fruit flavored apple sauce for more flavor! Next time I make them, I’ll try with apples and bit of cinnamon. The best and they are family approved!

      8. 5 stars
        I made these today for my toddler and the whole family loved them! I followed the recipe except I used Bob’s Red Mill Egg Replacer due to an egg allergy and they still came out perfect! The amount of maple syrup to sweeten seemed perfect to me, too.

      9. Hi,

        I made this recipe today for 27 month old son. I have a gas oven so 375F is gas mark 5. I have done everything according to the recipe but for some reason the muffins are cooked on top but when I put a toothpick on it, it is uncooked underneath. I placed it for 22 mins and when I took it out, the toothpick was stick coming out uncooked. So I left it for another 5/8 mins and it got over cooked on top but underneath uncooked. I am really confused. Please let me know what I should do and what I am doing wrong.

        Thank you

        1. I would cook it as per recipe. It might be wet crumbs sticking to the toothpick and muffins will finish cooking with residual heat once out of the oven.

      10. Your recipe looks fantastic! I was just wondering….do you need to refrigerate the muffins or would they be okay left in an air-tight container on the counter? I find my kids prefer to eat a muffin at room temperature.

      11. 5 stars
        Made these with my girls today and they were a hit! I accidentally left out the oil (oops! Reading a recipe with toddlers!) but the muffins were still perfect. Thanks for an easy and quick recipe with common ingredients.

      12. Smells great, but for some reason my muffins wouldn’t fully cook in the middle, and when I took them out of the oven they sunk in. Can someone please let me now how to fix that problem.

      13. 4 stars

        This recipe was good. The kids loved it. I am just adding the nutritional value and wondering how it is only 1 gram of fat, when you have 3 tablespoons of olive oil. Can you help me understand :). Thanks!

      14. 5 stars
        Delicious muffins. Followed the recipe with one substitute for Apple sauce with yogurt. Delicious!!

      15. 5 stars
        I’ve used this recipe few times already – always great result! Every time adding either dried berries or pecans or cinnamon/nutmeg to make the taste slightly different. Thank you Olena!

      16. 5 stars
        I make these yummy muffins for my toddler ever two weeks as part of his breakfast. We add different berries each time to have some fun with it. Excellent staple at our house!!

        1. Hi! I usually recommend following baking recipes as written. But if you do use all purpose, use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for. Hope that helps!

      17. 5 stars
        Just what I hoped for! Some muffin recipes are too cake like for me but these were hearty, fluffy and perfect! I used all spelt flour, full fat greek yogurt (because I didn’t have applesauce), I also added in some pumpkin pie spice mix, and upped the baking soda to 1tsp – the tops puffed right up, not flat at all. In the end went 1/2c of chopped walnuts and 1/2c of raisins.

      18. 5 stars
        Wow! I just made these today and they are absolutely AMAZING! You can’t even tell they’re healthy. They’re super moist and perfectly sweet. Thank you Olena for this amazing recipe.

      19. 5 stars
        The whole family enjoyed this recipe! I added some chocolate chips in my portion and they were delicious. Great recipe!

      20. Going to try this muffin recipe today. I’ve tried several of your other muffin recipes and they are all great! Thank you!

      21. 5 stars
        Love these muffins Make a healthy batch with walnuts added and a sweet snack batch with choc chips Caramel chips snd Skor chips Everyone loves them

      22. 5 stars
        Followed recipe but used pastry flour. I will make these again for sure and double the recipe. They were plenty sweet without sugar.

      23. 5 stars
        These came out excellent! Super moist. I made homemade apple sauce with some apples someone had brought me from the mountains. Making homemade applesauce is super easy and it makes these even more yummy and comfy. I was planning on experimenting with different recipes but now I don’t have to. I will dry the linked almond flour muffins.

      24. 5 stars
        Hi Olena,

        I love this recipe! I am wondering if it’s possible to freeze the batter? Or is it better to just bake the whole batch at once and freeze, as you write in your instructions?

      25. 5 stars
        Very easy recipe, quick and sooooooooo good~very moist… I would highly recommend this recipe…Happy to have found a delicious recipe that is not only delicious but healthy as well… Giving a five star plus!!

      26. 5 stars
        Super easy. Super delicious! The grandkids love them and heart healthy ingredients for their poppa. I added some dark chocolate chips for their nana lol. Thank you

      27. 5 stars
        This has been my go to healthy banana muffins for several years. I LOVE them and don’t feel guilty because it’s all good stuff in them. I even sub more applesauce for oil and they turn out great! Thank you! Currently making them now for my 9 month old who also loves them.

      28. I haven’t tried it yet, but I want to freeze them. How do I ‘prepare’ them from frozen? Let thaw in fridge? Microwave? Thanks.

        1. To thaw just remove muffins from the freezer and let defrost in a bag for a few hours or overnight on a counter.

      29. 5 stars
        I’d give more than 5 stars if I could. ?. I just made these muffins for the first time. I doubled the recipe, got distracted and couldn’t remember how much flour I put in. They have just come out of the oven and I now know I forgot the extra cup of flour. So, they are a little bit gummy (totally my fault) but still so delicious. I will definitely make them again.

      30. 5 stars
        Easy and deliciously moist. Added a mix cup of chopped almonds and hemp seed for a additional protein. 5 Stars 🙂

      31. 5 stars
        My first time baking anything that’s not in a box!! I’m so proud of myself, I’ve never liked to bake or cook but thanks to you I’ve learned to like baking!! My family LOVE LOVE LOVED IT and it’s healthy!!! Thank you so much for sharing!!

      32. 5 stars
        Love these vegan friendly muffins !!! I make them for everyone Finally found a healthy easy great muffin Thank you Olena! Looking forward to trying other recipes

      33. 5 stars
        Easy and tasty Recipe. I tried my self and everybody liked the taste. Thanks for sharing.

      34. 5 stars
        Very good. I’ve always made banana muffins with sugar and wanted to try an applesauce version. This was first in my search with good reviews and I liked the way you described the recipe and the ingredients. I added a bit of flaxseed just because I have some.
        I will try the almond variety next time (need some more banana’s).

      35. 5 stars
        I love this recipe. It’s easy to make and delicious, not to mention healthy. I add a handful of oats and sometimes some walnuts.

      36. 5 stars
        I love finding recipes like this! Yummy and healthy! Followed the recipe almost exactly. Did Half all purpose flour and half whole wheat. Still came out amazing!

      37. 5 stars
        The muffins are easy to make and taste great! I really like bananas, so I always use 4 instead of 3.

      38. 5 stars
        Did your Healthy Banana Bread 3 times and decided to try the muffin version( in mini muffin tin)to change it up for my granddaughter… loved both. I used spelt flour and added some chocolate chips because once I did that she came to expect it! The only downfall is she will probably eat 4 or 5 muffins at a time so bread slices would be simpler but not as handy for car rides and mini muffins are more fun?

      39. 5 stars
        These are so good! I added mini chips but must say next time I will have them just as they are, delicious.

      40. 5 stars
        Delicious! I used honey, coconut oil, & added small amount of walnuts & raisins (1/4 cup of each), they were a real hit! I have already been asked for the recipe!

      41. 5 stars
        It’s my second time making these muffins. Followed the recipe exactly (using spelt flour) but I added chocolate chips to make them more appealing to my hubby and 12 year old son. They were a hit! I plan on exploring more recipes on this website. Thank you so much for the healthier versions.

      42. 5 stars
        Thank you so much for this recipe! These muffins are beyond amazing!!! I have two young men and a husband with an insatiable sweet tooth at home and they LOVE them. FINALLY a “sweets” recipe that I can feel good about serving to my family that actually tastes good!

      43. 5 stars
        Just perfect and healthy .Sweet enough but very moist and soft inside even after defrosting it from the freezer! I highly recommend it!

      44. I just made these using spelt flour and they turned out to be a disaster. I followed the recipe exactly but they didn’t cook in the middle. Tried increasing the cooking time but they just burned on the outside. I don’t think whole wheat flour and spelt flour have the same texture. What did you use in your recipe?

        1. 5 stars
          I have been using 2/3 whole wheat
          and 1/3 unbleached white for years. I do add cook time to decrease the moisture. I only use 1 tbs or less of oil. Lately I have been tossing in some oatmeal. Love this recipe!

      45. 5 stars
        Just fresh out of the oven 30 minutes ago and half are gone already! I used 1 grated apple instead of apple sauce. Yummy and moist. Thanks for the recipe.

      46. 5 stars
        Made these last night. Only had all purpose unbleached white flour. Added chocolate chips. They were delicious and moist and still sweet enough. New go to from now on! Thanks for sharing!

      47. 5 stars
        These are amazing! I used regular AP flour and added 1/4 cup dark chocolate chips and 1/2 cup chopped walnuts. Amazing! Thank you!

      48. 5 stars
        A great easy recipe to bake with kids. Used 4 small/medium overripe bananas and mine turned out a bit mushy, but tasted very good. Not too sweet & perfect for a bit of a healthy treat and also a good treat for younger kids.

        1. What a great way to introduce healthy cooking/eating to your kids by baking with them! Hmm, maybe next time use 3 bananas?

      49. 5 stars
        Suprisingly amazing! I did use all purpose flour because thats all i had and it turned out fine. Thank you for this recipe!zoe r

      50. 5 stars
        Delicious! I love to have muffins and a loaf in the freezer at all times. I so appreciate the ‘healthy’ version. This and the ‘Healthy Banana Bread’ are keepers!

          1. 5 stars
            I calculated it out. 4 points if you make 12 muffins. I used 5 medium bananas and got more batter so I made 15 muffins which changes the SmartPoint value to 3. They were delicious!

      51. 5 stars
        These are really great. Moist and tasty. I used avocado old, 1/2 applesauce/1/2 Greek yogurt. Thanks for the recipe!

      52. 4 stars
        I made this with white flour, sorry didn’t have whole wheat, and they look beautiful. However, I used olive oil and feel like I can taste it. When I make them again, I will use coconut or canola oil. I wouldn’t recommend olive oil in them. I’ll probably add cinnamon as well.

        1. I think using white flour could affect the olive oil taste since white flour has no bran. White flour baked goods taste different. Glad you enjoyed the recipe, Kathy.

      53. 5 stars
        These are perfect! Easy to make, light, guilt-free, and not too sweet. I made the recipe using whole wheat pastry flour and added dark chocolate chips. Look forward to having one each day with my cup of tea in the evening as I wind down. Love your recipes 🙂

      54. 5 stars
        I am so grateful to have found this site since, like almost everyone else on the planet, I am trying to eat healthier in 2020! I made these Healthy Banana Muffins today and they were excellent. Obviously not like CAKE or super sugary sweet but even my anti-healthy eating husband liked them! I am NOT a good cook and feel line most things I make don’t turn out right but these turned out perfect! Easy. Healthy.Tasty is a 5 STAR in my book!

        1. That’s so great! It sounds like you have a new favorite, Brenda! You will be surprised to learn that only 5% and maybe 10% total are trying to eat healthy in North America. The stats I learnt when I started this website. Unhealthy websites are rocking the #s way higher but…So, be proud of yourself and anyone can be a good cook!

      55. 5 stars
        We love these muffins and I want to make some to freeze. If I freeze them individually, how do you recommend defrosting them to eat right away out of the freezer?

        1. Defrost in a microwave. Haven’t tried thawing in the oven, so can’t tell if they will dry out but you can experiment. I have a woodstove and put them on the griddle. But usually they take a few hours to defrost on a counter.

      56. Would love to try making these !! They sound and look absolutley delicious. What would you recommend doing if I have sweetened applesauce ? Maybe using half the amount of maple syrop?

        1. No, you can’t reduce amount of maple syrup because it will offset dry to wet ratio and muffins won’t work. It’s fine, just muffins will be a bit more sweet. Don’t add chocolate chips in case you were planning to.

      57. 5 stars
        I’ve made these at least half a dozen times. I love it best with honey, though with our little boy eating solids but not yet 1yo, we use the maple syrup option which is great too. I use olive oil for the oil, and switch between plain, with walnuts, or with chocolate chips. It’s good every way, just depends on my sweet tooth at the moment.
        Thank you so much for this recipe! Super easy and the cleanup is easy too being one bowl 🙂

      58. 5 stars
        I love making these with dark chocolate chips in them. And I use the mini muffin baking sheets instead of normal muffin size. It only takes about 10 to 11 minutes using the mini muffin pans. These have become a staple in our family, everyone loves them! Especially the kids 🙂

      59. I have made these several times and they taste amazing but when i taking them out of the oven and they cook they flatten out on top. The top caves in. Can you please tell me what I am doing wrong or why this is happening?

        1. Try to add a few extra tablespoons of flour. Usually it happens when batter is not thick enough and it could vary depending on size of bananas you use. It happens to me sometimes too.

      60. 5 stars
        Just made two batches of these this morning to use up some “too ripe” bananas. The only change I made was I added nuts to one of my batches. These turned out super fluffy and moist. I loved that they weren’t too sweet and even though it uses all whole wheat flour they aren’t dense. Basically these are going to be my go to banana muffins from now on, and I’m sure with 4 boys those two batches will be gone in no time. Thanks for a great recipe!

      61. 5 stars
        I’ve made several batches already and the muffins are always delicious. I’ve added nuts and a little cardamom. It makes a great school snack! Thank you Olena for sharing this recipe!

      62. 5 stars
        Wonderful recipe. I added the nuts and some cinnamon. My family can’t get enough of them. I will experiment with other spices too. Thank you for such a healthy recipe.

      63. 5 stars
        My picky picky picky picky picky picky picky four year old grandson love these muffins. I make the recipe exactly as written adding 1/2 cup mini choc chips. Just got through making another batch. The hardest part for a four year old is waiting for them to cool!

      64. 5 stars
        Yummy. I used buckwheat flour instead of regular for my gluten-free kids— they came out brown but are delish. So of course I just said they are chocolate muffins. 😉

      65. 5 stars
        I had a previous banana muffin recipe I use to make all the time and thought was delicious. About 3 months ago, I decided to try something new and made this recipe instead. My kids won’t go back to the other recipe. They love it!!!! Chocolate chips are a nice addition.

        1. 5 stars
          This recipe was great. My kids devour right after baking. I used a home made apple sauce with cinnamon. And add a little nutmeg.
          Thanks for sharing.??

      66. 5 stars
        Best banana muffin recipe! Tripled the recipe to have some for the freezer, and also made the blueberry muffins and zucchini muffins. They will not last long. All of them are excellent! Very happy to have found this site.

      67. 5 stars
        One if the most delicious, versatile, easy and clean muffins I have tried. My family loves them, we make them at least once a dozen doesn’t last more than 2 days 🙂

      68. 5 stars
        We loved this recipe! They didn’t last long in our house.
        I did add to the top a few chocolate chips and walnuts. Yum!!

      69. I made this recipe into mini muffins with 4 bananas & honey…I baked for close to 30 min and they’re still VERY wet inside. I’m confused. I wanted them moist but not completely mushy on the inside….

        1. Because recipe calls for 3 bananas. If you use 4 then they are more wet. Let them cool completely and they will solidify more.

      70. This recipe is delicious!
        I use 1/2 whole wheat flour and 1/2 unbleached white and maple syrup. I also add a 1/2 tsp of the best cinnamon from Penzy’s and 1/4 cup of dark chocolate morsels because my husband has a nut allergy.

          1. Yes 2 egg whites. Not sure about the end result though. Muffins might be a bit dry as this recipe is developed with a whole egg. You would have to add more of smth else to sub for moisture.

      71. 5 stars
        Wonderful moist muffins. I used honey and it was a bit sweet. Might add a little less next time. Also included chocolate chips! Will keep this as my go to recipe!

      72. 5 stars
        OMG!!! I have to admit that while I hoped that these would be yummy, I was expecting them to be ‘okay’. Grab the ingredients and make these right now!!!!! They are soft, and moist and so full of banana flazvor.
        I opted for honey as my sweetener and coconut oil as my fat, and opted to add in 1/4 cup diced walnuts, my bananas were really ripe 🙂 These come in as 3 WW points

        Make these today, you won’t be dissapointed!

      73. 5 stars
        I followed the recipe closely. Used pure maple syrup and coconut oil. Only had one addition, mini chocolate chips. They were fantastic!!!

      74. 4 stars
        I made these not long ago and they were so yummy! As a type 2 diabetic it’s nice to find muffin recipes that aren’t loaded down in sugar. I did have one question…in the oven and after first taking them out when done they rose up to a nice dome, but then as they cooled they sunk into a flat top. I used exact measurements and had fresh baking powder/soda. Not sure if it’s the spelt flour…

        1. K, have 2 ideas for you. #1 add a few tbsps of flour more next time and bake at teh recipe T and time. #2 Bake at 425 for 7 mins and then reduce heat to 375 degrees F and bake for another 10-11 minutes or until a toothpick inserted in the centre comes out clean. Both times I would use those 2 extra tbsp of flour.

      75. 5 stars
        Love this recipe! I make it all the time and amend based on the ingredients I have..super simple – 2 bowls – one for wet, one for dry- mix each then mix together…the easiest!!! And, they are delicious!!

        1. Awesome! I don’t even do 2 bowls and banana muffins come out just fine. You honestly don’t need to complicate your life with 2 bowls. Just try. Break the rules of Julia Child.:)

      76. 5 stars
        Made these last night using olive oil, lite maple syrup, and all purpose flour. I made a double batch – half with chocolate chips for me and half with blueberries for my little guy and added spinach to both as well! They turned out delicious and moist despite the modifications 🙂 Bookmarking this recipe to use again for sure!!

      77. 5 stars
        Delicious! I used honey, coconut oil, & added small amount of walnuts & raisins (1/4 cup of each), they were a real hit! I have already been asked for the recipe!

      78. 5 stars
        I didn’t have maple syrup so I used honey. They are really tasting good! I love these healthy alternatives in all of your recipes. Is it possible to use coconut sugar and add more banana as a wet ingredient since we are replacing honey and sugar?

        1. I would say if you know what muffin batter should be like then yes. The main thing is not to throw off ratio of liquids to dry ingredients. I would experiment. Sounds like you know what you are talking about. Have fun.:)

      79. 5 stars
        Made according to the recipe using coconut oil, maple syrup and whole wheat flour. Had about 1 3/4 cups of banana. These are so good! In my oven they cooked in about 16 minutes. I wouldn’t change a thing about this recipe. It is terrific!

        1. So happy to hear, Liz!!! These healthy banana muffins seem to be a reader favourite! I guess I’m so used to them. We make them almost every few weeks here. Enjoy!

      80. 5 stars
        I woke up one morning and thought – I have some bananas that will go off soon. So I googled ‘healthy banana muffins’ and this came up first. Luckily, I had most of the ingredients in my pantry. I switched out golden syrup for maple, white flour for wheat flour, and sunflower oil – mostly because I am in the UK so these are easier to find. This recipe was so simple. And more importantly DELICIOUS! I also did half with a sprinkling of chocolate chips on top and those are great too. Thanks for the recipe!

      81. 5 stars
        Tried this recipe — it was super easy to make. Simple ingredients from the pantry , no complex baking process , no creaming of eggs and sugar and looking out for consistency — a simple beautiful recipe so easy to put together and mighty quickly. My 15 mo old loved it ! Great way to have her eat nutrient dense food.

        She is allergic to eggs but i have been asked to challenge her system by giving her small amounts of egg. This recipe does just that by having just one egg for around 25 mini muffins almost.

        I used liquid jaggery instead of maple sryup and the flavour was great. Next time i will try adding more fruits, sprinkle on some nut powder etc.

        Thank you so so much for the recipe! You are a life saver …

        1. You are very welcome! Creaming eggs and sugar is for cupcakes or cakes. No way we should suffer for muffins that way. So glad your baby enjoyed them. What is “liquid jaggery”?

          1. Its unprocessed sugar that is en-route to becoming the white table top crystalline sugar… its made by boiling sugarcane juice to high temperatures…since its unprocessed it retains all the nutrients from the base plant and is known for its iron content and a general ability to heat the body (hence widely used to make desserts in winter)


      82. 5 stars
        Excellent! Made mini banana muffins using the avocado/maple syrup/WW Flour combo. Also, realized I had no eggs and just added a 4th banana to the mix (I’m bananas for bananas so…worked for me). Made about 34 mini muffins and it turned out great! Thank you. Next time I will try with the honey as I love my sweets 🙂

        PS. My 1st recipe I’ve made from your site was just a couple hours ago…the “No Bake Black Beans” and waiting for it to harden in freezer. I accidentally liked my finger and literally cringed when it hit my mouth waiting for the black bean taste…and OH MY….to my pleasant surprise, the batter had no black bean taste & it tasted great! I have made about 3 variations of black bean brownies in the past (2 fails) and I can attest to the batter not having the best flavor…Seeing the batter was yummy, I am confident those will turn out great. Looking forward to sharing with the kids & hubby tonight …hmmmm or am I 🙂

        1. Perfect! Sounds like you figured it all out. That’s what I like to see – people making my recipes work and adapt to their circumstances. You should try my other black bean brownies. Last time some of the kids called them “beautiful” LOL. Black beans are amazing for so many reasons!

      83. 5 stars
        I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.

      84. 5 stars
        I would definitely make these wonderful muffins again. I used maple syrup in them rather than honey, and they avoid that overly sweet taste so many banana muffins have, yet are delicious. I also added about 1/3 cup of chopped walnuts, which I mixed in with the flour before adding it to the liquid mixture. As the batter stuck to the cupcake cups I used, I would not use the paper cups again – just grease the non-stick muffin pan well. I would also cook the muffins a tad longer than 22 minutes – probably 25 or so.

        1. 5 stars
          I just made these this evening. Super simple. Came out so very nice and moist. I used coconut oil and maple syrup options. As per another comment; my muffins also stuck to the paper cups so I will be sure to place the batter directly in the tray next time. I also did not have three bananas so added a bit of peanut butter. I will definitely make again and next on my agenda is the healthy banana bread recipe which also appears to be simple. Thank you for these healthy choices.

          1. You are very welcome, Chris! Parchment paper cups work better than paper. But I usually use silicone tin and these healthy banana muffins slide right out after cooled.

      85. 5 stars
        My toddler and I love these. Plenty of sweetness for us. We probably could have even halved the honey to cut the sugar content a bit more. Will make again! Thank you!

      86. 5 stars
        Delicious! I sprinkled chopped walnuts on top, and doubled the amount of applesauce for an extra moist muffin. I also like to run the flour through a sifter if I’m using whole wheat flour, so the texture is a bit more fine and the muffins can be fluffy, rather than dense (as baked goods sometimes get with the whole wheat). So delicious! I

        1. That’s awesome! So when you sift your whole wheat flour, what do you do with the bran? If discard then that’s a lot of nutrition out. Or do you add it back in the dough? Just curious but of course it’s your call.:)

      87. Just so you know-applesauce is included in the ingredients but in the instructions it does not say to add the applesauce.
        I figured it out when the batter seemed pretty dry.

        The muffins were good! Thank you.

      88. 5 stars
        Thank you so much for sharing this recipe! It has become my go-to for my kids… they absolutely love them!

      89. 5 stars
        So happy to find this healthy recipe. My husband is not too crazy about banana bread or banana muffins but he really like these. I just get one out of the freezer and reheat when he ask for one. For the flour I used 1 c. of whole wheat pastry and 1/3 c. spelt. Then added a pinch of cinnamon, 1/2 chopped English Walnuts in the batter and a few nuts on top. This is a filling snack for him. Thanks for sharing. Weighing my pastry flour (accordingly to the weight conversion chart) helps me get the perfect texture, consistently.

      90. 5 stars
        I used all purpose flour and forgot the applesauce completely. I did add an extra banana as the recipe narrative suggested. In any case, I baked for 18 minutes and they were perfect. So delicious and the perfect texture!

      91. 5 stars
        Thanks for the healthy yummy recipe! Just read, pinned and made these! They look yummy. I added 1 big pure chocolate chip on each and added some cinnamon in the batter. The whole house smelled heavenly! I did need a longer baking time, about 15 minutes but that’s okay. I couldn’t wait to open and taste one. I baked then in silicone cupcake moulds so they popped out pretty easy. I was a bit disappointed to see they were too gooey. The taste was awesome though. Maybe they’ll toughnen up by the morning let’s see…yeah its midnight here I’m off to bed…

        1. Hm. That seems like such a long baking time and still gooey?! Did you use exactly same ingredients as me? Cinnamon and chocolate chips don’t matter. They will firm up by the morning more for sure.

        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.:)

      92. 5 stars
        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!!

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

      94. 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!

      95. 5 stars
        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!

      96. 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.

      97. 5 stars
        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.

      98. 5 stars
        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.

      99. 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!!

      100. 5 stars
        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!

      101. 5 stars
        Definitely a keeper! Added some chocolate chips. Will definitely be doing this again. Thanks for this recipe!

      102. 4 stars
        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.:)

      103. 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! 🙂

      104. 4 stars
        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.

      105. 5 stars
        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.

      106. 5 stars
        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.

      107. 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

      108. 5 stars
        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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