by Olena

Healthy Banana Muffins (Video)

by Olena

4.9 from 38 reviews

A Stack of Healthy Banana Muffins

When it comes to baked goods, kids love simplicity. These easy healthy banana muffins with applesauce, whole wheat flour and no refined sugar win every.single.time. Moist, kid friendly and an absolute hit with everyone. See reviews and comments yourself!

This Healthy Banana Muffins Recipe Is:

  • Easy
  • Moist
  • Low fat
  • Low sugar
  • Low calorie
  • Kid friendly
  • Clean eating

What Are Healthy Banana Muffins Ingredients?

  • Applesauce
  • Maple syrup
  • Eggs
  • Whole wheat flour
  • Oil

bananas, egg, whole wheat flour, oil, applesauce, maple syrup, vanilla extract, baking powder, baking soda for healthy banana muffins recipe

Healthy Banana Bread Muffins FAQs

What Are Over Ripen Bananas?

Choose very ripe bananas that are yellow with many brown spots. Yellow bananas with many brown spots to brown patches are good. Bruised bananas are even better. Scary looking brown bananas are awesome. My husband always tries to throw them away. And I scream “NOOOO”.

Can I Use “Normal” Bananas?

No. Regular bananas do not contain enough sugar to make moist healthy banana muffins. But below are tips how to make bananas ripen faster.

3 Ways to Make Bananas Ripen Faster

  1. Paper Bag: 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.
  2. Bake: Place unpeeled bananas on a baking sheet and bake at 350 for 15-20 minutes. Let them cook, remove black skin and mash.
  3. Microwave: Not my favorite method but it works. Peel and slice bananas, place them on a plate and microwave for 30 seconds or until they sizzle.

Can I make a small batch?

Yes. Cut recipe in half and make 6 muffins. But why would you? You can freeze these healthy muffins for up to 3 months!

Can I make mini muffins?

Yes. Bake for 15 minutes and do a toothpick test. Bake more if necessary.

Can I bake these muffins as a bread?

Check out my healthy banana bread. It is very similar recipe and guarantees 100% results.

How to Make Healthy Banana Muffins

how to make healthy banana bread muffins

1. Mash Bananas and Egg

Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.

In a large mixing bowl, add bananas and mash well. Then I add eggs and using same masher I “whisk” the eggs.

2. Add Other Liquid Ingredients

Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt. Whisk to combine. Or I use the same masher to “whisk”.

3. Add Dry Ingredients

Add flour and gently stir until well incorporated. I give a few stirs and let batter sit a few seconds. Then stir in a different direction. Try to stir from the very bottom.

Do Not Over Mix

When you mix vigorously for a long period of time, gluten in flour starts to develop. Muffins will come out rubbery and tough.

Possible Add Ons

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: chopped or pieces. Walnuts, pecans etc.
  • Chocolate chips
  • Blueberries: fresh or frozen.

4. Bake

Fill each opening almost full with batter (I used regular ice cream scoop) and bake muffins for 22 minutes or until a toothpick inserted in the centre comes out clean.

Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Healthy Banana Muffins with applesauce in a muffin tin

Healthy Banana Muffins Substitutions

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. And a few warnings as well.:)


If you like extremely moist banana muffins use 4 bananas (2 cups). Did you think you could replace bananas with something else, silly?!:)


The only flours I recommend to use is 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 sugar. you have to keep dry to wet ingredients ratio.


Substitute with Greek yogurt 2% and higher fat content. Please do not use non-fat yogurt. Muffins will not taste good.


Avocado, olive, grapeseed oil works. Coconut oil is great too. It has to be melted and measured after.

More Healthy Banana Muffins Recipes

Watch Olena Make Banana Muffins

And don’t forget to subscribe to my YouTube Channel for weekly cooking videos!


Healthy Banana Muffins

4.9 from 38 reviews

Easy Healthy Banana Muffins Recipe with applesauce, whole wheat or spelt flour and no sugar. Moist and an absolute hit with everyone!

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: North American


  • 1 large egg
  • 3 large (1 1/2 cups) very ripe bananas
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup maple syrup or honey
  • 3 tbsp olive, avocado or coconut oil (melted)
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder, aluminum free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups whole wheat or spelt flour
  • Cooking spray (I use Misto)


  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 whisk the egg. Add bananas and mash well. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
  3. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
  4. 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.
  5. Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

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

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

146 comments on “Healthy Banana Muffins (Video)

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  1. Hi,
    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.

  2. 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.

  3. 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 🙂

  4. 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 🙂

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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. 😉

  11. 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. 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.👍😊

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