by Olena

Healthy Banana Muffins Recipe

by Olena

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

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

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

FAQs About Bananas for Baking

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”.

MY LATEST RECIPES

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.

How to Make Healthy Banana 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.

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

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.:)

  • Bananas: If you like extremely moist banana muffins use 4 bananas (2 cups). Did you think you could replace bananas with something else, silly?!:)
  • Flour: 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.
  • Applesauce: Substitute with Greek yogurt 2% and higher fat content. Please do not use non-fat yogurt. Muffins will not taste good.
  • Oil: Avocado, olive, grapeseed oil works. Coconut oil is great too. It has to be melted and measured after.

More FAQs About Healthy Banana Muffins Recipe

  • 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.

More Healthy Banana Bread Muffins Recipes

Print

Healthy Banana Muffins

5 from 4 reviews

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

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins

Ingredients

  • 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)

Instructions

  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.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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56 comments on “Healthy Banana Muffins Recipe

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  1. 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.

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

  3. 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.

  4. 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!

  5. 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.

  6. These were a huge hit with my kids. Next time I will double the recipe and try to freeze lol.

    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.:)

  7. 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!!

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

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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.

  14. 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!!

  15. 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!

  16. 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.:)

  17. 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! 🙂

  18. 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.

  19. 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.

  20. 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.

  21. 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

  22. 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!