by Olena

Healthy Banana Muffins (Video)

by Olena

4.9 from 45 reviews

Healthy Banana Muffins with applesauce, whole wheat or spelt flour and no sugar. Moist, delicious, easy and kids love these healthy muffins.

These healthy banana bread muffins are on our regular snack rotation along with almond flour banana muffins and healthy chocolate chip muffins.

A Stack of Healthy Banana Muffins

Healthy Banana Muffins Recipe

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 will be yours’ too.

Moist, easy, low fat, low sugar and low calorie banana bread muffins compared to any bakery or store-bought muffins. Just see reviews and comments yourself.

Healthy breakfast or snack that makes everyone feel good. Whenever you see your bananas start going bad, stick them in the freezer until you are ready to make some awesome healthy banana muffins. 🙂

Healthy Banana Muffins with applesauce in a muffin tin

Ingredients You Will Need

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

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

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. 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. I give 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 overmix.
  • Bake for 22 minutes in preheated 375 degrees F oven. Fill each opening almost full with batter – I used regular ice cream scoop. Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

how to make healthy banana bread muffins

Tips for Best Banana Muffins

  • 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.
  • Bake mini banana muffins for 15 minutes and do a toothpick test. Bake more 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.

Optional Add Ins

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.
  • Raisins or dried cranberries

How to Store, Freeze and Reheat Muffins

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 pumpkin 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

healthy banana muffins recipe


Healthy Banana Muffins

4.9 from 45 reviews

Healthy Banana Muffins with applesauce, whole wheat or spelt flour and no sugar. Moist, delicious, easy and kids love these healthy muffins.

  • 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.

168 comments on “Healthy Banana Muffins (Video)

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  1. 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!

  2. 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!

  3. 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)

  4. 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!

  5. 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.

  6. 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. 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.

  7. 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!

  8. 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.:)

  9. 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.

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

  11. 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.

  12. 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!

  13. 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.:)

  14. 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!!

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