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

Print

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 ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: North American
Scale

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.

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. 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.

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

  3. 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!!

  4. 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….

  5. 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.

  6. 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!

  7. 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!

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

  9. 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.

  10. 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.:)

  11. 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!!

  12. 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!

  13. 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.:)

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