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. 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 🙂

  2. 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!

  3. 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?
    Thanks

    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.

  4. 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.

  5. 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 🙂

  6. 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 🙂

  7. 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.

  8. 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!

  9. 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!

  10. 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.

  11. 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!

  12. 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. 😉

  13. 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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