Healthy Banana Muffins are super tasty with a light, tender crumb. Made with everyday ingredients, they’re free from butter and refined sugars!
Looking for banana muffins? Try Peanut Butter Banana Muffins, Flourless Banana Muffins, or Chocolate Banana Muffins for a chocolatey twist!
Healthy Banana Muffins
My kids go through muffins so fast that I’ve started making big batches and freezing them. These Healthy Pumpkin Muffins have been a favorite lately, but with some overripe bananas on hand, I decided to try a new take on banana muffins.
Using this Banana Crumb Muffin recipe as a base, I made a few swaps: less oil, Greek yogurt for extra protein, no refined sugar, and lots of bananas. The result? Absolutely delicious!
Ingredients In Healthy Banana Muffins
- Ripe bananas: About 2 medium or large bananas make 1 cup.
- Large egg: Adds flavor, color, and texture to muffins.
- Coconut oil: Adds a hint of coconut.
- Honey: Naturally sweetens muffins without sugar.
- Greek yogurt: Makes muffins creamy and moist. Try honey vanilla yogurt for extra flavor.
- Vanilla extract: Adds a hint of flavor; optional.
- Flour, baking soda, baking powder, salt: Key ingredients for baking muffins.
- Ground cinnamon: Swap with pumpkin or apple pie spice if you like.
How To Make Healthy Banana Muffins
- Prep Pan: Tap the pan upside down to shake off extra flour for an even coating.
- Mash Bananas: A mixer makes it easy to mash bananas and get rid of lumps.
- Wet Ingredients: Cool the oil first so it doesn’t cook the egg.
- Dry Ingredients: Measure flour carefully to keep muffins soft and fluffy.
- Wet and Dry: Don’t overmix; stop as soon as you can’t see dry flour.
- Fill Muffin Cups: Use a scoop to make all muffins the same size.
- Bake: Turn the pan halfway through baking so everything cooks evenly.
Variations
Switch Things Up
- Chocolate Chips: Mix 1/2 to 1 cup of mini chocolate chips with dry ingredients.
- Nuts: Add a little finely chopped nuts, oats, or sunflower seeds on each muffin.
- Coconut: Add 1 tsp of unsweetened coconut flakes to each muffin.
- Crumb Topping: Mix 2 tbsp each of brown sugar and white sugar with 6 tbsp flour, 1/2 tsp cinnamon, and 3 tbsp butter. Sprinkle on muffins before baking.
- Dried Fruit: Coat 1/2 to 1 cup of dried cranberries or raisins with dry ingredients.
- Mini Muffins: Use a small muffin tin and bake for 12-14 mins until a toothpick comes out clean.
More Baked Goods
- Healthy Banana Bread made with Greek yogurt
- Chocolate Chip Muffins with mini chocolate chips
- Lemon Zucchini Bread with a lemon glaze
- Healthy No-Bake Cookies with coconut
- Healthy Blueberry Muffins made with Greek yogurt
Healthy Banana Muffins
Healthy Banana Muffins with no added butter or refined sugars. These muffins are delicious, light, and tender, and use natural ingredients!
Equipment
- Muffin pan 12 cavities
Ingredients
- 1 cup very ripe bananas about 2 bananas
- 1 large egg
- 1/2 cup melted and cooled coconut oil
- 1/2 cup honey
- 1/4 cup honey vanilla Greek yogurt I recommend Greek Gods yogurt
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup nuts or 1/2 cup mini chocolate chips or 1/2 cup coconut flakes, optional, see note 1
Instructions
- Preheat oven to 350°F. Spray all 12 cavities of a muffin pan with cooking spray and lightly flour. Shake out any excess flour and set aside.
- Mash 2 very ripe bananas to get 1 level cup of mashed banana (see note 2). Mash well to get rid of any/all chunks. Add to a large bowl. Add in the egg, melted and cooled coconut oil, honey, Greek yogurt, and vanilla extract. Whisk until combined and smooth.
- In a separate bowl, add baking soda, baking powder, cinnamon, and salt to a large bowl. Add in flour (spoon flour into the measuring cup and level the top) and optional nuts or mini chocolate chips. Stir until combined. Add wet into dry ingredients. Mix until just combined. Do not overmix; this will cause deflated or dense muffins.
- Divide the batter evenly among the 12 muffin cups. Each muffin cup should be pretty much filled to the top and all the batter should be used. If desired, add a sprinkle of coconut on top of each muffin. Bake for 18–23 minutes or until a toothpick when inserted into the center comes out dry or with a few moist crumbs. Remove and allow to cool 5 minutes before removing the muffins and transferring to a cooling rack.
Video
Recipe Notes
Note 1: I love these muffins and have tried them so many ways! I’ve made them plain, with mini chocolate chips mixed through, with chopped nuts mixed through, and with coconut on top. The step-by-step pictures in the post show the process for making these muffins plain. The first and last shot in the post showcase the muffins with coconut flakes added before baking.
Note 2: To make sure the banana is mashed well and you don’t end up with big chunks in your muffins, mash the ripe bananas with a hand or stand mixer. To do this, peel the bananas, break them into large chunks, and beat them with the mixer until well mashed.
Nutrition
Serving: 12muffins | Calories: 152kcal | Carbohydrates: 16.9g | Protein: 0.9g | Fat: 9.5g | Cholesterol: 15.7mg | Sodium: 9.1mg | Fiber: 0.5g | Sugar: 14.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the healthy banana muffins today, with currants and pecans and they are delicious!! What a great recipe,with healthy additions to eat anytime. THANKS!
Ooo currants and pecans in these sound amazing!!!
Mine are in the oven hoping for the best the batter tasted delcious.. my husbands not allowed eggs and sugar in his diet so I dint add those the rest is the same really hoping this turns out gud:)..will update once hes had em!:)*) thanks for the recipe!<3
I made these muffins today and they are absolutely delicious! I subbed it with 3/4th cups each of buckwheat flour, oat flour and 1 cup of white pastry flour. Rest was the same. Got 24 awesome muffins out of these and they didn’t last long. Very yummy and filling. Perfect for breakfast or snack for my kids with a glass of milk.
These are amazing! I made them once; they were perfect. I made them again and took them camping; everyone loved them! The third time, I had 1/2 can of pumpkin leftover from a failed muffin recipe (don’t ask), so I substituted the pumpkin for the banana and added nutmeg & cloves. Once again, exceptional. Thanks!
Oh yay!! I’m so glad to hear it!! Thanks so much Whitney! And pumpkin in these does sound good!!
Thank you so, so much!
These are absolutely the best muffins I’ve ever made! And I don’t even feel guilty eating them!
SO glad to hear that! Thanks so much for taking the time to comment Christina 🙂
I’ve been scouring the Internet looking for a muffin recipe with no button and here it is! Yay.
Banana muffins……….here I come!!!
This are amazing!!! The most moist muffins I’ve ever eaten in my life! Thank you!!! Delish!
Oh yay! SO glad to hear that you liked them! Thanks for the comment 🙂
What a hearty recipe. Mine’s in the oven now and my 2 yo is asleep.. We sure are in for a treat once he wakes up. The house smells inviting already!
So great to hear!! Thanks Aishwarya; I hope you enjoy 🙂
I have made these muffins twice in 4 days. They were that good and I am not a baker! Plus, my kids and the neighborhood kids loved them! Thank you so much for posting this yummy recipe. It is definitely a keeper.
Thanks for the awesome muffin recipe, made them this morning for my family! Lots of good ingredients – will be making again!
So glad to hear! Thanks so much Elizabeth 🙂