These banana muffins have the perfect amount of sweetness without the refined sugar, so you and your family can enjoy them every morning! I love to make a batch of these for me and the kids at the beginning of the week. They’re the perfect, “whoops-we-slept-in-and-now-we’re-going-to-be-late-for-school-so-let’s-eat-breakfast-in-the-car” breakfast for everyone.
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Tips for making perfect muffins every time
Banana Muffins make the best grab-and-go-breakfast
My husband once found an article about how our brains crave sugar in the morning to help us jump-start our day with clarity. I’m pretty sure you can find any article to support any bad habit. Personally, I prefer a little natural sugar in the morning along with some protein. But on those days we’re running out of the house and need a quick bite, these muffins are the best!
Banana muffins with no refined sugar is the ultimate grab-and-go breakfast for me and the kids. Sometimes I use Cup for Cup gluten free flour or King Arthur Measure for Measure (read here about my GF flour comparisons) too, and these are still so yummy! I also only use 1 bowl and 1 spoon and about 20 minutes from start to finish on these super moist and delicious muffins. Eat them warm with a little butter for an extra-special treat.
Amazing ways to top off Banana Muffins
To take these banana muffins to the next level, add a streusel like the one on these Everyday Pumpkin Muffins with no refined sugar. Or if you need the extra sweetness, add some chocolate chips. But my favorite way to top these off is with a slice of fresh banana on top. Still healthy and so delicious. These really are the perfect blank canvas muffins, and are always a crowd pleaser.
To make these banana muffins, simply…
Preheat your oven to 350°F. Spray your muffin tin and set aside.
In a large bowl, using a fork, mash up your bananas until smooth.
Add in the melted coconut oil, honey (or agave), egg and vanilla extract.
Add the all-purpose (or gluten free blend) flour, baking soda, baking powder and salt.
Gently fold in dry ingredients until no more flour streaks remain. Over mixing will result in tough, dry muffins. So keep it gentle.
Scoop batter evenly between your 12 muffin tins. Using this OXO scoop makes perfectly even muffins every time! I like to add a slice of fresh banana on top, or sometimes I make a streusel, like the one on my Healthy Pumpkin Muffins. YUM!
Make these as soon as you can! I usually buy an extra-large bunch of bananas in order to ensure I’ll have a few leftover to turn black and gooey, perfect for baking!
The best way to store muffins
Storing muffins can always be a challenge because of their shape. I’ve found that the best way to store these muffins is on a plate wrapped in foil so they breathe a little bit and don’t get sticky. They’ll last on the counter for up to 3 days and in the refrigerator for up to a week.
Can I freeze Muffins? Yes, here’s how!
To freeze muffins, simply bake, cool completely and the either place them in individual freezer bags or wrap with freezer paper to keep them from sticking to one another. Muffins will last in the freezer for up to three months. To enjoy after freezing, either allow to come to room temperature (about 1 hour), or place in the microwave for 20-30 seconds until warmed through.
If you love these healthy banana muffins, try these other low or no sugar recipes!
Everyday Banana Muffins
- 3 Ripe Bananas
- 1/4 C Coconut Oil melted
- 1/4 C Honey or Agave Syrup
- 1 Large Egg room temp is best
- 1 tsp Vanilla Extract
- 1 1/2 C All Purpose Flour (regular or gf is fine)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- Preheat oven to 350°F. Lightly oil a 12 muffin tin with non stick cooking spray. Set aside.
- In a large bowl, mash the bananas with a fork until only small lumps remain.
- To the bananas, add the oil, honey (or agave), egg and vanilla. Mix well.
- Add dry ingredients to the wet ingredients and gently combine. Careful not to over mix. (Over mixing will give you tough muffins.)
- Fill muffin tins about 2/3 full, which should perfectly use all the batter. Bake for 12-15 minutes until the tops bounce back when touched.