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.
Ingredients for healthy banana muffins
- Ripe Bananas — Bananas are best for baking when they are over ripe and spotted or mostly black.
- Coconut Oil — Melted and cooled to room temperature.
- Honey or Agave Syrup — Such a delicious way to sweeten muffins without the refined sugar!
- Large Egg — always room temperature. See below on getting ingredients to room temperature quick!
- Vanilla Extract — Adds a touch of vanilla flavor and enhances the sweetness.
- All-Purpose Flour — Be sure to use the spoon and level method to get the correct amount of flour. See notes on how to easily swap gluten free flour.
- Baking Soda & Baking Powder — Using both baking soda and powder gives these a fluffy rise and helps offset the heaviness of the bananas.
how to get room temperature ingredients — fast!
Eggs — speed up the process of getting eggs to room temperature by dropping them gently into a bowl or cup full of hot water (not boiling) and let sit 5 minutes. Done!
Yogurt or Milk — To get yogurt to room temperature quickly, simple place in a microwave safe bowl and microwave at 50% power in 15 second intervals, stirring each time.
Butter — the best way to soften butter to room temperature is to get a tall glass and fill with hot water. Let it sit for 2-3 minutes until the glass is hot. Empty the water and turn the glass upside down over the wrapped butter. Allow to sit for 5 minutes. this will gently warm the butter through to the center.
The Best Gluten Free Flour for Muffins
I've tried and tested many different gluten free flour blends and the clear winner is King Arthur Measure for Measure (always cheapest on Amazon). It can be used as a direct replacement in almost any recipe and it will taste just as good as the original. You can read about my gluten free flour blends experiment here.
How to make extra large bakery-style muffins
It's really easy to make these muffins like the ones you get at a bakery — big enough for a filling breakfast. Try using these 6 cup muffin pans and scoop batter evenly between all 6 cups. Increase the bake time to 425 degrees F for 8 minutes and 350 degrees F for 15 minutes, checking center for doneness with a toothpick or fork.
I suggest topping these muffins with a teaspoon of sugar or coarse sugar to give them that beautiful top with a slight crisp. So yummy!
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!
Minimal cleanup
Minimal cleanup is the second best part of this recipe (after how easy and quick it is to mix up). It all comes together in one bowl and uses just one spoon to mix up.
Banana Muffin Modifications
These really are the perfect blank canvas muffins and there are so many delicious and easy ways to make these extra special.
Add Crumble Topping — To take these banana muffins to the next level, add a crumble like the one on these Everyday Pumpkin Muffins. Brown sugar, pecans, butter and cinnamon make a great topping.
Add a Fresh Banana Slice — Another great way to top these off is with a slice of fresh banana on top. Grab a still-yellow banana and slice in ¼" slices. Add once slice to the top of each banana before baking. It caramelizes and gets naturally sweet.
Chocolate Chips — Ok, this one is pretty obvious, but chocolate chips and bananas are a beautiful marriage, just like in our Gluten Free Banana Loaf Bread recipe. Try adding a few extra on top so the kids know just how amazing these muffins really are.
Add Cinnamon — Add one teaspoon of ground cinnamon along with the rest of the dry ingredients for a little warmth and spice. Great for making in the fall!
Add Fresh Fruits — Blueberries are an obvious addition, which is why I created this Banana Blueberry Muffin Recipe. Blueberries, raspberries, or chopped strawberries would all taste delicious. Simply fold in the fresh fruit before baking.
Add Nuts — I love pecans added into every muffin recipe, but especially with these banana muffins. Simply chop a half cup and gently fold the nuts in before baking.
How to make healthy banana muffins
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), room temperature egg and vanilla extract.
Add the all-purpose (or gluten free) 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 then either place them in individual freezer bags or wrap each muffin in 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.
Everyday Banana Muffins
Ingredients
- 3 Ripe Bananas
- ¼ cup Coconut Oil melted
- ¼ cup Honey or Agave Syrup
- 1 Large Egg room temp is best
- 1 teaspoon Vanilla Extract
- 1 ½ cups All Purpose Flour or gluten free flour blend
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
Instructions
- 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 ⅔ full, which should perfectly use all the batter. Bake for 12-15 minutes until the tops bounce back when touched.
Notes
Nutrition
Anonymous
Made these banana muffins today, half with mini chocolate chips and half without. Absolutely delicious. The grandkids were especially in love with the chocolate chip ones I felt good because they were still a low sugar treat.
Tammy
Have you tried freezing them? Just wonder if they still as good?
Amy
Hi Tammy! I haven't tried to freeze them, but I bet you can freeze and thaw individually in the morning, or give it a few seconds in the microwave. I'll let you know if I try it out!
Elena
I freeze these all the time! My kids defrost them in the microwave for breakfast or sometimes I just pack them in their lunchbox frozen and they defrost by lunchtime. Have also substituted maple syrup for some of the honey when i didn’t have enough. Consistently great recipe!
Amy
I love this idea! Thank you for sharing Elena, and I'm so glad you and your family love this recipe as much as we do!
Megan
Your definitely right about not over stirring! I've done that a few times making muffins and I was more mindful with these. Absolutely delicious - fluffy, soft and perfect! I also added cinnamon because cinnamon. This will be my new go-to. Trying your pumpkin muffins next!
Amy
So glad you like it! And yes, we've all had those tough, flavorless muffins from just a few too many stirs around the bowl! I'll definitely try it with cinnamon, I love that idea!
Michelle
Hi all,
We have made these a few times and they're delicious! We use whole wheat flour and add hemp seeds to the mix as well. We have also frozen them and they're still delicious! Thanks for sharing such a great recipe!
Amy
Thank you Michelle! I love the idea of making it healthier and I just bought hemp, I'll have to try it!
Paige
These muffins have great flavour! I’ve made them a few times
Michelle
Hi! Do you know the nutricional value? Thank
Amy
Hi Michelle! Thank you for asking! I've just added the nutritional value below the recipe. I hope that helps!
Katie
Any idea if I can use apple sauce instead of coconut oil?
Amy
Hi Katie! Since there's only 1/4 cup of oil, substituting it for 1/4 cup of applesauce should work just fine! I haven't tried it this way, so let me know how it goes!
Brittany
Hi Amy!
Just wondering how I could go about modifying the recipe to include almond flour or coconut flour opposed to regular flour?
TIA
Amy
Hi Brittany, I've used King Arthur Measure for Measure as well as Cup4Cup instead of regular flour. Both of these flours come out great! I haven't tried it with my own blend. If I do, I'll be sure to add it to the recipe!
Georgia
How can I replace the coconut oil because we don't like it.
Amy
Hi Georgia! Coconut oil can be replaced with any oil, such as canola or vegetable oil. Hope that helps!
Alicia Keirns
This is similar to the muffin recipe on the back of the King Arthur Gluten free flour bag., except for they list sugar and vegetable oil. I substitute with maple syrup and add walnuts. They are yummy. We have been working on removing gluten from our diet, and dairy too, getting very close. looking for more recipes like this. thanks Amy.
Kira Harris
Hi, i really wanted to try this out but i noticed that the ingredients are measured in cups. If it is not too much trouble, is there any way you can convert them into ml and grams? Thank you
Amy
Hello Kira! Please see below for conversions. I hope this helps!
1/4 Cup coconut oil = 60 ml
1/4 Cup honey = 60 ml
1 tsp vanilla = 5 ml
1 1/2 C all purpose flour = 204 grams
1 tsp baking soda = 5 grams
1 tsp baking powder = 5 grams
1/2 tsp salt = 3 grams
Rebecca Trotter
Just made these - Had no baking soda or vanilla extract but they still turned out well and taste delicious!! My silicone baking tray is quite small so the above made 22 mini muffins; I'll just eat two at a time! Thank you for sharing.
Amy
So glad you loved these!
Mackenzie
Hey there! Can you use maple syrup instead of honey?
Amy
Absolutely! I've also made it with agave, it's all delicious!
Liz
These were light, fluffy, and delicious. I used date nectar instead of the listed sweetener.
Anonymous
I tweaked this just a tad
Added a scoop of chocolate protein powder and used about half cup less of flour baked for 17 mins and they’re my new favorite!!
Thank you!!!
fitoru.com
We should be aware about this healthy banana with no refined sugar. This would be a huge help. Thanks for sharing this one out.
Gigi
These are pretty yummy and not so sweet, which I really like it! I’ve did added some cinnamon powder and rolled oats. Super yummy!
Alexis
Awesome results - fluffy, moist and not too sweet (I used maple syrup). Also, toddler approved!! Thanks so much for sharing.
Amy
So glad you and your family likes it! Yes, my kiddos beg for these often!
Megan
These were DELICIOUS! This was so easy and quick to make! I made these for my 1 year old and 6 year old for the week. They were so fluffy and soft and the taste was on point. I also added about a 1/2 teaspoon of cinnamon because we love it and added a few chocolate chips for my oldest. This will be an ongoing recipe in this household! Thank you!
Paige
I’ve made this recipe many times and it always turns out great! Sometimes I add a bit of cocoa powder to make them “chocolate” banana muffins.
Gracie
I made these with half gluten free flour and added some cinnamon and nutmeg, and they are sooo good. Thank you for the recipe!
Jen
Can I make these if i omit the honey completely?
Amy
Hi Jen! You'll want something to add sweetness and the honey adds to the smooth texture too. You can use any other liquid sweetener you prefer.
Kimberly Rupp
Hi Amy,
I am interested in trying out your recipe,mI was wondering if it would still work without any sweetner aside from the bananas themselves.
I look forward to trying them out.
Thanks, Kimberly
Amy
Hi Kimberly! Thank you for your question. I've made them without any sweetener and they were still delicious, although I prefer them sweeter. But yes, you can omit the honey, but I recommend adding and extra banana. Hope you love it!
Irina
Hi, I would like to substitute regular flour for whole wheat. How do I do this? Thank you
Amy
All-purpose flour and whole wheat flour can be used interchangeably in this recipe. So just substitute with the same amount. Hope you enjoy!
Kelsey
Incredible! Best “healthy banana bread/muffin” recipe I’ve tried! Made half with chocolate chips for the kids and hubby and they’re gone! Immediately requested another batch!
Amy
I'm so glad you all loved it as much as we do!
Simone
This recipe is SO GOOD super versatile! The first time I made these, I used King Arthur gluten free cup for cup flour and maple syrup as the liquid sweetener. They were a huge hit! I then experimented, because I have a baby under one year old. I made them with regular unbleached flour and instead of the liquid sweetener I just used an additional quarter cup of mashed very ripe banana. I also left out the salt. They came out great and he loves them! After trying a recipe for a smash cake that was bland and dense, I’ve decided to use this recipe and substitute reduced strawberry purée for the sweetener. I’m planning to make a giant muffin and cut it in half so that I can frost it. I’m sure he’ll be thrilled! Thanks so much for sharing this!
Amy
Oh, I love that idea! So glad you and the baby like these!
Sue
Fantastic muffins. Thank you. Can you tell me how many calories per muffin. I’d like to know how many I can eat!
Amy
Thank you for your question! I've updated the recipe card to include the nutrition facts. About 150 calories per muffin. Enjoy!
Ellie J
Wow!! These were absolutely delicious. I might have eaten 3 after taking them out of the oven...and I have no regrets. Not sure I want to share them with my fam 😉 I'll be doing a double batch next time. I also tend to overstir and per your recommendation, I refrained this time- and they came out so fluffy!
Amy
I'm so glad you enjoyed them! I'm giving you a virtual pat on the back for not over stirring! Go you!
Grace Errett
I was a bit skeptical when I first tried this recipe, due to the honey/sugar replacements. However, they came out ABSOLUTELY AMAZING!!! Delicious banana flavor, super soft and perfectly moist. I added walnuts and chocolate chips to mine! To get them to rise more, I baked them at 400 degrees Fahrenheit for 5 minutes, then at 350 degrees for 10 more minutes. I totally recommend this recipe, and will be using it again very soon!
Anonymous
Very nice, tasted good too. I made a loaf of bread instead of cup cakes..
Lacy
These are great! I made them for my banana-loving toddler. I only had two bananas so I subbed 1/3 cup of canned pumpkin for one banana and they came out so nice! I love the light, fluffy, springiness. Definitely a keeper 🙂
Ashley
Literally the best banana muffins recipe you’ll ever find!!, I just substituted the flour for oat flour and added a bit of cocunut sugar to the top of the muffins and they are amazing!!! Everyone gotta try these:)
Amy
Thank you! So glad you loved them!