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 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
- 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
- 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.