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These easy Banana Bread Muffins are perfect for healthy breakfasts or grab-and-go snacks. Made in a bowl in 30 minutes, these extra moist muffins will win the hearts of kids and adults.
If you are looking for healthy bakings, this recipe is for you. It bundles all the delicious flavors of banana bread into moist muffins that are impossible to resist. Actually, these muffins come from my healthy banana bread recipe. Last Sunday, my girlfriend craved banana bread, while I was in the mood for muffins. We had three speckled bananas around, which were a way too ripe for my morning oatmeal. Since in relationships it’s always a 50/50, we compromised on a healthy banana bread muffins recipe. What a divine treat!
Banana bread muffins are the best
Those banana muffins were oh so delicious, surprisingly delicious. Needless to say, we run through a dozen in just 2 days. Luckily they are healthier than the one you buy, which are usually loaded to the brick with trans fats and sugars. Nothing to fear here, my recipe uses just a handful of clean ingredients, no refined flour, no white sugar and no dairy. Wholewheat flour replaces white flour, organic coconut sugar and ripe bananas add natural sweetness. Additionally, you can also make banana bread protein muffins – more on this later.
But this is not just another healthy recipe that ends up dry and tasteless like cardboard. These simple banana bread muffins come with a moist texture, delicious sweetness and crunchy walnuts inside. Cozy and comforting, perfect for fall. The walnuts are optional, and they are just one of the many ways how you can customize them.
Last but not least, this recipe is so quick and easy to make. It is whipped up in a bowl in just 30 minutes, it does not require a mixer and is perfect for storing. Banana bread muffins freeze very well, so you can always satisfy your sweet tooth whenever the cravings hit. If you have a busy lifestyle and need healthy snacks for school or work, bake a batch on Sunday and you’ll be covered for the week. This is great also for mums and dads who want to feed their kids with healthy foods. Pack a banana muffin or two in their lunch box and they’ll be oh so satisfied.
Ingredients
- Bananas. The riper they are, the better. You’ll need 3 large spotty bananas, with dark spots all over their skin. If your bananas are still yellow, let them ripe beforehand.
- Eggs. Use two large fresh eggs, from free-range chickens if possible.
- Nut butter. You can choose any nut butter you like, peanut butter and almond butter are my favorite.
- Vegetable oil. I like canola oil, it has a neutral taste and makes banana muffins moist. Other options are avocado oil, melted coconut oil, or melted butter.
- Wholewheat flour. Unrefined flour makes this recipe healthier. I used wholewheat flour, but you can replace it with spelt flour, all purpose flour, or oat flour.
- Coconut sugar. This is a healthier alternative to sugar because it is less processed and contains more nutrients. You can replace it with brown sugar, date sugar, or any granular sweetener.
- Baking powder. This is going to make your muffins rise.
- Salt, vanilla extract and cinnamon. Salt enhances taste and balances sweetness, vanilla and cinnamon give the original banana bread spiced flavors.
What I love about this recipe is that it’s incredibly versatile. You can keep it simple as it is, or experiment with additional mix-ins. My recommendations are chopped walnuts, pecans, hazelnuts, dark chocolate chips, raisins and cranberries. For more variations, keep on reading.
Recipe variations
- Vegan. For eggless muffins, swap out the 2 eggs for 2 flaxseed eggs. To make one flaxseed egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for 5 minutes.
- Gluten-free. For gluten-free banana bread muffins, use certified gluten-free oat flour, almond flour or gluten-free baking flour. Rice flour and coconut flour do not work.
- Sugar-free. Replace coconut sugar with calorie free sweeteners such as monk fruit, erythritol or allulose. I do not recommend stevia because it has a bitter aftertaste.
- Nut-free. Swap out the nut butter for sunflower seed butter or tahini. Of course, omit any walnuts.
- High protein. If you crave moist protein banana bread and protein muffins at the same time, substitute 1/2 cup (or 50 grams) of wholewheat flour with a protein powder of your choice. My recommendation is to use vanilla vegan protein powder or vanilla casein.
How to make banana bread muffins
Step 1 – Combine the wet ingredients. In a large mixing bowl, mash three ripe bananas with a fork until completely smooth. Once mashed, add eggs, nut butter, canola oil, vanilla extract and ground cinnamon.
Step 2 – Add the dry ingredients. Add coconut sugar and a pinch of salt, then stir the mixture with a whisk or fork until combined. Stir in the whole-wheat flour and the baking powder, then give it a good mix until smooth. If desired, fold through a handful of chopped walnuts, but do not overmix the batter.
Step 3 – Bake. Fill ⅔ of each prepared muffin cup with batter and bake in hot oven for 20 to 30 minutes – mine took 23 minutes. Do not overbake, they are ready when a toothpick inserted into the center comes out clean. Le cool for at least 15 minutes before serving.
Matteo’s tips
- Use ripe bananas. This simple recipe requires 3 bananas, large and well ripe. You know those speckled bananas with dark spots all over the skin, slightly soft when pressed? Exactly those ones. They will sweeten the banana muffins naturally while providing moisture.
- Don’t overmix and don’t overbake. These are probably the 2 most important tips for keeping muffins moist and fluffy. Mixing excessively will incorporate too much air in the batter, baking for too long dries them out. So, just stir the batter until all ingredients are combined without lumps and then bake for about 20 – 25 minutes.
- Store leftovers in the fridge. There are two benefits of keeping banana muffins in the fridge. First they will last longer, for about 5 days. Second and probably most important, they will taste much better. I find that flavors and textures of my banana bakings improve as they cool in the refrigerator.
How to store and freeze muffins
Before storing, let the muffins cool completely to room temperature, over a baking rack or on a plate. Once they have cooled, transfer them to an airtight food container and at room temperature they will stay fresh for up to 3 days. In the fridge they will last longer, for as long as 5 days.
To freeze, pack the cooled muffins in zipper bags and then freeze for up to 3 months. Before serving, remove the desired amount the freezer and pop in hot oven for a couple of minutes or microwave for some seconds.
FAQ – Frequently asked questions
This recipe for banana bread muffins is a healthier alternative to regular or store-bought muffins. First, bananas are packed with fibers, vitamins (especially vitamin B6), and minerals like potassium and magnesium. Second, the muffins are made with wholegrain flour, unrefined coconut sugar and nut butter. These are all wholesome ingredients rich in nutrients and fibers.
Mashing bananas by hand is very simple, there’s no need for mixers or blenders. Peel and place the bananas in a large bowl, then press them down with a potato masher or with the bottom of a fork until smooth. By the end, there should be no chunks left in the mixture.
If you have more time, place the bananas in a brown paper bag with an apple or an avocado, and let them there, at room temperature, for a couple of days. For a faster method, peel and place your unripe bananas on a baking sheet and bake in hot oven at 300°F (150°C) for about 15 minutes. As an alternative, microwave in 30-second intervals until brownish.
More ways to use ripe bananas
- Banana waffles
- Banana bread cookies
- Healthy banana bread
- 3 ingredient brownies with banana
- Cottage cheese banana bread
- Healthy chocolate banana bread
- Low calorie banana bread
- Greek yogurt cake
Banana Bread Muffins
Ingredients
- 3 large ripe bananas, about 12 oz (350 g)
- 2 large eggs
- 80 g (⅓ cup) nut butter, I recommend almond butter or peanut butter
- 45 g (3 tbsp) canola oil, replace with preferred vegetable oil or melted butter
- 1 tsp vanilla extract
- 230 g (2 cups) wholewheat flour, replace with oat flour or all purpose flour
- 80 g (⅓ cup) coconut sugar, replace with brown sugar or granulated sweetener of choice
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ⅙ tsp sea salt
- walnuts, chopped, optional
Instructions
- Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners. Make sure you grease the muffin liners to prevent the desserts from sticking.
- In a large mixing bowl, mash three ripe bananas with a fork until completely smooth. Once mashed, add eggs, nut butter, canola oil, vanilla extract and ground cinnamon.
- Add coconut sugar and a pinch of salt, then stir the mixture with a whisk or fork until combined.
- Stir in the whole-wheat flour and the baking powder, then give it a good mix until smooth. If desired, fold through a handful of chopped walnuts, but do not overmix the batter.
- Fill ⅔ of each prepared muffin cup with batter and bake in hot oven for 20 to 30 minutes – mine took 23 minutes. Do not overbake, they are ready when a toothpick inserted into the center comes out clean.
- Le cool for at least 15 minutes before serving.
Notes
Storage directions
- To store. Let the muffins cool completely to room temperature first, then transfer them to an airtight food container. At room temperature they will stay fresh for up to 3 days, in the fridge they will last for up to 5 days.
- To freeze. Let the muffins cool, then pack them in zipper bags and freeze for up to 3 months. Before serving, remove the desired amount the freezer and pop in hot oven for a couple of minutes or microwave for some seconds.
Made recently. Very healthy recipe Matt. Thank you very much.
Hey dear Constantino,
thanks a lot for your feedback! Glad that you made this banana bread muffin recipe, and even more glad that you enjoyed them 😉
Have a great Sunday,
Matteo
Your recipe banana bread muffin have came on time for me! Because, I have a bunch of ripe bananas in the fridge and I love your recipe is just what I need!
No add white flour and regular butter.
Thank you my chef! ?
Good afternoon dear Liza,
thanks a lot for your lovely feedback. I am so glad to hear that you liked my newest banana bread muffin recipe. Give it a try and you’ll be amazed at how tasty and healthy they are!
I wish you a fantastic day,
Matteo