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These healthy Banana Muffins are so moist and delicious that you won’t ever guess they have no oil. Made in one bowl with simple wholesome ingredients, they’re a wonderful way to use 2 ripe bananas.
Any banana bread lover out there? While I can’t stand the taste of cooked bananas, I absolutely love them in desserts. Protein banana bread, Greek yogurt banana bread and banana oatmeal cookies are my to-go recipes for when I have a bunch of bananas ripening up too fast. Ripe bananas do magics in baking healthy desserts, they add lots of moisture and plenty of natural sweetness without relying on oil, butter and added sugars.
Surprisingly healthy banana muffins
These simple banana bread muffins come from my tried-and-tested Greek yogurt protein muffins. You appreciated them so much that I decided to tweak the recipe and turn it into wonderfully moist banana muffins. Many asked me for a protein powder-free version made with 2 bananas and here it is. Let me tell you why you’ll absolutely love this recipe.
- They’re so quick and easy to prepare, in one bowl with just a bunch of pantry staples.
- Completely oil-free and refined sugar-free, they are healthy, low calorie and can quickly be adapted to any diet. Down below, I’ve included a vegan, gluten-free, high protein and keto version for you.
- Each bite is an explosion of sweet banana flavors and moisture. Seriously, they taste like a bakery-style treat.
- There are so many ways how you can customize this recipe, whether with extra chocolate chunks and walnuts or with almond flour.
- They store and freeze wonderfully. Bake a large batch on the weekend and you’ll have healthy breakfasts and snacks covered for days.
Ingredients and substitutes
This banana muffin recipe requires just a bunch of simple ingredients like whole-grains, Greek yogurt and 2 bananas for a naturally sweet and moist result. Here are more details along with replacements, you can find the precise quantities in the recipe card at the bottom.
- Ripe banana. The star of the recipe, 2 ripe bananas will provide natural sweetness and moisture, eliminating the need for oil or butter. The riper, the sweeter and more flavorful your cupcakes will be.
- Egg. A large egg binds the batter while adding richness and moisture. If vegan, use a flaxseed egg.
- Greek yogurt. 5% fat Greek yogurt is the secret for making moist banana muffins without oil – It adds extra moisture and prevent them from drying. While nonfat options are not recommended, whole milk Greek yogurt or dairy-free alternatives such as Greek-style and soy yogurt are perfect.
- Maple syrup. In conjunction with bananas, this adds an extra touch of natural sweetness. Substitute with honey, agave or date syrup if desired.
- Oat flour. Gluten-free, unrefined, and rich in fiber and nutrients, you can easily make it at home by blending rolled oats until flour. Great replacements are wholewheat flour, spelt flour, almond flour and all-purpose flour.
- Almond flour. Almond flour adds a nutty flavor and healthy fats, helping keep your banana oat muffins moist and tender. Swap for more oat flour, or use protein powder.
- Baking powder. This helps them rise and get fluffy.
- Cinnamon, vanilla extract and salt. A touch of ground cinnamon and vanilla extract enrich this recipe with a punch of warm flavors. The salt balances sweetness and helps bring out all flavors.
- Milk. Any milk works here — dairy or nondairy. Unsweetened almond milk, soy milk, oat milk, or semi-skimmed milk are my go-to options.
How to make banana muffins
- Step 1 – Prep for baking. Preheat the oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Always make sure you grease the liners to prevent the cupcakes from sticking.
- Step 2 – Mix wet ingredients. In a large bowl, mash the bananas then combine with egg, Greek yogurt, maple syrup, vanilla extract, cinnamon and a pinch of salt. Stir well until you get a smooth mixture.
- Step 3 – Add dry ingredients. Add into the wet mixture oat flour, almond flour and baking powder. Stir the ingredients together while pouring in the milk gradually. Start mixing until the batter reaches a smooth consistency free of lumps. If desired, mix in any extra such as chocolate chips or walnuts.
- Step 4 – Bake. Fill ⅔ of each muffin liner with the batter, sprinkle with chocolate chips if desired and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake them; they are ready when a toothpick inserted into the center comes out clean.
- Step 5 – Let cool. Remove your banana oatmeal muffins from the oven and let cool over a baking rack for at least 15 minutes before serving or storing.
Watch the video recipe
Recipe variations
- Make them high protein. Swap out almond flour for your favorite protein powder, keeping the same amount (½ cup or 50 grams). I recommend vanilla casein, plant protein or protein blends, they ensure that banana protein muffins remain moist.
- Go gluten-free. Either use certified gluten-free oat flour or substitute it entirely for almond flour. While gluten-free pastry flour works well, rice flour won’t.
- Make them vegan (eggless and dairy-free). Replace egg for one flaxseed egg while swapping dairy yogurt and milk for plant based alternatives such as soy yogurt and almond milk.
- Try them keto. Use only one small banana and increase the quantity of Greek yogurt to ⅔ cup (180 grams). You will also need to substitute oat flour with almond flour, and maple syrup with low sugar & low carb alternatives.
- Prep them in a blender. Add all ingredients to a high speed blender or food processor and pulse until the batter is smooth and lump-free. Avoid over-blending, as it can affect the texture.
- Add mix-ins. Stir in the batter around ¼ cup (40 grams) of dark chocolate chunks, chopped walnuts or pecans, a mix of sunflower and pumpkin seeds, raisins, cranberries or chopped dates, or a couple tablespoons of dried coconut. To add a fruity twist, add a handful of fresh blueberries, strawberries or raspberries.
Tips for moist banana muffins
- Use Greek yogurt with 5% fat or higher to ensure your muffins stay rich and moist; lower-fat options may lead to a drier texture.
- Mix the batter gently until just combined and free of lump. Over-mixing will incorporate air bubbles and overwork the gluten, which affects the final result.
- Avoid overbaking. Remove the muffins as soon as a toothpick inserted in the center comes out clean or with just a few moist crumbs; they’ll finish cooking as they cool.
How to store and freeze
After they have cooled, store your banana Greek yogurt muffins in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, refrigerate for up to 5 days. You can serve them straight from the fridge, or warm them up in the microwave for 10-15 seconds.
To freeze, wrap each cupcake individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw them at room temperature, or reheat in the microwave or oven for a freshly baked treat.
Frequently asked questions
Peel the fruits, place them in a bowl, and use a fork to mash them until completely smooth. To mash them quicker, use a potato masher or add them to a blender.
Place them in a paper bag with an apple and let the fruits together for a couple of days. For an instant solution, bake them in the oven at 300°F (150°C) for 15-20 minutes until the skins darken.
Yes, just thaw your frozen bananas completely and drain any excess liquid before mashing. They’re great for adding sweetness and moisture.
More healthy muffin recipes
- Protein muffins
- Healthy chocolate chip muffins
- Banana bread muffins
- Carrot cake muffins
- Sweet potato muffins
- Chocolate banana muffins
- Chocolate zucchini muffins
Banana Muffins
Ingredients
- 1 large egg
- 2 ripe banana, about 7 oz. (200 g)
- ⅓ cup (80 g) Greek yogurt, 5% fat or higher
- ⅓ cup (80 ml) maple syrup, or honey
- 1 ½ cup (150 g) oat flour, or preferred flour
- ½ cup (50 g) almond flour, or more oat flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅙ tsp salt
- ¼ cup (60 g) milk of choice
- ¼ cup (40 g) chocolate chips, optional
Instructions
- Preheat oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure you grease the liners to prevent the muffins from sticking.
- In a large bowl, mash the bananas then combine with egg, Greek yogurt, maple syrup, vanilla extract, cinnamon and a pinch of salt. Stir well until you get a smooth mixture.
- Add into the wet mixture oat flour, almond flour and baking powder. Stir the ingredients together while pouring in the milk gradually. Start mixing until the batter reaches a smooth consistency free of lumps.
- Mix in any extra such as chocolate chips, if desired.
- Fill ⅔ of each muffin liner with the batter, sprinkle with chocolate chips (optional) and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.
- Remove your banana muffins from the oven and let cool over a baking rack for at least 15 minutes.
Video
Notes
- High protein: Replace almond flour with ½ cup (50 g) of vanilla casein, plant protein powder, or protein blends.
- Gluten-free: Use certified gluten-free oat flour, or swap with almond flour or gluten-free pastry flour.
- Vegan: Substitute the egg with a flaxseed egg and use plant-based yogurt and milk like soy yogurt and almond milk.
- Keto: Use one small banana, increase Greek yogurt to ⅔ cup (180 g), and replace oat flour with almond flour and maple syrup with sugar-free syrup.
- Blender: Blend all ingredients in a high-speed blender until smooth, but avoid over-blending.
- Add-Ins: Mix in ¼ cup (40 g) of dark chocolate, chopped nuts, seeds, dried fruits, or fresh berries for extra flavor.
- Store banana muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze in a freezer-safe bag or container for up to 3 months; thaw at room temperature before reheating and serving.
- Nutritional values do not include any extra ingredient such as chocolate chips or walnuts. They are estimations only, provided for the plain banana muffin recipe.
