Healthy Banana Muffins Recipe
These healthy banana muffins are moist, fluffy, and flavorful! Made with whole wheat flour and maple syrup, they’re a delicious breakfast or snack.
Why You’ll Love These Muffins
I’ve been making this banana muffin recipe frequently! Adapted from my healthy banana bread, these muffins are packed with flavor but stay on the healthier side. Here are some reasons you’ll love them:
- Perfect for breakfast or as a quick snack.
- Great for meal prep—store them at room temperature or freeze them for future use.
- Simple to make with minimal equipment and ingredients.
Ingredients
Here’s what you’ll need to make these healthy banana muffins:
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas | 2 cups mashed (about 4 large) | Use overly ripe bananas for the sweetest flavor. |
| Whole Wheat Flour | 1 cup | Combine with all-purpose flour. |
| All-Purpose Flour | 1 cup | Mix with whole wheat flour for texture. |
| Baking Soda | 1 tsp | Helps muffins rise. |
| Eggs | 2 large | Provides moisture and protein. |
| Pure Maple Syrup | ½ cup | Natural sweetener. |
| Melted Coconut Oil | ⅓ cup | Adds richness. |
| Cinnamon | 1 tsp | For warmth and flavor. |
| Nutmeg | ½ tsp | Enhances flavor. |
| Vanilla Extract | 1 tsp | For a hint of sweetness. |
| Walnuts | ½ cup, chopped | Adds crunch. |
| Whole Rolled Oats | ¼ cup | For topping the muffins. |
| Sea Salt | ½ tsp | Enhances flavors. |
Find the complete recipe with measurements below.
How to Make Banana Muffins
This banana muffin recipe is easy to make in about 30 minutes! Here’s how:
- Preheat the Oven: Preheat your oven to 350°F and prepare a 12-cup muffin pan with liners or oil.
- Mix Dry Ingredients: In a medium bowl, whisk together the flours, baking soda, cinnamon, nutmeg, and sea salt.
- Mix Wet Ingredients: In another bowl, combine the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla.
- Combine: Add the wet ingredients to the dry ingredients. Stir until just combined, then fold in walnuts.
- Fill Muffin Tins: Divide the batter evenly in the prepared muffin cups and sprinkle with oats.
- Bake: Bake for 20-25 minutes. The tops should spring back and a toothpick should come out clean.
- Cool: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Recipe Tips
- Use Ripe Bananas: The riper the bananas, the sweeter the muffins!
- Measure Flour Correctly: Spoon and level your flour to avoid adding too much.
- Avoid Overmixing: Stir until just combined for fluffy muffins.
Recipe Variations
- Mix-ins: Use pecans or dried fruit instead of walnuts, or add chocolate chips.
- Vegan Option: Substitute eggs with flaxseed meal or applesauce.
- Quick Bread: Transform into healthy banana bread using the same batter.
Storage and Freezing
Store muffins in an airtight container for up to 4 days at room temperature. To freeze:
- Cool muffins to room temperature.
- Seal in an airtight container or bag and freeze for up to 3 months.
- Thaw muffins on the counter for about an hour or microwave for 30 seconds.