These muffins deliver everything you love about banana bread in a portable, portion-controlled form — with a healthier twist. They’re refined sugar-free, made with simple pantry staples, and packed with fiber and protein. Whether you’re meal prepping, feeding picky eaters, or looking for a guilt-free treat, these muffins strike the perfect balance between delicious and nutritious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas
Eggs
Greek yogurt or plain yogurt
Honey or maple syrup
Vanilla extract
Baking soda
Baking powder
Cinnamon
Salt
Whole wheat flour
Olive oil or melted coconut oil
Optional add-ins: chopped nuts, dark chocolate chips, blueberries, flaxseed
Directions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, mash the bananas until smooth.
Whisk in the eggs, Greek yogurt, honey or maple syrup, vanilla, and oil until well combined.
In a separate bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in any optional add-ins like chocolate chips or nuts.
Divide the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
Use oat flour or a gluten-free blend for a gluten-free version.
Add shredded coconut or grated carrots for extra texture and flavor.
Swap Greek yogurt for applesauce or mashed avocado.
Stir in protein powder to make them more filling.
Top with a sprinkle of oats, nuts, or seeds before baking for added crunch.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, microwave for 10–15 seconds to bring back their soft texture. These muffins freeze well—place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature or warm in the microwave.
FAQs
Can I use all-purpose flour instead of whole wheat?
Yes, you can use all-purpose flour or a mix of both. The texture will be slightly lighter with all-purpose flour.
Can I make these muffins vegan?
Yes, use flax eggs instead of regular eggs and a non-dairy yogurt alternative. Make sure your sweetener is also vegan.
Can I use frozen bananas?
Frozen bananas work well. Just thaw and drain excess liquid before using.
How ripe should the bananas be?
Use bananas that are heavily speckled or mostly brown for the best flavor and natural sweetness.
Can I add sweetener if my bananas aren’t sweet enough?
Yes, taste the batter and add a bit more honey or maple syrup if needed.
Why are my muffins dense?
Overmixing the batter or using under-ripe bananas can lead to dense muffins. Stir until just combined and use very ripe bananas.
Are these muffins good for kids?
Absolutely. They’re naturally sweetened and full of wholesome ingredients—great for lunchboxes or snacks.
Can I make mini muffins?
Yes, reduce the baking time to about 10–12 minutes and check for doneness with a toothpick.
How do I keep the muffins moist?
Storing them in an airtight container and not overbaking will help keep them soft and moist.
Can I add mix-ins like chocolate chips or nuts?
Definitely. Stir in about ½ cup of your favorite add-ins just before scooping the batter into the muffin tin.
Conclusion
Healthy Banana Muffins are a delicious way to use up ripe bananas and treat yourself to a wholesome, homemade snack. With simple ingredients and endless ways to customize them, these muffins are bound to become a staple in your kitchen. They’re easy to make, freezer-friendly, and perfect for breakfast on the go or a mid-day pick-me-up.
Healthy Banana Muffins are soft, moist, and naturally sweetened with ripe bananas and honey or maple syrup. Made with whole wheat flour, Greek yogurt, and heart-healthy oil, these muffins are a nutritious choice for breakfast, snacks, or dessert.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
3 ripe bananas, mashed
2 large eggs
1/2 cup Greek yogurt or plain yogurt
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/4 cup olive oil or melted coconut oil
Optional add-ins: 1/2 cup chopped nuts, dark chocolate chips, blueberries, or flaxseed
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, mash the bananas until smooth.
Whisk in eggs, Greek yogurt, honey or maple syrup, vanilla, and oil until well combined.
In a separate bowl, mix together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Gently fold in any optional add-ins like chocolate chips or nuts.
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and natural sweetness.Do not overmix the batter to keep muffins light and fluffy.Top with oats or chopped nuts before baking for added crunch.Make mini muffins by reducing bake time to 10–12 minutes.These muffins freeze well for up to 2 months—great for meal prep.
