If you’ve got an overripe banana hanging around the kitchen, then this recipe is perfect for you. Made with simple everyday ingredients, these banana muffins are a healthy and delicious way to start the day. These healthy muffins are so irresistible, and your family will be asking for more.
With no refined sugar, these muffins are perfect for your family. For another healthy breakfast, try my easy chia pudding or sheet pan pancakes. They also come together quickly and easily for a delicious breakfast.
Key Ingredients You Need
- Whole wheat flour — I use whole wheat flour instead of regular flour for these healthy muffins.
- Maple syrup — Make sure to use real maple syrup and not pancake syrup, which is made with corn syrup.
- Banana — The bananas will add flavor, moistness, and natural sweetness to the muffins. Overripe bananas with speckled brown spots on the peel are ideal as they’re softer and easier to mash.
- Almond milk — The milk adds additional moisture to the muffins. If you skip it, you’ll end up with dry muffins.
How to Make Healthy Banana Muffins
Step 1: Grease a muffin pan with butter or non-stick cooking spray.
Step 2: In a large bowl, add the flour, cinnamon, baking soda, and salt and give it a whisk to combine.
Step 3: Mash the banana.
Step 4: In the same bowl, add the oil, eggs, maple syrup, almond milk, mashed bananas, and vanilla extract. Stir until combined.
Step 5: Spoon the mixture into the prepared muffin tin, filling each cup about ⅔ of the way to the top.
Step 6: Bake for 15 - 20 minutes, checking them at the 15 minute mark. Use a toothpick to check doneness, when the muffins are ready, the toothpick should come out almost clean.
Tips For This Recipe
- Make sure the baking soda has not expired at you want the tops to rise into a dome.
- Avoid over-mixing the batter as it will result in gluten development, leading to rubbery and tough banana muffins.
- When measuring flour for baked goods, the proper way to do so is by fluffing the flour and them spooning the flour into a measuring cup before leveling the top. Doing so prevents the flour from being over-packed into a measuring cup, leading to dense muffins.
- Avoid letting the batter sit in your muffin tin for too long before baking. The baking soda in the batter has been activated, so the longer it sits out, the less active the baking soda will be.
- Your eggs will mix into the muffin batter much easier if you bring them to room temperature.
Frequently Asked Questions
Feel free to add a handful of mix-ins such as chopped walnuts, pecans, almonds, pistachios, mini chocolate chips, or dried fruit.
These banana muffins stay fresh in an airtight container at room temperature for a few days, but if you’d like for them to last longer, store them in the refrigerator for up to a week. Make sure the muffins have cooled before storing.
You can freeze these muffins in an airtight freezer-safe storage container for up to 3 months. You can wrap them individually in plastic wrap if you want to be able to pull them out individually. Thaw overnight in the fridge and enjoy as desired.
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Healthy Banana Muffins
Ingredients
- 1 ¾ cup whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup olive oil or any neutral oil
- 2 eggs
- ½ cup maple syrup
- ¼ cup almond milk or any milk
- 1 cup mashed ripe bananas
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a muffin pan with butter or non-stick cooking spray.
- In a large bowl add the flour, cinnamon, baking soda, and salt and give it a whisk to combine.
- In the same bowl, add the oil, eggs, maple syrup, almond milk, mashed bananas, and vanilla extract. Stir until combined.
- Spoon the mixture into the prepared muffin tin, filling each cup about ⅔ of the way to the top.
- Bake for 15 to 20 minutes, checking them at the 15 minute mark. Use a toothpick to check doneness- when the muffins are ready the toothpick should come out almost clean.
Notes
- Make sure the baking soda has not expired at you want the tops to rise into a dome.
- Avoid over-mixing the batter as it will result in gluten development, leading to rubbery and tough banana muffins.
- When measuring flour for baked goods, the proper way to do so is by fluffing the flour and them spooning the flour into a measuring cup before leveling the top. Doing so prevents the flour from being over-packed into a measuring cup, leading to dense muffins.
- Avoid letting the batter sit in your muffin tin for too long before baking. The baking soda in the batter has been activated, so the longer it sits out, the less active the baking soda will be.
- Your eggs will mix into the muffin batter much easier if you bring them to room temperature.
These look great Thanks! Can I use regular milk instead of almond milk? or is it necessary to use almond milk?
Thank you and yes you can use regular milk too.