These Healthy Banana Muffins are moist, delicious, and packed with wholesome ingredients. Plus, they’re egg-free, dairy-free, and contain no refined sugar. They’re great for lunch boxes, a snack for toddlers, or a quick homemade breakfast. And the best part? They’re freezer-friendly! Make a batch, freeze some, and you’ll have a healthy snack ready whenever needed. Trust me; they’ll become a staple in your kitchen!
Oriana’s Thoughts On The Recipe
Hey there, friends! I’m so excited to share this banana muffin recipe with you. It’s become a staple in my house, especially for those busy mornings when you need a quick, healthy breakfast. You know me, I love recipes that are not just delicious but also easy to make, and this one ticks all the boxes.
These banana muffins are a dream come true. They’re packed with banana flavor, and you wouldn’t believe how simple they are to whip up. Just two bowls and a whisk, and you’re all set. Plus, they’re super healthy—no eggs, no dairy, and no refined sugar. Perfect for anyone with dietary restrictions or just trying to eat a bit healthier.
What’s even better is how versatile these vegan banana muffins are. They’re great for lunch boxes, as a snack for toddlers, or a quick homemade breakfast. And did I mention they’re freezer-friendly? Make a batch, pop them in the freezer, and you’ve got a convenient, healthy option ready anytime you need it.
What I Love About This Recipe
Easy and Quick: This recipe is a breeze to make. All you need are two bowls and a whisk. No need for any fancy kitchen gadgets or lots of cleanup
Health In Every Bite: These muffins are not only delicious but also healthy. They’re made with whole wheat pastry flour and sweetened with maple syrup instead of refined sugar. Plus, they’re egg and dairy-free, making them suitable for various dietary preferences.
Naturally Sweet Banana Flavor: You’ll love the rich banana flavor in every bite. Using ripe bananas not only adds natural sweetness but also keeps the muffins moist and flavorful. It’s a great way to use up those bananas that are getting a bit too ripe.
Perfect For The Freezer: These muffins freeze beautifully. Make a big batch and freeze some for later. They’re just as delicious when thawed, making them a perfect option for busy mornings or unexpected snack cravings.
Kid-Friendly & Convenient: They’re a hit with kids and fit perfectly into lunch boxes. Whether you need a snack for your toddler or a quick breakfast option, these muffins are ideal. They’re easy to pack and can be enjoyed on the go.
Potential Cons Of The Recipe
- Texture Might Be Dense: Using whole wheat flour can make the muffins drier than those made with all-purpose flour.
- Not Super Sweet: If you’re used to very sweet muffins, these might taste less sweet because they use maple syrup and ripe bananas instead of refined sugar.
Tips To Mitigate These Cons
- Lighten Up The Texture: Using whole wheat pastry flour in your banana muffins will give you a healthier end product without compromising on the light and fluffy texture you want in a muffin. It’s a great way to enjoy whole grains while still getting a delicious, tender baked good.
- Adjust Sweetness: If you prefer sweeter muffins, sprinkle a little coconut sugar on top before baking. However, the sweetness of your muffins will largely depend on the ripeness of the bananas you use.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whole Wheat Pastry Flour: Provides a healthier, whole-grain base. Note: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix half regular all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Ground Cinnamon: Adds a warm, comforting flavor.
- Salt: Enhances all the flavors. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Ripe Bananas: They add natural sweetness and moisture. Note: Frozen bananas work, too. Just thaw, drain excess liquid, and mash.
- Maple Syrup: A natural sweetener that keeps these muffins refined sugar-free. Note: You can also use 3/4 cup (150 g) brown sugar. In that case, add 2 more tablespoons of milk. You can also use honey, however, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins.
- Neutral Tasting Oil: Keeps the muffins moist. You can use vegetable oil, canola oil, or even melted coconut oil.
- Milk (Non-Dairy or Dairy): Adds moisture. Use your favorite milk— soy, oat, rice, cow’s milk, etc.
- Pure Vanilla Extract: Adds a lovely, sweet aroma.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.
Step 3 – Mix Wet and Dry Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill the Muffin Pan
Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
Oriana’s Tip: For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. This recipe makes 6 big muffins or 12 smaller one. For big muffins use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.
Step 5 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend, such as Cup4Cup Wholesome Flour gluten-free flour blend, but the results may vary.
Nut-Free: Ensure your milk and any additional mix-ins are nut-free.
Variations & Additions
- Add-Ins: Mix in chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Spices: Add nutmeg or cardamom for a different flavor profile.
Storing and Freezing Instructions
Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Frequently Asked Questions
Yes, just thaw, drain the excess liquid, and mash them before using.
Absolutely, use a gluten-free flour blend, such as Cup4Cup Wholesome Flour gluten-free flour blend.
You can make them a bit sweeter by sprinkling some coconut sugar on top before baking.
Yes, they’re egg and dairy-free, making them perfect for a vegan diet.
One medium-sized mashed banana typically equals about 1/2 cup. So if a recipe calls for 1 cup of mashed bananas, you would generally need 2 – 3 medium bananas. This measurement can vary slightly depending on the size and ripeness of the bananas, but it’s a good general guideline.
More Muffin Recipes You’ll Love!
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Recipe Card 📖
Healthy Easy Banana Muffins
Ingredients
- 2 cups (280 g) whole wheat pastry flour (see notes for substitute)
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon (4 g) salt
- 1 cup (230 g) mashed banana (about 2 – 3 very ripe medium bananas)
- 1/2 cup (120 ml) maple syrup (see notes for substitute)
- 1/2 cup (120 ml) neutral-tasting oil
- ¼ cup (60 ml) milk (non-dairy or dairy will work)
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 425ºF (220ºC). Spray the muffin pan cavities with nonstick spray or line them with cupcake liners. Note: this recipe makes 6 big muffins or 12 smaller one. Decide if you want big or small muffins and line the number of cavities accordingly.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined.
- In a medium mixing bowl, mash the bananas with a fork. Add maple syrup, oil, milk, and vanilla; mix until well combined.
- Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
- Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.Note: For big muffins use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.
- Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Gluten-Free: Use a gluten-free, all-purpose flour blend, such as Cup4Cup Wholesome Flour gluten-free flour blend, but the results may vary.
- Nut-Free: Ensure your milk and any additional mix-ins are nut-free.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Add-Ins: Mix in chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Spices: Add nutmeg or cardamom for a different flavor profile.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
