The Ultimate Healthy Banana Muffins
The ultimate healthy banana muffins are incredibly moist, dairy free and naturally sweetened with just ripe bananas and honey. This easy, healthy banana muffin recipe comes together in one bowl in just 30 minutes with options to add a delicious crunch from walnuts! The perfect healthy breakfast or snack that's freezer-friendly, too.
Ingredients
- 3 VERY overripe bananas, mashed (make sure they are almost all the way brown)
- ⅓ cup honey
- 1 large egg, at room temperature
- ½ tablespoon vanilla extract
- ¼ cup olive oil
- 1/4 cup unsweetened vanilla almond milk (or milk of choice)
- Dry ingredients
- 1 ¾ cup whole wheat pastry flour*
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Mix-ins
- ½ cup chopped walnuts, plus ¼ cup chopped walnuts for sprinkling on top of muffins
Instructions
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Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
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In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
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Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
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Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.
Recipe Notes
*If you don’t have whole wheat pastry flour feel free to use all purpose flour. You can also use a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour.
To make gluten free, I suggest making my gluten free dairy free banana muffins.