The Ultimate Healthy Banana Muffins
The ultimate healthy banana muffins are incredibly moist, dairy free and naturally sweetened with 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.
Servings 12 muffins
Calories 213cal
Ingredients
- 3 VERY overripe bananas, mashed (about 1 ⅓ cup mashed banana, make sure they are almost all the way brown)
- ⅓ cup (111g) honey or pure maple syrup
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ¼ cup (50g) extra-virgin olive oil
- ¼ cup (60g) milk of choice
- Dry ingredients
- 1 ¾ cup (198g) whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- Mix-ins
- ½ cup (56g) chopped walnuts, plus ¼ cup (28g) chopped walnuts for sprinkling on top of muffins
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
- Mix the batter: In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in the 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.
- Bake: 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.
- 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.
Notes
*If you don’t have whole wheat pastry flour, feel free to use white whole wheat flour or 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.
To make vegan: I haven't tested these muffins with a vegan alternative, but let me know in the comments if you do!
To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Nutrition
Serving: 1muffin | Calories: 213cal | Carbohydrates: 29g | Protein: 3.7g | Fat: 10.5g | Saturated Fat: 1.2g | Fiber: 3.7g | Sugar: 11g