These Healthy Banana Muffins are sweetened with only banana and are made in just one bowl! They’re great for an easy meal prep breakfast or afternoon snack that won’t make your kids crazy!
You guys, I’ve made about a million batches of this Healthy Banana Muffin Recipe lately and I never get sick of it! I played around with the recipe a little bit, adding coconut sugar and maple syrup but in the end I decided that it was sweet enough for me with just the sweetness of the bananas, no added sugar.
My toddler has somewhat of a sugar addiction so I’m always trying to come up with muffin recipes that he will enjoy but aren’t loaded with sugar. Needless to say, he gobbled these Healthy Banana Muffins right up 🙂 They are very kid friendly muffins and perfect for little toddlers!
How To Make These One Bowl Healthy Banana Muffins
I’m the queen of dirtying every single dish in the kitchen when cooking a simple recipe, so I decided to make this easy banana muffin recipe into a one bowl baking recipe and it worked great!
- Start by pre-heating the oven and preparing your muffin tin. You can use paper or silicone liners, or just make sure to grease your muffin tin well.
- Add your bananas to a large bowl and mash with a fork. You want the bananas to be really well mashed so you have a banana flavored muffin rather than a muffin with banana chunks in it. This is another reason it is important to use bananas that are very ripe and easy to mash.
- Next, add in the vegan egg substitute, coconut oil, almond milk and vanilla and almond extracts. Mix everything together well.
- Then, add in the flour, baking soda, cinnamon and salt and mix well. If you are adding any additions, like chocolate chips or nuts, add in them now and gently fold them into the muffin batter.
- I like to use a 1/4 cup scoop to scoop my muffin batter into the muffin tin because it ensures all the muffins are the same size and it’s less messy than spooning the batter in. Put the muffins in the oven and bake until firm to the touch and cooked through.
- I like to let my muffins sit until completely cooled so they’re easy for the kids to eat and they firm up a bit more when you let them cool fully.
What Makes These Healthy Banana Muffins?
Healthy is such a relative term and I always feel a bit nervous using it to describe a recipe because what’s healthy to me might not be considered healthy to someone else. But, here are a few reasons I’m calling these Healthy Banana Muffins:
- They’re made with a mixture of white and whole wheat flour. You could also just use all whole wheat if you like to make them even healthier.
- There is absolutely no added sugar besides the bananas! I used 3 extra large bananas, or 4 regular sized bananas, and I truly feel like it gave these muffins all the sweetness they needed. If you like yours a bit sweeter you could always add 1/4 cup honey, maple syrup or coconut sugar.
- I don’t believe that eggs are unhealthy but I did make these muffins vegan by adding a flax egg (1 tablespoon ground flax mixed with water). The flax adds good omega 3 fats and fiber as well as helping to lower cholesterol and blood pressure (so I have read).
- I used coconut oil instead of vegetable based oil. You can read more about why coconut oil is healthier than vegetable oil here.
I usually just make these plain but there are so many ways to jazz them up if you get bored of jus the banana flavor!
OPTIONAL FLAVOR ADD INS FOR YOUR BANANA MUFFINS:
- Chocolate chips
- Blueberries
- Strawberries
- Peanut butter/almond butter
- Grated zucchini
- Chopped nuts
RECIPE FREQUENTLY ASKED QUESTIONS
- Can I use a real egg? Yes, you can use an egg instead of the flax “egg”
- Can I add some sweetener if I want? If you like your muffins a little sweeter feel free to add 1/4 cup honey, maple syrup or coconut sugar.
- How ripe do the bananas need to be? The riper your bananas are, the sweeter the muffins will be.
- What kind of coconut oil should I use? If you don’t want any coconut taste in your muffins you need to use refined coconut oil. I personally like to use un-refined coconut oil for this recipe because I love how the flavor goes with the bananas!
- Can I substitute anything for the oil? Applesauce can be substituted for the coconut oil if you like.
- What kind of flour should I use? I used half all purpose and half whole wheat flour for this recipe but you can use entirely all purpose or whole wheat if you like.
- Can I use gluten free flour? I have not tested this recipe using an alternative gluten free flour but I’m guessing that a gluten free all purpose flour (with xantham gum) would work great.
Have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
CHECK OUT EXACTLY HOW I MAKE THESE HEALTHY BANANA MUFFINS BELOW!
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Healthy Banana Muffins (One Bowl)
- Total Time: 45 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These Healthy Banana Muffins are sweetened with only banana and are made in just one bowl! Perfect for kids!
Ingredients
- 3 extra large bananas or 4 regular sized, mashed
- 1 regular egg or 1 flax egg (1 heaping tablespoon ground flax mixed with 3 tablespoons water, let sit for 2 minutes)
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional but so good!
- 1 cup almond milk, or non-dairy milk of choice
- 2 cups flour, I used 1 cup all purpose and 1 cup whole wheat
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Heat oven to 325 degrees F. Add the bananas to a large bowl and mash with a fork. Next, add the flax egg, coconut oil, almond milk, vanilla extract and almond extract. Whisk until combined.
- Add the remaining dry ingredients and mix with a wooden spoon or spatula until everything is mixed together and batter is formed.
- Use a 1/4 cup scoop to scoop the batter into a greased 12 cup muffin tin and bake until an inserted toothpick comes out clean or muffins feel firm to the touch, 25-30 minutes. Leave the muffins in the muffin tin for about 5 minutes and then transfer to a wire rack to cool completely.
Notes
Muffins can be stored in an airtight container at room temperature or in the refrigerator for 3-4 days.
Muffins can be frozen in a freezer friendly airtight container for up to 6 months.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
I made this but instead of milk i used applesauce, yummy, but the texture is just so wrong, not muffin like at all. What did I do wrong? I definitely did not overmix and was very careful when combining. Any advise please?
I’m guessing it’s probably because you subbed applesauce for milk. There probably wasn’t enough liquid to make them muffin like.
Love this recipe! Just letting you know that when I went to print the recipe, it linked me to a virus! Nothing happened, I’m just letting you know that your link might be weird.
Oh no!! Thank you for letting me know! And glad you like the recipe 🙂
is there any nutritional info available for these? 🙂 they’re delicious!!
I’m so glad you enjoyed them! I don’t currently have it, but am working on getting it for all my recipes soon!
Hi Izzy,
About to make these muffins this afternoon, is it possible to leave out the salt since it’s such a small amount?
Yes, you can leave the salt out!
Any idea what carbohydrates might be? I forgot to add the milk and recipe still was great!
I will work on getting that info added asap!
Can coconut flour be used instead of the flour mentioned in this recipe? If so, do I need to change anything to accommodate the texture of the coconut flour?
I’ve never made it with coconut flour myself but I do know that coconut flour is very absorbent so you would probably have to add more liquid to the recipe
I just made these and wow are they ever good!! They are both simple to make and extremely tasty. I followed the recipe exactly, besides the fact that I used 2 cups of spelt flour, rather than the mix of whole wheat and white. They turned out super moist and fluffy, if you were wanting to know. I served mine warm with a chopped up banana, natural smooth peanut butter and a dollop of homemade grape jam!!
The only thing that I find I’d like to be informed about after reading this blog/recipe is the nutritional facts. Would you be able to provide those to me?
Thanks again for this awesome recipe!!
I’m so glad you hear that you enjoyed them!! I will work on getting the nutrition facts up asap!
If I don’t have coconut oil, what can I use instead? Will canola oil work?
Thanks!
Yes, that would work!
I’m making tomorrow for friend who is diabetic so I”m glad to omit the sugar. Thank you for you detailed explanation of the ingredients or how to substitute. Thank you.
I hope she likes them!!
So very good. Used spelt flour and had hot and buttered. Thank you!!
Yum!!
Yummy and simple recipe. Thank you. Can wait to see what else you post.
Thanks so much!!
When I have overripe bananas I put them in the freezer. This morning I made this recipe from 4 frozen bananas. I used applesauce instead of coconut oil, added 1/2 c chopped walnuts, 1 c blueberries and 1/3 c sugar so my husband will eat them. I had enough for 18 muffins and they turned out fantastic! Will definitely save and make again. Thank you!
I’m so glad you liked them!! I add some sugar in every now and then too 🙂
My son is 14months and refuses to eat veggies. I added grated carrots and zucchini to this recipe and he devoured them! Thanks for the recipe!
That’s awesome!!!
Made these muffins, absolutely fantastic. My family loved them, this will definitely become a family favourite!
That’s so nice to hear!!
These are excellent! The only change I made was I used all white spelt flour, added about 1/4 cup hemp seeds and a few mini chocolate chips to the top. They rose up beautifully and are moist, light and fluffy! Obviously with no added sugar they are just a touch sweet, which we love in our family. Great, guilt free snack/breakfast for the toddler! Will definitely make many more times 🙂
I’m so glad to hear you enjoyed them!!
I made these this morning–adding walnuts.
As I was mixing I realized Ii did not have almond milk so used water. Perfect.
I have a similar recipe using oatmeal instead of flour. It calls for raisins, margarine, vanilla.
Your recipe is even better.
I’m so glad you enjoyed them!!
Does the batter have to be barely mixed, like regular muffins, or is it OK to over-mix a bit?
Thanks!
I think it’s fine to over mix a bit, I never really pay attention to how much I’m mixing and they always turn out 🙂
I’m confused! The mixture was far too watery and my muffins did not work!? I added 250 ml of milk, which Google told me was the same as 1 cup.
If I wanted to make using oat flour would I use the same measurements or would I have to change something? I would be using applesauce and flax egg as I am WFPB no SOS. Thank you.
I’ve never made them with oat flour before so I can’t say for sure but I would start out using the same measurements and then add more if the batter doesn’t look right.
Hi, I made these for my husband who is trying to avoid sugar! instead of almond milk I used cashew milk. Used one egg and 2 cups flour. My muffins did not turn out muffin like at all. The muffins didn’t rise at all even thought I put then for 30min. Wonder where I went wrong! Ps. I bake all the time!
They don’t rise to be super big like bakery style muffins, but they should rise a little bit. Your baking soda wasn’t expired, was it? Or did you possibly over mix them?
This turned out AWESOME! I substituted gluten-free flour because that’s what I had on hand and I was afraid I wouldn’t like it but it was fabulous! Even my husband and son loved it! I don’t do a lot of cooking or baking so I was so happy this was an easy recipe and that it turned out so well! I added chocolate chips and used the maple syrup and the coconut oil along with oat milk. Delicious!
That is so nice to hear!!
Can it be made without salt and how did you estimate each banana to be 16.6 carbohydrates grams?
Yes, you can make without salt. I use a nutrition calculator so I’m not sure how they do it, but if carbs are a big concern for you, I would recommend calculating yourself 🙂
Hi. Can plain yogurt be used instead of milk?
I would add a little bit of water to it to make it more like the consistency of milk.
These are genius! I And this is from someone who is just testing the waters with trying to eat healthier for the first time ever… I used applesauce instead of the oil, and the real egg, added nuts, and they were awesome. Then I tried that, AND used chickpea flour–still awesome! Thank you thank you for this recipe!
I’m so glad you enjoyed them!! And glad to know that chickpea flours works well! 🙂
Can I replace the oil with applesauce?
I haven’t tested that out myself, but applesauce is supposed to be a good oil substitute in baking so I think it would work!
I always use applesauce and it makes my baked goods more fluffy instead of so dense. Made these with the egg substitute for an infant with egg white sensitivity. He loved them!
Awesome!!
Could I use chickpea flour for the two cups of flour?
I haven’t experimented with chickpea flour so I’m not sure if it works as a 1:1 substitute
Do you know how to prevent the banana from sinking to the bottom? These were great and I didn’t do any add ins. Just the basic recipe. It was doughy at the top and a bit drier banana bread at the bottom. Any advice is appreciated, thanks!
Hmm, I’ve never had that issue before, maybe mix the mashed banana with a little bit of flour fist?
Yikes. These taste so bland and I can only taste the flour. The banana doesn’t even come through! I followed the recipe exactly.
Were your bananas super ripe? Also, it’s a no added sugar recipe so it’s not supposed to be super sweet…
Amazing! Amazing! Amazing! I’m making my second batch in 4 days as we speak! My favourite bake so far! Simple, one bowl and delicious! I add chocolate chips! Thank you so much! A recipe I will use for life!
So nice too hear!!
Hoping these turn out…I did sub the applesauce for oil, and used water with skim milk powder instead of the nut milk, as I don’t have any. I’ve baked them for 35 minutes and some of them are still raw inside. Put them in for another 15 and hoping they aren’t overdone! They smell amazing…
I hope they worked out for you!
Followed almost exactly, swapped nondairy out for normal milk, and folded in blueberries and walnuts. I looooooove it!!!!! Thank you so much for the recipe. The blueberry adds a little burst of sweetness every few bites but the muffin itself is delicious and good with so many things!
So glad to hear it!!
Love this recipe! I have made it twice using applesauce, and both times have turned out great. The first time I added walnuts and frozen blueberries, which was delicious but somehow they ended up going bad on the counter after only a few days, I think because of the moisture with the added ingredients and applesauce. The second time I used all whole wheat flour and added only walnuts and also delicious! Storing in the fridge this time so hopefully that will make it last longer (if they all aren’t eaten already!!!)
So glad you enjoyed them!!
Just made these muffins they were very moist. I personally liked them as I’m trying to eat healthier however the boys thought they were bland and they couldn’t taste sugar. I guess chocolate chips in their batch next time.
Haha! You could also add 1/4-1/3 cup of brown sugar or maple syrup 🙂
Definitely thought this recipe was easy to follow and tasty, but will definitely have to add chocolate chips and/or sugar next time. I am glad this is a no-sugar added recipe and knew that before-hand, however, everyone in my family said they tasted bland. Will definitely add honey or actual sugar next time, as I thought they needed a touch of sweetness. I used butter instead of coconut oil and they were very moist!
I do add some coconut sugar or maple syrup every now and then but my kids don’t seem to mind the lack of sweetness 🙂
great recipe! Very easy and very delicious. Put in some walnuts and dark chocolate for extra crunch and extra sweetness.
So glad you enjoyed them!
Hi! Has anyone tried this with a gluten free flour? If so, which one is recommended or works best? Thank you!
I just made the muffins and the only thing I changed was the flour. I used an all purpose gluten-free flour and they were delish! (I also used a real egg ? instead of a flax “egg”) I had 3 VERY ripe bananas ? to use so I’m glad they didn’t go to waste. They’re so moist—love that it called for coconut ? oil ???
So glad you enjoyed them!!
My family loves these. This is my fourth time making them since the COVID 19 quarintine. I’m a horrible baker, but these were simple to make and turned out delish. Thank you for sharing this recipe.
I’m so glad to hear that! We’ve been baking a lot lately too 🙂
I found this recipe via Feeding Littles’ Breakfast Toolkit. My toddler and I made the muffins together. I just took them out of the oven and they are delicious! I used a chicken egg and cow’s milk because we had those on hand. I also added 1/4 cup maple syrup because my bananas weren’t overripe and so I thought the muffins might need a little extra sweetness. Thank you!
That’s so nice to hear!! I love when kids help out with the baking 🙂
can we use 2 cups of any flour like wheat flours
i have spelt flour and wheat flours ?
That should work!
They turn out a bit dense, not fluffy. I used wheat flour, coconut oil and oat milk. Would they be more fluffy if I used butter instead of coconut oil?
most likely
Very good! Only change I made is I always bake my muffins at 425 for the first five minute, then bring it down. Gives muffins the crunchy bakery-type dome that I love!!
Great tip! So glad you liked them!
Any chance I can use almond flour as a substitute? Can’t wait to try these!
Hi Kathi! I haven’t tried it myself so I can’t say for sure but if it works as a 1:1 ratio to regular flour then yes!
Is it possible to substitute the bananas with other fruits such as strawberries?
Unfortunately, I don’t think strawberries would hold the muffins together as well. You could use pumpkin or sweet potato though
I followed the recipe. I used all purpose flour. I added blueberries and hemp hearts and a dash of maple syrup. The batter seemed a bit runny for muffins before putting in the muffin tins. They looked nice and fluffy until I took them out of the oven and they completely deflated. I also cooked them for 40 minutes and the inside was still uncooked, but the outside was golden. I don’t know what I did wrong? 🙁
Hello, was there anything else you changed about the recipe?
I had the exact same problem although I followed the recipe except for 1 cup whole wheat flour and 1 cup almond flour. Did you spoon the flour into the measuring cup of just scoop it in? Also adding a measurement for the bananas (IE. one cup) would be super helpful since the size of bananas is subjective! They tasted good but the texture was way off which is disappointing bc I was really excited for these
Hi Bri, almond flour can not be used as a cup for cup ratio with regular flour so I’m guessing that was your problem
I make these all the time. I just replaced the flour with 2 1/2 cups Oats blended and bake it until it’s done fully. It’s really good! Would totally recommend bec it’s no sugar added
That’s so nice to hear!!
This recipe calls for way too much coconut oil. I thought 1/2c looked like a lot, since most muffin recipes I’ve tried call for 1/4-1/3c, but since this was the first time trying this recipe, I followed the measurements as written. The coconut oil seeped out of the muffin batter and leaked all over the inside of my oven, creating really noxious smelling smoke. I had to turn the oven off and pull the muffins out half baked, wasting all the batter. Should have trusted my instincts here. My only guess for how the original recipe might work for the author is if one uses a heavy hand scooping the flour to balance the high fat content. I was looking for a low/no sugar version but I’ll stick with other tried and true banana muffin recipes, just cutting back on the sugar, and suggest you do too.
Hello, I have made this recipe many, many times and never had that issue, nor have I had anyone else say they had that issue. Did you measure the coconut oil solid or after it had been melted? Did you change anything else in the recipe?
I thought it was a lot too, and they turned out way too oily. I used gluten free flour and added blue berries. Pools of oil were left in the muffin tray.
This looks too good to be true so in going to give it a whirl. Can you possibly give Imperial measurements or let me know which country you are in for cup sizes. Thank you for sharing your recipes
Hello, I am in the United States 🙂 I hope that helps!
My 11 month baby loved these. I have recommended to my friends and will be making this again. So quick as well. Just made them during his nap and had time to spare afterwards as well!
That’s so great to hear!
I had 3 large bananas going brown, found this recipe- so easy to make, baked exactly 25 min., so moist & delicious! My husband likes sweet, so I added
1/4 c. monk fruit & erythritol. Now my favorite muffin recipe!
So glad you both enjoyed them!
Can you make this as a loaf in a bread pan?
I haven’t done it myself but I think that would work! You will just need to adjust the cooking time.
My five year old and I made these muffins today. We’ve got a 10month old, so I was looking for a healthy banana muffins recipe that was sugar free. I’m coeliac, so we used 1 cup of gluten free plain flour, 3/4 cup of oat flour and 1/4 cup of buckwheat flour. I also added 1/4 tsp of xanthan gum, which gives gluten free cakes a bit more structure.
We added a few chocolate chips to the tops of the ones, except those for my 10 month old.
They worked so well!! We ate them about five minutes out the oven. We should’ve waited a little bit longer, as they stuck to the paper cases that I cooked them in (my muffin tin always sticks so I always use cases).
Thanks for a brilliant recipe. Can’t wait to eat another one tomorrow. We’ll definitely be making them again soon!
That’s so nice to hear!! And yah for cooking with kids! <3
These came out so great! I only had two bananas so I halved the recipe (still just decided to use one full egg). I didn’t include a little honey or sweetener, but I think it would be nice with it. They’re still really good without. I also opted to make these into mini muffins, and it came out perfect. I think they baked for about 15 minutes (maybe a little bit more? I kind of just follow my nose lol)
Awesome!! And I love the idea of mini muffins!
Can you use water instead of milk or non dairy alternative?
I haven’t tried them with water yet, but I always use a non-dairy milk and they turn out great!
I’m with you, I’m always making healthy snacks with my toddler & looking for new ones to try! We are huge muffin fans around here, and these look great 🙂
I love these muffins! My taste buds are adjusting to less sugar and salt after eating with my 10 month old and the texture is light and fluffy. I used dairy milk and baked these for 30 min at 350 so I could use them for the first step of the milk ladder for a potential dairy allergy. No dairy allergy it turns out! But I will continue making these.
That is so nice to hear!!
This recipe without sugar is what I was looking for! I’m a newly diagnosed diabetic and am striving to eat healthier. That said, we all want a treat occasionally! My question is this: Is it okay to mix the batter the night before and bake in the morning? I will make them either way but hope to prepare ahead. Thanks for the recipe!!
Hi Carol! Yes, that should be ok, I would just recommend letting the batter come to room temperature before baking.
These turned out super bland with no flavor, bummer 🙁
I understand that, but they literally don’t have any added sweetener so there’s only so much flavor they can have. I would suggest using really ripe bananas to maximize the sweetness.
Wonderful recipe for kids! I added blueberries for more sweetness and some colour.
Great addition!!
I subbed half of the oil for applesauce. All good! We enjoyed them. Thank you!
That’s so nice to hear, and I’m glad the apple sauce worked great!
I’m so glad I didn’t let the other reviews keep me away from making these – they came out perfect and are sooooo yummy! I used 4 very ripe, essentially black bananas. I also used a real egg. I’m so excited to have such a great recipe that is completely sugar free, no alternative sweeteners, JUST the ripe bananas (and other tasty ingredients). Thank you kindly! <3
Thank you so much for the kind review, Melinda!! I’m glad you enjoyed them! Super ripe bananas are definitely key in making them extra delicious 🙂