These wholesome banana muffins deliver the perfect balance of health and indulgence in just 25 minutes. Each tender muffin packs only 130 calories while offering 2g of fiber and natural sweetness from ripe bananas.
The quick 5-minute prep makes these moist, fluffy treats ideal for busy mornings or healthy snacking. Plus, with just 2g of fat per serving, you can feel good about enjoying these nutritious baked goodies any time of day.
Wholesome Banana Muffins – Essential Ingredients
- Ripe Bananas: 4 medium-sized (1⅓ cups mashed) – The riper, the sweeter!
- Sweeteners: 3 Tbsp light brown sugar + 2 Tbsp granulated sugar – Perfect balance of sweetness
- Binding Elements: 1 large egg, 2 Tbsp melted unsalted butter – For perfect texture
- Dry Mix: 1½ cups flour, 1 tsp each of baking powder, baking soda, cinnamon – Foundation ingredients
- Flavor Enhancers: 1 Tbsp vanilla extract, ½ tsp salt – Brings all flavors together
Step-by-Step Baking Instructions
- Prep Work: Preheat oven to 350°F and prepare your muffin pan with liners or grease
- Wet Mixture: Mash bananas until smooth, blend in egg, vanilla, sugars, and cinnamon
- Dry Mixture: Combine flour, baking powder, baking soda, and salt in separate bowl
- Combine: Gently fold dry ingredients into wet mixture, then stir in melted butter until just combined
- Bake Time: Fill muffin cups evenly and bake 18-25 minutes until golden brown
Mix-and-Match Add-ins
Love these banana muffins but want to make them your own? Try mixing in 1/2 cup of your favorite ingredients! Chocolate chips make them extra special, or toss in some chopped walnuts or pecans for a lovely crunch.
Blueberries work beautifully too – just fold them in gently at the very end. My personal favorite is a sprinkle of coconut flakes!
Perfect Banana Tips
The riper your bananas, the better your muffins will taste! Those spotty, dark bananas that no one wants to eat? They’re perfect for baking – they’re sweeter and mash up really well. If your bananas aren’t quite ripe enough, pop them in a paper bag with an apple overnight to speed up the process.
Storage and Freshness
These muffins stay fresh at room temperature for 2-3 days in an airtight container. Want them to last longer? Pop them in the fridge for up to a week.
They also freeze really well! Just wrap them individually in plastic wrap, put them in a freezer bag, and they’ll keep for up to 3 months. When you’re ready to eat one, let it thaw at room temperature or warm it up in the microwave for about 20 seconds.
Serving Ideas
These muffins are amazing warm from the oven with a pat of butter that melts right in! For breakfast, pair them with your morning coffee or tea. Want to make them extra special? Drizzle a little honey on top, or spread with almond butter for added protein. They’re also perfect for tucking into lunch boxes or bringing to brunch!
Healthy Banana Muffins
Equipment
- Muffin pan
- Mixing bowls
Ingredients
- 4 bananas about 1 ⅓ cups, mashed
- 1 large egg
- 1 Tablespoon vanilla extract
- 3 Tablespoons light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour white or whole wheat
- 2 Tablespoons unsalted butter melted
Instructions
- Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 350 degrees F.
- Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.
- Gently stir in melted butter. Don’t over-mix the batter.
- Spoon the batter into prepared muffin pan and bake for 18-25 minutes.
