Healthy Banana Muffins
Posted Aug 11, 2021, Updated Feb 24, 2024
This post may contain affiliate links. Please read our disclosure policy.
This healthy banana muffin recipe is easy to make in 20 minutes with nutritious ingredients like applesauce, Greek yogurt and whole wheat flour. They are sweetened with honey and are a nutritious quick & easy breakfast.
I buy extra bananas to bake with every week. And since my kids love muffins, but I believe it’s important to start the day with a hearty and nutritious breakfast – over the years I have tweaked and perfected our recipe for the best Healthy Banana Muffins.
They are easy to make in 20 minutes with a handful of nutritious ingredients like applesauce, Greek yogurt and whole wheat flour. These healthy banana muffins are sweetened with honey (no refined sugar) but no one can tell they are good for you! Toss in some chocolate chips or your favorite mix-ins for an extra-special treat.
Healthy Banana Muffins: Ingredients & Substitutions
Let’s discuss the ingredients in this healthy banana muffin recipe, as well as possible substitutions.
- Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process.
- Honey. Maple syrup is a great substitute for honey, and imparts a delicious maple flavor.
- Unsweetened applesauce. Cinnamon applesauce is also a great choice. I prefer unsweetened but you can use any variety you’d like.
- Vanilla greek yogurt. You can use plain Greek yogurt or sour cream if you’d prefer, just note you may want to add a little bit more honey.
- Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter.
- Whole wheat flour. White whole wheat flour, whole wheat pastry flour or regular all-purpose flour all can be used in place of whole wheat flour.
- Mix-ins. there are so many possible mix-ins that can be added to this healthy banana muffins recipe. Chocolate chips, dried cranberries, raisins, dried cherries, coconut, pecans, walnuts, almonds, etc.
How to Make Healthy Banana Muffins
As always, we’ll walk through this recipe step-by-step, and don’t forget to watch the video.
Begin by combining flour, baking soda, cinnamon and sea salt, in a medium bowl, then set it aside to use later.
In a large bowl, combine bananas, eggs, vanilla, honey, applesauce, Greek yogurt and melted butter. Stir until the mixture is smooth, with only a few lumps of banana.
Next, add the dry ingredient mixture and stir until combined.
Once the batter is smooth, add mix-ins if desired. These muffins are is delicious without add-ins, however we usually prefer to make them healthy banana chocolate chip muffins – because chocolate for breakfast is always a good idea!
Healthy Banana Muffins: Mix-ins
If you’d like to add some mix-ins, here are some suggestions:
- Chocolate Chips (milk, dark, light, etc.)
- Walnuts
- Pecans
- Cinnamon chips
- White chocolate chips
- Blueberries
- Dried fruit (cranberries, rasins, etc.)
- Swirl of peanut butter or Nutella
- Unsweetened coconut
Bake & Cool
Pour the muffin batter into prepared muffin tin and bake in preheated oven for 15-20 minutes, or until the tops are set and a toothpick inserted in the center of the muffins comes out with moist crumbs.
Remove the healthy banana muffins from tin and transfer to a wire rack to cool completely.
Serve
Serve these healthy banana muffins slightly warm or at room temperature! I suggest serving them with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter.
Store
Store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Freeze
These muffins freeze very well. Let them cool, then transfer them to an airtight container in the freezer and store for up to 2 months. To thaw, warm in the microwave for 30-60 seconds.
Healthy Banana Muffins Recipe FAQs
It depends on the recipe, but you’re in luck because these banana muffins are in fact, good for you. With whole wheat flour, natural sweeteners and Greek yogurt these muffins have 4 g of protein and 3 g of fiber.
These healthy banana muffins last for 3 days at room temperature, 1 week in the refrigerator, and up to 3 months in the freezer.
This recipe results in incredibly moist muffins. If you find yourself with dry muffins you may have 1) over-baked the muffins, 2) not used enough mashed bananas 3) incorrectly measured some of the wet ingredients.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Healthy Banana Muffins Recipe
Ingredients
- 3 ripe bananas mashed (about 1 ¼ cups)
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup honey or maple syrup
- ¼ cup applesauce
- ¼ cup vanilla Greek yogurt
- ¼ cup butter melted
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
- 1 cup mix-ins optional): chocolate chips nuts, dried fruit, coconut, etc.
Instructions
- Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
- In a medium bowl, combine flour, baking soda, cinnamon and sea salt, set aside.
- In a large bowl, combine bananas, eggs, vanilla, honey, applesauce, Greek yogurt and melted butter. Stir until mixture is uniform throughout.
- Add dry ingredients and stir until combined and there are no lumps.
- If desired, add mix-ins.
- Fill wells of a muffin tin with ¼ cup batter (about ¾ full).
- Bake in preheated oven for 15-20 minutes, or until the top is set and a toothpick inserted in the center of the muffin comes out clean or with moist crumbs.
- Remove muffins from tin Transfer to a wire rack to cool completely, serve slightly warm or at room temperature.
Video
Notes
- Bananas. Make sure your bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas be sure to let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process.
- Honey. Maple syrup is a great substitute for honey, and imparts a delicious maple flavor.
- Unsweetened applesauce. Cinnamon applesauce is also a great choice. I prefer unsweetened but you can use any variety you’d like.
- Vanilla greek yogurt. You can use plain Greek yogurt or sour cream if you’d prefer, just note you may want to add a little bit more honey.
- Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter.
- Whole wheat flour. White whole wheat flour, whole wheat pastry flour or regular all-purpose flour all can be used in place of whole wheat flour.
- Mix-ins. there are so many possible mix-ins that can be added to this healthy banana muffins recipe. Chocolate chips, dried cranberries, raisins, dried cherries, coconut, pecans, walnuts, almonds, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think the recipe would work with gluten free flour?
Yes I do!
Excellent! Added shredded coconut, used the white wheat flour, tender and moist! It’s a keeper recipe!
I love this recipe! The only change I did is to put oil instead of butter and I changed 1/2 cup of flour for almond flour to boost the protein a little.
Sooo delicious! I put chocolate chips in half and blueberries in the other. Turned out perfect.
Love the addition of blueberries Brandi! Great idea!