Healthy Banana Muffins

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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.

front view of a Healthy Banana Muffin on a plate with a bite taken out of it and another muffin next to it


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.

three Healthy Banana Chocolate Chip Muffins on a plate, one with a bite taken out of it.

Healthy Banana Muffins: Ingredients & Substitutions

Let’s discuss the ingredients in this healthy banana muffin recipe, as well as possible substitutions.

overhead view of the labeled ingredients in this Healthy Banana Muffin recipe
  • 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. 
front view of a Healthy Banana Muffin cut in half with chocolate chips on a plate

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. 

two photos showing how to make Healthy Banana Muffins - mixing dry ingredients

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.

two photos showing how to make Healthy Banana Muffins - combining wet ingredients

Next, add the dry ingredient mixture and stir until combined.

two photos showing how to make Healthy Banana Muffins - adding dry ingredients to the wet and stirring until smooth

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
two photos showing how to make Healthy Banana Muffins - adding chocolate chips to the batter

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.

two photos showing how to make Healthy Banana Muffins - left photo shows batter in the muffin tin before baking, right photo shows muffins in the tin after baking

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.

overhead photo of 8 Healthy Banana Muffins on a wire cooling rack.

Healthy Banana Muffins Recipe FAQs

Are banana muffins healthy for you?

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.

How long do banana muffins last?

These healthy banana muffins last for 3 days at room temperature, 1 week in the refrigerator, and up to 3 months in the freezer.

How can I make my muffins more moist?

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.

up close front view of a Healthy Banana chocolate chip Muffin with a bite taken out of it on a plate

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Healthy Banana Muffins Recipe

Laura
These healthy banana muffins are 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 delicious quick & healthy breakfast.
5 from 5 votes
Course Breakfast, brunch
Cuisine American
Servings 12 Muffins
Calories 172
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

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

Ingredient Substitutions
  • 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. 
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.

Nutrition

Serving: 1Muffin | Calories: 172kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 235mg | Potassium: 189mg | Fiber: 3g | Sugar: 16g | Vitamin A: 180IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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3 Comments

  1. 5 stars
    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.