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.
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.
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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.
StoreStore them in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.FreezeThese 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.