Healthy Banana Muffins

When I have these healthy banana muffins on hand, I always go back for seconds. They're moist, fluffy, and filled with spiced banana flavor.

Healthy Banana Muffins

For years, these healthy banana muffins have been one of my favorite breakfasts. But in the last few weeks, I think I’ve made them more times than I ever have before. Like many of you, Jack and I have been going to the store less often lately. I grab a big bunch of bananas every time we go, but we never finish them all before they become soft, speckled, and far too ripe to eat on their own.

My solution? Banana muffins, of course! They’re moist, fluffy, and filled with spiced banana flavor. Made with whole wheat flour and maple syrup, they’re wholesome enough to eat for breakfast, but you also can’t go wrong by adding a scoop of chocolate chips and calling them dessert.

Healthy Banana Muffin Recipe Ingredients

Healthy Banana Muffins Ingredients

These banana muffins actually happen to be vegan, but you’d never guess that there’s no butter, milk, or eggs hiding inside them. I swap flaxseed for eggs, use almond milk instead of dairy, and add these key ingredients to make the muffins moist and flavorful, but good for you, too:

  • Whole wheat pastry flour – Ground from soft wheat berries, whole wheat pastry flour has more nutrients than all-purpose flour, but it still yields light, fluffy baked goods. If you don’t have whole wheat pastry flour, you can use a 50/50 mix of white and regular whole wheat flour.
  • Apple cider vinegar – It adds a hint of tangy flavor, and it helps the muffins rise.
  • Maple syrup – Instead of using white or brown sugar, I sweeten these muffins naturally with maple syrup. Along with the bananas, it gives them a lovely light sweetness.
  • Olive oil  – My go-to oil! It works wonderfully in this banana muffin recipe, but if you prefer to bake with a different oil, feel free. Melted coconut oil or a neutral-flavored oil like sunflower or canola oil would be delicious too.
  • Vanilla, cinnamon, and nutmeg – They round out the warm, spiced flavor of these healthy banana muffins.

These muffins come together in just about 30 minutes. Devour them straight out of the oven as a snack, save some for breakfast, or serve them as part of a weekend brunch. Find more healthy breakfast ideas here and more of my favorite brunch recipes here!

Mixing wet and dry ingredients Banana muffin batter in a mixing bowl

Healthy Banana Muffins Tips

  • The riper the bananas, the better. Super ripe bananas have a sweeter, more intense banana flavor than unripe or semi-ripe ones. For the sweetest, most flavorful muffins, wait to bake until your bananas are soft, fragrant, and speckled with brown.
  • Don’t overmix! Like most baked goods, these muffins turn out best when the wet and dry ingredients are just combined. If you overmix the batter, they will be dense.
  • Freeze the extras. These healthy banana muffins freeze perfectly, so I like to make a double batch and freeze the extras to have on hand for quick breakfasts and snacks. Let them cool to room temperature, place them in a freezer bag or airtight container, and freeze them for up to several months. To thaw, pop them in the microwave for about a minute or transfer them to the fridge the night before you plan to eat them. See this post for more tips on freezing meals and baked goods.

Muffin batter in a muffin tin

Banana Muffin Recipe Variations

  • Not vegan? No worries. This recipe calls for flaxseed and almond milk, but if these aren’t ingredients you keep on hand, that’s ok! Any type of milk (dairy, oat, soy, etc.) works well here, and 2 eggs can replace the flaxseed and water.
  • Don’t forget the mix-ins! These healthy banana muffins are delicious plain, but they’re also great with all sorts of mix-ins. Try folding 1/2 cup fresh blueberries, chopped walnuts, pecans, or chocolate chips (my favorite!) into the batter.

Vegan banana muffins

More Healthy Baking Recipes

If you love this banana muffin recipe, try one of these healthy baked goods next:

If you have leftover ripe bananas, make my Healthy Banana Bread or Banana Pancakes next!

Healthy Banana Muffins

rate this recipe:
5 from 55 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves 12 muffins
These healthy banana muffins are soft, fluffy, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.

Ingredients

  • 4 tablespoons ground flaxseed + 4 tablespoons warm water*
  • cups whole-wheat pastry flour, (or white/wheat mix)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • cup almond milk
  • 1 tablespoon apple cider vinegar
  • cup maple syrup
  • cup olive oil or any neutral oil
  • 1 teaspoon vanilla
  • 1 cup mashed ripe banana, about 2 bananas
  • ½ cup chocolate chips, optional

Instructions

  • Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  • In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  • In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
  • Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.
  • Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.

Notes

*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.

 

 

124 comments

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Rate this recipe (after making it)




  1. Kelley
    10.09.2021

    5 stars
    Really good semi healthy snack . Thanks

  2. Lauren
    07.25.2021

    These look delicious! Im thinking about swapping applesauce for the oil. Have you tried it?

  3. Cari
    07.21.2021

    Just realized that my whole wheat flour is way outdated. If I were to just use white flour, what would the measurement be, and can I still proceed with the other ingredients as is? Thanks!

    • Jeanine Donofrio
      07.21.2021

      Hi Cari they work with all purpose flour at the same measurement – they’re not quite as flavorful as with the whole wheat mix but they work just fine.

    • Cari
      07.21.2021

      I managed to get out and get some fresh WW flour just a bit ago. All set! Looking forward to making them. Thanks!

  4. Leanne
    06.09.2021

    Could I use regular whole wheat flour instead? if so, same amount? Thanks!!

    • Jeanine Donofrio
      06.10.2021

      Hi Leanne, I recommend half regular whole wheat and half white so they don’t come out too too dense.

  5. Stella
    06.02.2021

    I didn’t have flax seed so I used chia seeds instead and they turned out great.

    • Jeanine Donofrio
      06.03.2021

      so glad you enjoyed them!

  6. Suneri
    05.24.2021

    What brand/type of chocolate do you normally use? I’m struggling to find a healthy chocolate brand.

  7. Jess
    05.14.2021

    Can I use ground oats instead of flour? Thanks!

  8. Sairah
    04.14.2021

    5 stars
    This was SO good! I didn’t have flax so I subbed for 6 tablespoons of Aquafaba and I used an extra banana. It was incredibly moist and I’ll be using this recipe forever. Oh, and my 11 month old and maddeningly picky 4 year old both approved 🙂

    • Jeanine Donofrio
      04.14.2021

      I’m so glad you loved them!

  9. Rebecca
    03.17.2021

    Hi! Do you have the nutritional content available for these muffins?

    • Rebecca
      03.17.2021

      I see now that you don’t calculate nutritional info. My quick calculation comes to approx 200 cal per muffin.

  10. Katherine
    02.14.2021

    5 stars
    Banana muffins are delicious! Omitted chocolate chips, added walnuts instead. Also made a streusel topping (oats, sugar, cinnamon, vegan butter). Grandsons loved ‘em. I’ll be making this recipe again.

  11. Tosimi
    02.08.2021

    Thank you for always sharing amazing recipes

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.