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.
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 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!
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.
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.
More Healthy Baking Recipes
If you love this banana muffin recipe, try one of these healthy baked goods next:
- Pumpkin Bread
- Chocolate Zucchini Bread
- Best Carrot Cake
- Vegan Chocolate Cake
- Blueberry Muffins
- Or any of these 25 Super Fun Baking Recipes!
If you have leftover ripe bananas, make my Healthy Banana Bread or Banana Pancakes next!
Healthy Banana Muffins
Ingredients
- 4 tablespoons ground flaxseed + 4 tablespoons warm water*
- 1¾ 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
- ⅔ cup almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup maple syrup
- ⅓ 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
Wow, these look so yummy! I love that the chocolate chunks are still visible and not totally melted!
Ha, well they are pretty melty out of the oven, it was a challenge to shoot this one without shmearing chocolate all over everything 🙂
Have you tried this with almond flour by chance?
Hi Allie, I haven’t tried this recipe with only almond flour, but I usually have success with 1/2 almond flour and 1/2 regular flour.
Could you sub in spelt flour?
yep, you can!
I’ve been really enjoying using flax eggs in place of regular eggs lately in baking!! 🙂
I’m so glad! I find it so much easier to have flax on hand 🙂
I have tried a lot of vegan banana muffins and these are the best yet! They have a really nice crumb. Just don’t overmix the batter. It’s also nice to find a recipe that doesn’t have a whole cup of sugar in it. They are not overly sweet…they are just right. I used hazelnuts in place of the chocolate chips because that’s what I had in my cupboard, and it was really good!
These look so delicious and I can’t wait to make them. Any suggestions of what I could subsitute for the oil? Would it still taste good if I leave it out? Thanks!
Cindy,
Hi Cyn, I’m not sure, I don’t typically bake without some type of oil.
Applesauce 🙂
Yes, Marina has it right with the applesauce! I do it all the time since I am Whole Food Plant Based in my kitchen. It does tend to sweeten things though, so I wouldn’t use it in savory cooking. Baking though, it’s great!
Yum! These sound delicious!
Kari
http://www.sweetteasweetie.com
I love banana chocolate chip muffins! These look so delicious and chocolatey – perfect for brunch or as a sweet snack!
Made these for the family, everyone loved them!!
Yay, so glad to hear that!!
Well, aren’t these just the cutest muffins EVER!
Used King Arthur gluten free baking mix and these came out delicious! Also silicone cupcake cups and no additional greasing was necessary.
Hi Corrie, thanks for the tip about King Arthur’s GF mix!
These are wonderful! I used a combination of flours: 1 cup regular and 3/4 buckwheat and it was delicious.
I’ll have to try that combo – I’m always looking for ways to use buckwheat!
I made these to share at church and they were a big hit! So SOFT and chewy with a wonderful texture. It was my first time baking with flax meal instead of eggs, and I was skeptical, but now I think I might try flax more often! Next time I will probably add some chopped toasted walnuts to get a little more of that banana bread flavor. This recipe is definitely going into my regular dessert/snack rotation – thank you!
Hi Mary, I’m so glad they were a big hit! And yay for flax :). It doesn’t always replace eggs perfectly but I like to post about it when it does!
These muffins are my new favorite! The flax makes them so yummy and moist (and fiber-rich- yay!) Thanks so much 🙂
Hi Beth, I’m so so glad you loved them!!
Just made these and they’re amazing! Even my non-vegan family loves them! ❤️
Yay, I’m so happy to hear that!
Looks delicious, especially the muffins
could i make this recipe into banana bread? like in a loaf pan?
I think it would work – I’d just bake it longer, probably somewhere in between 40-50 minutes. Hope that helps!
Hi! How many calories are in each muffin?
I’m not sure, but there are calorie calculators online for free that you could use to figure it out 🙂
I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
Hi Mateo – wow, I’m so happy these have been a hit with the whole family!
My favorite muffin recipe of all time (and that is including my non-vegan muffin recipes). The chocolate chips take it over the top.
Hi Carol, I’m so happy you’re loving the recipe!! Thanks for coming back to let me know!
These muffins turned out great!! I didn’t have nutmeg but it didn’t matter. I also added some coconut sugar because I still have a crazy sweet tooth, but they were still perfect and not over the top sweet! Thank you for the recipe!
I made mine with blueberries since I can’t eat chocolate. I found these muffins to be moist, easy to make and absolutely delicious!
These are great! Do you know the calorie count in each one?
These are so wonderful! I’ve made them a couple of times now and since they mostly get eaten by the kids I don’t fill the muffin tins entirely and it’s it always yields so many muffins! …24 mini and 6 medium sized to be specific.
Today I used melted coconut oil, oat milk, and regular AP flour because that’s what I had on-hand, and they turned out perfectly.
Hi Alyssa, I’m so glad you and the kiddos have been loving them!
Is the qty correct for flax?
yep – it substitutes for 2 eggs.
Can I substitute agave syrup for maple syrup? As that’s what I have!
yep, that should work just fine!
These are by far the best muffins I have ever made! At first I was worried they were not cooked enough, but after they were cooled they were moist and perfect! Absolutely delicious and recommend to all (vegan and not)!
Love these! Super soft and moist but still taste like a muffin!
Hi Michelle, I’m so glad you loved the muffins!
These are amazing! I can’t tell the difference between these and non-vegan. I also threw in a handful of oats on a whim and it turned out great
So light and delicious! Not vegan so used regular milk and eggs and it turned out perfectly. New go-to recipe.
Thank you for sharing your recipe.
– Can i omit the 1/3 cup maple syrup or use far less?
If so, does the liquid proportion (not used in the recipe) have to be replaced by something else?
What would it be? (milk, bananas…?)
– Can almond milk be replaced by soy milk or any other kind of milk?
– Can the amount of bananas be increased? If so, by how much given the current ratio of dry/wet ingredients?
Thanks in advance
Hi Zee, you can use any type of milk. I haven’t tried the other modifications so I’m not sure what the result would be.
Thank you
Please send a note if you ever have answers (or come across) for the two other queries regardin maple syrup & bananas
Going to try these today, actually I am a teacher stu k at home and going to put this as a recipe for my students to try and blog about. I have all of these ingredients and thanks for the substitutes (many of them won’t have flax!) however I know most of them will only have white flour at home. Would you use the same amount or cut it back? Thank you
Hi Leah, these work with regular white flour in the same quantity. I hope you enjoy!
How long to bake using a silicone mini muffin pan?
Probably about the same amount of time – just check with a toothpick before you take them out.
Can’t wait to make these! If I use eggs instead of the flax/water combo, should I also omit the apple cider vinegar?
Hi Courtney, you can leave it in (unless you don’t have any, then you can skip it)
Hi,
These sound amazing and I’m really keen to try them, but sadly I don’t have any flax at home. Usually I would substitute this for oil but there is already oil in here so not sure if that would work… would you recommend just leaving the flax out or adding more oil?
I don’t have enough bananas to increase that unfortunately either!
Thanks,
C
Hi Charlotte, the flax in this recipe is necessary to for binding (it takes the place of the eggs). So the 2nd option would be to use eggs if you’re not vegan. Chia could work but I haven’t tested it that way, so I’m not exactly sure the amount.
I bake GF wondering if I can just sub GF pastry flour? Grazi
Hi Ruthie, I haven’t made these exact muffins with GF flour (although someone in the comments above had success with King Arthur’s GF flour). This other recipe of mine worked well with Pamela’s GF flour: https://www.loveandlemons.com/gluten-free-blueberry-banana-muffins/
Hope that helps!
Can you use gluten free flour if you’re gluten free?
Hi Sandra, I haven’t made these exact muffins with GF flour (although someone in the comments above had success with King Arthur’s GF flour). This other recipe of mine worked well with Pamela’s GF flour: https://www.loveandlemons.com/gluten-free-blueberry-banana-muffins/
Hope that helps!
These look delicious and I can’t wait to make them. It looks like rolled oats on the top, but I don’t see any in the recipe. Did you just sprinkle them on the top or are they in the batter. I apologize if I missed them. Thank you.
oops, apologies – they’re just sprinkled on top
These turned out great! I used a mixture of whole spelt and sifted spelt flour and replaced the oil with apple sauce. Also added chopped walnuts. Delish! Thank you!
Hi Tina, I’m so glad you loved the muffins!
These were great! Even my young daughter, who claims not to like banana bread, ate three of these muffins 🙂 We used eggs, whole milk and canola oil because we didn’t have the flaxseed or plant milk and were running low on olive oil. The chocolate chips are a must!
Ha, aww, I’m glad you all loved them 🙂
Yum. I made a batch of these last night, as it was one of those recipes that pops up right when you have just those exact ingredients on hand. Well, almost those exact ingredients. No nutmeg, no vanilla, regular cow’s milk, all-purpose flour, canola oil…other than that the same. I made the chocolate chip version, because I happened to have a bag of dark chocolate chips, as well as six ripe bananas. That means I get to make two more batches of these delicious muffins, and use the ingredients that I have in my kitchen in a very smart way. You are just so meant to be as a chef in my life. Thank you for always posting awesome recipes. I loved these muffins. They were very moist, and the cinnamon, chocolate, and banana flavors together put me in a good mood all day and gave me good energy.
Hi Courtney, I’m so glad you loved the muffins!
Lovely and healthy!
I will first try macha latte and vegan bannana muffin
Thank you.
These were absolutely amazing! Soft full of banana flavor yummy! Thank you!
Hi Christian, I’m so glad you loved them!
These muffins were moist and delicious. My favorite banana muffin recipe!
I’m so glad you loved them!
Hello, is it possible to use Rye flour instead of Whole Wheat flour? Thanks!
Hi Debbie, I haven’t tried it, so I’m not sure.
I have made so many different banana muffin recipes and this is by FAR the best recipe. Perfect texture and I might eat all 12 within the next hour. I used eggs and half white/half wheat flour. Thank you!
I had some really ripe bananas and remembered seeing this post so made these muffins this morning (with the chocolate chips because that just sounded yum). These may be my favorite muffins I’ve ever made. My husband and I both devoured two each and are having to hold ourselves back from finishing them off! And I went on an online search immediately to find more whole wheat pastry flour (pretty difficult at the moment) because I need to make these again soon they are that good. I did run out of whole wheat pastry flour and had to use about 1/2 cup oat flour with these. It also reminded me to go to Amazon and review the cookbook. I usually don’t review things on Amazon but the cookbooks are all I use anymore along with this site and I’ve lost track of the number of times that I’ve tried a recipe and it has ended up being my favorite version I’ve made. I felt like I needed to show my support!
aww, thanks Amy! You’re so thoughtful! Thanks for reviewing the cookbook, I’m so happy to hear that you’ve been enjoying all of the recipes so much. xoxo
These turned out great! I halved the recipe and it made 9 muffins. I tried with and without chocolate chips.. without for my 10 month old, and with for my husband and I! Yum. Love everything you do, thank you!
Unbeknownst to me, the mashed bananas managed to escape my mind and did not make it into the batter! However, the banana-less muffins were quite good. 🙂
Why did my muffins sink?
Hi Laila, did you change any of the ingredients in the recipe? Did you use the same type of flour? If so, it’s possible that they could have baked a little longer. If they’re under-baked, they could sink out of the oven. That, or I’d check the freshness of your baking powder. In vegan baking, it’s important that the baking powder isn’t too old.
hi! is one serving size 2 muffins??
one serving size is 1 muffin (unless you want to eat 2 :)), the recipe makes 12
These muffins are my go to. I always buy extra bananas so that I have an excuse to make them! They never last long in my house. I’ve made them with chocolate chips, blueberries, mixed berries, topped with crushed walnuts. Every version of them is amazing!
Hi Hilary, I’m so glad you’ve loved them so much! I’m drooling over your topping suggestions 🙂
I am always looking for healthy recipe swaps for some of my favorites, banana muffins being one of them. I have made these a few times now & they are always a hit. You do not have to be vegan to enjoy these. They are filled with flavor & the are so simple to quickly mix up. Highly recommend!!
Hi ,
Would you care to let me know how many calories are in one muffin?
Best,
I’m sorry, I don’t calculate nutritional info.
Hi! Can I use oat flour instead?
Hi Alaisa, no, I’m sorry, it’s not usually a 1:1 swap and it’ll affect the rise of these muffins.
Did you mean 2 tbsp ground flax? I thought the ratio for flax eggs is 1 tbsp ground flax to 3 tbsp water
Hi Anna, no the ratio written is correct for this specific recipe.
what is the nutritional profile for these?
Great recipe! I doubled it and used half wheat and half white flour and avocado oil. I loved how they are just the right amount of sweetness, not too sugary. Thank you!
Perfectly spiced. My young kids ate them right up. I doubled the recipe and used whole wheat flour with 1 cup almond flour and they came out great. Will definitely make these again, thank you!
Loving this recipe and its flexibility. When my blueberries begin to look a bit wilted, I use them. When I have strawberries going soft, I dice them up and toss in. But my normal ingredient in chopped pecans. We just love pecans. I also “pretty” mine up by sprinkling a few on top of the muffins before baking… with a smiley face design for my 11 year old niece 😉
awww, I’m so happy you’ve been loving these with so many variations!
i’ve been looking at a lot of your recipes, but i can’t find the nutrition facts for any of them. do you have that anywhere? do you have them for thanksgiving these muffins?
Hi Sarah, I’m sorry, I don’t calculate nutrition information.
Thank you for always sharing amazing recipes
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.
Hi! Do you have the nutritional content available for these muffins?
I see now that you don’t calculate nutritional info. My quick calculation comes to approx 200 cal per muffin.
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 🙂
I’m so glad you loved them!