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 32 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.

 

 

83 comments

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  1. Jana from schwesternduett.de
    08.31.2018

    Wow, these look so yummy! I love that the chocolate chunks are still visible and not totally melted!

    • Jeanine Donofrio
      08.31.2018

      Ha, well they are pretty melty out of the oven, it was a challenge to shoot this one without shmearing chocolate all over everything 🙂

  2. Allie
    08.31.2018

    Have you tried this with almond flour by chance?

    • Jeanine Donofrio
      08.31.2018

      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.

  3. Rachel from Andyandrachelgraham.com
    08.31.2018

    Could you sub in spelt flour?

    • Jeanine Donofrio
      08.31.2018

      yep, you can!

  4. Brittany Audra @ Audra's Appetite
    08.31.2018

    I’ve been really enjoying using flax eggs in place of regular eggs lately in baking!! 🙂

    • Jeanine Donofrio
      09.01.2018

      I’m so glad! I find it so much easier to have flax on hand 🙂

  5. Cyn Avet
    08.31.2018

    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,

    • Jeanine Donofrio
      09.01.2018

      Hi Cyn, I’m not sure, I don’t typically bake without some type of oil.

  6. Natalie from lilcookie.com
    09.01.2018

    5 stars
    I love banana chocolate chip muffins! These look so delicious and chocolatey – perfect for brunch or as a sweet snack!

  7. Stephanie
    09.02.2018

    5 stars
    Made these for the family, everyone loved them!!

    • Jeanine Donofrio
      09.05.2018

      Yay, so glad to hear that!!

  8. Gaby Dalkin
    09.02.2018

    Well, aren’t these just the cutest muffins EVER!

  9. Corrie
    09.12.2018

    5 stars
    Used King Arthur gluten free baking mix and these came out delicious! Also silicone cupcake cups and no additional greasing was necessary.

    • Jeanine Donofrio
      10.17.2018

      Hi Corrie, thanks for the tip about King Arthur’s GF mix!

  10. LeslieM
    09.12.2018

    5 stars
    These are wonderful! I used a combination of flours: 1 cup regular and 3/4 buckwheat and it was delicious.

    • Jeanine Donofrio
      10.17.2018

      I’ll have to try that combo – I’m always looking for ways to use buckwheat!

  11. Mary
    09.30.2018

    5 stars
    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!

    • Jeanine Donofrio
      10.02.2018

      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!

  12. Beth C
    10.15.2018

    5 stars
    These muffins are my new favorite! The flax makes them so yummy and moist (and fiber-rich- yay!) Thanks so much 🙂

    • Jeanine Donofrio
      10.15.2018

      Hi Beth, I’m so so glad you loved them!!

  13. Olivia
    10.17.2018

    5 stars
    Just made these and they’re amazing! Even my non-vegan family loves them! ❤️

    • Jeanine Donofrio
      10.17.2018

      Yay, I’m so happy to hear that!

  14. jessica
    01.08.2019

    could i make this recipe into banana bread? like in a loaf pan?

    • Jeanine Donofrio
      01.10.2019

      I think it would work – I’d just bake it longer, probably somewhere in between 40-50 minutes. Hope that helps!

  15. Sara from Whollysara.com
    01.20.2019

    5 stars
    Hi! How many calories are in each muffin?

  16. Mateo Pedersen
    02.12.2019

    5 stars
    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.

    • Jeanine Donofrio
      03.01.2019

      Hi Mateo – wow, I’m so happy these have been a hit with the whole family!

  17. Carol
    02.26.2019

    5 stars
    My favorite muffin recipe of all time (and that is including my non-vegan muffin recipes). The chocolate chips take it over the top.

    • Jeanine Donofrio
      03.01.2019

      Hi Carol, I’m so happy you’re loving the recipe!! Thanks for coming back to let me know!

  18. Kim
    03.04.2019

    5 stars
    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!

  19. Dixie
    04.26.2019

    5 stars
    I made mine with blueberries since I can’t eat chocolate. I found these muffins to be moist, easy to make and absolutely delicious!

  20. Devon
    05.12.2019

    5 stars
    These are great! Do you know the calorie count in each one?

  21. Alyssa
    06.02.2019

    5 stars
    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.

    • Jeanine Donofrio
      06.07.2019

      Hi Alyssa, I’m so glad you and the kiddos have been loving them!

  22. Laura
    08.05.2019

    Is the qty correct for flax?

    • Jeanine Donofrio
      08.05.2019

      yep – it substitutes for 2 eggs.

  23. Wendy
    08.11.2019

    Can I substitute agave syrup for maple syrup? As that’s what I have!

    • Jeanine Donofrio
      08.11.2019

      yep, that should work just fine!

  24. Shelby
    08.26.2019

    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)!

  25. Michelle
    10.24.2019

    5 stars
    Love these! Super soft and moist but still taste like a muffin!

    • Jeanine Donofrio
      10.30.2019

      Hi Michelle, I’m so glad you loved the muffins!

  26. Hillary
    12.12.2019

    5 stars
    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

  27. Leah
    01.19.2020

    5 stars
    So light and delicious! Not vegan so used regular milk and eggs and it turned out perfectly. New go-to recipe.

  28. Zee
    01.29.2020

    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

    • Jeanine Donofrio
      01.29.2020

      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.

      • Zee
        01.30.2020

        Thank you
        Please send a note if you ever have answers (or come across) for the two other queries regardin maple syrup & bananas

  29. Leah
    03.18.2020

    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

    • Jeanine Donofrio
      03.18.2020

      Hi Leah, these work with regular white flour in the same quantity. I hope you enjoy!

  30. Kimberly
    03.23.2020

    How long to bake using a silicone mini muffin pan?

    • Jeanine Donofrio
      03.23.2020

      Probably about the same amount of time – just check with a toothpick before you take them out.

  31. Courtney
    03.27.2020

    Can’t wait to make these! If I use eggs instead of the flax/water combo, should I also omit the apple cider vinegar?

    • Jeanine Donofrio
      03.29.2020

      Hi Courtney, you can leave it in (unless you don’t have any, then you can skip it)

  32. C
    04.02.2020

    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

    • Jeanine Donofrio
      04.02.2020

      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.

  33. Ruthie
    04.15.2020

    I bake GF wondering if I can just sub GF pastry flour? Grazi

  34. Sandra from yahoo.com
    04.15.2020

    Can you use gluten free flour if you’re gluten free?

  35. Judy Lampert
    04.15.2020

    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.

    • Jeanine Donofrio
      04.15.2020

      oops, apologies – they’re just sprinkled on top

  36. Tina
    04.15.2020

    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!

    • Jeanine Donofrio
      04.18.2020

      Hi Tina, I’m so glad you loved the muffins!

  37. Lindsay
    04.16.2020

    5 stars
    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!

    • Jeanine Donofrio
      04.18.2020

      Ha, aww, I’m glad you all loved them 🙂

  38. Courtney
    04.16.2020

    5 stars
    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.

    • Jeanine Donofrio
      04.18.2020

      Hi Courtney, I’m so glad you loved the muffins!

  39. Nandani
    04.18.2020

    Lovely and healthy!
    I will first try macha latte and vegan bannana muffin
    Thank you.

  40. Christian
    04.20.2020

    5 stars
    These were absolutely amazing! Soft full of banana flavor yummy! Thank you!

    • Jeanine Donofrio
      04.22.2020

      Hi Christian, I’m so glad you loved them!

  41. Suzanne Wyckoff
    04.21.2020

    5 stars
    These muffins were moist and delicious. My favorite banana muffin recipe!

    • Jeanine Donofrio
      04.22.2020

      I’m so glad you loved them!

  42. Debbie
    04.22.2020

    Hello, is it possible to use Rye flour instead of Whole Wheat flour? Thanks!

    • Jeanine Donofrio
      04.22.2020

      Hi Debbie, I haven’t tried it, so I’m not sure.

  43. Marissa
    04.23.2020

    5 stars
    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!

  44. Amy
    04.26.2020

    5 stars
    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!

    • Jeanine Donofrio
      04.26.2020

      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

  45. Lori from driftawake.com
    04.27.2020

    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!

  46. Sonia
    05.21.2020

    5 stars
    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. 🙂

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.