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 vegetable oil or canola oil would be delicious too. You could even use melted butter.
- Vanilla extract, 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 large eggs can replace the flaxseed and water.
- Don’t forget the mix-ins! These healthy banana muffins are delicious plain, but they’re great with all sorts of mix-ins too. Try folding 1/2 cup fresh blueberries, chopped walnuts or 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
- Healthy Carrot Cake
- Vegan Chocolate Cake
- Healthy 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 extract
- 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
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.
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!
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!
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!
what is the nutritional profile for these?
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.
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.
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.
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!!
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 🙂
hi! is one serving size 2 muffins??
one serving size is 1 muffin (unless you want to eat 2 :)), the recipe makes 12
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.
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. 🙂
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!
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
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!
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.
These muffins were moist and delicious. My favorite banana muffin recipe!
I’m so glad you loved them!
These were absolutely amazing! Soft full of banana flavor yummy! Thank you!
Hi Christian, I’m so glad you loved them!
Lovely and healthy!
I will first try macha latte and vegan bannana muffin
Thank you.