Healthy Banana Bread Muffins

If you have been looking for an easy and tasty banana bread muffin recipe, look no further! These healthy banana bread muffins are light, moist and insanely delicious.  This is a super flexible recipe (so use what you have on hand) and great way to use up browning bananas.

For those who have been with me for a while, you may recognize this recipe! I am taking my favorite banana bread, tweaking it ever so slightly and turning it into banana bread muffins!

This is arguably, the BEST banana muffin I have ever made.  Outside of being insanely easy to make (this is a one bowl dump and stir recipe) these muffins are fluffy, moist and have the best banana flavor.  PLUS, you can have lots of sun swapping out the stir-ins, so many options.

How Do You Make Banana Muffins From Scratch?

Homemade banana muffins are super simple to make.  Even if you have never baked a thing in your life, I promise you can make these muffins.  Here’s what you do.

1. Pre-heat my oven to 325 Fahrenheit and line a 12-cup muffin tray with some muffin liners.
2. Mash bananas in a large bowl until broken down but still chunky.
3. Add in white whole wheat flour, coconut oil, coconut sugar, eggs, vanilla, cinnamon, baking soda and kosher salt in a large bowl.  Mix until well combined.
4. Divide batter evenly into all 12 muffin cups and top each muffin with a walnut half.
5. Bake for 20-25 minutes or until fragrant and set through.
6. Cool and enjoy!

How Do You Store Fresh Baked Muffins?

I like to keep these muffins stored in an airtight container in my fridge, they will happily last up to 5 days this way.  If you wanted to store them for longer, you can individually wrap them and pop them in the freezer, where they will last for up to 3 months.

Can You Make Muffins Without Liners

You can bake these muffins (or any muffins) without using muffins liners as long as you grease the baking pan first.  I like to use coconut oil to grease the pan, but butter would work as well.

Personally, I prefer the liners because it makes for a super easy clean up!  But ultimately, either option works.

Tips For Delicious Banana Bread Muffins:

Use Super Ripe Bananas:

I like to use really ripe bananas for this recipe.  The kind of bananas that are starting to turn black and you think need to go in the garbage.  The riper the banana, the sweeter it is, which makes the muffins extra delicious.  Plus they keep the banana bread super moist.

Flour Substitutions:

If you don’t have white whole wheat flour, you can sub in half whole wheat flour and half white flour, this creates a taste and texture that is almost identical.  And just a side note, you can also use all whole wheat or all white flour.  Ultimately, all of these result in delicious muffins.

Don’t Over mix The Batter:

Mix the ingredients until the are just incorporated and no more.  The more you mix the batter, the more gluten will develop, which will make the muffins more rubbery and dense (not what we are looking for).  To keep the muffins light and fluffy, stir the batter until just combined.

More Delicious Banana Recipes You May Enjoy:

• Banana Oatmeal Pancakes
• Banana Oatmeal Muffins
• 3-Ingredient Banana Cookies
• Baked Banana Oatmeal

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!

Print Recipe

4.63 from 27 votes

Banana Bread Muffins

These banana bread muffins have the best banana flavor and are so easy to make. All you need is one bowl, a muffin pan and 30 minutes!

Course: breads + muffins, BREAKFAST

Cuisine: American

Author: Dani Spies

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 12 muffins

Calories: 147kcal

Ingredients

• 2-3 ripe bananas (12-14 ounces)
• 1 cup white whole wheat flour
• 2 tablespoons coconut oil
• 3/4 cup coconut sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup walnuts, chopped

US Customary - Metric

Instructions

• Preheat oven to 350º Fahrenheit. Line a 12 cup muffin tray with muffin liners or grease the pan.
• Place bananas in large bowl and using the back of a fork, mash the bananas until they are broken down.
  
• Add in white whole wheat flour, coconut oil, coconut sugar, eggs, vanilla, cinnamon, baking soda, and salt.
  
• Mix everything until well combined, then add in walnuts.
  
• Divide the batter evenly into all 12 muffin cups. Top each muffin with an extra walnut half (totally optional, but super fun!).
  
• Pop in the oven for 20-25 minutes, or until fragrant, golden brown, and set through.
  
• Cool and enjoy!

Notes

• Whole wheat flour and white flour would also work for this recipe, so use what you have.
• I like using coconut sugar for this recipe but it can be replaced with turbinado sugar or sucanat (or really any granulated sugar you have on hand).
• Don't like walnuts?  Try adding in pecans, chocolate chips, shredded coconut, or raisins.

Nutrition

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg