These Healthy Banana Muffins are sweetened with only banana and are made in just one bowl! They’re great for an easy meal prep breakfast or afternoon snack that won’t make your kids crazy!
You guys, I’ve made about a million batches of this Healthy Banana Muffin Recipe lately and I never get sick of it! I played around with the recipe a little bit, adding coconut sugar and maple syrup but in the end I decided that it was sweet enough for me with just the sweetness of the bananas, no added sugar.
My toddler has somewhat of a sugar addiction so I’m always trying to come up with muffin recipes that he will enjoy but aren’t loaded with sugar. Needless to say, he gobbled these Healthy Banana Muffins right up 🙂 They are very kid friendly muffins and perfect for little toddlers!
How To Make These One Bowl Healthy Banana Muffins
I’m the queen of dirtying every single dish in the kitchen when cooking a simple recipe, so I decided to make this easy banana muffin recipe into a one bowl baking recipe and it worked great!
- Start by pre-heating the oven and preparing your muffin tin. You can use paper or silicone liners, or just make sure to grease your muffin tin well.
- Add your bananas to a large bowl and mash with a fork. You want the bananas to be really well mashed so you have a banana flavored muffin rather than a muffin with banana chunks in it. This is another reason it is important to use bananas that are very ripe and easy to mash.
- Next, add in the vegan egg substitute, coconut oil, almond milk and vanilla and almond extracts. Mix everything together well.
- Then, add in the flour, baking soda, cinnamon and salt and mix well. If you are adding any additions, like chocolate chips or nuts, add in them now and gently fold them into the muffin batter.
- I like to use a 1/4 cup scoop to scoop my muffin batter into the muffin tin because it ensures all the muffins are the same size and it’s less messy than spooning the batter in. Put the muffins in the oven and bake until firm to the touch and cooked through.
- I like to let my muffins sit until completely cooled so they’re easy for the kids to eat and they firm up a bit more when you let them cool fully.
What Makes These Healthy Banana Muffins?
Healthy is such a relative term and I always feel a bit nervous using it to describe a recipe because what’s healthy to me might not be considered healthy to someone else. But, here are a few reasons I’m calling these Healthy Banana Muffins:
- They’re made with a mixture of white and whole wheat flour. You could also just use all whole wheat if you like to make them even healthier.
- There is absolutely no added sugar besides the bananas! I used 3 extra large bananas, or 4 regular sized bananas, and I truly feel like it gave these muffins all the sweetness they needed. If you like yours a bit sweeter you could always add 1/4 cup honey, maple syrup or coconut sugar.
- I don’t believe that eggs are unhealthy but I did make these muffins vegan by adding a flax egg (1 tablespoon ground flax mixed with water). The flax adds good omega 3 fats and fiber as well as helping to lower cholesterol and blood pressure (so I have read).
- I used coconut oil instead of vegetable based oil. You can read more about why coconut oil is healthier than vegetable oil here.
I usually just make these plain but there are so many ways to jazz them up if you get bored of jus the banana flavor!
OPTIONAL FLAVOR ADD INS FOR YOUR BANANA MUFFINS:
- Chocolate chips
- Peanut butter/almond butter
- Grated zucchini
- Chopped nuts
RECIPE FREQUENTLY ASKED QUESTIONS
- Can I use a real egg? Yes, you can use an egg instead of the flax “egg”
- Can I add some sweetener if I want? If you like your muffins a little sweeter feel free to add 1/4 cup honey, maple syrup or coconut sugar.
- How ripe do the bananas need to be? The riper your bananas are, the sweeter the muffins will be.
- What kind of coconut oil should I use? If you don’t want any coconut taste in your muffins you need to use refined coconut oil. I personally like to use un-refined coconut oil for this recipe because I love how the flavor goes with the bananas!
- Can I substitute anything for the oil? Applesauce can be substituted for the coconut oil if you like.
- What kind of flour should I use? I used half all purpose and half whole wheat flour for this recipe but you can use entirely all purpose or whole wheat if you like.
- Can I use gluten free flour? I have not tested this recipe using an alternative gluten free flour but I’m guessing that a gluten free all purpose flour (with xantham gum) would work great.
Have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!