These healthy banana muffins are naturally sweetened with maple syrup and packed with whole grains — an ideal snack for kids, toddlers, and adults alike.
When my youngest was a baby I developed a peanut butter banana muffin to sneak in nutrition, and over the years I’ve created a dozen healthy muffin recipes. Muffins are a staple in our freezer and a favorite for busy parents. This particular banana muffin is a simple, nut-free version I make most often for school lunches. It’s moist, flavorful, and you can stir in mini chocolate chips if you like a touch of indulgence.
Ingredients for Healthy Banana Muffins
Dry Ingredients
White whole wheat flour – lighter in texture than regular whole wheat. You can substitute whole wheat pastry flour, all-purpose flour, or regular whole wheat flour; note muffins will be denser with regular whole wheat.
Baking powder and baking soda – both are needed to help the muffins rise and stay light.
Fine sea salt – enhances flavor.
Ground cinnamon – optional, but recommended for warm flavor.
Wet Ingredients
Mashed bananas – use 3 very ripe, spotty bananas for best moisture and sweetness.
Melted butter – adds flavor and a tender crumb; use vegan butter for a dairy-free option.
Pure maple syrup – natural sweetness.
Egg – provides structure and helps with leavening.
Milk – adds moisture and tenderness.
Plain Greek yogurt – contributes moisture and richness; full fat works well.
Vanilla extract – for flavor.
Mini chocolate chips – optional, but a favorite with kids.
Tips for the best muffins
- Don’t overmix the batter. Combine dry ingredients, whisk wet ingredients separately, then fold together until just combined — no visible dry streaks.
- Fill muffin cups nearly to the top. This helps produce nicely domed tops; many bakers underfill and end up with excess batter.
- Start hot, then lower the temperature. Bake at 425°F for 5 minutes, then reduce to 350°F and finish baking. The initial heat gives a good rise.
- Avoid paper liners. Use parchment liners or generously grease the pan for best results.
How to freeze these muffins
These muffins freeze very well. Cool completely on a rack before freezing. Wrap individually in plastic wrap or place in a freezer-safe bag. They keep up to one month. Thaw at room temperature for a few hours or warm briefly in the microwave.
Helpful equipment
- Muffin tin
- Parchment paper liners
- Ice cream scoop for even portioning
Recipe: Healthy Banana Muffins
Healthy Banana Muffin Recipe
Ingredients
Dry Ingredients
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients
- 3 mashed bananas (very ripe)
- ¼ cup melted butter (or coconut oil)
- ¼ cup pure maple syrup
- 1 egg
- ½ cup milk
- ½ cup plain Greek yogurt (full fat recommended)
- 2 teaspoons vanilla extract
Add-ins
- 1 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 425°F. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- In a larger bowl, combine mashed bananas, maple syrup, yogurt, egg, melted butter, and vanilla until smooth.
- Pour the dry ingredients into the wet and stir gently until just combined. Do not overmix.
- If using chocolate chips, reserve about ¼ cup to sprinkle on top. Fold the remaining ¾ cup into the batter with only one or two stirs.
- Portion batter into muffin cups, filling nearly to the top. Add reserved chips to the tops if desired.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and continue baking 12–17 minutes more, until a toothpick comes out clean. Transfer to a cooling rack promptly.
Notes
Cool completely before storing. Store in an airtight container at room temperature for several days, or freeze for up to 3 months.
Nutrition
Serving: 1 muffin | Calories: 231 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 8 g | Fiber: 3 g | Sugar: 18 g
Nutrition information is an approximation.
Additional Info
Course: Baked Goods/Breads, Breakfast
Cuisine: American
More healthy muffin variations include peanut butter banana, pumpkin banana, carrot banana, zucchini banana, and apple muffins — great ways to use ripe bananas and add whole grains to snacks and breakfasts.