These Healthy Banana Muffins are a delightful blend of sweet, ripe bananas and wholesome ingredients, perfect for a quick breakfast or snack.
With a soft, moist crumb and a hint of cinnamon, they’re a guilt-free treat that satisfies your cravings without compromising on flavor. Ready in just 30 minutes, they’re as convenient as they are delicious.
Packed with natural sweetness and a touch of nutty warmth, these muffins are a joy to bake and even better to eat.
The golden tops and tender interiors make every bite feel like a cozy hug. Whether you’re rushing out the door or enjoying a quiet moment, these muffins are the perfect balance of health and indulgence.
Ingredients for Healthy Banana Muffins
- 4 tablespoons ground flaxseed + 4 tablespoons warm water (acts as an egg substitute)
- 1¾ cups whole wheat pastry flour (or a mix of white and wheat flour)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- ⅓ cup maple syrup (or honey as a substitute)
- ⅓ cup olive oil (or any neutral oil like avocado or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 bananas)
- ½ cup chocolate chips (optional, for added sweetness)
Step-by-Step Instructions
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a small bowl, combine the ground flaxseed and warm water. Set aside to thicken for 5 minutes.
- In a large bowl, whisk together 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 extract. Stir well, then mix in the flaxseed mixture.
- Pour the wet ingredients into the bowl of dry ingredients. Stir just until combined—do not overmix.
- Gently fold in the mashed banana and chocolate chips (if using).
- Use a ⅓ cup measuring scoop to divide the batter evenly into the muffin tin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out almost clean.
- Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Delicious Toppings and Serving Ideas
These Healthy Banana Muffins are perfect on their own, but you can elevate them with a drizzle of almond butter or a sprinkle of crushed walnuts for added crunch. For a sweeter touch, dust them with a bit of powdered sugar or serve with a side of fresh berries. They’re great for breakfast, snacks, or even dessert!
How to Store and Reheat for Freshness?
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months—just thaw at room temperature when ready to enjoy.
Fun Recipe Variations to Try
Switch things up by swapping the chocolate chips for dried cranberries or chopped nuts. You can also use oat flour instead of whole wheat pastry flour for a gluten-free option. For a tropical twist, add shredded coconut or replace the banana with mashed sweet potato. The possibilities are endless!
Time-Saving Tips for Busy Bakers
To save time, mash your bananas the night before and store them in the fridge. You can also measure out your dry ingredients ahead of time and keep them in a sealed container. If you’re making a double batch, freeze half the batter in muffin tins, then transfer to a freezer bag for quick baking later.
Essential Equipment for Perfect Muffins
A 12-cup muffin tin is a must for this recipe, and using a silicone liner or parchment paper cups can make cleanup a breeze. A ⅓ cup measuring scoop ensures evenly sized muffins, and a wire rack is key for cooling them properly. Don’t forget a toothpick to test for doneness!
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.