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 sunflower or canola oil would be delicious too.
- Vanilla, 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 eggs can replace the flaxseed and water.
- Don’t forget the mix-ins! These healthy banana muffins are delicious plain, but they’re also great with all sorts of mix-ins. Try folding 1/2 cup fresh blueberries, chopped walnuts, 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
- Best Carrot Cake
- Vegan Chocolate Cake
- 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
- 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
Could I swap the WW flour for a gluten free flour? I realize it will not have the heaviness of the WW flour so any ideas to ‘bulk’ it up a bit would be welcome. Thanks!
Hi Melissa, I would bake this Gluten Free Banana Bread instead. It’s fully tested with GF flours and it’s super delicious. I haven’t tried it as muffins. https://www.loveandlemons.com/gluten-free-banana-bread/
These taste absolutely light, fluffy, and divine! We’ve tried numerous healthy banana muffin recipes online and this recipe ranks on top!
Where can I find the nutrition info for this recipe – claories, macros?
Hi Nancy, I’m sorry we don’t calculate nutrition info but you could plug the ingredients into a site like my fitness pal.
I made these last night and replaced maple syrup with honey (didn’t have enough syrup) and they didn’t quite turn out! The texture was not good, and not very flavorful. Is that why? I was feeling like the flax to water ratio wasn’t enough water, but I would like to try again…
Samantha and anyone else wondering, I also was a bit shy on the amount of maple syrup needed. I just added a little extra banana for the sweetness. I also found that the flax/water ratio as off. It thickened up right away, so I tossed it and used the ration I normally use which is 1 TBSP of ground flaxseed to 3 TBSP of warm water (1 egg). I made the equivalent for 2 eggs. The muffins came out moist and fluffy. I made 3 plain, added chopped walnuts to 3, raisins to 2, pecans to 2, and chocolate chips to 2. I will definitely make this again!
These are a hit with my family! I added 1/4 cup aquafaba and it really fluffed them up! They were good without it too! I used dried cranberries and pecans instead of chocolate chips. I also use agave instead of maple syrup. Great basic recipe to add your own mixins!
I’m so glad everyone loved them!
These are so delicious! Great for breakfast or a snack, thanks. 🙂 How many calories?
I’m so glad you loved them! I don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.
These are so delicious! Thanks for such a wonderful recipe!
I’m so glad you loved them!
I was so delighted with how these turned out! I will definitely be regularly making them! The muffins lightly sweet and moist!
I’m so glad you loved them!
Amazing. I only had spelt flour and agave syrup. And it worked out great. I used olive oil.
Yummy 😋
Really good semi healthy snack . Thanks
These look delicious! Im thinking about swapping applesauce for the oil. Have you tried it?
Just realized that my whole wheat flour is way outdated. If I were to just use white flour, what would the measurement be, and can I still proceed with the other ingredients as is? Thanks!
Hi Cari they work with all purpose flour at the same measurement – they’re not quite as flavorful as with the whole wheat mix but they work just fine.
I managed to get out and get some fresh WW flour just a bit ago. All set! Looking forward to making them. Thanks!
Could I use regular whole wheat flour instead? if so, same amount? Thanks!!
Hi Leanne, I recommend half regular whole wheat and half white so they don’t come out too too dense.
I didn’t have flax seed so I used chia seeds instead and they turned out great.
so glad you enjoyed them!
What brand/type of chocolate do you normally use? I’m struggling to find a healthy chocolate brand.
Can I use ground oats instead of flour? Thanks!
Hi Jess, no, it’s not a 1:1 replacement, but check out this post that has a bunch of ideas for how to use oat flour: https://www.loveandlemons.com/oat-flour/
This was SO good! I didn’t have flax so I subbed for 6 tablespoons of Aquafaba and I used an extra banana. It was incredibly moist and I’ll be using this recipe forever. Oh, and my 11 month old and maddeningly picky 4 year old both approved 🙂
I’m so glad you loved them!
Hi! Do you have the nutritional content available for these muffins?
I see now that you don’t calculate nutritional info. My quick calculation comes to approx 200 cal per muffin.
Banana muffins are delicious! Omitted chocolate chips, added walnuts instead. Also made a streusel topping (oats, sugar, cinnamon, vegan butter). Grandsons loved ‘em. I’ll be making this recipe again.
Thank you for always sharing amazing recipes