Bake these soft, sweet, and delicious homemade banana muffins for a healthy snack or breakfast recipe the entire family will love!
Super healthy banana muffins
Pack them in a lunch box
Serve as a healthy breakfast
Take on the go
It’s the perfect after school snack!
These light, moist banana muffins are a great option for both kids and adults.
They are quick and easy to whip up with pantry staple ingredients. And the simple recipe is packed with whole grains, fiber, potassium, and nutrition.
The muffins are also a good choice any time you find yourself with unexpected guests. Throw a batch into the oven, and it tastes like they came straight from the bakery!
You may also like these Applesauce Muffins
Above, watch the step-by-step banana muffin recipe video
An easy wholesome breakfast or snack
People go crazy for these fluffy banana muffins every time I serve them.
With an irresistible flavor and bakery style texture, they are everything you could ever want in a banana muffin recipe.
The muffins can also be easily adapted to suit various special diets, including vegan, gluten free, soy free, egg free, oil free, dairy free, low fat, and nut free.
Everyone should have a basic muffin recipe in their repertoire, and these are the best banana muffins I’ve ever made in my life.
I hope you love them as much as we do!
Readers also love this Chocolate Banana Bread
Try the muffins with Homemade Nutella or my Chocolate Cream Cheese Frosting
Banana muffin recipe ingredients
The recipe calls for mashed banana, pure vanilla extract, white or apple cider vinegar, optional oil, flour, salt, sugar, baking soda, and baking powder.
Types of flour that work include spelt flour, oat flour, and gluten free or white all purpose flour. I have not tried almond flour, whole wheat flour, or coconut flour here. Be sure to report back if you experiment with one of those options.
When combined with the liquid ingredients, the white vinegar or apple cider vinegar acts like a homemade buttermilk substitute.
Almost any all purpose granulated sweetener can be substituted for the sugar, including unrefined coconut sugar or date sugar, raw cane sugar, or xylitol or granular erythritol for added sugar free banana muffins.
To make muffins without oil, you can replace the three tablespoons with an equal amount of additional banana, Greek yogurt, or roasted mashed sweet potato.
For chocolate chip banana muffins: stir half a cup of regular or mini chocolate chips in with the dry ingredients. Press a few additional chips into the top of each muffin for presentation, just before baking.
You can also stir half a teaspoon of cinnamon and up to half a cup of crushed walnuts, almonds, or pecans into the batter before baking the muffins.
For a blueberry version, make Healthy Blueberry Muffins
Serving suggestions
Thanks to their natural sweetness, the muffins are delicious hot out of the oven, without needing any butter or frosting.
They are also really great if you want to add a little of cinnamon to the batter and eat them with melted coconut butter or vegan cream cheese.
It almost makes them taste like eating a frosted banana cinnamon roll, and you will completely forget they’re actually good for you!
Or top the baked banana treats with peanut butter, almond butter, cashew butter, apple butter, or pumpkin butter.
How to make the best banana muffins
Whisk all of the liquid ingredients, including the banana, in a large bowl.
Preheat the oven to 350 degrees Fahrenheit, and line a muffin tin with liners.
Add all remaining ingredients, and stir until just evenly mixed. Smooth the muffin batter into the liners, and bake on the oven’s center rack for 20 minutes.
The muffins should be domed, and a toothpick inserted into the center of a muffin should come out mostly clean.
Once cooled, the liners should peel off easily from muffins with oil. Even if you make the fat free version, I’ve found that the liners still peel off easily the next day if you let the muffins sit loosely covered on the counter or in the refrigerator overnight.
Leftovers can be stored for a day loosely covered with a towel on the counter. For freshness, I recommend refrigerating any leftover banana muffins after this time. They can also be frozen for up to a month or two.
While the oven is hot, bake a Chocolate Mug Cake
Banana mini muffins
If you wish to turn this into a mini muffin recipe, follow the baking instructions above, using a mini muffin pan instead of a regular size pan.
Bake the homemade banana mini muffins for twelve minutes, then let cool on the counter before removing the liners.
Converting banana muffins to gram measurements
If you prefer to use a food scale instead of cups for precise baking, use the following metric measurements.
240 grams mashed banana, 30 grams water, 10 grams each of pure vanilla extract and vinegar, 36 grams of oil, 130 grams of flour, 65 grams of sugar. Add all of these along with the salt, baking powder, and baking soda.
Note: One cup of mashed banana is usually equal to about two large bananas.
Use leftover bananas to make Banana Ice Cream
Banana Muffins
Ingredients
- 1 cup mashed banana
- 2 tbsp water
- 2 tsp pure vanilla extract
- 2 tsp white or cider vinegar
- 3 tbsp oil or nut butter, or 3 tbsp banana for fat free
- 1 cup spelt, white, or oat flour (for flourless, try these Keto Muffins)
- 1/2 tsp salt
- 1/2 tsp each: baking soda and baking powder
- 1/3 cup sugar, unrefined if desired
- optional 1/2 tsp cinnamon
Instructions
- Whisk first 5 ingredients in a large bowl, and set aside for 10 minutes. Preheat oven to 350 F, and line a muffin tin. In a new bowl, stir together all remaining ingredients. Feel free to add 1/4 tsp cinnamon if you wish. Pour dry into wet, and stir until just evenly mixed. Portion into the muffin liners. Bake on the center rack, 19-20 minutes or until muffins have domed and a toothpick inserted into the center of a muffin comes out mostly clean. Let cool. (I’ve found that if you loosely cover overnight—either on the counter or refrigerated—the liners then peel off easily, and flavor and texture are even better too!)View Nutrition Facts
Video
Notes
More Healthy Snack Recipes
I’m allergic to wheat & oats. Think almond flour would work?
There’s really no way to know unless you try, but it sounds like a fun experiment. Be sure to report back if you try!
I just tried almond flour and for some reason it didn’t seem to work, the muffins are tasty but still kinda wet like the mashed bananas. Had them in the oven almost 30 min too.
Thanks! I won’t try almond flour 🙂
Try sorghum flour. This is often used for muffins, cakes, cookies, etc. It creates a nice light texture and does not have any “unique” flavor.
Thanks! I just recently started using sorghum. I’ll give it a try!
I totally don’t mind making all kinds of modifications for recipes, so fat free and gluten free muffins are my go-to when I’m not in the mood to purchase a giant tub of coconut oil, LOL! But in all seriousness, these are definitely going to become a staple dish for me once I stock up on oats and overripe (and hopefully discounted) bananas!
These were delicious!! My daughter has celiac so finding gluten free recipes that taste good and don’t require expensive flour is always a win in my book. I just ground up some of the gluten free oats I have to make a flour and I subbed out pyure for the sugar and added a few chocolate chips..everyone LOVES them!!
Katie, they look delicious. Do you have instructions on how to fill them with your vegan Nutella?
Hi! Just use this one 🙂
https://lett-trim.today/2015/11/05/nutella-muffins/%3C/a%3E%3C/p%3E
These are delicious! I used mini muffin tins. Perfect little snack to pop in your mouth. I had a little extra batter so I made a mug muffin in the microwave. Thanks for another easy recipe!
Those are so adorable!!
I made these for breakfast today. It was a CCK type of day. We liked them a lot.
These banana muffins were so good! I added crushed walnuts and dried cranberries to the batter. Next time I want to add chocolate chips and shredded coconut. So many possibilities right now. Do yourself a favor and make these.
I’m curious as to why the ingredients are by weight: 100 grams of flour etc. That is so helpful when baking and I thought most of Katie’s recipes were measured by weight.
You can covert it very easily by google. For example: 1 cup flour in grams. 1/2 teaspoon salt in grams, etcetera. I always do that.
i love banana muffins ,your blog are very informative for me,thanks for sharing.
Why have you stopped lifting your ingredients by weight (grams)?
Absolutely wonderful muffins. The best oil free vegan
banana muffin recipe that I have tried. Thank you!
Hey katie !!
Thanks for those incredible ideas, i really impressed by your yummy recipes. thanks again !
Hey Katie!
I love baking as a hobby and I just made these. They are so soft and fluffy and warm! I can definitely say that this is one of my favourite recipes of yours. I like how it isn’t too sweet as well. Thank you. 🙂
These were so good! I used cashew butter and left out the sugar. For the flour, I did a mixture of oat flour, whole wheat flour and flax meal.
It was really good right out of the oven with peanut butter on top.
Do you think I can add chocolate chips to these without needing to adjust baking time or other parts of the recipe? Looking for a banana chocolate chip muffin recipe and hoping it won’t be a big deal if I just toss from chips into this base.
Thanks!
Yup that works just fine!
They smelt amazing but came out of the oven and caved in. ?. Any idea why?
Hmm, what flour, sweetener, oil, etc did you use? Also, is your oven calibrated?
These are delicious!! I made them as mini-muffins, in the oven for 15 minutes. Also added 1/3 cup chocolate chips 🙂 me and my 2 year old ate these up so fast! Making another batch right now ?