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
We are obsessed with this muffins, this is our breakfast for life! They are so good and good for you. I made them with whole wheat flour to make them even healthier, they were very good…but I add chocolate chips everytime 🙂
Katie, your recipes wow me every time!
These were superb. Cinnamon is a must in my opinion. They turned out soft, moist, and delicious.
For reference, I used about 3 medium bananas, 2 tbsp vegetable oil, AP flour and oat milk.
Thank you so much for making them!
These truly are the best! My teenage son asked if I would make them ‘as often as possible’. Thanks for another fantastic recipe!
Hi, these are greats, I’ve been making these for breakfast and as a snack for my friends, everybody loves them!
But if I try to calculate the calories I get more calories than the one calculated by Katie, (I even use less sugar than the original version) it must be related to the cups to grams conversion I assume, could it be possible to have the grams of this recipes?
hi,
I actually converted these to grams for baking myself and here is what I got for 8 muffins:
– 300g mashed banana
– 30ml milk
– 10ml vanilla extract
– 10ml white or cider vinegar
– 45ml oil OR 65g peanut butter OR 55g mashed banana
– 150g flour (spelt, white, oat)
– 1/2 + 1/8 tsp salt
– 1/2 tsp baking soda
– 1/2 tsp baking powder
– 68g sugar
– 1/4 tsp cinnamon
With regular sugar and oil, I got 123 calories per muffin. Without the oil (ie using extra mashed banana), I got 94 calories!
Hope this helps 🙂
These really are the best ever! Added walnuts and pecans for some crunch. Next time i will double the recipe as I only got 7 muffins. I did almost fill the liners as I prefer a good size muffin. Double batch for 12-14 muffins next time. Also i baked at night and covered with a kitchen towel over night, it really does help the texture and removal of liners. Great recipe. Thanks
Since we prefer our muffins to have some texture to them rather than be mushy (think grocery store muffins), I add 1/2 cup coarsely blended old fashioned oats. You could also use quick oats but I did not have them. I did not add any sugar because my bananas were very ripe. I did add 3 tablespoons of maple syrup so the batter would be wet enough to account for the extra oats. I used half whole grain spelt flour and half oat flour. I also add a scant 1/2 cup of small broken walnut pieces. I added 1/2 teaspoon of cinnamon and reduced the salt to 1/4 teaspoon. I also lightly spray the bottom of my muffins papers with oil and then use a tissue to blot out any excess oil so that you can remove the papers even if the muffins are warm and they do not fall apart. I let the muffin batter sit for about 10 minutes in the cups so the oats had a chance to soak up the liquid. The muffins were AMAZING. For the previous poster who asked for a recipe that allowed her to fill the muffin cup 3/4 full, THIS is the one.
Thank you for these modifications – definitely going to try some!
LOVED these muffins!! used coconut sugar, coconut oil, out flour, and oat milk. My kids loved as well. They do not taste healthy 🙂
Thank you so much for trying them!
Can I leave out sugar completely? I don’t don’t want to use any form of sugar or sweetener? Aren’t the bananas sweet enough on their own?
They were for me! I didn’t add the sugar and they were perfect.
These are the best muffins I have ever eaten, and that’s saying something… I’ve eaten a lot of muffins in my days. Now the only thing I have to do is figure out a way to hide them from my family!
These are soooooo amazing!! I didn’t add the extra sugar and they’re perfectly sweet. Such an easy recipe yet the moistest banana muffins I’ve ever had!!
Great recipe 😍👍🏻 will it still work if i replace bananas with apple sauce?
and thank u very much!
Just use this recipe 🙂
https://lett-trim.today/applesauce-muffins-recipe/%3C/a%3E%3C/p%3E
Can I replace the flour with a 3:1 ratio of almond and coconut flour?
Hi! Could I use sucralose in place of the sugar? Would the measurement change?
We know xylitol works so would think that any granulated sweetener that measures like sugar cup-for-cup should work, but unfortunately we can’t say for 100% sure about sucralose because we haven’t tried it.
Dear Katie. I’m using oat flour to make these muffins. May I know the weight of the flour in grams? Thanks a lot
Dear Katie. I’m using oat flour to make these muffins. May I know the weight of the flour in grams? Thanks in advance
omg!! they are so tasty I love them so much!!❤️