Soft and delicious homemade banana muffins, straight from the oven!
Super Healthy Banana Muffins
Serve As A Healthy Breakfast
Pack Them In A Lunchbox
Great For After-School Snack
Take Them On The Go!
These soft and moist banana muffins are a great breakfast for the whole family – they’re easy to whip up with pantry staple ingredients and are packed with whole grains and nutrition.
The’re also a great choice for any time you have unexpected guests, because you can make up a batch quickly and yet they’ll taste like they came straight from the bakery!
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Easy Banana Muffins
– Uses basic ingredients
– Super soft and fluffy
– Easy to make & kid-friendly
People go crazy for these 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, and I can’t even count the number of times I’ve made them.
The recipe 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.
(Above, stuffed with homemade Healthy Nutella!)
Everyone should have a basic banana muffin recipe in their repertoire, and these are the best banana muffins I’ve ever made.
I hope you love them as much as we do!
Thanks to their natural sweetness, these muffins are delicious hot out of the oven without needing any butter or frosting.
They’re also really great if you want to add a little cinnamon to the batter and eat them with coconut butter – it almost makes them taste like eating a frosted banana cinnamon roll, and you will completely forget they’re actually good for you!
Adapted from this Healthy Banana Bread
- 1 cup mashed banana
- 2 tbsp milk of choice
- 2 tsp pure vanilla extract
- 2 tsp white or cider vinegar
- 3 tbsp oil OR 1/4 cup 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 + 1/8 tsp salt
- 1/2 tsp each: baking soda and baking powder
- 1/3 cup sugar, unrefined if desired
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!)
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