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Banana Muffins

4.99 from 77 votes

Soft and delicious homemade banana muffins, straight from the oven!

Super Healthy Banana Muffins

Super Healthy Banana Muffins

Serve as a healthy breakfast

Pack them in a lunchbox

Perfect for an 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 good 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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Soft Moist Banana Muffins

How To Make 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.

Banana Recipes – Over 30 Healthy Ideas

Banana Muffins

Try the muffins with Chocolate Cream Cheese Frosting.

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 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!

The Best Banana Muffin Recipe (Easy, Healthy, Vegan)
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Banana Muffins

This soft and delicious banana muffins recipe is perfect for a healthy breakfast!
Cook Time 20 minutes
Total Time 20 minutes
Yield 10 muffins
5 from 77 votes


  • 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!)
    View Nutrition Facts


The banana muffin recipe above was adapted from this Healthy Banana Bread and from my Vegan Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Oatmeal Muffins

vegan peanut butter cookies

Vegan Peanut Butter Cookies

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Deep Dish Cookie Pie

Published on February 21, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions


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    • Jason Sanford says

      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!

    • Julie says

      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.

    • Vivian says

      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.

  1. Cassie Autumn Tran says

    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!

  2. Bonnie says

    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!!

  3. Peggy says

    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!

  4. Linda says

    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.

  5. Lauren says

    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.

    • Helen says

      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.

  6. Baker says

    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. 🙂

    • Jamie says

      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.

  7. Isabel says

    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.


  8. Tanya says

    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 ?

  9. Helen says

    Really delicious! I found the mix a bit thick so i added a little liquid. Cant believe they rose so well and I dont feel the egg was missed. Top!

  10. Jenn says

    These were AMAZING!! Definitely going to make them again… and again… and again. I added some chopped walnuts. Thank you so much for sharing this.

  11. Mari Bakes says

    These turned out great. Used oat flour and nut butter. Could I add cocoa powder? And if so how much and do I need to make any other modifications?

  12. Sarah says

    I made these today but unfortunately they didn’t turn out well. Definitely putting it down to me using Greek yogurt instead of oil or extra banana. Also found these very sweet so would omit sweetener if I were to try again. They were like raw batter even when left in the oven for an extra 10 minutes.

  13. Maegan H says

    I found your page after I made a banana muffin recipe and was horrified how much sugar was in them! I made these this evening (without Nutella due to time AND accidentally forget the milk-oops) but the taste is still nearly identical!! I also used frozen bananas that I thawed, which gives a great flavor!

  14. Ti says

    Great recipe! Just made them and subbed applesauce for the oil/nut butter and they were so light and fluffy. Gonna check out the sweet potato brownies recipe next! Thanks so much!

  15. Jessie says

    No less than 15 mistakes and a cup of blueberries later, these turned out great! I love a recipe that’s forgiving. Thanks, Katie!

  16. Katie says

    Bananas, almond butter, vanilla, 2% milk, vinegar, sugar, baking powder and soda, salt. only difference is coconut flour. i don’t have another kind besides that.

    • Jason Sanford says

      Well that would definitely be it! Coconut flour is unfortunately not something you can substitute for other flours in most recipes, because it is completely different – it soaks up liquid like a sponge.

    • Jason Sanford says

      No problem! Coconut flour can be really fun to experiment with, you just almost always end up having to change other things around in a recipe when you do.

  17. Sal says

    I subbed oats w golden flax seed and used a no sugar agave liquid they have now for a more low carb version. Very good! My son loves them…

  18. Deliah says

    They came out a little bit too sweet for me the first time I made them, so I lowered the sugar to 1/4 cup and ohhhh my god these are so delicious! It took a lot of willpower not to eat the whole batch in a single day.

  19. Lisa says

    Flavor was amazing! I wish they were bigger though. Will they work as well if I doubled the recipe and filled up the cup to 3/4 full?

  20. Frances Biggins says

    I mistakenly put in 1/4 cup of almond milk, (in addition to the 2 tbsp of almond milk), but they turned out lovely.

  21. Kristen says

    Really good. Next time I’ll add quite a bit more non-dairy milk; the batter was super dry, and yielded less muffins than described. But regardless these were very good and super easy, will make again!

      • Kristen says

        I used plain, regular flour, and unsweetened soy milk.
        Maybe my bananas weren’t ripe enough?
        The muffins were still good though! 🙂

        • Jason Sanford says

          Haha I just asked because a lot of times when someone mentions a baked good being dry, it turns out they subbed coconut flour. In this case I guess maybe Katie used more loosely packed flour, or maybe it was a dry day, unripe bananas, so many things can change a baked good recipe! Glad they tasted good in any case 🙂

          • Kristen says

            Ohhh ok yep I’m in Australia – it’s quite dry down here! 🙂 Makes sense, thanks

  22. Giulia says

    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 🙂

  23. Emma says

    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.

  24. Cari J. says

    These truly are the best! My teenage son asked if I would make them ‘as often as possible’. Thanks for another fantastic recipe!

  25. Giulia says

    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?

    • Aspyn says


      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 🙂

  26. Jodie says

    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

  27. Vivian says

    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.

  28. KZ says

    LOVED these muffins!! used coconut sugar, coconut oil, out flour, and oat milk. My kids loved as well. They do not taste healthy 🙂

  29. Emm says

    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?

  30. Kelsie says

    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!

  31. Amber Cruz says

    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!!

    • CCK Media Team says

      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.

  32. Sarah says

    Dear Katie. I’m using oat flour to make these muffins. May I know the weight of the flour in grams? Thanks a lot

  33. Sarah says

    Dear Katie. I’m using oat flour to make these muffins. May I know the weight of the flour in grams? Thanks in advance

  34. Claudie says

    Hands down the best banana muffins. I’ve been making muffins for decades and these are definitely a to go recipe. Everyone loved them. Super moist. I added a vegan silver dollar chocolate chip on top which was perfect.

  35. Rebecca L Dolbee says

    My husband and I are obsessed. Perfect texture and flavor. Made 3x in the last month and will keep doing so!

  36. Maria Warkentine says

    AWESOME! Made this as banana bread b/c I had no muffin tins and it’s amazing! tender, moist, sweet. Instead of sugar, I used a mix of stevia and xylotol. Used melted butter for the oil variation. love it!

  37. Chanuli says

    Hi, Katie! Tried this recipe today and it came out great!! Tasted just like banana bread. Would definitely recommend it to anyone who craves something healthy and tasty at the same time.

    • CCK Media Team says

      Hi yes, full nutrition facts for all of Katie’s recipes are always linked under the ingredients/instructions 🙂

  38. Frances says

    I really like this recipe but used SR flour and omitted the baking powder.
    When I first bite into them, I can taste the baking soda a little (not enough to stop me from scoffing the lot though!)
    Any advice please?

  39. Alex says

    5 stars
    For baking these — or anything for that matter — does it matter what pan I use if I don’t care about what form they come out as? (ie bake them into “cookies” if I don’t have a muffin pan?)

    If it works, I’m wondering if I can apply this liberal concept to everything on this site — just make the dough and cook it in ANY bake wear I have available.

  40. Susan says

    5 stars
    Easy & guaranteed delicious like all CCK recipes! I included the cinnamon & threw in a handful of extra dark chocolate chunks because…chocolate. Thanks as always, Katie.

  41. Jodie says

    4 stars
    Texture and moisture are spot on! Added a handful of chopped walnuts as well as optional cinnamon and opted for adding avocado oil -so good! I think you could cut the salt to 1/4 tsp total and be a-ok. A bit too salty with the full 1/2 tsp + 1/8 tsp.

  42. Tiffany says

    5 stars
    I don’t normally comment on recipes, but these turned out way beyond anything I expected. Probably the best muffins I’ve made so far. I added some walnuts and used a mini muffin tin. I’ll be checking your website out, thank you!

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