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Banana Muffins

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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banana
Soft Moist Banana Muffins

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

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 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!
4.93/5 (57)
Total Time 20 minutes
Yield 10 muffins

Ingredients

  • 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

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

Notes

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

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4.93/5 (57)

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Published on February 21, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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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

69 Comments

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  1. 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.

  2. 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

  3. 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 🙂

  4. 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.

  5. 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!

  6. 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

      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 🙂

  7. 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

  8. 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.

  9. 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 🙂

  10. 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?

  11. 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!

  12. 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.

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