Healthy Banana Muffins

Food

Quick Summary

Healthy Banana Muffins- flourless banana muffins that are super moist with lots of banana flavor. They are naturally sweetened with honey and make a great breakfast or snack! The muffins are freezer friendly too! And if you want to add a handful of chocolate chips, I say, go for it!

healthy banana muffins

I have an obsession with banana bread (classic, chocolate, healthy, chocolate chip, peanut butter, and more) BUT I also love making banana muffins. Muffins are easy, delicious, and I love that I get my very own. I don’t have to share, ha!

These Healthy Banana Muffins are a favorite banana muffin recipe at our house. The boys actually have no idea they are healthy because they are SO good!

These are flourless banana muffins. That’s right, they are gluten-free banana muffins. No flour is needed because we quickly blend oats in a blender, creating a magical flour!

The bananas keep the muffins super moist and there is no butter involved, only three tablespoons of coconut oil. The muffins are naturally sweetened, there is only the bananas and honey. They have just the right amount of sweetness.

Of course, you can add chocolate chips, but I will leave that up to you. I think they are good with or without chocolate:)

healthy banana muffin recipe

Healthy Banana Muffin Ingredients

  • Oats– Use old fashioned oats (can use gluten-free) and pulse them in a blender until fine like flour!
  • Baking soda & baking powder– to make the muffins rise!
  • Cinnamon– I love the hint of cinnamon!
  • Salt– always a little salt!
  • Bananas– Make sure you use ripe bananas, the browner, the better! You want the bananas super ripe so they will be sweet. Mash them with a fork, you will need one cup, which is 3 medium bananas.
  • Honey– I use honey, but pure maple syrup will work too.
  • Almond milk– I use unsweetened vanilla almond milk. You can use your favorite milk or even buttermilk.
  • Coconut oil– melted and slightly cooled
  • Eggs– Use 2 large eggs and make sure they are at room temperature.
  • Vanilla extract– always vanilla!
  • Chocolate chips or chopped nuts– optional but so good! You can use Enjoy Life chocolate chips that are allergy friendly. Chopped walnuts or pecans are great mixed in!
  • Turbinado sugar– You can skip the extra sugar on top, but I LOVE the sugary crunch on top!
easy healthy banana muffins

How to Make Healthy Banana Muffins

This is a super simple muffin recipe and takes 30 minutes tops to make! You can easily whip up a batch in the morning or make them the night before. Let’s make muffins!

  • Preheat the oven and line a muffin tin with paper liners. Spray the liners with cooking spray to ensure that the muffins come out easily.
  • Place the oats in a blender or food processor and blend until smooth.
  • In a medium bowl, whisk together the oat flour, baking soda, baking powder, cinnamon and salt. Set aside.
  • In a large bowl, combine the mashed bananas, honey, milk, melted coconut oil, egg, and vanilla extract. Stir until smooth.
  • Add the dry ingredients and stir together. Don’t over mix! If you mix too much your muffins will be dense instead of light and tender.
  • If you want to add in chocolate chips or chopped nuts, gently fold them in.
  • Spoon batter into prepared muffin cups, I like to use an ice cream scoop.
  • Sprinkle turbinado sugar evenly onto the muffins and bake until golden!

Eat & Enjoy!

The muffins are good warm or at room temperature. I like to spread a little peanut butter on top, banana and peanut butter is always a good idea. You could also drizzle a little extra honey on top too!

The muffins make a great breakfast on the go, healthy snack, or even dessert. I love packing them in my boys lunch or giving them a muffin as an after school snack! These muffins are good anytime of the day!

FAQ

How do you Store the Muffins?

Line an airtight container with paper towels and place the cooled muffins on top in a single layer. Gently place paper towels above the muffins to soak up extra moisture. Seal the container with the lid. Don’t store the muffins in the refrigerator, it will dry them out. The muffins will keep on the counter for up to 3 days.

Can Banana Muffins Be Frozen?

Absolutely! I love keeping a stash in our freezer for busy mornings. Store cooled muffins in a large freezer bag or freezer container. Freeze for up to 3 months.
When ready to eat, remove from the freezer and reheat in the microwave for 30 seconds. You can also let them thaw at room temperature.

Are these Healthy Banana Muffins Gluten-Free?

Yes, there is no flour in this banana muffin recipe, just make sure you use gluten-free oats.

Can I Use a Different Kind of Milk?

Yes! I use unsweetened almond milk, but you can use dairy milk, soy milk, cashew milk, oat milk, or even buttermilk.

how to make healthy banana muffins

More Muffin Recipes

Healthy Banana Muffins

Healthy Banana Muffins- flourless banana muffins that are super moist with lots of banana flavor. They are naturally sweetened with honey and make a great breakfast on the go or snack! The muffins are freezer friendly too! And if you want to add a handful of chocolate chips, I say, go for it!

  • 2 1/4 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed bananas, 3 ripe bananas
  • 1/4 cup honey, can use pure maple syrup
  • 1/4 cup unsweetened vanilla almond milk, or milk of choice
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup chocolate chips or chopped nuts, optional
  • 1 tablespoon turbinado sugar for sprinkling on muffins, optional
  • Preheat oven to 375 degrees F. Line a muffin tin with paper liners. Spray the liners with cooking spray and set aside.

  • Place the oats in a blender or food processor and blend until smooth.

  • In a medium bowl, whisk together the oat flour, baking soda, baking powder, cinnamon and salt. Set aside.

  • In a large bowl, combine the mashed bananas, honey or maple syrup, milk, melted coconut oil, egg, and vanilla extract. Stir until smooth.

  • Add the dry ingredients and stir together until just combined. Don’t over mix. Fold in the chocolate chips or nuts, if using.

  • Spoon batter into prepared muffin cups, I like to use an ice cream scoop. Sprinkle turbinado sugar evenly onto the muffins. Bake for 20 to 23 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and let cool for 10 minutes before serving.

Use gluten-free oats to make the recipe gluten-free. 

The muffins will keep in an airtight container on the counter for up to 3 days. You can also freeze the muffins for up to 3 months. 

Calories: 144kcal, Carbohydrates: 22g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 207mg, Potassium: 171mg, Fiber: 2g, Sugar: 9g, Vitamin A: 52IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg

Have you tried this recipe?

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Photos by Buuck Farm Bakery

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