Guilt free AND delicious? Yep! These healthy banana muffins are naturally sweetened with ripe bananas, applesauce and a little honey or maple syrup, and they are still light, fluffy and moist.

Two healthy banana muffins stacked with bananas in the background

Healthy Banana Muffins: Like a Warm Hug for Your Taste Buds

No white sugar and no butter here, just wholesome ingredients you probably already have. Our testers kept going back for seconds, and honestly, so did we.

They make a perfect breakfast or after school snack. Want the classic version with butter and walnuts? Our Banana Bread Muffins are calling your name!

Why you’ll love these healthy banana muffins

No refined sugar
Light and fluffy, never dense
Uses simple pantry staples
Freezer friendly for busy mornings

Healthy Banana Muffins ingredients

Full ingredient amounts are in the recipe card below.

Flour: pastry flour for lighter muffins, all purpose for sturdier ones.
Baking powder and baking soda: give these lower sugar muffins a great rise.
Cinnamon and salt: add warmth and sweetness without sugar.
Ripe bananas: about 2 medium bananas, mashed to make 1 cup.
Egg: room temperature and lightly beaten.
Applesauce: unsweetened, for moisture with less oil.
Honey or maple syrup: maple syrup keeps them honey free.
Oil: canola or vegetable oil keeps the flavor neutral.
Milk and vanilla: dairy or plant based, you choose!

Labeled ingredients for healthy banana muffins: ripe bananas, maple syrup, applesauce, oats, oat flour and cinnamon

How to make healthy banana muffins

Full recipe instructions are in the recipe card below!

Preheat the oven to 375°F and line your muffin pan.
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a separate bowl, whisk together the banana, egg, applesauce, honey or maple syrup, oil, milk and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
Fill the liners to the top and bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out clean.
Remove from the oven, cool, and enjoy!

Healthy banana muffin batter in a glass bowl

Healthy banana muffin batter in a lined muffin tin

Baked healthy banana muffins in the muffin tin

How do you know when the muffins are done?

There are a few easy ways to check:

The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
Check the tops: they should be lightly golden and bounce back when lightly pressed.
Use a thermometer: the center should register between 190 and 200°F.

Close up of a tall healthy banana muffin

Variations and substitutions

Fold in 1/2 cup of walnuts, blueberries or dark chocolate chips.
Replace half the flour with white whole wheat flour.
Add oats! Our Banana Oat Muffins are extra hearty.

Tips for making healthy banana muffins

The riper the bananas, the sweeter the muffins.
Honey browns quickly. Tent with foil if the tops darken early.
Use parchment liners. Lower sugar muffins can stick to paper.

Healthy banana muffin with a bite taken out showing the moist crumb

How to store healthy banana muffins

Once cooled, store in an airtight container at room temperature for 2 days, then in the fridge.

How long do healthy banana muffins last?

These muffins will keep for up to 4 days.

How to freeze healthy banana muffins

Cool completely, wrap individually and freeze for up to 3 months. Pop one in the microwave for 15 to 20 seconds and breakfast is served!

Healthy banana muffins in a white bowl with ripe bananas

Healthy Banana Muffins FAQs

Are these dairy free? Yes, with a non dairy milk.
Can I use coconut oil? Yes! Melt it and let it cool first.
Can I use less honey? You can go down to 1/3 cup. They will be a little less sweet.

More muffins you’ll love

Healthy Banana Muffins

Get ready to indulge in the goodness of our Healthy Banana Muffins! Sweetened with nature's finest—honey or maple syrup and applesauce, these muffins are like a warm hug for your taste buds. Each bite is a tasty symphony of wholesome ingredients, making you feel like a nutrition ninja with every nibble. Whether you're munching on them for breakfast or sneaking a snack during the day, these muffins will make you feel like you're winning at this whole healthy eating thing. So go ahead, enjoy, knowing you're treating yourself to something sweet with only natural sugars.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 20

Servings: 12 servings

Course: Breakfast, Snack

Ingredients Method Notes

Ingredients

2 cups pastry flour or all-purpose flour (see note below)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 ½ teaspoon cinnamon
1/2 tsp salt
1 cup mashed ripe banana (about 2 medium bananas)
1 egg room temperature and lightly beaten
1/2 cup applesauce
1/2 cup honey or maple syrup
1/4 cup canola or vegetable oil
1/4 cup milk of your choice (see note below)
2 tsp pure vanilla extract

Method

Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
In a large bowl, sift together 2 cups of flour, 2 teaspoon of baking powder, ½ teaspoon of baking soda, 1 ½ teaspoon of cinnamon, and ½ teaspoon of salt. Set this dry ingredient mixture aside for later use.
In a medium bowl, combine 1 cup mashed banana, 1 lightly beaten egg, ½ cup applesauce, ½ cup honey or maple syrup, ¼ cup oil, ¼ cup milk, and 2 teaspoons of vanilla. Whisk together these wet ingredients until well combined.
Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Note: Alright, let’s talk flour! When it comes to whipping up the perfect batch of muffins, you gotta choose wisely. Pastry flour? It’s like baking a cloud—light, fluffy, and oh-so-dreamy. But if you’re in the mood for something a bit more substantial, all-purpose flour is your buddy. It gives you that sturdy texture, like a muffin that’s ready to take on the world. So, pick your flour wisely, my friend, and get ready to bake up some muffin magic!

Flour Measuring Tip: And now let’s talk flour measuring hacks! You know, to make sure those muffins turn out just right. Skip scooping flour straight from the container—trust me, I’ve been there. Instead, grab a spoon or smaller measuring cup and gently fill up your measuring cup. Then, give it a level-off with the flat side of a knife, just like you’re giving it a little flour haircut. This simple trick ensures you’re getting the exact amount you need for muffin perfection every single time. No more guessing games, just consistently delicious muffins that’ll have everyone coming back for more!

Milk Selection Note: Last, but not least, let’s talk milk experiments! We’ve gone all-out lab-coat on this recipe, testing it with everything from good ol’ cow’s milk to fancy almond milk and even coconut milk. And guess what? They all passed with flying colors! So, go ahead and pick your poison—or, uh, milk— because no matter what you choose, you’re in for some seriously tasty results.