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Two healthy banana muffins stacked with bananas in the background

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.
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Prep Time 12 minutes
Cook Time 20 minutes
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
 

  1. Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.