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These Healthy Banana Muffins are naturally sweetened with maple syrup and packed full of whole grains! The perfect snack for kids and toddlers, and even adults!
My baby recently turned 8 years old. Wild, right? When he was an actual baby, I created my popular Peanut Butter Banana Muffin recipe and packed as much nutrition as I could into a little muffin. Since then, I have created more than 12 healthy muffin recipes for this site. Muffins are a staple that we almost always have in the freezer. And so many parents of picky eaters make these muffins for their kids too. The funny thing is, I recently realized that the muffin I make the most in the last few years isn’t a recipe I have on the site! This is a more basic banana muffin recipe – I had to start making these to send to school with my kids since their schools are nut free. This is just a plain Healthy Banana Muffin recipe – with added chocolate chips if you are feeling fancy (we are always feeling fancy!).
Ingredients for Healthy Banana Muffins
DRY INGREDIENTS
White Whole Wheat Flour – this flour has a lighter texture than regular whole wheat flour. I use King Arthur Brand, and they now label this flour as “golden wheat“. You can substitute whole wheat pastry flour, all-purpose flour or regular whole wheat flour, or a combination of the two. Keep in mind, however, that they will be a bit more dense with regular whole wheat flour.
Baking Powder AND Baking Soda – yes you need both and no they are not the same thing. These are what makes the muffins rise and get light and fluffy.
Fine sea salt – necessary for flavor
Ground cinnamon – this is optional but I prefer it for flavor.
WET INGREDIENTS
Mashed Bananas – most of my muffins only use 2 bananas, here I used 3 for lots of banana flavor. Use very ripe, brown and spotty bananas to make sure your muffins are moist and sweet enough.
Melted Butter – this makes a big difference in flavor and texture, for dairy free you can use vegan butter.
Pure Maple Syrup – adds natural sweetness
Eggs – for leavening and structure
Milk – adds moisture, structure and tenderness.
Plain Greek Yogurt – adds moisture and flavor, as well as tenderness.
Vanilla extract – for flavor
Mini Chocolate Chips – technically optional if you don’t want to add the extra sugar, but my kids consider them mandatory.
Tips for making the best Healthy Banana Muffins
- The most important tip that I can never say enough is DON’T OVERMIX YOUR BATTER. This is why we first mix the dry ingredients really well, then mix the wet ingredients really well, then add them together and carefully mix until just combined and you don’t see any dry spots of flour anymore.
- Fill the muffin liners all the way to the top with batter – one thing I hear from people who make my muffin recipes is that they have a lot of batter left over – you should be filling your muffin cups as high as you can for the best domed top.
- Start with a hotter temperature, then reduce after 5 minutes – we start at 425 degrees F and then after baking for just five minutes, then keeping the muffins in the oven, reduce the heat to 350 F. The initial blast of heat activates the baking powder and will help the muffins rise higher.
- Don’t use paper liners – only use parchment liners, or spray the muffin tins liberally with cooking spray and use no liners. I swear by THESE parchment paper liners.
How to freeze healthy banana muffins
These muffins freeze beautifully. Allow the muffins to cool completely on a rack before freezing. Then they can be individually wrapped in plastic wrap if you like and stored in a freezer bag. They will keep for up to one month. Thaw at room temperature for a few hours or in the microwave for 30-60 seconds.
Helpful equipment for making muffins
- Muffin Tin – this is my favorite.
- Parchment Paper Liners – I swear by these
- An ice cream scoop – for easily portioning out the batter.
- Whole wheat pastry flour or Golden Wheat Flour.
More Healthy Muffin Recipes
- Healthy Peanut Butter Banana Muffins
- Healthy Pumpkin Banana Muffins
- Healthy Carrot Banana Muffins
- Healthy Zucchini Banana Muffins
- Healthy Apple Muffins
Healthy Banana Muffin Recipe
Ingredients
Dry Ingredients
- 1 ¾ cups white whole wheat flour Substitute regular whole wheat flour, whole wheat pastry flour or All-Purpose Flour if you wish.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional
Wet Ingredients
- 3 mashed bananas very brown and spotty for best flavor
- 1/4 cup melted butter or melted coconut oil
- 1/4 cup pure maple syrup
- 1 egg
- 1/2 cup milk
- ½ cup plain Greek yogurt I use full fat
- 2 teaspoons vanilla extract
Add Ins
- 1 cup mini chocolate chips Optional
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, set aside.
- In a second, larger bowl, mix the mashed bananas, maple syrup, yogurt, egg, melted butter, and vanilla together until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
- Set aside about 1/4 cup of mini chocolate chips if you are going to sprinkle them on the muffin tops. Mix the remaining 3/4 cups of mini chocolate chips into the batter, only stirring once or twice to mix them in, don’t over mix.
- Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle some mini chocolate chips on top of each muffin if you want. Muffin cups should be filled almost to the top.
- Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12-17 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and transfer the muffins to a cooling rack as soon as possible.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
