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    Home » Recipes

    Healthy Banana Muffins

    Updated: March 7, 2023 | Published on: March 31, 2020 - Molly2 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Vegetarian RecipesV
    Jump to Recipe

    Naturally sweetened and easy to make, these healthy banana muffins will be a new favorite, especially for kids! No mixer required—you only need one bowl! They're gluten free and made with almond flour and no sugar. I can't wait for you to make his simple recipe!

    person holding a healthy banana muffin with a bite taken out

    Muffins are one of the easiest recipes to meal prep. We love to make a batch for the week and keep them in the fridge to take on the go. All things muffins and bread make a great meal prep snack or treat.

    I've been eying this Gluten-Free Banana Bread and could easily freeze this and pull it out when we have family visiting.

    And if you're looking for a chocolate version, you've got to try these healthy double chocolate banana muffins too, or enjoy banana blueberry muffins for a burst of blueberry with every bite.

    How to ripen bananas quickly

    Preheat your oven to 300°F and place the unpeeled bananas on a baking sheet and bake for about 20 minutes. Start checking them a few minutes before to make sure they aren't leaking onto the pan. Allow to cool before using them in the recipes!

    Other ingredients you need:

    • 3 very ripe bananas
    • almond flour
    • tapioca flour (starch)- you can find this at any grocery store! It's cheap!
    • eggs
    • coconut oil
    • almond butter
    • cinnamon, baking soda, baking powder and salt
    3 very ripe bananas

    Are banana muffins healthy?

    These banana muffins are super healthy! In fact, they're paleo and can even be made whole30. They're naturally sweetened with the bananas and they're made with healthy fats like almond butter and coconut oil.

    Easy swaps:

    Is there something in this recipe you don't have on hand or don't like? Here are some simple swaps you can make to this recipe!

    • Instead of maple syrup: try coconut sugar, raw honey or completely omit for the whole30 version
    • Instead of almond flour: try oat flour
    • Instead of both flours (almond + tapioca): try an even swap for cassava flour or white whole wheat flour
    • Instead of almond butter: try cashew butter
    • Add in! try dairy free chocolate chips or walnuts for an extra crunchy texture
    4 steps to healthy banana muffins with mashed banana, batter and muffin tins

    How to make healthy banana muffins

    Start by mashing the bananas with the back of a fork. Next, combine all of the wet ingredients in the large bowl with the mashed banana. Whisk well to mix the eggs and combine all the ingredients into a smooth consistency. It's okay if some lumps remain from the bananas.

    Add all of the dry ingredients and whisk gently until just combined, being careful not to over-mix or you can end up with a dense muffin.

    Pour the muffin batter into 12 lined and sprayed muffin cups. Bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.

    Serve warm with almond butter, grass-fed butter plain!

    Can you freeze banana muffins?

    Bananas are a great recipe for freezing. Bake all the way through then allow to cool completely. Store in an air tight container or large freezer bag. Thaw overnight and warm up in the microwave before eating. They'll last up to 6 months in the freezer!

    healthy banana muffin unwrapped on a cooling wrack

    If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

    Also! Consider leaving a star review if you love it!

    More healthy banana recipes:

    • The best paleo banana bread
    • Healthy banana cake
    • Healthy banana bread
    • 3 ingredient healthy banana oatmeal cookies
    • Banana oatmeal pancakes
    • Chocolate chip banana baked oatmeal
    person holding a healthy banana muffin with a bite taken out

    Healthy banana muffins

    Naturally sweetened and easy to make, these healthy banana muffins will be a new favorite, especially for kids! No mixer required—you only need one bowl! They're gluten free and made with almond flour and no sugar. I can't wait for you to make his simple recipe!
    4.80 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 12 muffins
    Calories: 252kcal
    Author: Molly
    Prevent your screen from going dark

    Ingredients

    • 3 large bananas or (4 small ones) mashed
    • 4 large eggs room temperature
    • 1 teaspoon vanilla extract
    • ¼ cup coconut oil melted and cooled
    • ¼ cup creamy almond butter sugar free
    • 3 tablespoons of maple syrup omit for whole30 option
    • 1 ¾ cups blanched almond flour
    • ½ cup tapioca flour starch
    • 1 teaspoon baking soda
    • ¾ teaspoon baking powder
    • 1 ½ teaspoons cinnamon
    • ½ teaspoon sea salt
    • 6 ounces dark chocolate chunks or 1 cup of walnuts optional

    Instructions

    • Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Spray the liners with non stick spray and set aside.
    • Mash bananas in a large bowl then add the eggs, vanilla, coconut oil, creamy almond butter and maple syrup and whisk well until combined.
    • Add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt. Whisk to combine everything, being careful not to overmix or the muffins could become dense.
    • In a large bowl, stir together the mashed banana, eggs, vanilla, coconut oil, almond butter and maple syrup until well combined. Add all of the dry ingredients and mix well. Add chocolate chips and mix well if you’re using them. Being careful not to overmix. Mix in the walnuts or chocolate chips if using.
    • Spoon the batter evenly into the prepared muffin tins almost all the way full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
    • Allow to cool in the muffin tins for 10 minutes then transfer to a wire cooling rack to cool completely. Serve warm with almond butter or grass fed butter.

    Notes

    Swap: 2 ¼ cups white whole wheat flour or gluten free flour for the almond flour and tapioca flour if you don't have them on hand.
     

    Nutrition

    Serving: 1muffin | Calories: 252kcal | Carbohydrates: 20.1g | Protein: 5.9g | Fat: 12g | Fiber: 2.2g | Sugar: 8g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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      Recipe Rating




    1. Nicole Ernster says

      May 18, 2021 at 10:56 am

      These muffins have way too many calories! I would not eat one!

      Reply
    2. Cari says

      March 23, 2023 at 4:47 pm

      5 stars
      Made these this morning. I was a little nervous, as I ended up with a little extra batter, and it was soupy. But...turned out to be the best banana muffins I've ever made! Thank you for the amazing recipe! Will make again.

      Reply

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    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
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    Whole30W

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