Healthy Moist Banana Muffins

Healthy banana muffins made with whole wheat flour, honey, and coconut oil. They are sugar & butter-free and are super moist and delicious! 
Healthy Moist Banana MuffinsIf you’ve tried my healthy banana bread, then you’re going to enjoy these healthy banana muffins even more.  They’re all my kids ask for and I’m happy to make them because they’re super healthy butter and sugar-free!

The secret to making these delicious muffins is to use extra ripe bananas. The darker the better. The riper the bananas are, the sweeter they’ll be and will make the muffins moist and naturally sweet. If your bananas are not yet brown or soft then you can place them in a 300F degree oven for 15-20 minutes or until dark brown. This will ripen them in minutes and make them perfect for baking.

Another important step to making these healthy muffins is to replace the sugar with honey and the butter with olive, coconut, or avocado oil. If you want to go the extra step and treat yourself, add in 1/2 cup of your favorite add-in to the batter. Nuts or chocolate are a great addition. I like to use dark chocolate chunks because dark chocolate is healthy and tastes delicious with banana.

Healthy Moist Banana Muffins

For the flour, I use white whole wheat flour. White whole wheat flour is just as nutritious as whole wheat flour, it bakes better and tastes more like the regular all-purpose flour. Now, you may be asking yourself if you can replace the white whole wheat flour with regular whole wheat flour and the answer is no.  Both white and regular whole wheat flours are 100% whole grains but the difference is the type of wheat.

The Difference Between Whole-Wheat and White Whole-Wheat Flour

  • Whole-wheat flour is made with red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture.
  • White whole-wheat flour which lacks bran color. It also has a milder flavor and a softer texture.


Healthy Moist Banana Muffins

Healthy and moist banana muffins made with whole wheat flour and honey and contain no artificial sugar or butter! 
4.61 from 28 votes
Print Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

  • 1 3/4 cups white whole wheat flour or plain all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1/2 cup melted coconut oil or olive oil
  • 1/2 cup honey or maple syrup
  • 1/4 cup milk or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2-3 medium bananas
  • 1/2 cup dark chocolate chunks or nuts optional

Instructions

  • Pre-heat oven to 350F. Grease or line a 12 cup muffin pan with muffin liners and set aside. 
  • In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
  • In a large bowl, beat eggs, oil, honey, milk and vanilla for 1-2 minutes. Stir in the bananas, flour mixture and chocolate chips (or any other add-ins of choice.
  • Pour batter into muffin pan. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes and enjoy!

Notes

To make gluten-free: Use Bob's Red Mill gluten free flour.
For dairy-free/vegan: use almond milk and flax eggs and maple syrup.
*Trader Joe's has white whole wheat flour that is also great in this bread. You can also purchase the bread on Amazon here (affiliate link).

Healthy Moist Banana Muffins

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    Comments

    Monika

    Really tasty!!! I used sugar instead of maple syrup.

    Tara

    i really loved them but my son found them too bland. Next time i would add a 1/2 cup of brown sugar. I used just maple syrup.

    caitlin

    I wanted to make these muffins, but I could not exit the video ad and it was overtop of the instructions. Just FYi for the future.

    Carina

    Hi what are the calories of each one

    Amal obaid

    These were amazing! by far the best banana muffin recipe! my younger siblings enjoyed these and were very surprised to know that they had no sugar! all ages and preferences will love this!

      amal

      forgot to rate them!

    Chris

    Have made these twice and absolutely love them! Thank you for sharing this recipe.

    Duane Miller

    Recipe came up grEat
    Used molassess and addedd
    Cinnamon sugar used sr flour instead of baking powder
    Added walnut
    Delicous good recipe

    Elise Goldie

    lookS GOOD.

    FabioLa

    My husband thought thIs was store BOUGHT because it was amazing!!

    Lisa Evens

    the most horrid things I’ve cooked in my life. Followed the recipe to a t, was not like A muffin or cake at all. They were GLUGGY and Gluey had TO THROW the lot out.

    Toya

    In the fourth paragraph you SAId dark “Chipotle” instead of I presume chocolate or cacao.

      Layla

      Thanks for pointing that out, I’ve updated it! Guess I always have chipotle in my head 😉

    Chrissy T Maltrigger

    I made these tonight. To me it was waaaaay too sweet, like sickening cotton candy sweet. I don’t think it was just me either because my husband ate them by sprinkling some sea salt on top to dilute the sugary taste. The honey was very overpowering. If I make again I’d cut the honey in half.

    Meagan

    Hi such a great recipe, thank you 😀 COULD these be frozen?

      Layla

      Yes, they can be. Wrap them in plastic wrap and microwave for a few seconds to re-heat.

    Emily

    Best banana muffin I’ve ever had and I’ve ever baked! I subbed our the flour and used equal parts ground oats. Amazing!!

      Layla

      Thanks for the great review and insights!

    ChrysTalbluemom

    Made these this morning with regular whole wheat flour. Added a little extra oil, vanilla and CHOCOLATE chips. They were deliscous and disappeAred quicKly. Even the Picky ones loved them. This recipe is a keeper!

    KAT

    I made these WITH MY SON AND THEY TURNED OUT GREAT. LOTS OF FLAVOUR AND SMELT DELICIOUS. THANKS FOR THE RECIPE, WILL BE MAKING AGAIN.

    Mar

    Made these today. They were
    awesome. Can you let me know the calories and nutritional information per muffin.
    Thank you

    Maeghan

    Just made these today and they are perfection! Thanks so much for an amazing recipe! My 2 year old love them too!

    Lilian

    Very delicious, soft and moist. I bake them for my grandsons. I alter the recipe a little. I used 1/2 cup semolina to replace 1/2 cup all purpose flour, 1 Tabsp honey. Thank you for sharing the recipe.

    Heidi

    What are the cal in one muffin added two table spoons per muffin cup??

    Susana

    OMG… second time makINg these and they are the Bomb. Working out and trying to loose weight these are my go to sweet snack. Love theM like i love donuts And chocolate (except i cant eat thOse But these, these i csnt eat two and still feel good!

    NICOLe

    HOLY MOLY these are so delicious! Light and fluffy – perfect balance with the Chocolate! Ive been searching for the BEst minimal sugar, no oats recipe and THese take the cake! Yummmmmm

    Jen

    Hi, what is baking soda? Is it the same as baking powder? or do you mean bicarb soda?

      Layla

      This recipe calls for baking soda but if you do not have baking soda you can use baking powder.

      sabriena

      baking soda is bicarb soda.

    Jenna

    Yum! I cooked These for mY sons kinder class, so i altered the recipe slightly.

    RemoVed all sugar (risky i know!)

    Added extra banana (2 cups total)

    Reduced oil to 1/4 cup

    And to jazz them Up for a gRoup of 4Yr olds, brushed the cooked & cooled muffins with yogurt and topped with sprinkles

    Enjoy!

    Kaitlyn Gaunson

    So good, im a very picky eater and these are really good without the sugar. big fan.

    Lisa

    These Were awesome! I’M PLANNING TO make These GF And DF For a Friend WITH SENSITIVITIES WHO JUST HAD a baby. Thanks FOR a GREAT recipe.

    2pots2cook

    Beautiful ! How on Earth do you manage to avoid sinking all the chocolate to the bottom ?

      sAM

      COAT THEM IN FLOUR BEFORE ADDING THE MIX.

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