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Healthy Banana Muffins

These Healthy Banana Muffins are a delicious, guilt-free treat packed with wholesome ingredients!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana, Healthy, Muffins
Servings: 12 servings

Ingredients

Dry Ingredients

  • 2.25 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt

Wet Ingredients

  • 1 cup mashed bananas (about 3 ripe bananas)
  • 0.25 cup honey (or pure maple syrup)
  • 0.25 cup unsweetened vanilla almond milk (or milk of choice)
  • 3 tablespoons coconut oil (melted and slightly cooled)
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 0.33 cup chocolate chips or chopped nuts (optional)
  • 1 tablespoon turbinado sugar (for sprinkling on muffins, optional)

Instructions

Preparation Steps

  • Step 1: Preheat the oven to 350°F (175°C).
  • Step 2: Line your muffin tin with paper liners or lightly grease it with baking spray.
  • Step 3: In a large mixing bowl, combine the old fashioned oats, baking soda, baking powder, ground cinnamon, and salt. Whisk together until well mixed.
  • Step 4: In another bowl, mash the ripe bananas and add honey, almond milk, melted coconut oil, eggs, and vanilla extract. Whisk until smooth.
  • Step 5: Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined.
  • Step 6: If using, fold in chocolate chips or nuts into the batter.
  • Step 7: Spoon the batter into the muffin tin, filling each cup about 3/4 full. Optionally sprinkle turbinado sugar on top.
  • Step 8: Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  • Step 9: Remove from oven and cool for a few minutes before transferring to a cooling rack.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin Tin
  • Parchment paper or baking spray
  • Cooling Rack

Notes

  • For a vegan option, replace eggs with flaxseed meal and use maple syrup.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Freeze muffins in a freezer-safe bag for up to 3 months for longer storage.