Healthy Banana Muffin Recipe
There's nothing quite like a fresh, delicious muffin, especially when it's fresh from the oven. The fluffy baked good is a breakfast staple, though it also works well as a snack and a dessert. With a light, fluffy, moist texture and irresistible flavors like chocolate chip or banana nut, it's pretty hard to resist a muffin! While there are plenty of reasons to enjoy muffins, there is one big reason that often holds people back: Muffins aren't always the healthiest option.
Just because muffins often aren't super healthy doesn't mean that's always the case — and recipe developer and wellness coach Miriam Hahn's healthy banana muffin recipe proves that! These vegan muffins are packed with wholesome flavor thanks to the bananas, oats, and cinnamon, but they don't have any refined white sugar, making them a great alternative to super sugary muffins. "They are sweet from the ripe bananas and the maple syrup, and they're super moist," Hahn says of these healthy banana muffins. "Honestly, they are so delicious!"
Delicious, healthy, filling ... what more could you ask for from a muffin? Because they check so many boxes, these muffins are great for breakfast on the go, a quick snack, or a dessert that is satisfying and nourishing at the same time! No matter how you enjoy this muffin, you can do so knowing that you're eating something as healthy as it is tasty.
Gather the ingredients to make healthy banana muffins
Not only is this banana muffin recipe healthy, but most of the ingredients you need are likely sitting right in your pantry. For starters, you'll need very ripe bananas, mashed. Additionally, you'll need flaxseed, water, olive or coconut oil, maple syrup, almond milk (or any kind that you prefer), baking soda, cinnamon, vanilla, salt, whole wheat flour, and organic oats to add to the batter and top the muffins.
If you want to add texture to your muffins, Hahn says that you can also fold nuts, raisins, or chocolate chips into the batter, though the muffins will be just as delicious without these additions.
Start by making a flaxseed mixture and combining the oil and maple syrup
As soon as you've sorted out your ingredients, you can get started on making these healthy banana muffins. First, preheat your oven to 325 degrees Fahrenheit. While that's preheating, grab a small bowl and mix the flaxseed and water together. Let this mixture sit for about 10 minutes — you'll know it's ready once a gel-like substance forms. Then, in a large bowl, add your olive or coconut oil and maple syrup, then give these two ingredients a thorough stir. If you're using coconut oil, you may have to heat it up in the microwave, just until it's liquidy.
Add in the rest of the muffin ingredients, then stir in the oats and flour
Once you have your maple syrup and oil mixed together, you can pour your flaxseed mixture into that bowl as well. Then, you'll add the rest of your muffin ingredients: the mashed bananas, baking soda, milk, cinnamon, vanilla, and salt. Stir all these ingredients until they're combined. Finally, add in your oats and flour into the mix, and stir once again.
If you're going to add any extras, like nuts or chocolate chips, fold them in at this point. One of Hahn's favorite things about this recipe is that you don't need to bust out the food processor. Instead, you can simply whisk all the ingredients, and everything essentially comes together in one bowl!
Pour the batter into a lined muffin tin and bake
After you've finished mixing your batter, you can grab a muffin tin and prepare it for baking. You can either line the tin with parchment paper cups or spray each cup with nonstick cooking spray. Then, carefully pour batter into the muffin cups, filling them almost completely but not quite to the top. You should have just enough batter to make 12 muffins. Using the rest of your oats, sprinkle an even amount over the tops of each muffin for extra texture and garnish. Then, pop the muffin tin into your preheated oven and bake for 22 to 25 minutes, or until a toothpick comes out clean.
Serve your muffins fresh from the oven
Once your muffins come out of the oven, you can let them cool slightly, but then you're ready to serve! Like most muffins, these healthy banana muffins are best enjoyed warm, and they're even better when you spread a little bit of butter on them.
"These muffins are great for breakfast but also great for dessert," Hahn explains, adding that fresh fruit, coffee, and tea are all great pairing options. Also, if you have leftovers, you can easily store them in the fridge for up to a week. Considering how moist and flavorful these healthy banana muffins are, however, something tells us that they won't last a week in your household!
- 2 tablespoons organic ground flaxseed
- 6 tablespoons water
- ⅓ cup olive or coconut oil
- ½ cup organic maple syrup
- 3 very ripe bananas, mashed
- ½ cup almond milk (any type will work)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon organic vanilla
- ½ teaspoon salt
- 1 ¾ cup organic whole wheat flour
- ⅓ cup organic oats + 1 tablespoon for topping the muffins
- Preheat oven to 325 degrees F.
- In a small bowl, combine the ground flaxseed with the water. Let it sit for 10 minutes until it forms a gel substance.
- In a large bowl, add the oil and maple syrup and stir with a whisk to combine well. Add the flax mixture, the mashed bananas, milk, baking soda, cinnamon, vanilla, and salt. Stir well.
- Now add the flour and oats to the bowl and stir to combine.
- Line a muffin tin with parchment paper cups and distribute batter evenly into the 12 cups. Sprinkle some dry oats on top of each muffin.
- Bake for 22 to 25 minutes or until a toothpick comes out clean. Serve.
| Calories per Serving | 196 |
| Total Fat | 7.4 g |
| Saturated Fat | 5.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 31.5 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 11.6 g |
| Sodium | 207.8 mg |
| Protein | 3.7 g |
