Description
Indulge in the wholesome goodness of Healthy Banana Muffins, a delightful treat that’s perfect for breakfast or as a snack. These muffins are bursting with rich banana flavor, accented by a hint of cinnamon, and boast a fluffy texture that everyone will love. This simple one-bowl recipe allows you to whip up these nutritious muffins in just 30 minutes, making them an ideal option for busy mornings. Plus, they freeze beautifully, so you can enjoy them fresh anytime! With whole wheat flour and ripe bananas, these muffins provide a healthier alternative to traditional baked goods while being kid-friendly and full of flavor.
Ingredients
Scale
- 4 tablespoons unsalted butter
- ⅓ cup honey or pure maple syrup
- 1 cup mashed ripe banana (about 3 medium)
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white whole wheat flour
Instructions
- Preheat your oven to 350°F and grease a muffin tin.
- In a mixing bowl, melt the butter and combine it with honey or maple syrup, mashed banana, milk, and vanilla extract. Whisk until smooth.
- Add eggs and whisk until fully integrated.
- Sprinkle ground cinnamon, baking soda, and salt over the wet mixture; whisk to combine.
- Gently fold in the white whole wheat flour until just mixed—some lumps are fine.
- Scoop the batter into muffin wells, filling them two-thirds full.
- Optionally sprinkle additional cinnamon on top before baking.
- Bake for 15-17 minutes (10-12 for mini muffins) until a toothpick comes out clean.
- Cool in the tin for five minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg