Made in just one bowl, these soft and fluffy Banana Muffins are a healthy grab-and-go breakfast! They’re free of dairy and refined sugar, loaded with banana flavor and spiced up with cinnamon and nutmeg.
Moist and Fluffy Banana Breakfast Muffins
While I absolutely love homemade banana bread, I’ve found that muffins are actually more practical for our family. They’re pre-portioned, easier to take on the go, and there’s no need to cut out slices and produce crumbs in the process. Plus, muffins in general make my heart smile!
These moist banana muffins just might be my favorite make-ahead breakfast of all time. They’re packed with mashed bananas and enchanted with the warm flavors of nutmeg and cinnamon. Every time I make them (which is more often than you know), I fall in love with them all over again.
Are Banana Muffins Healthy?
With this recipe, you can bet your bottom dollar that they are. They’re made with whole wheat flour and sweetened with maple syrup rather than granulated sugar. This not only makes your muffins more friendly on the waistline, but it also keeps them wonderfully moist for days!
The bananas themselves provide tons of vital nutrients. They’re a great source of potassium and fiber, and they also load up your muffins with protein. Any time you need a healthy breakfast or pre-workout snack, you truly can’t go wrong with these classic muffins.
What You’ll Need
Another great thing about these muffins is their short and sweet ingredient lineup. Let’s go over each item and talk about some simple substitution options.
- Bananas: Overripe.
- Egg: If you’re vegan, you could use a flax egg instead of a regular egg.
- Maple Syrup: Any other liquid sweetener like honey or agave nectar will also work.
- Melted Coconut Oil: Feel free to swap this out for canola oil, vegetable oil or melted butter if you’d like.
- Vanilla Extract: Use a high-quality extract for the best results.
- Cinnamon & Nutmeg: These muffins really wouldn’t be the same without these warm and comfy spices.
- White Whole Wheat Flour: You can use all-purpose flour instead if preferred.
- Baking Soda: For a lovely rise.
- Salt: This deepens the flavor of the muffins.
How to Make Banana Muffins
Made in under 30 minutes, you can easily whip up these healthy banana muffins on a busy weekday morning. But you can also make them in advance and store them in an airtight container for days! Don’t worry – they’ll remain moist and delicious.
- Prep for Baking: Preheat the oven to 350°F. Line a 12-count muffin tin with a cupcake liner in each divot. You could also use two 6-count muffin tins.
- Mash Bananas: Place the bananas into a large bowl. Use a fork to mash them up until just very small lumps are left.
- Add Wet Ingredients: Add the maple syrup, egg, coconut oil and vanilla extract and use a fork to combine the ingredients.
- Add Dry Ingredients: Add in the flour, cinnamon, nutmeg, salt and baking soda. Use a spatula to mix until the wet and dry ingredients are completely combined.
- Fill Muffin Tin: Fill each divot in the muffin tin(s) 3/4 of the way full.
- Bake: Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a couple loose crumbs.
- Let Rest: Remove your muffins from the oven and let them rest in the pan for 3-5 minutes, then transfer them to a cooling rack. You can enjoy them warm or cool them to room temperature.
Tips for Success
Whether you’re new to making muffins or not used to working with bananas, these tips and tricks are here to help.
- Use Overripe Bananas: When it comes to baking, you shouldn’t be afraid of brown bananas. The more brown spots you see on the peels, the better your muffins will be. I always purposefully let my bananas “go bad” so I can put them into baked goods!
- Do I Have to Use Cupcake Liners? Feel free to grease your muffin tin with cooking spray instead of using cupcake liners if you’d like. If you do use liners, I suggest going for something with a nonstick coating so you can unwrap the muffins with ease.
- Don’t Leave Cooled Muffins Out in the Open: Once your muffins have cooled to room temperature, transfer them to an airtight container unless you’re serving them right away. Leaving your muffins out for too long will cause them to start drying out.
You can jazz up these muffins with all sorts of mix-ins if you want to switch things up. Check out the options listed below!
- Chopped Pecans or Walnuts
- Chocolate Chips
- Coconut Flakes
- Protein Powder
- Peanut Butter Chips
- Dried Fruit
- Sour Cream
- Fresh Berries
Storage and Reheating
These muffins will stay good for up to 3 days so long as they’re properly stored – be sure to keep them in an airtight container once they’re fully cooled. You can reheat individual muffins by wrapping them in paper towels and microwaving them for 30-60 seconds.
Are These Muffins Freezer-Friendly?
Indeed they are! Simply place the muffins onto a baking sheet and freeze them for 30 minutes. After 30 minutes, transfer them to an airtight container or a freezer-safe storage bag. Frozen muffins will last for up to 3 months. Thaw them out on the counter before reheating and/or enjoying them.Print
- 4 bananas, mashed
- 1 egg
- 1/2 cup maple syrup
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350°F. Line a 12-count muffin tin or two 6-count tins with a cupcake liner in each divot. Alternatively, you can grease the muffin tin(s) with cooking spray.
- Place bananas into a large bowl. Use a fork to mash them until just very small lumps are left.
- Add maple syrup, egg, coconut oil and vanilla extract and use a fork to combine.
- Add flour, cinnamon, nutmeg, salt and baking soda. Use a spatula to mix until wet and dry ingredients are completely combined.
- Fill each divot in the muffin tin(s) 3/4 of the way full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a couple loose crumbs.
- Remove muffins from the oven and let them rest in the pan for 3-5 minutes, then transfer them to a cooling rack. You can enjoy them warm or cool them to room temperature.
- To Store & Reheat: Keep cooled muffins in an airtight container for up to 3 days. If desired, reheat individual muffins by wrapping them in paper towels and microwaving for 30-60 seconds.
- To Freeze: Flash-freeze muffins on a baking sheet for 30 minutes. After 30 minutes, transfer to an airtight container and freeze for up to 3 months. Thaw on the counter before reheating and/or enjoying.
- Serving Size: 1 muffin
- Calories: 164
- Sugar: 18 g
- Sodium: 66 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 16 mg
Keywords: healthy muffins banana, protein muffins, healthy breakfast muffins
More Healthy Banana Breakfast Ideas
Bananas are always a great breakfast option, and there are infinite things you can do with them! Start with the following recipes.
- Banana Berry Smoothie Bowl
- Easy Banana Bread Granola Recipe
- Healthy Banana Blueberry Muffins
- Banana Bread Chocolate Chip Oatmeal Bars