Best Healthy Banana Muffins
Moist, tender banana muffins made healthier with whole wheat flour, natural sweeteners, and coconut oil. These lightly sweet, fluffy muffins are free of refined sugars and butter—perfect for breakfast or a wholesome snack.
Equipment
- 12-cup muffin pan
Ingredients
- 1 3/4 cups white whole wheat flour or plain all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large 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
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup and set aside.
- Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined.
- In a large bowl, beat the eggs with the melted coconut oil, honey (or maple syrup), milk (or Greek yogurt), and vanilla until the mixture is smooth and uniform.
- Fold the mashed bananas into the wet mixture. Add the dry ingredients and gently stir just until incorporated—avoid overmixing to keep the muffins tender. If using, fold in the chocolate chunks or nuts.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back slightly.
- Allow the muffins to rest in the pan for 5–10 minutes, then transfer to a wire rack to cool. Serve warm or store in an airtight container for later.