Description
Indulge in the delightful taste of these Healthy Banana Muffins, a perfect choice for breakfast or a snack. Crafted with ripe bananas and a touch of cinnamon, these muffins are irresistibly soft and fluffy. This one-bowl recipe simplifies baking by minimizing cleanup while allowing you to create either regular-sized or mini muffins, ideal for any occasion. Plus, they freeze beautifully, ensuring you can enjoy their scrumptious flavor anytime. Whether paired with fresh fruit or nut butter, these nutritious muffins are sure to please everyone in your family.
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 plant-based)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ teaspoons ground cinnamon (plus extra for sprinkling)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white whole wheat flour
Instructions
- Preheat your oven to 350°F and prepare the muffin tin with cooking spray or paper liners.
- Melt the unsalted butter in a large mixing bowl.
- Stir in honey or maple syrup, mashed bananas, milk, and vanilla extract until combined. Add eggs and whisk until smooth.
- Sprinkle ground cinnamon, baking soda, and salt over the mixture; whisk to incorporate. Gently fold in white whole wheat flour until just combined.
- Fill each muffin well about two-thirds full; sprinkle with extra cinnamon if desired.
- Bake for 15–17 minutes, checking doneness with a toothpick. For mini muffins, bake for about 10–12 minutes.
- Let cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (45g)
- Calories: 130
- Sugar: 8g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg