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–+ servings

Get the recipe: Healthy Banana Muffins (20 minutes)

5 stars (23 ratings)
These healthy banana muffins are soft, naturally sweetened, and maybe most importantly, super easy to make! It takes just a few minutes of prep to make these healthy muffins for toddlers and kids.
Yield: 12 muffins
Prep: 3 minutes
Cook: 18 minutes
Total: 21 minutes
Author: Michele Olivier
Course: Breakfast
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Ingredients 

  • 1 3/4 cup flour, all-purpose, white whole wheat, 50/50 white and whole wheat, or a gluten-free blend
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed bananas from 2-3 very ripe bananas
  • 1/3 cup maple syrup
  • 1/3 cup melted butter or oil, avocado oil, olive oil, vegetable oil, coconut oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup toppings (optional)

Instructions 

  • Prep: Preheat the oven to 350° F. Spray or line a muffin tin.
  • Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
    Silver mixing bowl with flour and baking ingredients against marble countertop.
  • Stir: In a large bowl, stir together the mashed banana, maple syrup, butter/oil, eggs, and vanilla extract.
    Silver mixing bowl, with muffin ingredients on a marble countertop.
  • Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
    Silver mixing bowl, with muffin batter inside against a marble countertop.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add any toppings, if using.
    Muffin pan with healthy banana muffins ready to go into the oven.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    Muffin pan with cooked banana muffins in them.
  • Eat: Let cool for 5-10 minutes, and serve.
    Kids hand reaching onto a yellow napkin with banana muffins in colorful wrappers.

Notes

Age: 9+ months
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins bake for 18-20 minutes. 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
 

Equipment

Stackable Glass Bowl Set
Measuring Cups

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