Get the recipe: Kid-Requested Healthy Banana Muffins (20 minutes)
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.
- Stir: In a large bowl, stir together the mashed banana, maple syrup, butter/oil, eggs, and vanilla extract.
- Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add any toppings, if using.
- Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
- Eat: Let cool for 5-10 minutes, and serve.
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.
How to Store & Freeze: Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
Mini Muffins: You can easily adjust these healthy banana muffins from regular size to mini muffins. Just bake mini muffins at the same temperature but decrease the baking time to 8-10 minutes. Mini muffins are one-third the size of regular muffins, which means that a muffin recipe that yields 12 large muffins will produce 36 mini muffins.
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