Healthy Banana Muffins
User Reviews
5
8 reviews
Excellent
Healthy Banana Muffins
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These healthy banana muffins are made with whole wheat flour, sweetened with maple syrup, dairy free and gluten-free friendly using a 1-to-1 gluten-free baking flour. Moist, flavorful, full of banana flavor – everything you want and love in a banana muffin!
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Ingredients
Dry Ingredients
- 1 whole wheat pastry flour see notes, 2/3 cups
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1.5 teaspoons cinnamon can omit if you want to add chocolate chips
Wet Ingredients
- 1 banana about 3 medium bananas, 1/4 cup, well-mashed, extra-ripe
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar can omit
- 1/3 cup neutral cooking oil avocado, melted & cooled coconut, sunflower, etc, generic cooking oil
- 2 egg large
- 1/2 tablespoon vanilla extract
- 1/4 cup milk of choice
Instructions
- Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
- In a medium bowl whisk together dry ingredients; set aside.
- In large bowl combine well-mashed banana with maple syrup. Add eggs and oil, whisking until combined. Gently stir in vanilla and milk then slowly add in flour until just combined – careful not to over-mix or you'll end up with tough muffins.
- Evenly distribute batter into prepared pan, filling about 2/3 way full. Bake muffins for 5 minutes at 425ºF, then drop oven temperature to 350ºF and continue baking 10-15 minutes, or until inserted toothpick in center comes out with no wet batter (some crumb is okay). Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
- Muffins best enjoyed within 3 days, served warm with your favorite nut butter. Enjoy!
Notes
- OPTIONAL MIX-INS: Feel free to add 1/3 cup mini chocolate chips, chopped walnuts or pecans, and even more spices like 1/4 tsp ginger and nutmeg, additional cinnamon.
- FLOUR: Whole wheat pastry flour will yield the softest texture, but you can also sub half whole wheat, half all-purpose with similar results. If using whole wheat white flour or using Bob's 1:1 gluten-free baking flour, I would use two tablespoons LESS. If looking for a grain-free alternative, see my simple paleo banana muffins or paleo banana bread.
- SUGAR: Taste-testers preferred with with additional granulated sugar. But if you don't have a big sweet tooth, you can omit. If you use extra spotty, more black, bananas you may not need the granulated sugar. Maple syrup or honey is needed though – changing that will affect the rest of the ratios.
- VEGAN / EGG-FREE: To make vegan, use 2 TBSP flaxseed meal mixed with 6 TBSP water, let sit until it gels, about 4 minutes, then incorporate into the wet ingredients as directed.
- Store leftover muffins in airtight container at room temperature, or in fridge for a couple of days longer.
Nutrition Information
Show Details
Serving
1muffin
Calories
183kcal
(9%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
32mg
(11%)
Sodium
169mg
(7%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 183kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 169mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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