Let’s Chat About Muffins First (and Why I Make These So Much)
I’m gonna let you in on a little secret: these muffins basically rescued my Sunday mornings. You know those lazy days when you roll out of bed, and you kind of want to bake something but also don’t want to mess up every single bowl in the kitchen? That’s where this Healthy Banana Muffins Recipe comes in. Honestly, I’ve probably made these a hundred times—sometimes with a kid under one arm and coffee splashing onto the counter. Oh, and don’t even get me started on how many times I’ve dropped a banana on my slippers! Every time I make these, I remember this one summer when my gran would insist on using bananas that were so brown nobody else would dare eat them. Wise woman, my gran.
Why You’ll Love This (if my family’s reaction means anything)
I make this recipe when we’ve got stray spotty bananas lounging about, or when I want to convince my picky kid that something healthy can actually taste pretty brilliant. My family goes properly bonkers for these muffins because they’re sweet but not sugar-bomb sweet. (Though, full disclosure, there was a time I tried cutting the honey in half and my son politely asked if I’d made bread by mistake. So there’s that.) What I really love is they’re fast & you can toss in whatever you feel like—chopped walnuts, chocolate chips, a dollop of peanut butter—I could go on. There’s never a crumb left really, unless you drop one behind the toaster, which I did last week. Not recommended.
Here’s What You’ll Need (plus my odd substitutions)
- 3 really ripe bananas (the blacker the better; if they’re not super ripe, zap them in the microwave for a minute or so, and yes, it works!)
- 2 eggs (occasionally I use flax eggs if I’m out and nobody’s noticed yet)
- ⅓ cup honey (maple syrup in a pinch—my neighbour swears by it)
- ¼ cup melted coconut oil (but olive oil or even plain old butter will do the trick)
- 1 teaspoon vanilla extract (once I forgot it and it was...not quite right)
- 1 ¾ cups whole wheat flour (I actually swap half for spelt flour when I'm feeling adventurous)
- 1 teaspoon baking soda
- ½ teaspoon salt (my gran always said to use flaky sea salt, but honestly, any salt is fine)
- ½ teaspoon cinnamon (sometimes I go heavier because I like that extra warmth, you know?)
- A handful of chocolate chips or chopped walnuts (optional, but trust me, you want them)
How I Make Healthy Banana Muffins (with a few kitchen detours)
- Preheat your oven to 350°F (that’s 180°C for the metric folks). Grab a muffin tin and do the old grease-or-papers routine. I’ve been known to just rub a bit of butter around when I’m too lazy for liners.
- In a large-ish bowl, mash up those bananas. I usually just use a fork—no need for fancy mashers unless you’re into that. Get it fairly smooth, but a few lumps are honest.
- Add the eggs, honey, melted coconut oil, and vanilla into your mashed banana. Stir like a boss (or just until it comes together). This is usually where I sneak a little taste because why not?
- In another bowl (or honestly, just pile it on top), toss together the flour, baking soda, salt, and cinnamon. Mix it up but don’t overthink it. If you’re worried about lumps, don’t be. It’s fine.
- Combine the dry and wet (I just tip the dry into the wet and fold with a spatula—careful not to overmix or they get tough, but I feel like I always do a little anyway and it's not the end of the world.)
- If you’re using chocolate chips or nuts, fold those in now. I sometimes sprinkle a few extra on top so it looks like I worked harder than I did.
- Scoop the batter into your muffin tin. I usually fill them right to the top—none of this ⅔s business for me.
- Bake for about 18-20 minutes—until they’re golden on top and a toothpick comes out clean-ish (if there’s some chocolate, that’s not a problem, right?).
- Let cool in the pan for a few minutes or so before tipping them onto a rack. Or, if you’re impatient like me, just eat one warm because life’s too short.
Real-Life Muffin Notes (Don’t Ignore These!)
- Once I tried baking these with overripe plantains. Well, let’s just say stick to bananas.
- If you only have plain flour, go ahead and use it, though the texture will be different—it’s still good, just more cake-y than healthy-feeling.
- Don’t skip the rest after baking; if you wait, the muffins actually fluff up a bit more and they peel right out of the paper.
Muffin Experiments Gone Right (and a Few Gone Wrong)
- Peanut butter swirl: Dollop a spoonful on top and swirl before baking. It’s lush, but one time I did way too much and ended up with weirdly soggy tops.
- Berries: Fresh blueberries work great but don’t use frozen—gives a mushy middle (ask me how I know!).
- Grated carrot: This actually turns out pretty good—extra fibre, plus I like the colour.
- Tried adding protein powder once & honestly, it made them taste like hay bales. Wouldn’t recommend (unless you really need the protein, then maybe half a scoop, tops).
But What If I Don’t Have the Right Muffin Tin?
Honestly, I’ve done these in everything from mini-loaf tins to a battered cake pan—just adjust the baking time (it might be more like 25 mins for a loaf). Silicone cases work too. Heck, in a pinch, you can even use a tray lined with cupcake papers and hope for the best. Sometimes I pop over to Sally’s Baking Addiction for muffin tricks—she’s got loads more gear ideas (with photos and all that jazz, unlike me).
Storing Your Muffins (but honestly, I never need to)
Okay, in theory you can store them in an airtight box at room temp for two days, or in the fridge for about five (but put a paper towel in so they don’t get soggy). But in my house? They vanish—poof—within a day. If you’re making a double batch, freeze some! They defrost in about 20 seconds in my gnarled old microwave, but at this point, who can wait that long?
How I Love to Serve These (and my family’s quirks)
Sunday morning: I split ‘em, smear on some peanut butter, and—if I’m feeling fancy—a drizzle of runny honey. My youngest dips hers in yogurt (she reckons it’s like donut frosting…not quite, but points for creativity). And if a mate pops over? Out comes the coffee and the giggles. If you want to try something totally different, once I took them on a picnic—crushed but still well loved. For more snack ideas, I sometimes browse Cookie and Kate’s version for fresh takes.
Things I’ve Learned by Messing Up (More Than Once)
- I once tried to rush the cooling step—ate a boiling-hot muffin, and nearly burnt the roof off my mouth. Not worth it!
- Don’t wing the baking soda; too much and you’ll taste it for hours.
- Actually, I find that mixing the wet and dry separately keeps things lighter, but sometimes I just can’t be bothered—and it’s usually fine, as long as you don’t thrash the batter about.
FAQ—All the Things You’ve Actually Asked Me
- Q: Can I make these vegan?
Yep! Use flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg—let it sit until gloopy) and maple syrup instead of honey. They taste almost the same, promise. But don’t ask me about aquafaba—I tried once and it just made weirdly flat muffins. - Q: What’s the best way to mash bananas fast?
I use a fork, or if I’m feeling lazy (which is, let’s be honest, often) a potato masher does it speedier—plus you can work out your frustrations a bit. If you’ve got a stick blender, that’ll do in a blink. - Q: Can I double the recipe?
For sure. Just don’t use one giant bowl unless you’ve got arms like a rugby prop, as it gets unwieldy to stir. And check your oven—sometimes the bottom tray takes longer, so swap them halfway if you can remember (I rarely do!). - Q: What if my muffins turn out dry?
Probably overbaked (been there). Next time, check at 15 mins with a toothpick. Oh, and if you’ve got really old flour, maybe time for a new bag?
And if you make these, let me know how it goes—good, bad, or crumbly! I’m always game for trying totally new weird add-ins or seeing if I can break my own record for how long a batch lasts (spoiler: it’s not long). Happy baking—may your slippers stay banana-free!
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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2In a large bowl, whisk together the mashed bananas, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
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3Add the whole wheat flour, baking soda, cinnamon, and salt to the wet ingredients. Stir gently until just combined. Do not overmix.
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4Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
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5Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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