Moist and Healthy Banana Muffins
Start your day on a wholesome note with these Moist and Healthy Banana Muffins, a perfect balance of indulgence and nutrition. Made with naturally sweet ripe bananas, a touch of honey or maple syrup, and the goodness of whole wheat flour, these muffins are a guilt-free treat for breakfast, snacks, or even dessert. The addition of unsweetened applesauce keeps them exceptionally moist, while a hint of cinnamon adds warm, comforting spice to every bite. Customize them with optional mix-ins like chopped walnuts or chocolate chips to suit your cravings. Ready in just 30 minutes, these one-bowl muffins are quick to prepare and free from refined sugars, making them a family-friendly favorite. Delicious, nutritious, and freezer-friendly, these banana muffins are destined to become a staple in your healthy baking repertoire!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 large Egg
- 0.25 cup Honey (or maple syrup)
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1.5 cups Whole wheat flour
- 0.25 cup Almond milk (or your preferred milk)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the egg, honey, unsweetened applesauce, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined.
Sprinkle the baking soda, cinnamon, and salt over the wet ingredients. Stir to incorporate.
Gradually add the whole wheat flour to the bowl, mixing gently with a spatula or spoon until just combined. Be careful not to over-mix the batter, as this can make the muffins dense.
Stir in the almond milk to loosen the batter slightly. If using walnuts or chocolate chips, fold them in at this point.
Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage!
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.9 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
