Healthy Banana Muffin Recipe
This recipe is a family favorite and our go-to dessert that’s not only quick and easy but also healthy. There is no refined sugar in here and it’s truly the best breakfast, snack or on the go quick bite. I purposely get a couple of large bunches of bananas so I can have ripe bananas just in time for our weekly banana muffin recipe.
I hope you enjoy this recipe as much as we do. If you do make them, I’d love to know your thoughts in the comments below.
Check out the reel here
Ingredients
4 tablespoons unsalted butter
1/3 cup honey or pure maple syrup
1 cup mashed ripe banana about 3 medium
¼ cup milk whichever kind you prefer
1 teaspoon vanilla extract
2 eggs
1½ teaspoons cinnamon plus more for sprinkling
1 teaspoon baking soda
½ teaspoon salt
1½ cups all-purpose flour
Instructions
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with paper liners.
Place the butter in a large bowl and melt in the microwave.
Add the honey or maple syrup, mashed banana, milk and vanilla to the bowl. Whisk to combine. Whisk in the eggs.
Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until well combined. Add the flour to the bowl and stir with a large spoon or spatula until barely combined. Be careful to not over-mix.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Optional: Sprinkle tops of muffins with cinnamon, chocolate chips, walnuts, or even sliced banana.
Bake for 15-17 minutes until a toothpick inserted into the center of a muffin comes out clean. (Mini muffins will take about 10-12 minutes to bake.)
Let muffins cool in the pan for 5 minutes and then remove to a wire rack. Serve warm or at room temperature. Muffins fridge and freeze well as well!
Enjoy!!
xo,
Salpie