These healthy banana muffins are made with 2 ripe bananas, and moist, dairy free, no oil, naturally low in sugar and calories. Soft delicious muffins full of fresh banana flavor.
These fluffy healthy banana muffins are healthier, and yet have all the softness of traditional banana muffins thanks to 2 sweet ripe bananas and a few other pantry ingredients. Like my healthy banana coffee cake, these muffins are dairy free, vegan and oil free.
Why You'll Love These
Healthy low calorie muffin. These muffins are low in sugar and under 200 calories each.
Perfect for all diets. Perfect for anyone eating dairy free, who can't eat eggs, or are vegan, vegetarian, or gluten free.
Easy to make in a blender. Mix up the liquid ingredients in a blender, stir in a bowl, and spoon into a muffin pan.
Ingredients
Bananas. Overripe with brown spots on peel will give you the sweetest flavor.
Milk. I used dairy free.
Sugar. Use cane sugar.
Yogurt. Use plain, I used dairy free. Or use sour cream.
Butter. Softened to room temperature.
Flour. Use all purpose or gluten free baking flour.
Baking powder and salt
Cinnamon streusel ingredients: Flour, brown sugar, cinnamon, butter and walnuts
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Preheat the oven to 350 F. Line a muffin tin with paper liners. Microwave the butter for 5-10 seconds to soften.
Step 2: In a small bowl, mix together the cinnamon streusel topping ingredients with a fork.
Step 3: Cut up the butter into small chunks. Set the bowl in the freezer while you make the cake batter.
Step 4: To a blender, combine the banana, milk, sugar, yogurt, and butter. Blend about 30 seconds or until creamy.
Step 5: Add flour, baking powder and salt to a mixing bowl. Add the blended mixture to that and use a spoon or hand mixer to combine.
Step 6: Fill the muffin wells with a few teaspoons of batter. Sprinkle crumble. Add another layer of batter. Sprinkle crumble.
Step 7: Bake the muffins at 350 F for 20 minutes.
Recipe Tips
Storage: Store these healthy banana muffins in a sealed container at room temperature for up to 2 days or in refrigerator for 5 days. Or freeze for up to one month.
Instead of a blender, you can use a mixer but it might take some work because the bananas need to be broken into a puree.
Make the streusel topping first and set it to chill so it doesn't melt fast in the oven.
FAQS
Bananas that have numerous brown spots are sweeter than those that don't and thus are best for baking.
Make these banana muffins. You can also add them to a smoothie, or waffle batter, or cookie batter.
Banana muffins can become dry if you over mix the batter or if your bananas are small.
More Banana Recipes
📖 Recipe
Healthy Banana Muffins
Equipment
- Hand-mixer
Ingredients
- 2 bananas, ripe, peeled and cut into chunks
- ½ cup (118ml) milk I used almond milk to keep it dairy free
- ½ cup (100g) cane sugar
- ¼ cup yogurt, plain I used dairy free
- ¼ cup butter, softened
- 1 ½ cup (186g) all purpose flour or gluten free baking flour
- 2 teaspoon baking powder
- ½ teaspoon salt
Cinnamon Streusel
- ½ cup (62g) all purpose flour or gluten free baking flour
- ⅔ cup (134g) brown sugar
- 2 tablespoon cinnamon
- ¼ cup butter, chilled
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Instructions
- Preheat the oven to 350 F. Line a muffin tin with paper liners. Microwave the butter for 10 seconds to soften.
- In a small bowl, mix together the cinnamon streusel topping ingredients with a fork. Cut up the butter into small chunks. Set the bowl in the freezer while you make the cake batter.½ cup (62g) all purpose flour, ⅔ cup (134g) brown sugar, 2 tablespoon cinnamon, ¼ cup butter, chilled
- To a blender, combine the banana, milk, sugar, yogurt, and butter. Blend about 30 seconds or until creamy.*2 bananas, ripe, peeled and cut into chunks, ½ cup (118ml) milk, ½ cup (100g) cane sugar, ¼ cup yogurt, plain, ¼ cup butter, softened
- Add flour, baking powder and salt to a mixing bowl. Add the blended mixture to that and use a spoon or hand mixer to combine.1 ½ cup (186g) all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- Add batter to about ⅓ of the paper muffin well. Sprinkle surface with crumble mixture. Fill the cupcakes well another ⅓ of batter. Sprinkle the top with crumble.
- Bake the muffins for 25 minutes at 350 F. Test a muffin with a knife to see if it comes out clean. Cool ten minutes before removing the muffins from the pans. Cool further on a rack.
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