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Healthy Banana Bread Muffins

These healthy banana bread muffins are soft, lightly sweet, and made with wholesome ingredients. Perfect for breakfast, snacks, or meal prep, they’re easy to make, easy to freeze, and loved by kids and adults alike.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
  

  • 3 ripe bananas mashed
  • 1/4 cup maple syrup or honey
  • 1/4 cup olive oil or melted coconut oil
  • 2 large eggs
  • 1/4 cup milk any kind
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 teaspoon cinnamon 1/3 cup chopped walnuts, or chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  • In a large bowl, mash the bananas. Add maple syrup, oil, eggs, milk, and vanilla. Stir until combined.
  • Add flour, baking soda, salt, and cinnamon if using. Stir until just combined—do not overmix.
  • Fold in any optional add-ins like nuts or chocolate chips.
  • Divide the batter evenly among the 12 muffin cups.
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use overripe bananas for best flavor and natural sweetness.
  • Don’t overmix the batter or the muffins may turn dense.
  • Add-ins are optional but give great texture and flavor variety.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.