Last Updated on October 13, 2021 by Kathryn Donangelo
These are the best and fluffiest healthy banana nut muffins you can make! Made with zero refined sugar and sweetened with honey maple syrup.
PIN Healthy Banana Nut Muffins to try later!
These Healthy Banana Nut Muffins are refined sugar-free and are incredibly fluffy. They are naturally sweetened by ripe bananas, honey and pure maple syrup. I love using up ripe bananas and this recipe is perfect for just that! I also love using ripe bananas in this Cinnamon Banana Bread, Chocolate Chip Banana Bread or this Peanut Butter Banana Bread Oatmeal.
Can you believe these banana muffins are made in one bowl?! They also take less than 30 minutes to make from start to finish!
These muffins are insanely moist and made with healthy ingredients! Add these to your kids’ lunch box for a delicious snack or enjoy them for a quick on-the-go breakfast or even dessert.
TIPS FOR MAKING THE BEST HEALTHY BANANA NUT MUFFINS
- Make sure not to over-mix the banana batter. This will cause the muffins to be dense, rather than light and fluffy. Just stir until all ingredients are combined.
- You can make this recipe into Banana Nut Bread by putting the batter in a greased loaf pan and baking for 45-50 minutes, or until the center comes out clean.
- If you prefer to use all honey instead of adding maple syrup that will work as well.
- You can add any of your favorite chopped nuts: almonds, hazelnuts, macadamia nuts, or pecans!
- To make these banana nut muffins even healthier, you can substitute whole wheat flour instead of all-purpose flour.
- The riper your bananas are, the sweeter the muffins will be! It’s also OK if you use only 2 bananas instead of 3- the muffins will be a tad less sweet.
- To make these muffins tastier, top them with butter, honey, or jam!
- If you want these muffins to be even sweeter, add 1/4 cup of brown sugar.
HOW TO STORE HEALTHY BANANA NUT MUFFINS
To store on counter or refrigerator You can store these muffins in an airtight container on the counter for up to 3-4 days. Store at room temperature, in a cool dry place. Store in the refrigerator for up to 1 week.
To freezer: place cooled baked muffins in a single layer dish or baking sheet and flash freeze for 30 minute until solid. You can place them in a large zip lock bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months. When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.
INGREDIENTS NEEDED TO MAKE HEALTHY BANANA NUT MUFFINS
- Bananas
- Coconut oil
- Honey
- Maple syrup
- Egg
- Vanilla extract
- Maple syrup
- Whole wheat flour or all-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Walnuts
HOW TO MAKE HEALTHY BANANA NUT MUFFINS
- Preheat oven to 350 degrees F. In a large bowl mash the bananas together with a fork until small lumps remain. Whisk in melted coconut oil, honey, egg, vanilla extract, and maple syrup until combined.
- Stir in flour, baking soda, baking powder, cinnamon, and nuts until all ingredients are combined- don’t overmix.
- Grease a muffin pan with non-stick cooking spray and evenly distribute the batter to fill 12 cups. Bake for 12-15 minutes until the tops are golden brown. Allow muffins to cool and enjoy!
LOOKING FOR OTHER DELICIOUS MUFFIN RECIPES? TRY THESE!
- Healthy Carrot Muffins- Vegan & GF
- Glazed Lemon Poppy Seed Muffins
- Blueberry Oatmeal Breakfast Muffins
- Healthy Pumpkin Oat Muffins
- Skinny Chocolate Banana Muffins
- The Best Pumpkin Muffins
- Greek Yogurt Banana Almond Muffins
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Healthy Banana Nut Muffins
Ingredients
- 3 ripe bananas
- 1/4 cup coconut oil; melted
- 1/4 cup honey; melted
- 1 whole egg
- 1 tsp. vanilla extract
- 3 Tbsp. maple syrup
- 1 1/4 cup flour (you could use white or wheat flour)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4-1/2 cup walnuts; chopped
Instructions
- Preheat oven to 350 degrees F. In a large bowl mash the bananas together with a fork until small lumps remain. Whisk in melted coconut oil, honey, egg, vanilla extract, and maple syrup until combined.
- Stir in flour, baking soda, baking powder, cinnamon, and nuts until all ingredients are combined- don't overmix.
- Grease a muffin pan with non-stick cooking spray and evenly distribute the batter to fill 12 cups. Bake for 12-15 minutes until the tops are golden brown. Allow muffins to cool and enjoy!
Notes
- If you want these muffins to be even sweeter, add 1/4 cup of brown sugar.
Love banana muffins. I will soon try this recipe. Thanks for sharing
I love this healthier take on traditional banana bread! These muffins were moist and delicious – and my kids loved them too!
Your banana muffins turned out perfect! The family enjoyed them so much I will be making these again soon. Great recipe.
We love it for breakfast and just for snacking throughout the day. They never last for more than 2 days in my home.
These are easy to make, and so delicious! We love to enjoy these for weekend brunch!
Love this freezer-friendly recipe and definitely making these muffins with my almost-ripen bananas so I don’t need to worry about breakfast.
Everything about this recipe is perfection! I love that there is no sugar! Perfect Healthy Banana Muffin recipe!
I whipped these together last night and they were perfect for breakfast this morning! I can’t wait to bake some of these up again. I loved that there was no refined sugar in them.
Those healthy muffins sounds delicious
Super quick and delicious! These banana muffins were ideal for our breakfast
My entire household LOVED these muffins, so moist and tasty!
Healthy, delicious and made in one bowl! Such a great combination!
I’ve got bananas on my counter begging to be made into your delicious muffins! thanks for the recipe!