Healthier Banana Muffins
If a muffin and a banana bread had a healthy little glow-up… this would be it. These beauties are fluffy, flavorful, perfectly moist, and secretly good for you — no oil, low sugar, and barely over 100 calories. They taste like a treat but behave like breakfast. We love a responsible queen.
Ingredients
- 4 ripe bananas about 1 ⅓ cups, mashed (320 g)
- 1 large egg
- 1 Tablespoon vanilla extract (15 ml)
- 3 Tablespoons light brown sugar (40 g)
- 2 Tablespoons granulated sugar (25 g)
- 1 teaspoon ground cinnamon (2.5 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1 1/2 cups all-purpose flour (white or whole wheat) (180 g)
- 2 Tablespoons unsalted butter , melted (28 g)
Instructions
- Grease a standard muffin pan (or line with paper muffin liners if you don't want to scrub a pan). Preheat oven to 350 degrees F.
- Mash bananas in a mixing bowl. (Points if you are singing the Wiggles song in your head... "Mashed Banana") Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
- In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.
- Gently stir in melted butter. Don't over-mix the batter. That means just mix it until it all looks the same!
- Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 12 muffins.
- Freezing Instructions: Allow muffins to cool completely, then store in a freezer-safe container and freeze for up to 3 months. Wanna add a Mix-In: Feel free to stir in ¾ cup of you favorite chopped nuts, chocolate chips, or raisins, at the end, before adding the batter to the muffin pan.