Description
These healthy ripe banana muffins are easy to make and packed with nutrients. Perfect for breakfast or an afternoon snack, they are naturally sweetened and can be made gluten-free.
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 1/2 cups whole wheat flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1/2 cup walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the mashed ripe bananas with honey (or maple syrup), eggs, and vanilla extract until well combined.
- In another bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in walnuts or chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Feel free to customize these muffins by adding other mix-ins like dried fruit or seeds.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8
- Sodium: 80
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: ripe banana recipes healthy, healthy banana muffins, easy banana muffin recipe, low sugar banana muffins, gluten-free banana muffins