So these past few weeks I’ve been on a banana bread craze or whatever you call it. So the two things that made this craving happen was 1. Pinterest and 2. a lot of frozen bananas in my freezer! But, obviously I didn’t want to make unhealthy banana bread that takes an hour to bake. I found all of the healthy banana bread MUFFIN recipes that I could make and here are my top 4. They are all different kind of healthy recipes… so here you go!
So I bought a huge bag of coconut flour months ago and finally decided to use it. This recipe was less sweet than I thought and it basically asks for my entire egg carton haha. When Steven tried it for the first time he thought it tasted so bland but then the next day he ate all of them! Here is the recipe:
¼ cup coconut oil or butter (softened)
½ cup coconut flour
1 tsp baking soda
1 tsp vanilla
small amount of milk to thin (may not need)
- Preheat oven to 400 degrees
- Put all ingredients in medium sized bowl
- Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little milk to thin, but don’t let it get runny at all.
- Put into greased muffin tins- i use a ¼ cup measure to make pretty even sized. Batter will be somewhat thick.
- Bake for 13-18 minutes until lightly browned and set in middle.
This recipe is gluten-free and super easy to make since you can put everything in a blender. These muffins were sweeter than the first ones I made but super grainy because of the almond butter. Also super moist!
Pre-heat oven to 400 degrees
1 cup almond butter
2 ripe bananas
2 large eggs
1 teaspoon vanilla
1 tsp. baking soda (I updated this from 1/2 tsp. because I found they raise better)
Optional: I like to add 1/2 tsp. of salt
I baked with whole wheat flour for the first time and these may have been my favorite. Super moist and sweet (because of the maple syrup)! These also made more than the recipe entailed so we had a ton for the week! I substituted turbinado sugar with coconut sugar that I have from ALOHA.
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1¾ cups white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or coconut sugar, for sprinkling on top
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.
Photo by: Cookie + Kate
These muffins were SUPER fluffy! But not really the healthiest because it has all-purpose flour, granulated sugar but the one thing that’s different is that it has 1 cup of Greek yogurt! So lots of protein!! This one was super moist! Try this one if you don’t have coconut flour, almond butter, etc like the other muffins.
2¼ cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons butter, softened
¾ cup sugar
¼ cup brown sugar
3 medium bananas, mashed (about 1 cup)
1 cup plain greek yogurt
1½ teaspoons vanilla
1 cup chocolate chips (optional)
1. Preheat oven to 350. Line muffin tins (regular size, not jumbo, not mini) with baking cups/cupcake wrappers.
2. In a medium bowl whisk together flour, baking soda, baking powder, and salt. In a larger bowl cream together butter and sugars. Add mashed bananas, greek yogurt, eggs, and vanilla, and mix well. Add flour mixture to wet ingredients and mix until combined. Stir in chocolate chips if desired.
3. Pour about ¼ cup of batter into each muffin cup. Bake for 20-15 minutes until tops are lightly golden. Allow to cool for a few minutes in the muffin tins before removing and allowing to cool completely. Serve warm or at room temperature, store in airtight container.
Let me know if you make any of these muffins!! Follow me on my fitness instagram for more healthy recipes @liz_linsanity!
Lizzie Lin Johnson