A lot of you on Instagram asked me for the recipe for these healthy banana muffins when I posted them on my stories over the weekend. So I figured I’ll just write up a blog post and share the recipe with you all.
These healthy banana muffins are the perfect #cleaneats breakfast on the go. Plus, they freeze well too, so you really have no excuse to eat them all in one sitting!
What’s so amazing about baking in general is that there are so many substitutions you can make if you want to transform a recipe into a healthier version, or even if you don’t happen to have the ingredient on hand. Although, you will need bananas to make these oh-so-delicious and healthy banana muffins – baking substitutions don’t go that far!
To make these healthy banana muffins, I used:
- Coconut oil from Vita Coco (instead of butter),
- Local honey from L’Atelier du Miel (instead of sugar – maple syrup also works),
- Skimmed milk (instead of whole milk; I opted for lactose free from local dairy farm Taanayel Les Fermes), and
- A mix of wholewheat flour and oats (instead of all-purpose flour).
The steps to make these naturally-sweetened healthy banana muffins are fairly simple.
- ⅓ cup melted coconut oil
- ½ cup honey
- 2 eggs, at room temperature
- 1 cup mashed ripe bananas
- ¼ cup skimmed milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- 1 ¾ cups whole wheat flour
- 1/4 cup walnuts, chopped (optional)
- ⅓ cup rolled oats, plus 1 tbsp for sprinkling on top
- 1 tsp coconut sugar, for sprinkling on top
- Preheat the oven to 165 degrees Celsius (325 F).
- Coat your muffin tin cups with non-stick cooking spray or lightly grease with coconut oil so that the muffins don’t stick. If you have a non-stick tin, then this step isn’t necessary.
- In a medium bowl, mix the dry ingredients: flour, oats, baking soda, cinnamon, and salt.
- In a large bowl, whisk melted coconut oil with honey. Add eggs, beat well. Add milk, vanilla, and mashed bananas, whisk. Next, add dry ingredients, mix until just combined. Do not over-mix or else your muffins will turn out compact and chewy, and no one likes chewy muffins. If you want any add-ins, you can fold in some chocolate chips, walnuts, raisins, etc.
- Divide and pour the batter equally into the 12 muffin cups (each should be filled about 2/3). Sprinkle each top with oats and coconut sugar.
- Bake for around 23-25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool before removing them from the tin.
- You can use gluten-free flour in place of the white flour.
- You can also throw in chocolate chips and walnuts.
- The darker and uglier your bananas, the stronger the banana flavour.
- These healthy banana muffins can be stored at room temperature for 1-2 days, in the fridge for 3-4 days, and in the freezer for around 2-3 months. I would recommend freezing individual muffins to defrost as needed when you need a quick and ready breakfast to go.
Sometimes, I like to pair it with a spoonful (or two) of vegan chocolate spread by Eshmoon for a more chocolate-y indulgence.
See? I don’t always ruin your summer body plans!
Let me know if you try making these healthy banana muffins or any of my other recipes on the website! #LebanonEats
If you love this recipe, you’ll also love my super moist and easy healthy vegan banana bread recipe!
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