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.
Healthy Banana Muffins Recipe
Ingredients
- ⅓ cup melted coconut oil
- ½ cup honey
- 2 eggs (at room temperature)
- 3 mashed ripe bananas
- ¼ cup milk of choice or water (I used skimmed lactose free milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
- 1 teaspoon sugar, for sprinkling on top
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
- Grease all the cups of your muffin tin with coconut oil (if you have a non-stick tin, you can skip this step).
- In a large bowl, whisk coconut oil and honey. Add the eggs and beat well. Mix in the mashed bananas, milk, baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the same bowl and mix until combined.
- Divide the batter evenly between the muffin cups, making sure to fill each muffin cup only two-thirds full.
- Sprinkle the top of each muffin with a small amount of oats and a light sprinkle of sugar.
- Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
- Place the muffin tin on a cooling rack to cool.
These muffins can be stored at room temperature for 2 days, or in the refrigerator for a maximum of 4 days. You can even freeze them in a freezer-safe bag for up to 3 months (when you want to eat one, simply defrost individual muffins).
These healthy banana muffins would go perfectly with your morning cup of coffee – or tea if you’re too fancy for coffee. They make a great afternoon snack too when that post-lunch sugar craving hits at the office!
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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So glad I found this recipe! Made it last night and they turned out delicious!!