Healthy Banana Muffins

Healthy Banana Muffins are made with whole grains, are naturally sweetened and contain no butter. Made in one bowl, these Banana whole wheat Muffins are ready in under 30 minutes! Could you ask for more?

Give this Healthy Banana Bread a shot. You need to try all Healthy Desserts like recipes on the blog!

Enjoy these Healthy Muffins guilt-free for a grab and go breakfast. Or treat yourself with one for a quick snack. Whatever time you choose to eat them, these are sure to please. 

Recipe Ingredients:

You probably have all the ingredients that you need for these muffins right in your pantry. Lets us quickly check out what you need to make this batter.

1. Ripen Banana: You will need 3 of those (medium sized ones). If you are unsure, measure about 1 ½ cups of mashed banana.
2. Honey: Honey is the ultimate moist muffin maker, but you can also use brown sugar instead! Even coconut sugar can be substituted. Muffins will still be beautifully moist.
3. Coconut Oil: Any flavorless oil works here. Also melted butter works like a charm and makes muffin taste all buttery. But today we are making the muffins with coconut oil to keep them on a healthier side.
4. Leaveners: 1 teaspoon of baking powder and 1 teaspoon of baking soda. Make sure to use fresh leaveners for well risen and fluffy muffins.
5. Flour: I used 100% whole wheat flour to make these. But you can substitute wheat flour with all purpose flour. Or half wheat and half all purpose flour works very too.
6. Egg: 1 egg at room temp will give muffins their structure. Forget to take the egg out of refrigerator, no sweat! To quickly warm egg to room temperature- dip it in a cup filled with hot water for 5 minutes and there you have a room temperature egg!

How to make Banana Muffins:

You only need one bowl to make this batter and no special equipments are needed to whip these up! and the batter comes together in 5-7 minutes.

• Step 1. Mash ripe bananas in a large mixing bowl, add and whisk with egg, honey, oil and vanilla. 
• Step 2. I like to sift all dry ingredients (flour, baking powder, baking soda and salt) over wet for light textured muffins. Fold them in too.
• Step 3. Time for add ins of your choice! I went for mini chocolate chips for this batch. You can add chocolate chips of your choice. Also if you like to add a slight crunch to these, add ½ cup chopped walnuts to the batter at this stage.
• Step 4. Pour in liners and bake initially at 425 deg F for 5 mins and then at 350 deg F till done!

Always allow your muffins to cool down in the muffin pan for 5-6 minutes before setting them on a wire rack to finish off cooling. When the muffins are just out of the oven, they are very hot and tender.

Chances are they can fall apart, if you attempt to take them out of the pan too soon.

For wonderfully Tall and Fluffy Homemade Muffins:

Bake initially at high temperature (435 deg F) for 5 minutes- High initial heat allow the muffins to bake from the outside quickly and makes the muffins rise to the tippy top.

Then after 5 minutes, keeping muffins in the oven, we reduce the heat to 350 deg F and allow muffins to bake on the inside.

Measure all your ingredients properly- A good rule of thumb is to measure all the wet ingredients in liquid measuring cups. And for dry ingredients use dry measuring cups. Sounds easy right?

Well you always need to remember that- "A cup of flour might not always be a cup of flour, but 125 gms of flour will always be a cup of flour. Got it? no? Let me explain further".

Always make use of a kitchen scale to measure your dry ingredients. This ensure the best bake with perfect taste, texture and appearance. Every single time. So please, invest in a kitchen scale if you have not already!

If you don't own a scale: Aerate the flour using a spoon/whisk. Flour gets compact and heavy as it sits in jars. So fluff it and spoon it in your measuring spoon.

At any point of time don't tap the cup. It will compact the flour in your cup again and you don't want that! Now level off the excess with the back of a knife.

Aerating the flour ensure that you don't end up adding too much flour in your batter.

Muffins: Taste & Texture

You will fall in love with the amazing texture of these muffins. Eat them for breakfast or enjoy them as a snack.

They are no less than tasting an indulgent muffin. Only these are made with good for you ingredients! They are-

1. Super soft and moist crumb
2. Dotted with mini chocolate chips through out
3. Taste like banana bread but better
4. Have a light texture that you'll adore

Add-in Ideas:

1. Fruits and Berries: Berries like blueberries, strawberries or even raspberries can be added to the batter. You can even add pineapple chunks from a can.
   
   Just remember to toss your fruits and berries in 2 tablespoon of flour before adding to the batter. Else these can sink at the bottom as the muffin bakes.
2. Nuts and Raisins: If you love banana nut muffins, swap chocolate chips with a cup of chopped walnuts or pecans. You can even use a combination of walnuts and raisins, ½ cup each.
3. Chocolate Chips: Chocolate chips of any sort will work here. Think peanut butter chips, butterscotch chips or even white chocolate chips!

How brown should bananas be for muffins?

Bananas should be very ripe, with several big brown spots on top.

Heck the bananas can nearly be all black on top. But they still should be able to hold some shape and shouldn't be moldy. These bananas will be extra sweet and will be easy to mash too. Those are perfect for baking!

If you end up baking with bananas that aren't overripe, your baked muffins can turn out dry and lacking the flavor of bananas.

How to brown bananas for baking?

If your bananas aren't ready yet for baking, simply layer them on a lined cookie sheet and bake them in a pre-heated oven at 300 deg F for about 30 minutes. The tops will be all blackened at this stage.

Allow them to cool down to room temperature, before peeling and using them in the batter.

How do you store these muffins?

Muffins stay good at room temp for a few days. For longer storage you can freeze them for up to 2 months. You can wrap the muffins individually using plastic wraps and then place them in freezer safe containers or ziploc bags.

More Muffin Recipes:

Blender Muffins

Blueberry Muffins with Streusel

Banana Blueberry Muffins

Healthy Chocolate Muffins

Frequently Asked Questions:

If you liked these Muffins give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Recipe

Healthy Banana Chocolate Chip Muffins

Healthy Banana Chocolate Chip Muffins are made with whole grains, naturally sweetened and contain no butter. Made in one bowl, these Healthy Muffins are ready under 30 minutes!

5 from 37 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

US Customary - Metric

Prep Time: 8 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 28 minutes minutes

Servings 12 Muffins

1x2x3x

Calories: 198kcal

Author: Neha

Equipment

• Muffin Tray

Ingredients

• ▢ 1 and ½ Cups Banana (Ripen, 3 medium)
• ▢ 1 Large Egg
• ▢ ⅔ Cup Honey (or ⅔ Cup Brown sugar or Coconut Sugar)
• ▢ ⅓ Cup Coconut Oil
• ▢ 1 and ½ teaspoons Vanilla Extract
• ▢ 1 and ½ (190 gms) Cups Flour (Whole wheat or All Purpose Flour)
• ▢ 1 teaspoon Baking Soda
• ▢ 1 teaspoon Baking Powder
• ▢ ¼ teaspoon Salt
• ▢ 1 Cup Mini Chocolate Chips

US Customary - Metric

Instructions

• Preheat oven to 425°F (218°C) and line a 12 count muffin pan with liners and set it aside.
• In the bowl of a stand mixer/handheld mixer or using a fork, mash bananas. Yes, you can directly mash bananas in your stand mixer. Peel and break them into large chunks. Now place them in mixer and beat until smashed. Mash them with a fork if using handheld mixer.

  Add egg, oil, honey and vanilla in the bowl next. Beat them all with bananas for a minute or until well combined.
• Now Sift all dry ingredients (Flour, baking powder, baking soda and salt) over wet and fold only till combined.
• Mix chocolate chips or any other mix ins like nuts, poppy seeds, blueberries or raisins (if adding) in the batter.
• Divide batter among the prepared liners and bake them at 425°F for 5 minutes. Then keeping muffins in the oven, reduce oven temp to 350 deg F and continue to bake them for 15-18 minutes. Total time to bake these muffins is 22-23 minutes. Always make sure muffins pass toothpick test.
• Allow to cool for 5 minutes in the muffin pan after taking out of oven and cool down further on a wire rack.

Notes

Storage Information:

1. You may store muffins at room temperature in an air tight container for up to 3 days. 
2. Also they are freezer friendly and store well for up to 2 months. You can wrap the muffins individually using plastic wraps and then place them in freezer safe containers or in ziploc bags. Thaw on counter top or overnight in the refrigerator before enjoying.

Quick Tips:

To quickly brown Bananas:

If your bananas aren't ready yet for baking, simply layer them on a lined cookie sheet and bake them in a pre-heated oven at 300 deg F for about 30 minutes. The tops will be all blackened at this stage. Allow them to cool down to room temperature, before peeling and using them in the batter.

Sweetener: You may substitute honey with brown sugar/coconut sugar. If using brown sugar, also add 2 tablespoon of milk to the batter.

Flour: Half all purpose flour and half whole wheat flour can be used here. Even 100% all purpose flour works.

Add ins:

1. Fruits and Berries: Berries like blueberries, strawberries or even raspberries can be added to the batter. You can even add pineapple chunks from a can. Just remember to toss your fruits and berries in 2 tablespoon of flour before adding to the batter. Else these can sink at the bottom as the muffin bakes.
2. Nuts and Raisins: If you love banana nut muffins, swap chocolate chips with a cup of chopped walnuts or pecans. You can even use a combination of walnuts and raisins, ½ cup each.
3. Chocolate Chips: Chocolate chips of any sort will work here. Think peanut butter chips, butterscotch chips or even white chocolate chips!

Nutrition

Serving: 1Muffin | Calories: 198kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Sodium: 56mg | Sugar: 18g

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