As I mentioned in my first blog post, this healthy classic banana muffin recipe was the first recipe I created on my own. I love the result! These banana muffins are the perfect healthy spin on the classic recipe. An easy-to-follow recipe with pantry staples, these can be quickly whipped up to ensure a healthy snack or breakfast option is on-hand that the whole family can enjoy and feel good about. The recipe is dairy-free, naturally-sweetened, and refined sugar-free. Not to mention, the recipe can be easily adapted to cater to gluten-free diets! Enjoy!
See the recipe card below for a full list of ingredients and measurements and gluten-free alternatives.
How To Make These Healthy Classic Banana Muffins
Here are the step-by-step instructions to make this recipe.
Step 1: Preheat the oven to 350 degrees.
Preheat your oven to 350 degrees. Line muffin tin with muffin liners. I love using my silicone baking cups, but paper liners work fine as well.
The recipe will yield 12 full-size muffins or 24 mini-muffins.
Step 2: Melt the coconut oil.
Measure out the coconut oil into a microwave-safe bowl or glass measuring cup. (I love my little glass Pyrex cup for ease of use measuring and pouring).
Step 3: Mash the bananas.
On a plate, using a fork, mash the bananas well until they reach a smooth consistency without any chunks.
**Tip: The browner the bananas, the sweeter they will be. Use very brown bananas for a sweeter muffin.
Step 4: Mix everything.
Add all ingredients in a mixing bowl and mix well. Be careful to not overmix.
Step 5: Divide into muffin cups and bake!
Divide the batter into a muffin tin or mini muffin tin. For easy scooping, use a ¼ cup measuring cup for full-size muffins. If you are making mini muffins, use a tablespoon (about 1 ½ tbsp for each muffin).
Bake at 350 degrees for 20 minutes.
Healthy Classic Banana Muffins
Description
These Healthy Classic Banana Muffins are soft, naturally-sweetened, and packed with nutritients, making them a perfect snack or breakfast option. This recipe is dairy-free and can easily be adapted to be gluten-free.
Ingredients
Instructions
- Preheat the oven to 350°F. Line muffin tin.
- Melt the coconut oil in the microwave.
- Mash the bananas with a fork.
- Combine all the ingredients in a large mixing bowl, mix well.
- Divide the batter into the muffin tin using a ¼ cup scoop.
- Place in the oven and bake for 20 minutes.
- Enjoy!
Notes
Special dietary requirements: These muffins are dairy-free, refined sugar-free, and can easily be made gluten-free.Gluten-Free Substitutions: To make the recipe gluten-free simply substitute the flour for 1 cup of gluten-free oat flour or ¾ cup all-purpose gluten-free flour. Ensure that the rolled oats are gluten-free.
A note on honey: Honey is not recommended for children under the age of one. If you are making these for younger babies, simply substitute the honey for maple syrup.
Add-ins: Try adding ½ cup of chocolate chips or mini chocolate chips to add a little sweetness.
Storage: These muffins last at room-temperature for up to 3 days. They can be refrigerated for up to a week, or stored in the freezer in a Ziplock bag for up to 3 months.
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