Healthy Banana Muffins Recipe from Scratch

A Good Way to Use Old Bananas

I hate throwing food away. It feels so wasteful. That is why I love this recipe. It turns those sad, brown bananas into a sweet treat.

My grandson once asked if we were making “garbage muffins.” I still laugh at that. They are the opposite of garbage. They are a little kitchen miracle. What is your favorite way to use up ripe bananas?

Mixing With Your Heart

First, you mash your bananas in a big bowl. Get all your feelings out. Then add the egg, vanilla, and sugars. Doesn’t that smell amazing already?

Here is a little secret. Do not stir the batter too much. A few lumps are just fine. Over-mixing makes muffins tough. This matters because gentle hands make soft muffins. It is a good lesson in being patient.

A Pinch of This and That

In another bowl, you mix the dry stuff. That is the flour, baking powder, and soda. Do not forget the salt and cinnamon. Salt makes all the flavors pop.

Fun fact: The baking soda reacts with the banana. This makes the muffins rise. It is like a tiny science project in your kitchen. I find that so wonderful.

Time for the Oven

Now, gently mix everything together. Last, you stir in the melted butter. Your batter will be thick and lovely. Spoon it into your muffin pan.

The oven is your friend here. It does the hard work. In about 20 minutes, your kitchen will smell like a bakery. Do you like your muffins plain or with a little sprinkle of sugar on top?

Why This All Matters

This is more than a recipe. It is a way to care for your home. You are saving food and making something healthy. That feels good.

Sharing these muffins is a small act of love. I like to wrap a few for a neighbor. It connects us. This matters more than any perfect ingredient. What is a food that always makes you feel happy?

Ingredients:

Ingredient	Amount	Notes
Bananas, mashed	4 (about 1 ⅓ cups / 320 g)
Large egg	1
Vanilla extract	1 Tablespoon (15 ml)
Light brown sugar	3 Tablespoons (40 g)
Granulated sugar	2 Tablespoons (25 g)
Ground cinnamon	1 teaspoon (2.5 g)
All-purpose flour	1 1/2 cups (180 g)	White or whole wheat
Baking powder	1 teaspoon (5 g)
Baking soda	1 teaspoon (5 g)
Salt	1/2 teaspoon (2.5 g)
Unsalted butter, melted	2 Tablespoons (28 g)

My Favorite Healthy Banana Muffins

Hello, my dear! Let’s bake some muffins. This is my go-to recipe for those bananas getting a little too spotty on the counter. It always makes me think of my grandson, Leo. He calls them my “monkey muffins.” I still laugh at that. The smell of cinnamon and banana in a warm kitchen is pure happiness, don’t you think?

Here is how we make them. First, get your muffin pan ready. Grease it well or use those cute paper liners. Now, turn your oven on to 350 degrees. This lets it get nice and hot while we mix. Mash your bananas in a big bowl. A fork works perfectly for this. It’s a fun little job.

Step 1: Grab your big mixing bowl. Peel your four bananas and drop them in. Take a fork and mash them up. You want them nice and mushy. Now, crack in one egg. Add the vanilla, both sugars, and that lovely cinnamon. Stir it all together until it looks smooth. Doesn’t that smell amazing already?

Step 2: Now for the dry stuff. In a smaller bowl, put your flour, baking powder, baking soda, and salt. Give this a good stir with a spoon. This mixes everything evenly. (My hard-learned tip: Mix the dry bits separately first. It stops you from over-mixing later. Nobody wants a tough muffin!).

Step 3: Pour the dry ingredients into the banana mixture. Stir them together, but just until you see no more dry flour. A few lumps are just fine, I promise! Now, gently stir in the melted butter. Be gentle with the batter. This keeps our muffins light and fluffy.

Step 4: Spoon the batter into your prepared muffin pan. Fill each cup about two-thirds full. This gives them space to rise into perfect little domes. Pop the pan into your preheated oven. Now we bake them for 18 to 25 minutes. They are done when a toothpick poked in the center comes out clean. What’s your favorite smell from the oven? Share below!

Cook Time: 18–25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast, Snack

Let’s Get Creative with Your Muffins

Once you master the basic recipe, you can have so much fun. I love adding little surprises to my muffins. It makes each batch a new adventure. My family never knows what they’ll get. Here are a few of my favorite twists to try.

Chocolate Chip Joy: Stir in a handful of dark chocolate chips. This makes them a special treat.

Nutty Crunch: Add some chopped walnuts or pecans. It gives a wonderful little crunch.

Berry Burst: Gently fold in a cup of fresh blueberries or raspberries. They get so juicy when baked.

Which one would you try first? Comment below!

The Perfect Way to Serve Them

A warm muffin is a little piece of comfort. I think they are best served just slightly warm. The butter melts so beautifully on them. For a real treat, I sometimes add a drizzle of honey or a smear of almond butter. It’s so delicious.

These muffins are perfect for a quick breakfast on the go. They are also wonderful for an afternoon snack with a friend. I love to serve them with a big glass of cold milk. For the grown-ups, a hot cup of coffee is just the thing. Which would you choose tonight?

Keeping Your Banana Muffins Fresh

Let’s talk about keeping your muffins yummy. First, let them cool completely. A warm muffin will get soggy in a container.

Store them in an airtight container on the counter. They will stay good for about two days. I once put warm muffins in a tin. They were sticky the next morning!

You can freeze them for later, too. Wrap each muffin tightly in plastic wrap. Then pop them all in a freezer bag.

This matters because it saves you time. You can bake a big batch on Sunday. Then you have a quick snack all week long. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Muffin Troubles

Sometimes muffins do not turn out right. Do not worry. I have some easy fixes for you.

If your muffins are tough, you mixed too much. Stir the batter just until it is combined. I remember when my first muffins were like rocks. I learned to be gentle with the batter.

If they are too dark on top, your oven is too hot. An oven thermometer helps you know the real temperature. This matters because the right heat gives you a perfect, golden top.

If they are soggy, your bananas were too wet. Use bananas that are spotty but not mushy. This makes the flavor sweet and the texture just right. Which of these problems have you run into before?

Your Banana Muffin Questions Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make the batter ahead? A: I do not recommend it. The baking soda works best right away.

Q: What can I use instead of an egg? A: A quarter cup of applesauce is a good swap. It keeps the muffins moist.

Q: Can I double the recipe? A: Absolutely! Double all the ingredients. You will get two dozen tasty muffins.

Q: Any fun add-in ideas? A: Try a handful of chocolate chips or walnuts. A fun fact: This is how my grandson likes them best! Which tip will you try first?

Bake With Love From My Kitchen to Yours

I hope you love baking these muffins. They always make my kitchen smell like home. Sharing food is a way to share love.

I would be so happy to see your creations. It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.