By Karyl Laeving. Updated December 20, 2025. ⭐⭐⭐⭐⭐ from 128 votes
These Healthy Banana Bread Muffins are incredibly moist, naturally sweet, and easy to make in one bowl. Made with ripe bananas, Greek yogurt, and wholesome pantry ingredients, this recipe delivers bakery-style banana bread muffins with a healthy twist you will want to bake every week.
Table of Contents
Healthy Banana Bread Muffins (Moist & Easy)
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Moist Healthy Banana Bread Muffins made in one bowl with ripe bananas and Greek yogurt. Naturally sweet, fluffy, and perfect for meal prep breakfasts or snacks.
Ingredients
3 very ripe bananas, mashed (about 1 1/2 cups, 360 g)
2 large eggs
1/2 cup plain Greek yogurt (120 g)
1/3 cup maple syrup (80 ml) or honey (85 g)
1/4 cup coconut oil, melted and cooled (60 ml) or light olive oil (60 ml)
1 tsp vanilla extract (5 ml)
1 1/2 cups whole wheat flour (180 g) or oat flour (150 g)
1 tsp baking soda (5 g)
1 tsp ground cinnamon (2.5 g)
1/4 tsp fine salt (1 g)
Optional: 1/3 cup mini chocolate chips (60 g) or chopped walnuts (40 g)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
2. Mash bananas in a large bowl until mostly smooth.
3. Whisk in eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla until combined.
4. Add flour, baking soda, cinnamon, and salt. Fold gently just until no dry streaks remain. Do not overmix.
5. Fold in chocolate chips or walnuts if using.
6. Divide batter evenly among muffin cups, filling each about 3/4 full.
7. Bake 18 to 22 minutes, until tops are domed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool in the pan 10 minutes, then transfer muffins to a wire rack to cool completely.
Notes
Banana ripeness matters: heavily speckled bananas make the sweetest, moistest muffins.
For extra tender muffins, use oat flour by weight (150 g). If using whole wheat flour, measure lightly or weigh (180 g).
Avoid overbaking. Pull muffins when centers are set and tops spring back lightly.
Storage: airtight at room temp 2 days, fridge up to 5 days, freezer up to 3 months.
Reheat: microwave 15 to 20 seconds (room temp) or 30 to 40 seconds (from frozen).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
About This Recipe
What It Is
Healthy Banana Bread Muffins are a lighter, nourishing version of classic banana bread baked into soft, perfectly portioned muffins. They use ripe bananas for sweetness, yogurt for moisture, and simple baking staples for reliable results.
Why It Works
Bananas provide structure and sweetness while Greek yogurt keeps the crumb tender without excess oil. Baking soda reacts with the natural acidity of bananas for lift, resulting in tall, fluffy muffins that stay moist for days.
When to Make It
These muffins are ideal for weekday breakfasts, meal prep, lunchboxes, or a wholesome afternoon snack. They also freeze beautifully, making them perfect for busy households.
Why You’ll Love These Healthy Banana Bread Muffins
- Super moist texture without refined butter
- Naturally sweetened with ripe bananas
- One bowl and no mixer required
- Freezer friendly and meal prep approved
- Kid friendly and customizable
Key Ingredients & Notes
Ripe Bananas
Use very ripe bananas with brown spots for maximum sweetness and moisture. Under-ripe bananas will result in bland muffins.
Greek Yogurt
Greek yogurt adds protein and moisture while keeping the muffins light. Full-fat or 2 percent both work well.
Whole Wheat or Oat Flour
Whole wheat flour adds fiber and structure. Oat flour creates a softer, more tender crumb. Both options work beautifully.
Natural Sweetener
Maple syrup or honey provide gentle sweetness without refined sugar. According to Healthline, bananas already contribute natural sugars, allowing for reduced added sweeteners.
Cinnamon
Cinnamon enhances banana flavor and adds warmth. Fresh cinnamon gives the best aroma.
Optional Add Ins
Mini chocolate chips, chopped walnuts, or blueberries all work well. For chocolate lovers, these muffins pair perfectly with the indulgent feel of Chocolate Chip Protein Cookies (Soft & High Protein) from your trending recipes.
How to Make Healthy Banana Bread Muffins
- Preheat oven to 350°F (175°C). Line a 12 cup muffin tin with liners or lightly grease.
- In a large bowl, mash 3 ripe bananas (360 g) until mostly smooth.
- Whisk in 2 large eggs, ½ cup Greek yogurt (120 g), ⅓ cup maple syrup (80 ml), ¼ cup melted coconut oil (60 ml), and 1 teaspoon vanilla (5 ml).
- Sprinkle in 1½ cups flour (180 g), 1 teaspoon baking soda (5 g), 1 teaspoon cinnamon (2.5 g), and ¼ teaspoon salt (1 g).
- Gently fold until just combined. Do not overmix.
- Divide batter evenly into muffin cups, filling about three quarters full.
- Bake for 18 to 22 minutes until tops are domed and a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Visual cue: tops should spring back lightly when pressed and edges should appear set but tender.
Pro Tips for Success
- Measure mashed bananas, not whole bananas, for accuracy
- Let melted oil cool slightly before mixing
- Fold flour gently to avoid dense muffins
- Use parchment liners for easy removal
- Do not overbake or muffins will dry out
- Rest muffins fully before freezing
- For extra moisture, cover warm muffins loosely while cooling
Variations & Substitutions
- Gluten Free: Use certified gluten free oat flour
- Dairy Free: Substitute coconut yogurt
- Egg Free: Use flax eggs made with ground flaxseed and water
- Lower Sugar: Reduce maple syrup to ¼ cup
- Protein Boost: Add collagen powder or pair with Greek Yogurt Protein Cups (20g High Protein Snack) for breakfast
For another banana-based favorite, readers often enjoy Banana Protein Muffins (Soft, High Protein & Easy) which is trending on Flavor & Recipes right now.
Serving & Storage
Serving
Serve warm with nut butter, fresh fruit, or yogurt. These muffins also pair beautifully with Strawberry Yogurt Parfait (High Protein Breakfast) for a balanced morning meal.
Storage
- Room temperature: 2 days in airtight container
- Refrigerator: up to 5 days
- Freezer: up to 3 months
Reheating
Microwave frozen muffins for 30 to 40 seconds or warm in a 300°F oven for 10 minutes.
FAQs
Are healthy banana bread muffins good for kids
Yes. They are naturally sweetened, soft in texture, and free from refined sugar, making them ideal for kids.
Can I use oat flour instead of whole wheat flour
Yes. Oat flour produces a softer crumb. Measure by weight for best results.
Why did my muffins sink
Overmixing or underbaking can cause sinking. Always bake until centers are set.
Can I make mini muffins
Yes. Bake mini muffins at 350°F for 10 to 12 minutes.
Can I freeze these muffins
Absolutely. Freeze individually and reheat as needed for quick breakfasts.
Conclusion
These Healthy Banana Bread Muffins are moist, reliable, and packed with banana flavor. They are easy enough for busy mornings and satisfying enough to replace bakery muffins. If you love simple wholesome baking, this recipe belongs in your weekly rotation.
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