Healthy Banana Muffins

When I have these healthy banana muffins on hand, I always go back for seconds. They're moist, fluffy, and filled with spiced banana flavor.

Healthy Banana Muffins

For years, these healthy banana muffins have been one of my favorite breakfasts. But in the last few weeks, I think I’ve made them more times than I ever have before. Like many of you, Jack and I have been going to the store less often lately. I grab a big bunch of bananas every time we go, but we never finish them all before they become soft, speckled, and far too ripe to eat on their own.

My solution? Banana muffins, of course! They’re moist, fluffy, and filled with spiced banana flavor. Made with whole wheat flour and maple syrup, they’re wholesome enough to eat for breakfast, but you also can’t go wrong by adding a scoop of chocolate chips and calling them dessert.

Healthy Banana Muffin Recipe Ingredients

Healthy Banana Muffins Ingredients

These banana muffins actually happen to be vegan, but you’d never guess that there’s no butter, milk, or eggs hiding inside them. I swap flaxseed for eggs, use almond milk instead of dairy, and add these key ingredients to make the muffins moist and flavorful, but good for you, too:

  • Whole wheat pastry flour – Ground from soft wheat berries, whole wheat pastry flour has more nutrients than all-purpose flour, but it still yields light, fluffy baked goods. If you don’t have whole wheat pastry flour, you can use a 50/50 mix of white and regular whole wheat flour.
  • Apple cider vinegar – It adds a hint of tangy flavor, and it helps the muffins rise.
  • Maple syrup – Instead of using white or brown sugar, I sweeten these muffins naturally with maple syrup. Along with the bananas, it gives them a lovely light sweetness.
  • Olive oil  – My go-to oil! It works wonderfully in this banana muffin recipe, but if you prefer to bake with a different oil, feel free. Melted coconut oil or a neutral-flavored oil like vegetable oil or canola oil would be delicious too. You could even use melted butter.
  • Vanilla extract, cinnamon, and nutmeg – They round out the warm, spiced flavor of these healthy banana muffins.

These muffins come together in just about 30 minutes. Devour them straight out of the oven as a snack, save some for breakfast, or serve them as part of a weekend brunch. Find more healthy breakfast ideas here and more of my favorite brunch recipes here!

Mixing wet and dry ingredients Banana muffin batter in a mixing bowl

Healthy Banana Muffins Tips

  • The riper the bananas, the better. Super ripe bananas have a sweeter, more intense banana flavor than unripe or semi-ripe ones. For the sweetest, most flavorful muffins, wait to bake until your bananas are soft, fragrant, and speckled with brown.
  • Don’t overmix! Like most baked goods, these muffins turn out best when the wet and dry ingredients are just combined. If you overmix the batter, they will be dense.
  • Freeze the extras. These healthy banana muffins freeze perfectly, so I like to make a double batch and freeze the extras to have on hand for quick breakfasts and snacks. Let them cool to room temperature, place them in a freezer bag or airtight container, and freeze them for up to several months. To thaw, pop them in the microwave for about a minute or transfer them to the fridge the night before you plan to eat them. See this post for more tips on freezing meals and baked goods.

Muffin batter in a muffin tin

Banana Muffin Recipe Variations

  • Not vegan? No worries. This recipe calls for flaxseed and almond milk, but if these aren’t ingredients you keep on hand, that’s ok! Any type of milk (dairy, oat, soy, etc.) works well here, and 2 large eggs can replace the flaxseed and water.
  • Don’t forget the mix-ins! These healthy banana muffins are delicious plain, but they’re great with all sorts of mix-ins too. Try folding 1/2 cup fresh blueberries, chopped walnuts or pecans, or chocolate chips (my favorite!) into the batter.

Vegan banana muffins

More Healthy Baking Recipes

If you love this banana muffin recipe, try one of these healthy baked goods next:

If you have leftover ripe bananas, make my Healthy Banana Bread or Banana Pancakes next!

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Healthy Banana Muffins

rate this recipe:
5 from 78 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 12 muffins
These healthy banana muffins are soft, fluffy, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.


  • 4 tablespoons ground flaxseed + 4 tablespoons warm water*
  • cups whole wheat pastry flour, (or white/wheat mix)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • cup almond milk
  • 1 tablespoon apple cider vinegar
  • cup maple syrup
  • cup olive oil or any neutral oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana, about 2 bananas
  • ½ cup chocolate chips, optional


  • Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  • In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  • In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
  • Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.
  • Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.


*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.




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Rate this recipe (after making it)

  1. Deb from

    5 stars
    Wow these are delicious!! I did them with eggs and they turned out perfect. Thank you for sharing this delicious recipe.

  2. Natalie

    Love the taste and very easy to make. My only problem is that the muffins stuck to the liners and a good amount of the deliciousness was lost.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Natalie, I’m so glad you enjoyed the muffins! Next time, you could try greasing the liners to help prevent sticking. Hope this helps!

  3. Rebecca

    5 stars
    Delicious! The only change I made was to use 1/3 cup unsweetened applesauce instead of oil.

    • Jeanine Donofrio

      I’m so glad you loved them!

  4. Jaclyn

    5 stars
    I’ve made this recipe 3 times in the last month! So good, thank you!

    • Jeanine Donofrio

      I’m so glad you’ve loved them!

  5. Yana

    5 stars
    I’ve made them with milk and eggs and they are deliciouuuus !

    • Phoebe Moore (L&L Recipe Developer)

      Hi Yana, so glad you love the muffins!

  6. Erica G

    5 stars
    Making these AGAIN! Very yummy. Doesn’t have an overwhelming banana flavor (which I like). I use applesauce instead of oil. This recipe makes a dozen good sized muffins. I sprinkle the top with oats just because I like the way it looks and the slight texture it adds.

  7. Lori from

    Yummy like all the others! Thank you! I added blueberries to these and subbed half of the flour for oat flour and they turned out super moist and delicious. My 4 year old loves them too! I always feel good feeding her your healthy recipes. Love. ❤️

    • Jeanine Donofrio

      I’m so glad you all loved them!

  8. Deimy

    What are the nutritional values ?

    • Jeanine Donofrio

      I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into a site like my fitness pal.

  9. Emily

    Hi, it looks to me in the photos that this recipe would have oats in it? If I wanted to add oats, what would you recommend?

    I’d love to hear your recommendations on adding brewers yeast, if you have any suggestions for me.

    (I’m a nursing Mom, trying to find a healthier lactation muffin recipe 🙂 )


  10. Theresa

    I am wondering if the flaxseed to water ratio is correct? In previous vegan recipes it is suggested to use 1 T. flaxmeal and 3 T. water for 1 egg eqivalent so I am wondering if your recipe should be 2 T. flaxmeal and 6 T. water to get the 2 egg equivalent?
    Thank you for your help.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Theresa, we use the ratio listed here. Hope you enjoy!

      • Theresa

        Thank you for letting me know!!

  11. Ainsley

    5 stars
    These muffins are amazing!! They came out with a perfect taste and texture! I subbed the oil for applesauce (1:1). I definitely recommend making these!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Ainsley, so glad you loved them!

  12. Julia

    5 stars
    These came out great! I added some dark chocolate and used regular milk / eggs since that is what I had on hand. Would love to try with almond milk next time.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved the muffins!

  13. Kristen

    5 stars
    These were great! I doubled the recipe and substituted unsweetened applesauce for the oil. The the whole family loved them! Thanks for the keeper! 🙂

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kristen, I’m so glad the recipe was a hit!

  14. Ana

    5 stars
    These are amazing! I love how dense they are and the balance of flavors. I added chocolate chips and walnuts.

  15. Laurel Gallaudet

    Hi! I’m so excited to make these. Could I swap the baking powder for a little more baking soda at the recommended swap amount? Thanks for this recipe!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.