Moist and Healthy Banana Muffins

Start your day on a wholesome note with these Moist and Healthy Banana Muffins, a perfect balance of indulgence and nutrition. Made with naturally sweet ripe bananas, a touch of honey or maple syrup, and the goodness of whole wheat flour, these muffins are a guilt-free treat for breakfast, snacks, or even dessert. The addition of unsweetened applesauce keeps them exceptionally moist, while a hint of cinnamon adds warm, comforting spice to every bite. Customize them with optional mix-ins like chopped walnuts or chocolate chips to suit your cravings. Ready in just 30 minutes, these one-bowl muffins are quick to prepare and free from refined sugars, making them a family-friendly favorite. Delicious, nutritious, and freezer-friendly, these banana muffins are destined to become a staple in your healthy baking repertoire!

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 3 large Ripe bananas
• 1 large Egg
• 0.25 cup Honey (or maple syrup)
• 0.25 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 0.25 teaspoon Salt
• 1.5 cups Whole wheat flour
• 0.25 cup Almond milk (or your preferred milk)
• 0.5 cup Chopped walnuts or chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2

In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.

Step 3

Add the egg, honey, unsweetened applesauce, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined.

Step 4

Sprinkle the baking soda, cinnamon, and salt over the wet ingredients. Stir to incorporate.

Step 5

Gradually add the whole wheat flour to the bowl, mixing gently with a spatula or spoon until just combined. Be careful not to over-mix the batter, as this can make the muffins dense.

Step 6

Stir in the almond milk to loosen the batter slightly. If using walnuts or chocolate chips, fold them in at this point.

Step 7

Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage!

Nutrition Facts

Serving size	957.8 grams (957.8g)

Amount per serving	% Daily Value*
Calories	2106

Total Fat 92.80g	119%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 2.00g
Cholesterol 220mg	73%
Sodium 2018mg	88%
Total Carbohydrate 299.30g	109%
Dietary Fiber 42.70g	153%
Total Sugars 110.00g
Protein 55.90g	112%

Vitamin D 79IU	394%
Calcium 332mg	26%
Iron 14mg	76%
Potassium 2896mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 9.9%

Carbs: 53.1%