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Healthier Banana Muffins

February 26, 2018 by Naomi Andres 4 Comments

A few weeks ago, I set about making a recipe for slightly healthier banana muffins.  I wanted to achieve the perfect moist and yummy banana muffin but without a ton of refined sugar and butter.

Healthier Banana Muffins

This was my first try and I think I hit the nail right on the head.  After tasting one of these muffins my brother declared them to be "awesome muffins!", and then proceeded to eat 2 more!  What a score for my first attempt! 👊🏻

I do already have a recipe for banana muffins that I posted last July not long after I first started blogging.  I also have a recipe for banana bread on my site, but I felt that those recipes were rather indulgent, good for brunch but I prefer a less sweet and not as guilty muffin for an everyday breakfast.  These muffins are just the thing!  With ½ the butter as my other banana muffin recipe and only ⅔ of the sugar, these muffins get the right amount of moistness and sweetness from bananas and applesauce.  They are made with 1 cup of whole wheat flour and only ½ cup of all-purpose white flour.

Though I do admit that they are not exactly perfect health food, they are healthier than I would usually make them.

If you add chocolate chips they will also not be as healthy but definitely very delicious, but it's totally up to you!  I do believe that it would be frowned upon in our house if I made banana muffins without adding chocolate chips! 😅

A perfect breakfast, in my opinion, would be one or two of these muffins with yogurt and fresh fruit.

I hope you get to make these muffins sometime this week!

Print Recipe
5 from 1 vote

Healthier Banana Muffins

These moist banana muffins made with less refined sugar and less butter than most banana muffin recipes.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 15 muffins
Author: Naomi Andres

Ingredients

  • ¼ cup softened butter
  • ½ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup unsweetened applesauce
  • 4 ripe bananas, mashed
  • 2 eggs
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • Optional: ½ cup chocolate chips or chopped nuts

Instructions

  • Preheat the oven to 350℉.  Spray a 12-count muffin tin with nonstick cooking spray.
  • In a medium bowl, beat together the butter and brown sugar with a handheld electric mixer on medium speed until creamy, about 30 seconds, add the vanilla, applesauce, mashed bananas, and eggs and beat until combined.
  • Add the flours and baking soda and beat on low speed until all the flour is mixed in.  Fold in chocolate chips or nuts if using.  
  • Scoop the batter into the prepared muffin tins filling each cup almost to the top.  Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. 
  • Let the muffins cool for 5 minutes before taking them out of the tin to finish cooling on a wire rack.  Bake the remaining muffins making sure to fill any empty cups of the muffin tin with water to prevent warping.
  • Enjoy!

Love and cookies,

Naomi

If you make this recipe, I’d love to see pictures of your creations on Instagram, Facebook, and Twitter! Hashtag them #kneadsomesweets!

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Meet the Author

Hi, I’m Naomi! Recipe developer, photographer, and blogger behind Knead Some Sweets. Read More...

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Comments

  1. Casey W.

    May 26, 2020 at 9:18 pm

    These are great! I definitely added the chocolate chips, though I left out the optional nuts so that I can feed these to my 1-yr-old also. I filled my 12 muffin cups right to the top so that I wouldn't have to bake any extras, and they turned out like beautiful bakery-style muffins. I think I'll add some cinnamon next time because I love a little extra flavour, but the recipe is yummy just as you wrote it.

    Reply
    • Naomi

      May 28, 2020 at 2:38 pm

      So glad you enjoyed this recipe, thank you for leaving a review!

      Naomi

      Reply
  2. Rebekkah

    February 27, 2018 at 4:29 pm

    your blog is so cute!! these muffins look great!

    Reply
    • Naomi

      March 01, 2018 at 12:09 pm

      Thanks so much, Rebekkah!

      Naomi

      Reply

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