Super healthy banana muffins
You can make them quickly and easily with pantry staples. The simple recipe contains whole grains, potassium, fiber, and nutrition.
You can also make them for unexpected guests. You can bake a batch, and they will taste fresh from the bakery.
Easy and healthy breakfast or snack
Every time I serve these banana muffins, people go nuts for them.
They have a delicious flavor and texture similar to savory muffins.
Muffins can be easily adapted for various special diets, including vegan, gluten-free, soy-free, egg-free, oil-free, dairy-free, and nut-free.
Everybody should have at least one basic muffin recipe. These are the best muffins I’ve made in my entire life.
Banana muffin recipe ingredients
This recipe uses mashed bananas, vanilla extract, apple cider vinegar (white or apple), optional oil, flour and salt.
You can use spelled out, gluten-free, or white all-purpose flour. I haven’t tried coconut, almond, or whole wheat flour. Please let us know if you try any of these options.
When combined with liquid ingredients, white vinegar or apple vinegar can make a buttermilk-like substitute.
You can substitute sugar with any granulated sugar. This includes coconut sugar, date sugar that has not been refined, raw cane or xylitol, and granular erythritol for sugar-free banana muffins.
Substitute the three tablespoons of oil with an additional banana, Greek Yogurt, or roasted sweet potato mash.
Mix half a cup of regular or mini chocolate pieces into the dry ingredients to make chocolate chip banana muffins. Before baking, press a few extra chips on each muffin to make it look nice.
Before baking, you can add up to half a cup of crushed walnuts, pecans, or almonds.
Thanks to their sweetness, the muffins taste great straight out of the oven. They don’t need any frosting or butter.
Add some cinnamon to the batter and serve it with melted Coconut Butter or Vegan Cream Cheese.
You will forget that they suit you, as the taste is almost like eating a banana cinnamon roll frosted with icing.
You can also top baked bananas with almond butter, pumpkin butter, apple, or cashew butter.
Make the best banana muffins
Whisk all the liquid ingredients in a large bowl, including the banana.
Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with paper liners.
Stir in the remaining ingredients until they are evenly combined. Bake the muffins on the center rack of the oven for 20 minutes.
Muffins should have a dome shape; when a toothpick is inserted in the middle of a muffin, it should come out mostly untouched.
The liners will easily peel off muffins that have been oiled once they’ve cooled. Even if the muffins are fat-free, the liners will still come off quickly if left on the counter overnight or covered loosely.
Leftovers may be kept on the counter for up to a day, covered loosely with a dish towel. After this, I recommend storing leftover muffins in the refrigerator to keep them fresh. You can freeze them for up to two months.
Banana mini muffins
Follow the instructions for baking, but use a mini-muffin pan instead of a standard-size one.
The homemade banana mini-muffins should be baked for 12 minutes. Let them cool on the counter, and then remove the liners.
Converting banana muffins to grams
Use the following metric measures if you would use a food balance instead of cups for baking precisely.
Two hundred forty grams banana mashed, 30 grams water. Ten grams of pure vanilla extract and 10 grams of vinegar. 36 grams oil. 130 grams flour. 65 grams of sugar. Add these ingredients along with baking powder, baking soda, and salt.
Note: Two large bananas usually equal one cup of mashed banana.
1 cup of mashed banana
Water 2 tbsp
2 tsp pure vanilla extract
Use 2 tsp of white or cider vinegar
For fat-free, use 3 tbsp of oil or nut butter or 3 tbsp of banana
Try these Keto Muffins for flourless muffins.
Half a teaspoon of salt
Baking soda and baking powder: 1/2 teaspoon each
If desired, 1/3 cup of sugar can be unrefined.
Optional 1/2 tsp Cinnamon
In a large mixing bowl, whisk the first five ingredients. Set aside for 10 min. Preheat oven to 350 F and line muffin tin. Stir together the remaining ingredients in a separate bowl. If you like, add 1/4 teaspoon cinnamon. Pour the dry ingredients into the wet and mix until they are evenly combined. Pour into muffin liners. Bake in the middle rack for 19-20 minutes, or until the muffins are risen and a toothpick is primarily clean when inserted into the muffin’s center. Let cool. If you cover the liners with a loose cloth overnight, either on the countertop or in the refrigerator, they will peel off easily, and the taste and texture will be even better.