Healthy Banana Muffins
Are you ready for these Healthy Banana Muffins? Like, seriously. ARE YOU READY?? Can you even handle this goodness? Because I’m not sure if you can take it and all their glory…
These are the ULTIMATE Healthy Banana Muffins. They’re SO fluffy, SO moist, and SO sweet. They’re packed to the brim with banana flavor.
They’re literally like individual, portion-sized Banana Breads (which we all need because, let’s be honest, no one can stop at just ONE slice of a damn good Banana Bread).
One bite and you’d never guess that these are good for you. Yes, my peeps. These little bebe muffins contain NO butter, NO oil, and NO added sugar, but they still manage to be super moist and sweet!
Healthy Banana Muffins
Ingredients
- 136g (1 cup) Sweet White Sorghum Flour
- 120g (1 cup) Oat Flour
- 96g (½ cup) Granulated Erythritol (or dry sweetener of choice)
- 4 tsp Double-Acting Baking Powder
- 1 tbs Ground Cinnamon
- ¼ tsp Salt
- 1⅓ cups Unsweetened Vanilla Almond Milk
- 350g Mashed Bananas (~3 bananas)
- 128g (½ cup) Roasted Almond Butter
- 3 large Eggs
- 1 tbs Vanilla Extract
- 1½ tsp Liquid Stevia Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 2 standard cupcake pans with parchment paper liners.
- In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, cinnamon and salt.
- In an electric stand mixer bowl fitted with a whisk attachment, add the almond milk, bananas, almond butter, eggs, vanilla extract, and stevia extract. Mix on medium-low speed until the mixture is completely even.
- Turn the mixer off and dump in the dry ingredients. Return mixer to medium-low speed and mix until the ingredients are fully incorporated. Scrape down the sides of the bowl if necessary. Add any optional mix-ins here, such as chopped walnuts or chocolate chips!
- Use a large ice cream scoop to portion the batter into the prepared cupcake pans. Bake for ~24 minutes, or until the surface of the muffins form a light crust and spring back when tapped. Transfer the muffins to a wire cooling rack to cool completely. Store in a tightly sealed container in the fridge for up to 5 days.
These Healthy Banana Muffins are low calorie (just 95 calories per muffin!), low fat, refined sugar free, gluten free, AND dairy free, but they definitely DO NOT taste like it!
Compared to HALF of a Banana Nut Muffin from Costco, one of my Healthy Banana Muffins has:
- 220 less calories
- 12g less fat
- 29g less carbs
- 14g less sugar
Did your jaw just drop? You could eat THREE of my healthified muffins and still have less calories than HALF of a Costco muffin. That’s insane.
And as you can see, this recipe makes quite a few muffins. 24 to be exact. Thankfully, these are freezer-friendly so you don’t have to have two dozen delicious goodies offering themselves up to you every time you step into the kitchen! You could also be generous and give them to friends and family, but trust me, you’ll probably wanna keep these all to yourself.
I told my boyfriend that I baked a bajillion muffins and I’m preeeetty sure he would’ve left me for good had I not shared with him. So sadly, I didn’t get to keep all 24 to myself. HE was definitely the selfish one in that situation, right??? 😉
You’ve gotta make a batch of these “NO-WAY-THESE-ARE-HEALTHY-BANANA-MUFFINS” 🙂
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Jess, these muffins look SO GOOD! Sadly, I don’t have sorghum flour. Any chance I could sub in another whole grain flour, like white whole wheat or whole wheat pastry? Thanks!
I haven’t tried subbing the sorghum flour here so I can’t be sure, but I think whole wheat pastry flour would be a good bet! The only flours I know definitely won’t work will be coconut flour or more oat flour (makes them dense and gummy). Probably almond meal too.
I’ve had success subbing sorghum flour with brown rice flour before, but that’s kind of a specialty flour that not everyone has.
Hope you like the muffins Lindsay!! 🙂
I am in love with this recipe!
It has become my go to recipe for any kind of muffin since it’s so very flexible. I don’t honestly know how many batches I have already made based on this recipe… but the number is most definitely in the two digit range.
I have since substituted the banana for avocado, apple butter, yoghurt, and fresh fruit puree with flax meal; added cocoa and cacao nibs for double chocolate muffins; added unrefined palmsugar and dried figs for burnt caramel muffins… they turn out great every single time.
Thanks for the recipe!
Oh my gosh you just made my entire morning/day/week/life!!! I’m so glad you like the recipe!!! Great idea with using apple butter and avocado and figs, that sounds AMAZING. Definitely want to try one of those variations soon 😀
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Can you please suggest a substitute for eggs?
I haven’t tested this recipe using an egg substitute so I can’t be totally sure. However you can try using an egg replacer powder (like Ener-G or Bob’s Red Mill). I’ve never had much success with flax eggs because I feel like they make baked goods too dense, but you can always try that too. Hope this recipe works out for ya! 🙂