A delicious and healthy muffin recipe the kids will love, these Sugar-free Banana Muffins taste like fresh baked banana bread and are naturally sweetened with honey and cinnamon.
Healthy Banana Muffins Recipe
With my daughter being home for the past 668 days (not like I’m counting), her daily snack consumption seems to have also increased by 668%.
While we’ve had conversations about not eating just because you’re bored and having a healthy snack before we reach for the sugary snacks, I’m not about to set food rules or limits so I’ve been making extra efforts to have delicious, healthy options available to her.
These easy, healthy banana muffins are definitely one of her favorites with their soft, fluffy texture and sweet cinnamon-honey-banana flavor. I love that not only are these muffins sugar-free, the addition of flax meal adds a big boost of fiber and protein to these muffins – each muffin contains 2.2g of dietary fibre and 2.8g of protein.
Sometimes for a little twist, I stir in some blueberries or even a handful of mini chocolate chips – you could also stir in dried fruit, nuts or a bit of cocoa powder.
And just like all muffin recipes, these are super easy to make with the kids.
Is there a replacement for the flax meal? I personally have never tried any flax meal substitutes but pysillium husk, ground chia seeds or ground hemp seeds should work if you can’t find flax meal.
Can you freeze these banana muffins? Yes, place the baked muffins in a single layer in a freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) They can be frozen for up to three months.
More Healthy Baking Recipes
- Sugar-free Banana Bread
- Healthy Carrot Muffins
- Sugar-free Black Bean Brownies
- Chickpea Peanut Butter Blondies
- Healthy Oatmeal Cookies from Instant Oatmeal Mix
Check out our quick recipe video for how to make sugar-free banana muffins – and then don’t forget to scroll down to grab your free printable recipe card:
Healthy Banana Muffin Ingredients
- Bananas, overripe and mashed <– use bananas that have started to develop black “age spots”
- All-Purpose Flour
- Baking Powder
- Flax Meal<– a great source of protein and helps give the bread it’s awesome texture
- Baking Soda
- Vanilla Extract
- Cinnamon, optional or to taste <– cinnamon adds sweetness and flavor to this recipe
Scroll down to the printable recipe card for full measurements.
Tip: if desired, you can reduce the honey by half.
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
How to Make Sugar-free Banana Muffins
Line two muffin trays with muffin liners. Set aside.
Preheat your oven to 350ºF.
Peel and mash your bananas until all fibers appear to be broken down.
Stir in your egg, vanilla, honey, and milk, and set aside.
In a separate bowl, mix all of the dry ingredients together.
Slowly add the dry ingredients, 1 cup at a time, to the wet ingredients, being careful to fully incorporate so that you don’t get chunks of uncooked banana mixture in your final banana bread.
Bake 20-25 minutes until the tops of the muffins are domed and an inserted toothpick comes out clean.
Grab your free printable recipe card for our healthy banana muffin recipe:
- 3 Bananas, overripe and mashed
- 1 3/4 cups Flour
- 1 teaspoon Baking Powder
- 1/2 cup Flax Meal
- 1 Egg
- 2 teaspoons Baking Soda
- 1/4 teaspoon Sea Salt
- 2 teaspoons Vanilla Extract
- 1/3 cup Honey
- 3/4 cup Milk
- 2 Tablespoons Cinnamon, optional or to taste
- Line two muffin trays with muffin liners. Set aside.
- Preheat your oven to 350F.
- Peel and mash your bananas until all fibers appear to be broken down.
- Stir in your egg, vanilla, honey, and milk, and set aside.
- In a separate bowl, mix all of the dry ingredients together.
- Slowly add the dry ingredients, 1 cup at a time, to the wet ingredients, being careful to fully incorporate so that you don't get chunks of uncooked banana mixture in your final banana bread.
- Bake 20-25 minutes until the tops of the muffins are domed and an inserted toothpick comes out clean.
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Amount Per Serving: Calories: 109Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 207mgCarbohydrates: 21gFiber: 2gSugar: 8gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these healthy banana muffins as much as mine does!
For more beautiful breads, check out our full bread recipe collection here:
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