We all need a healthier banana nut muffin and these are the best! Made with coconut oil, they are moist, delicious and out of the oven in less than 40 minutes.
There are a million (probably an accurate number) banana muffin recipes out there. Maybe even more than brownies? Mmm… no, I don’t think so, but still. A lot of them.
And for good reason. Or reasons really. They are amazing and, let’s be honest, we buy more bananas than we eat and they turn brown quickly. And fruit flies invade our kitchen. So before we realize, it’s time for another banana muffin or bread recipe.
And I bet you have a favorite, don’t you? I do and it’s this one.
Don’t be fooled by the word healthy today, because that’s part of the reason why this is my favorite banana muffin recipe. It’s a very versatile recipe. Very.
So, are banana muffins healthy?
I think it depends on what you consider healthy. For starters, eating bananas is pretty good for you.
My regular banana muffin recipe is an all-butter, white sugar, refined flour situation. So this recipe today definitely qualifies as healthy. Or healthier, hence the wording in the title.
But, I’m no nutritionist or specialist. So,
How can I make banana muffins healthy?
Well, in comes this fabulous, and oh so easy, recipe. So easy.
Turns out that butter can be substituted for coconut oil just like that, equal volumes – that is cups or spoons, not grams -, and white sugar for muscovado, and a part of the refined white flour for whole wheat and a few tablespoons of wheat germ (or seeds or chopped nuts) can be thrown into the batter. And that makes them even more nutritious.
By the way, the oil makes them super moist!
So yes, it’s easy to turn your regular favorite ones into healthier banana muffins.
This is a particularly versatile and amazing recipe. I’ve tried many through the years. I always do with traditional, loved-by-all recipes (like brownies, or birthday chocolate cake).
Freezing banana muffins
In theory, any muffin can be frozen. What I find to be tricky is getting a good texture after defrosting them.
So, you can freeze banana muffins, well wrapped (first in plastic wrap, then in foil is my suggestion) and then defrost them, unwrapped, at room t°.
I highly suggest you wrap them again just in the aluminum foil and warm them in a medium/low oven for a few minutes before eating. Amazing! Why wrapped in aluminum? So they don’t dry out while warming. This way they will be soft and warm. Make sure you do this when you intend to eat them, otherwise they will not be as good.
Tips & tricks for this recipe:
- Bananas: use very ripen, dark-spotted bananas, they are sweeter and the flavor will be superior. If they did not ripen enough you can always roast them, which is the best hack ever in the history of banana bread making!
- Nuts: I love walnuts because they go so well with the rest of the ingredients, but most nuts will do especially pecans.
- Oil: I use coconut oil because I wanted a healthier recipe, but canola and sunflower can be used too. And olive oil, which might sound weird but makes for a fabulous muffin!
- Freezing: they can be frozen, well wrapped. Defrost them at room t°, unwrapped. And I suggest you warm them slightly in the oven before eating.
- Pan variations: this recipe is adaptable to loaf pans and layer cakes, such as the fantastic Banana Muffin Cake with Dulce de Leche.
Other recipes you might like:
Healthier Banana Chocolate Chip Loaf Cake
Banana Chocolate Quinoa Muffins gluten-free
Roasted Banana Bread (no more waiting for bananas to ripen!)
Banana Muffin Cake with Dulce de Leche and Cream (pure heaven)
Banana Cake with Chocolate Bourbon Glaze
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Description
Easy to make and delicious, you will love this healthier version. Perfect for a brunch, breakfast or as a snack, this muffin recipe will become a favorite.
Ingredients
- 2/3 cup (170g) mashed ripe bananas
- 1/3 cup (80g) coconut oil
- 1 egg, room tº
- 1/2 cup (100g) fine muscovado sugar
- 1 cup (140g) all-purpose or cake flour (or use 1/3 fine whole wheat flour of the total amount)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (45g) chopped walnuts or pecans
- 2 Tablespoons wheat germ (optional)
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Have ready a muffin mold lined with 8 paper cups.
- In a bowl put mashed bananas and beat while adding coconut oil and sugar. There will be some chunks of banana still.
- Add egg and vanilla and beat to mix.
- Over this batter sift flour, baking powder, soda, and salt.
- Mix just until combined but be careful to not over mix (as this will make your muffins tougher).
- Divide batter among paper cups and bake for 20-25 minutes, until a tester inserted in center comes out clean, Be careful not to overcook as they will dry more than necessary.
- Let cool on wire rack some minutes and eat warm or on the same day.
- For freezing instructions go to post above.
Notes
Tips & tricks for this recipe:
- Bananas: use very ripen, dark-spotted bananas, they are sweeter and the flavor will be superior. If they did not ripen enough you can always roast them, which is the best hack ever in the history of banana bread making!
- Nuts: I love walnuts because they go so well with the rest of the ingredients, but most nuts will do especially pecans.
- Oil: I use coconut oil because I wanted a healthier recipe, but canola and sunflower can be used too. And olive oil, which might sound weird but makes for a fabulous muffin!
- Freezing: they can be frozen, well wrapped. Defrost them at room t°, unwrapped. And I suggest you warm them slightly in the oven before eating.
- Pan variations: this recipe is adaptable to be made as mini muffins (yielding about 3 dozen), loaf pans and layer cakes, such as the fantastic Banana Muffin Cake with Dulce de Leche.
Keywords: banana muffins, healthy banana muffins
I love to bake banana ANYTHING! These muffins would make a perfect breakfast on the go.
I completely agree Angie!