Easy and healthy banana muffins

Healthier banana muffins

  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 8 1x


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.



  • 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)


  1. Preheat the oven to 350ºF / 180ºC.
  2. Have ready a muffin mold lined with 8 paper cups.
  3. In a bowl put mashed bananas and beat while adding coconut oil and sugar. There will be some chunks of banana still.
  4. Add egg and vanilla and beat to mix.
  5. Over this batter sift flour, baking powder, soda, and salt.
  6. Mix just until combined but be careful to not over mix (as this will make your muffins tougher).
  7. 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.
  8. Let cool on wire rack some minutes and eat warm or on the same day.
  9. For freezing instructions go to post above.


You can make regular muffins, mini muffins (I guess it will yield about 3 times), or a loaf cake.

You can use olive oil and they will turn amazing too.

Using some whole wheat flour and adding wheat germ will make them coarser and less moist.

  • Category: Breakfast/brunch
  • Method: Baking
  • Cuisine: American