I initially used this recipe to make banana bread, but there's no reason why it can't also be used to make healthy banana muffins. This recipe was inspired by one found on Epicurious, until a friend and I made all sorts of substitutions and were convinced that we've just made the ultimate banana bread recipe. 

Originally, we sweetened the bread with honey (you can also sub maple syrup), but for this recipe I decided to experiment with molasses. If you have this in your pantry, I highly recommend you use it because I found it to bring a unique flavour and texture to the muffins. Don't worry about compromising nutrition either, because molasses is packed with tons of vitamins and minerals, among other benefits

I've also made this using spelt or buckwheat flour, which are two of my favourite baking flours because of their nuttier taste and slightly denser texture. If you're looking for a gluten-free option, then you'll want to use buckwheat. Lastly, if you want to make this vegan, make it with soy yogurt and chia or flax egg. These healthy banana muffins are versatile, energy-giving, and will surely brighten up your day. 

Healthy Banana Muffins

  • Prep Time:30 mins
  • Cook Time:20 mins
  • Total Time:50 mins
  • Servings:24
  • Medium


  • 4 medium ripe bananas
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 2/3 cups whole wheat flour [buckwheat or spelt works too]
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup or honey [I used molasses]
  • 2 eggs [chia or flax egg may be used]
  • 1/2 cup toasted walnuts optional
Diana Ghidanac
  • Step 1

    Preheat your oven to 350° F (200ºC). Grab small, medium, and large bowls.

    coffee, tea
  • Step 2

    Mash the bananas in your smallest bowl.

    Diana Ghidanac
  • Step 3

    Add the Greek yogurt and vanilla extract. Mix until well incorporated.

    peanut butter, milk, cream
    Diana Ghidanac
  • Step 4

    In your medium-sized bowl, add the flour, baking powder, baking soda, salt, and mix well.

    milk, sweet, coffee
    Diana Ghidanac
  • Step 5

    Beat 1/2 cup of coconut oil and your sweetener (maple syrup or honey) with an electric mixer (or hand whisk). Add in your eggs one at a time, beating each until well incorporated.

    coffee, cake, egg, cream, sweet, chocolate
    Diana Ghidanac
  • Step 6

    Add in your banana mixture and mix until well combined.

    chocolate, coffee, milk, cream
    Diana Ghidanac
  • Step 7

    Add your flour in two batches. This will prevent the flour from flying everywhere if using the electric mixer, and that you don't miss out on any flour specks hiding at the bottom of the bowl.

    milk, cream, flour, sweet
    Diana Ghidanac
  • Step 8

    Optional: add in chopped, toasted walnuts.

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    Diana Ghidanac
  • Step 9

    Divide the batter evenly among a muffin tin. Bake for about 15-20 minutes. I would take them out around the 17 min mark and insert a toothpick to check if they're baked. When it comes out clean, then they're ready!

    cake, coffee, pudding, milk, cream, candy, sweet, chocolate
    Diana Ghidanac
  • Step 10


    cake, sweet, chocolate
    Diana Ghidanac

If you're someone who loves both banana bread and bite-sized desserts, then these healthy banana muffins are perfect for just that. What's best about healthy desserts is that you don't have to feel so bad about extra toppings (because we don't care about the calories).

Enjoy it with a dollop of jam, or some extra banana slices and peanut butter on top. Now you can have your mornings, pre-workouts, or long school days be sustained with a healthy yet totally satisfying snack.