Healthy Banana Muffins

5 from 1 vote

This post may contain affiliate sales links. Please read my disclosure policy.

IMG_0079This day is bananas. B-A-N-A-N-A-S.

This day is bananas. B-A-N-A-N-A-S.

Ever since I made these muffins TWO days ago, I’ve had this song in my head. Make it stooooooop! I think this song would be better than two days of the banana song.

Actually. I take that back. Richard Simmons singing his 80’s workout is painful. Hilarious…and very painful.

ANYWAYS, I’ve had the Gwen Stefani song in my head because I made skinny mini banana muffins. I very loosely based them off this recipe, but added in bananas and only used maple syrup as the sweetener instead of white or brown sugar. These also only call for two egg whites, olive oil and whole wheat flour. I promised you skinny and these fit the bill! I promise they are moist, sweet and lovely! Plus only 48 calories each with 1 gram of fat.

Diet approved 🙂 These little guys didn’t last long at our house and most likely won’t last long at yours.

Here’s how you make them:IMG_0004Start by combining all the dry ingredients together in a large bowl. Lots of common looking items here! Set this aside.IMG_0009Now, mash 2 very ripe bananas until smooth…or pretty much smooth if you don’t mind chunks. IMG_0013You’ll also want to measure out some REAL maple syrup, olive oil, vanilla and egg whites. IMG_0016Create a well in the dry ingredients and stir in the wet and mashed banana until just combined.IMG_0030Scoop into mini muffin tins sprayed with nonstick cooking spray and bake 8-10 minutes or until just done. Mine were ready to pull right at 10 minutes. IMG_0061Wait a couple minutes before pulling them out of the pan and then enjoy! IMG_0081You can smear yours with a little butter or just pop them into your mouth plain! They make a great healthy breakfast or snack. Try them this weekend! Enjoy, friends!

5 from 1 vote

Healthy Banana Muffins

These yummy little Healthy Banana Muffins have maple syrup for the sweetener and are packed full of delicious flavor.
servings 30 mini muffins
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


  • 1/2 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 very ripe bananas mashed, about 1 1/4 cups
  • 1/2 cup real maple syrup
  • 2 tablespoons light olive oil
  • 2 large egg whites
  • 1 1/2 teaspoons vanilla


  • Preheat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray and set aside.
  • In large bowl, stir dry ingredients together until combined.
  • In separate bowl, whisk maple syrup, olive oil, egg whites and vanilla together until combined. Form a well in dry ingredients. Pour in mashed banana and wet ingredients.
  • Stir until just combined. Spoon into prepared pans and bake 10 minutes or until just cooked. Cool 3-5 minutes before removing from muffin tins.
  • Serve warm or store at room temperature for up to 3 days.


Calories: 50kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Healthy Banana Muffins

Share a Comment

Your email address will not be published.

Recipe Rating

42 Responses
  1. Taylor @ FoodFaithFitness

    1. I hate you for getting that song in my head!
    2. You are forgiven due to making these muffins!
    Adding banana to baking is my fav, as it makes everything so moist and light! These look fab 🙂

  2. Katie @ The Surly Housewife

    I just bought ripe bananas the other night to bake with! I will have to give these a try. My mini muffin pan doesn’t get enough attention. Plus I love a quick low calorie bite first thing in the morning. Since, ya know, kids don’t let you eat. EVER 😉

  3. phyllis

    Hello just wanted let everyone know what i thought about these i just made them for first time and all i can say is OMG these are so good and my Family even like them thank you for sharing wonderful healthy recipe …

  4. My 12 yr old said to me a few weeks ago “we watched a workout video in our PE class was weird. the guy was really happy about working out but the video was really old.” hmmm “was his name Richard Simmons?” “yeah that was it”. Yeah I remember those days! lol
    Can’t wait to try these, thanks!

  5. Emmy

    I made these today and love them! I think I prefer them over my normal banana bread recipe which is packed with sugar and oil! Thank you!

  6. Jeannette

    I am thinking to make some substitutions. I wonder if I can sub almond or coconut flour for the WW/AP and coconut oil for the olive. Any helpful input?

  7. Kristen

    I know the wheat flour probably makes them healthier but I don’t have any and I really want these (like, now). Will it be ok to use all AP?

  8. Pinspiration {#3}: 10 Delicious Muffin Recipes to Start Off the Day

    […] it’s about the moist texture they always seem to have. Lauren’s Latest has these Skinny Mini Banana Muffins that I have already made and […]

  9. Mini Banana Maple Muffins - Baking Adventures In A Messy Kitchen


  10. Rachel

    Loved these! Made a few changes, though — used 1/3 c brown sugar instead of the maple syrup (didn’t have any), and added a little ground ginger and ground cardomom to the batter, and chopped up some crystallized ginger and stirred in as “ginger chips” at the end.
    I really appreciate the precision of the recipe. Timing was right on the money!
    I’ll be making these whenever the bananas start to look overripe. Thanks!

  11. Nicole

    Had some overripe bananas and didn’t want to throw them out, so I tried these little cuties. Had no whole wheat flour, so used only AP instead. OMG! They turned out great! Our eldest of 5 usually doesn’t like cake, but even he devoured them in seconds (as did his little brother). I had to hide a few so my husband could try them as well when he got home. Will definitely make them again. Soon. Would make them again tomorrow, but I have no more overripe bananas… Thanks so much for sharing this recipe! Greetings, all the way from Belgium 🙂

  12. Tammy

    I used 3 bananas instead of 2, sugar free maple syrup vs reg and applesauce instead of olive oil. Turned out GREAT =) Def make again. Maybe adding a few chocolate chips

  13. Tanya

    I did not find that these tasted at all like banana muffins though they were quite good. I would make again but without the expectation that they would resemble the flavor I’ve grown up with.

  14. Asha

    These were AMAZIING!!! I didn’t use whole wheat flour because I didn’t have any. I did half the batter with chocolate chips and slivered almonds and the other half plain. Simply lovely! I am going to freeze them so I can take them on a trip next week! I will enjoy this treat on the beach! Thank you for posting his yummy goodness!

    1. Asha

      Simply divine with the choc chips and PB! Probably added 1/4 cup of PB and no vanilla on hand didn’t matter. It tastes like dessert vs something healthy!

  15. Asha

    I have made these several times with the addition of chocolate chips and toasted walnuts–totally yummy. Today I’m baking some up but don’t have vanilla. Im not going to fret, and will eliminate it. I’m going to add some peanut butter and include the choc chips too. I’m sure they will be delicious!

  16. Friday Favorites + Some Funnies. | That Girl Myra

    […] soon!), but my absolute favorite snack this week, was the Skinny Mini Banana Muffins I found here! I wish I could bottle up the smell of this amazingness and send it to each & every one […]

  17. Chocolate Almond Butter Swirled Skinny Banana Muffins | Lauren's Latest

    […] And they’re healthy. I know you find that hard to believe but it’s true!  I took my skinny banana muffin recipe and swirled in some chocolate almond butter to it because….why not. Also: I’m a rule […]

  18. Skinny Mini Pumpkin Chocolate Chip Muffins | Lauren's Latest

    […] this recipe is based on my Skinny Mini Banana Muffins which have gone over swimmingly in your lives. This is almost the exact same recipe, except I […]

pumpkin muffins