These healthier banana bread muffins were SUCH a hit in our house this week! Finding the right balance of healthy and yummy can be kind of hard for banana bread I think, but this one does it for us!
I used white flour to keep the bouncy, fluffiness that you want, but left out the refined sugar, using maple syrup instead. Oh…and some chocolate chips of course!
So while these aren’t necessarily the healthiest banana bread muffins ever, they’re a really good compromise!
Ingredients Needed for Healthier Banana Bread Muffins
All-Purpose Flour: I use all-purpose flour for this recipe to keep them super light and fluffy. I use whole wheat in a lot of my recipes, but I like to give and take and have a variety. Whole wheat flour is an option here, but they will be denser, and in my opinion, not nearly as mouth wateringly delicious. Up to you!
Baking Powder: Helps the muffins be lighter and fluffier.
Baking Soda: Works as a leavening agent in the healthy yogurt blueberry muffins.
Salt: Just a little enhances the flavors and softens the muffins.
Ground Cinnamon: I looove a little cinnamon in baked goods, it just enhances the flavor so much more!
Large Ripe Bananas: Ya know those bananas you waited too long to eat and now they’re all mushy? Perfect!
Butter: You can use oil instead, but I prefer to use Kerrygold butter in this recipe.
Pure Maple Syrup: This is the way I sweeten these Healthier Banana Bread Muffins. Honey is another option to keep it healthier!
Large Egg: Adds a bit of protein!
Pure Vanilla Extract: Adds great flavor and a delicious smell to these Healthier Banana Bread Muffins.
Whole Milk: I prefer using organic whole milk, since toddlers need lots of full fats for brain development. But if you prefer lower fat cow’s milk, or a milk alternative like almond or oat milk, then that works too.
Chocolate Chips or Nuts: I always vote for chocolate chips, but that’s up to you!
Baby-Led Weaning for Healthier Banana Bread Muffins
These Healthier Banana Bread Muffins are perfect for babies and toddlers of all stages and ages. Of course when you first start feeding your baby you will want to slowly rule out all major allergens before giving them these muffins. The ones included in this Healthier Banana Bread Muffins recipe are egg, dairy and wheat.
You also may want to start by making these in mini-muffin size with babies under a year old. That’s what I did for my daughter and it worked out great. They are the perfect size to be held in little hands!
Storage for Healthier Banana Bread Muffins
Store these Healthier Banana Bread Muffins in an airtight container in the fridge for up to a week. Or freeze them for up to three months. I like to keep half in the fridge and half I freeze for the following week.
Tools Needed to make this Healthier Banana Bread Muffins
Ingredients
Method
- Preheat the oven to 350℉. Prepare your muffin pan by spraying with oil or using muffin liners.
- In a large bowl or a stand mixer, beat on medium speed the bananas, melted butter, maple syrup, egg, vanilla extract, and milk.
- In a separate small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
- If adding nuts or chocolate chips, fold them in now. The batter will be thick.
- Fill the pans with batter, filling them all the way to the top. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. For mini muffins, bake for 12–14 minutes.
