Ready in 20 minutes, all you need is 7 simple ingredients to make these delicious easy banana muffins - You would never guess they're healthy too!
How can you possibly resist a delicious freshly-baked banana muffin that's packed with oh-so-good-for-you ingredients?
Perfect for breakfast or to snack around during the day, these easy banana muffins are fluffy and full of wholesome rustic flavour.
Plus, they're secretly healthier, dairy-free, and awesomely free from butter and refined sugar.
I rarely use butter when baking or cooking, so my go-to alternative option is extra-virgin olive oil.
I made endless recipe swapping butter with extra-virgin olive oil, and it works like a charm!
Extra-virgin olive oil adds a wonderful fruity aroma to baked treats, and it's a healthier choice than butter.
So if you're feeling skeptical about this, give these muffins a try and I promise you'll love the swap!
How to make healthy banana muffins
This banana muffin recipe is extremely simple and requires just 7 simple ingredients that you probably have in your kitchen already, such as:
- ripe bananas
- cocoa powder
- all-purpose flour or rice flour for a gluten-free version
- extra-virgin olive oil
- baking powder
My favorite thing is that they are ready in less than 30 mins and take just 1 bowl to prepare. All the good reasons to give them a try!
All you have to do is mix all your ingredients, either in a food processor or a stand mixer.
Alternatively, just place all ingredients in a large bowl and mix with a spatula until combined.
Divide the batter among a muffin tin greased with oil (I didn't use paper liners, but if you do, you can skip the greasing step), filling ¾ of each mould.
Baking tip: If you like, you can top each muffin with a slice of banana.
Bake in a pre-heated oven to 180°C / 360°F for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Once ready, remove the muffin tin from the oven, cool the muffins then remove them from the tin and serve them at room temperature.
These easy banana muffins taste as good as they look, and make the perfect little treat to enjoy any time of the day.
I love to have mine in the morning with a nice cup of tea, and I can't help drizzling a little honey over the top.
They're SO indulgent, fluffy and have the perfect sweetness balance.
I make them all year round. Even in the summer months, they are great for picnics or for snacking around on a day at the beach.
Gluten-free and vegan banana muffins
If you want to make this recipe gluten-free, simply substitute the all-purpose flour with rice flour.
To make this recipe vegan, use 3 bananas instead of 2, substitute honey with maple syrup, and skip the eggs. Or give these vegan chocolate muffins a try, and add 1 banana for extra flavour.
Do they freeze well?
Yes, absolutely! Freeze them individually in ziplock bags and store them in the freezer for up to 1 month.
How long will they keep in the fridge?
They should keep well in the fridge for up to 4 days, make sure you transfer them into an airtight container. Warm them up in the microwave for 20-30 seconds before serving.
Easy Banana Muffins
- 2 large eggs, beaten
- 140 g all purpose flour, (1 cup + 1 tbsp)
- 2 tablespoon good quality dutch cocoa powder
- 2 tablespoon favorite honey
- 120 ml light extravirgin olive oil, (1 cup)
- 2 very ripe bananas, mashed
- 1 teaspoon baking powder
- Pre-heat oven to 180C/1 60C fan/ 375F
- Beat eggs until light, then fold in the flour, followed by cocoa powder, honey, olive oil and mashed bananas. Finally, add the baking powder and mix until just combined.
- Divide the mixture into the muffin tin filling ⅔ of each mould.
- Bake in the oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven, allow to cool slightly, then remove the muffins and serve at room temperature.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in November 2018 and updated with more info and pictures.