Healthy Banana Muffins

Full disclaimer: I am not a fan of bananas, but I make banana muffins for my kids every now and then. These muffins turn out fantastic every single time. Loaded with wholesome ingredients, they make the ultimate after school snack.  

Ingredients Overview

Overripe bananas: make sure they’re almost all the way brown so that these muffins have the right amount of sweetness.

Whole wheat flour: I love using whole wheat flour because it adds a boost of nutrients while making these muffins perfectly fluffy.

Maple syrup: Real maple syrup — not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup

Healthy Banana Muffins

These muffins turn out fantastic every single time. Loaded with wholesome ingredients, they make the ultimate after school snack.  

Kosher, Pareve

Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!

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Course: Breakfast, Snack

Cuisine: American

Keyword: Healthy snack

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 16

Equipment

• Muffin pan
• Muffin liners
• Ice cream/cookie scoop

Ingredients

• 3 large ripe bananas
• 1/4 cup (50 grams) brown sugar
• 1/4 cup (60 ml) real maple syrup
• 1/4 cup (60 ml) canola oil
• 1/4 cup (60 ml) water
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup (125 grams) whole wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup (100 grams) chocolate chips

Instructions

• Preheat the oven to 350°F/180°C.
• Mash the bananas with a fork and set aside.
• In a large bowl mix the wet ingredients: sugar, maple, oil, water, vanilla, and egg. Add the mashed bananas.
• In a separate bowl mix the dry ingredients: flour, baking soda, and baking powder.
• Stir wet ingredients into dry ingredients and fold in the chocolate chips.
• Divide batter evenly among the prepared muffin cups.
• Bake for 18-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.