SKINNY BANANA BREAD MUFFINS that are so flavorful and moist you would never know they are healthy (er).  These banana muffins have no oil, are low sugar, and just over 100 calories each. 

  Skinny Banana Bread Muffins -

If you’ve followed along on TBFS you may already know my adoration for quick-bread and muffins. I’m always coming up with ways to make them healthier, so I don’t have to feel guilty eating one or giving my kids a muffin for a snack.

I find these healthy applesauce oat muffins and these skinny pumpkin chocolate chip muffins completely irresistible.

I also love how well muffins freeze. They make my life easier when I need a quick and easy snack for my family, or something to add to my kids school lunch.

Since this skinny banana bread recipe is such a fan favorite, I wanted to show you the easy steps for making the same recipe, into muffins!

Mixing bowls with the ingredients to make healthy banana bread muffins.

How to make banana bread:

Start by adding mashed bananas, egg, a little spoonful of white and brown sugar, and cinnamon to a mixing bowl. Then add the flour, baking powder, baking soda and salt. Then stir in two tablespoons of melted butter. Don’t over-mix the batter (you can read more about that in my notes, below).

Divide the batter evenly into a standard 12 cup muffin pan.

Muffin pan filled with the batter for making banana bread muffins.

Once the muffins are baked you can enjoy them plain, or with a thin spread of butter.

They freeze really well if you want to make a big batch for easy on-the-go snacks or breakfast.

A healthy Banana Muffin on a marble board with more muffins and banana in the background.

Tips for perfect banana muffins:
Use extra-ripe bananas:

I like to use really, really ripe bananas. Like, so ripe that the skin is black, and my husband is begging me to remove them from our kitchen counter :-). The riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.

This recipe calls for 4 large bananas, which I love because it makes the muffins really moist, flavorful and sweet.

If you don’t have ripe bananas for banana bread, use this trick:

Place the bananas, peel on, on a baking sheet and bake at 350 degree F for about 6-8 minutes, or until the banana skin is dark.

Don’t over-mix the batter:

When you combine the dry and wet ingredients, you only want to stir them together until the flour is mostly incorporated. The more you mix the batter, the more gluten will develop, which will make the muffins more rubbery and dense –yuck! So, for super tender muffins, just stir the batter until the ingredients are just combined.

I also have a great regular Banana Bread Recipe!

I love having healthy snacks on hand for my kids, and these muffins are perfect because I can keep extras in the freezer. My other favorite healthy snacks include No-Bake Granola Bars, Citrus Fruit Salad and Healthy Applesauce Oat Muffins.



A pile of Healthy Banana Muffins, ready to enjoy.
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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  • Grease a standard muffin pan (or line with paper muffin liners). Preheat oven to 350 degrees F.
  • Mash bananas in a mixing bowl. Add egg, vanilla, brown sugar, granulated sugar, and cinnamon and stir well to combine.
  • In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir, just to combine.
  • Gently stir in melted butter. Don't over-mix the batter.
  • Spoon the batter into prepared muffin pan and bake for 18-25 minutes. Makes 12 muffins.


To freeze: 
Allow muffins to cool completely. Store them in a freezer-safe ziplock bag or air-tight tupperware.


Calories: 130kcalCarbohydrates: 24gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 18mgSodium: 225mgPotassium: 208mgFiber: 2gSugar: 9gVitamin A: 105IUVitamin C: 3.4mgCalcium: 37mgIron: 0.6mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Didn’t have butter but added one of those snack size containers of applesauce instead to make non-fat. Delicious & easy!

  2. 5 stars
    These are amazing (almost addicting). My family ate half of them in under an hour.

    We will definitely be making these again!

  3. 5 stars
    Absolutely sooo good and they work well with gluten free flour or even add 1/2c choc chip (not for skinny reasons!).
    Tasty and great for lunches

  4. 5 stars
    Amazing!!! My first time to ever bake and I picked this recipe. Thank you so much it was super good and made my whole kitchen and apt smell wonderful.

  5. I can’t bring myself to throw away overripe bananas, so I keep a stash of them in the freezer specifically to make these. These are by far the best low calorie muffins in my baking repertoire. I add one cup of chopped walnuts to a recipe for a bit of flavor and texture.

  6. 5 stars
    These are DELISH! Added mini chocolate chips and baked as mini muffins for 10 mins. The kids and I couldn’t stop eating them!

  7. 4 stars
    Just made the banana muffins. I added mini chocolate chips to it and they came out great.I have made the banana bread and the muffins are just as good. It’s a favorite at are house. Make and enjoy!!

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