After a weekend getaway in early March for a wedding and a brief visit with my parents, I flew back to Southern California on Monday afternoon. I stopped by the supermarket on my way from the airport to my house, completely in shock over the barren baking aisle shelves that had been overflowing with ingredients just a few days before, and then headed to my grandma’s house.
For every trip I take back home, my amazing grandma sweetly offers to watch my dog. It took a little while for my pup to finally warm up to my grandma’s two small dogs, but they get along really well now, with the three of them exploring the backyard and curling up on the sofa and even sleeping in the same bed together at night.
Of course, that would be my grandma’s bed… Which leaves very little room for her!
When I picked up my dog after this particular trip, my grandma reported that she had been an excellent houseguest, just like usual, as she handed me my container of dog food and the food bowl. Grandma also sent me home with a gift…
A bunch of speckled bananas! She knows how much I love baking with them, so whenever the ones on her counter get too ripe to eat, she passes them along to me.
Although I usually whip up a loaf of my favorite banana bread, I knew I’d need to get a little creative with these particular bananas. The grocery store had been out of eggs and Greek yogurt, two staple ingredients in my classic banana bread recipe!
After a little brainstorming and a bit of tweaking, the same sweet familiar smell started wafting through my kitchen, yet instead of a loaf of banana bread in my oven…
It came from these Healthy One-Bowl Banana Mini Muffins! They have the same deliciously sweet and fruity flavor as my favorite banana bread, as well as the same supremely moist and cake-like texture. However…
These healthy banana mini muffins contain no eggs, butter, dairy, refined flour or sugar! They’re also 35 calories!
And with how much I loved them… I immediately baked a second batch with another bunch of brown bananas on my counter as soon as I finished them all!
HOW TO MAKE THE BEST HEALTHY BANANA MUFFINS
Let’s go over how to make the best ever healthy banana muffins! It seems like you’re really enjoying the one-bowl recipes I’ve been sharing recently, and that makes me happy… Because one-bowl recipes usually result in fewer dishes to wash! 😉 So I decided to make this healthy eggless and dairy-free banana mini muffins recipe another one-bowl recipe too!
To start, grab your favorite mixing bowl and some overripe bananas. The bananas MUST be overripe! They should be completely brown or black with no visible yellow. There’s a reason for this…
Nerd Alert #1: Ripe Bananas
Completely brown or black bananas contain a lot more natural sweetness than the pure yellow ones! They’re also softer, moister, and have a stronger fruit flavor.
Therefore, using incredibly overripe bananas results in a stronger banana flavor, really moist muffins (with the same texture as cupcakes!), and means you don’t need to add too much additional sweetener. I call that a win-win-win!
Note: If you use yellow (or mostly yellow) bananas, your mini muffins will be drier, blander, and not taste nearly sweet enough. So pretty, pretty please… Be patient and let your bananas completely overripen before using them in this recipe!
Next, you’ll add a small amount of melted butter, melted vegan butter, or melted coconut oil. Unlike many traditional recipes that call for ¼ to ½ cup of oil, you only need ½ tablespoon for this recipe. That really helps keep your healthy banana muffins low calorie and low fat!
Tip: If you use vegan butter (like this!) or coconut oil, then your healthy banana muffins will be completely vegan, dairy-free, and egg-free!
At this point, in most traditional banana muffin recipes, you’d add an egg or two… But not in these! That’s right — your healthy banana mini muffins contain no eggs!
Nerd Alert #2: Egg Replacer
Instead of eggs, you’ll use… Mashed banana! It doesn’t just provide fruit flavor and natural sweetness. The mashed banana also acts as an egg replacer by adding moisture and binding the other ingredients together, so it also makes these healthy banana mini muffins eggless! Such a fun baking trick, right?
Also unlike traditional recipes? No sugar goes into these healthy banana muffins! You’ll use one of my favorite ingredients to sweeten them instead: liquid stevia. Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also really concentrated. You just need 1 teaspoon to sweeten the entire batch, which is the equivalent of nearly ½ cup of sugar!
Tip: Many stevia brands and products have a different sweetness level, so use the same one I do for the best results! I buy it online here because that’s the best price I’ve found, and I love how I don’t notice any strange aftertastes like with some other stevia products. (You’ll also use it in all of these recipes of mine too — it’s not a one-time-use ingredient!)
Nerd Alert #3: Secret Ingredient!
Now it’s time for a slightly surprising ingredient… Plain white vinegar! No, I haven’t lost all of my marbles. Not yet, at least. 😉
The vinegar (an acid) reacts with the baking soda (a base — you’ll add that in a moment!). When these two ingredients react, they create air bubbles (carbon dioxide, to be exact!). The air bubbles help your healthy vegan banana mini muffins rise, and they also create a more tender texture… The same moist and tender texture as cupcakes!
By the time your mini muffins finish baking, all of the vinegar will have reacted with all of the baking soda. Therefore, you can’t taste vinegar at all in your fully baked muffins — I promise!
To keep these healthy banana muffins dairy-free and vegan, I used unsweetened vanilla almond milk in the batter. Some of my family members are lactose-intolerant, and this is their favorite non-dairy milk that they always keep in the fridge! I love it too, along with unsweetened cashew milk (the latter is so thick and creamy!). Almond milk works perfectly in nearly all of my baking recipes that call for nonfat milk as well!
Only three more ingredients left… aka the dry ingredients! Those are white whole wheat flour, baking powder, and baking soda.
In case you haven’t heard of it before… White whole wheat flour actually exists, and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour! Instead, it’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat.
They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… Which lets the moist, tender, and cupcake-like texture of your healthy vegan banana mini muffins truly shine!
Tip: I also provided my two favorite gluten-free alternatives in the Notes section of the recipe, if you’d like to make your healthy vegan dairy-free banana mini muffins gluten-free instead!
Nerd Alert #4: Baking Powder & Baking Soda
Wait! Stop! Don’t add the baking powder and baking soda to your bowl just yet. Once you’ve added the flour, sprinkle the baking powder and baking soda over the top of the flour, and then stir them all in together. Do not just dump them in!
Sprinkling helps prevent clumps of baking powder and baking soda. Clumps would make your muffins rise unevenly… So if you sprinkle these two leavening agents, then you’ll get the best rise and best texture imaginable in your healthy banana mini muffins!
One last thing! Low fat batters like this one tend to stick to muffin liners (and muffin cups!) like superglue, so generously coat your liners or pan with nonstick cooking spray before dolloping in the batter. This ensures that your muffins pop right out of the pan and the liners easily peel away!
Tip: If you forget to spray your paper muffin liners — or you just don’t coat them well enough — then seal your mini muffins inside of an airtight container, and refrigerate them for 24+ hours. This helps loosen the liners so they peel away better!
Then after a quick trip into the oven…
It’s time to enjoy your delicious breakfast muffins! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy banana muffins!
Healthy One-Bowl Banana Mini Muffins
- 1 ¼ cups (325g) mashed banana (about 2 large or 4 small — see Notes before beginning!)
- ½ tbsp (7g) coconut oil or stick-style vegan butter, melted
- 2 tsp vanilla extract
- 1 tsp liquid stevia
- ¼ tsp salt
- 3 tbsp (45mL) plain white distilled vinegar
- ½ cup + 2 tbsp (150mL) unsweetened vanilla almond milk
- 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- Preheat the oven to 350°F. Coat 36 mini muffin cups with nonstick cooking spray. If using liners, then line 36 mini muffin cups with paper liners, and coat the liners with cooking spray. (See Notes below if you’d prefer to make 12 standard-sized muffins!)
- In a medium bowl, stir together the banana, coconut oil or butter, vanilla, stevia, and salt. Stir in the vinegar. Stir in the milk. Add the flour. Sprinkle the baking powder and baking soda on top of the flour (to avoid clumps and make sure the muffins bake evenly!). Stir until just incorporated.
- Divide the batter between the prepared paper liners. Bake at 350°F for 12-15 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy One-Bowl Blueberry Muffins
♡ Healthy Peanut Butter Banana Oatmeal Breakfast Cookies
♡ Healthy Banana Pancakes
♡ Healthy Banana Waffles
♡ Healthy One-Bowl Chocolate Chip Banana Bread
♡ The Ultimate Healthy Chocolate Mini Muffins
♡ …and the rest of Amy’s healthy muffin recipes!
This is so GOOD I replaced the liquid stevia with the powder stevia ( 1/4cup) and it was AMAZING i made 16 cupcakes with this on a wednesday for school and that evzning I ate 3 cupcakes right after each other and had to restrain myself so much not to eat them all this is from now on my favorite snack EVER thank you so much ♥️
I’m SO thrilled you love these so much, Erica! That’s the best kind of compliment there is, if you ate 3 in a row and would call this your favorite snack ever. You just made my entire week — thank you so much for taking the time to let me know! ♡
You’re just the sweetest, Marcia!! You’re going to make me blush. I’m so glad you loved these muffins, and it means the world that you’d call them perfect! As always, thank you for taking the time to let me know! 🙂
I’m really excited to hear what you pick to make next, once all of your banana muffins have disappeared! 😉
Oh Marcia… Your comments are always the highlight of my WEEK!! ♡ I’m honored that you shared these muffins with your parents and niece — and that you made another batch so soon after your last! I hope your family enjoyed these muffins as much as you did. Thank you — yet again! — for taking the time to leave such a sweet comment! It means so much!! ♡
Loved loved loved this recipe! Super easy and quick to make. I added a bunch of chocolate chips – yum! So tempting to eat the whole batch.. Thank you for the awesome recipe!
I’m really glad you loved them Steffanie! Thanks for taking the time to let me know. I’m a huge chocoholic, so adding chocolate chips sounds delicious to me too!
Hey Amy! I’ve been trying to make my own healthy foods at home from scratch. I dance a lot and I have found that making my own food that’s healthy gives me that burst of energy to keep my stamina going! The first time I made these muffins – they were mouthwatering! I loved them so SO much! But the next two times I made them, they changed different and the batter and bake didn’t look the same or have the same consistency. They were denser if that makes sense? Any idea how they changed? I followed the same recipe? (btw I love your recipes so I will be trying more!)
It really means a lot that you tried my recipe Nat! I’m so sorry I’m just now responding. I had some family things I needed to take care of, but I’m happy to help figure out what happened. In order to do so, I have some questions for you!
Did you make mini muffins or standard sized muffins?
Did you make any modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons to measure all of the ingredients — especially the flour, milk, and banana?
Just to double check… You didn’t use “2 large bananas” or “4 small bananas” — correct? You measured by grams or cups?
How ripe were your bananas? Were they pure brown or black?
Can you describe the batter’s consistency in more detail? Both the first time you made them (where the muffins turned out well!) and the next two times they didn’t?
For the second and third batches, was it just the texture that was off? Or was it the flavor too?
I know I just asked a LOT of questions, but I’ll be able to better narrow down the potential culprits once I know your answers to all of them! 🙂
Came across your website looking for low cal banana muffins and I am SO GLAD that I made these. They are a perfect size for a sweet treat! So impressed that they didn’t have any sugar.
I did add three mini choc chips on the top of each one and can report that after being frozen, the reheat really well in the microwave for a few seconds and taste amazing warm dolloped with Greek yoghurt.
I’m so glad you enjoyed these muffins Nel! I love your idea of adding a few mini chocolate chips on top of each. Thanks for sharing your experience with freezing and reheating them too — that’s so great to hear!
Syeda Rafia says...
Can I use half of whole wheat flour and half of oat flour to make these muffins
Will they go well together or not?
If you’d like to use half oat flour, then your muffins will likely turn out denser and may collapse a bit while cooling. This is because gluten is the protein in wheat-based flours that helps baked goods rise and maintain their shape while cooling. Oat flour lacks that, so when you substitute it for wheat-based flours in my recipes that rise (like cupcakes, cakes, muffins, quick breads, etc!), your baked goods will often turn out denser and may collapse while cooling.
However, if you don’t mind that texture difference with oat flour (where your muffins may collapse and turn out denser), the flavors will still remain the same!
I’m so sorry I’m just now responding too. I had some family things I needed to take care of, but if you decide to try making these muffins, I’d love to hear what you think of them Syeda!
Stacey Tabak says...
The directions say to reduce the amount of milk to 6 tablespoons when using regular sugar. Should I just use 6 tablespoons of milk then?