Banana Muffins

Have you ever had a whole bunch of ripe bananas, and not been sure what to do with them? Well! That happened to me. Although, I do have a few ripe banana recipe…I wanted something that was like bread.

I searched and searched for something healthy and low in fat, and decided to tweak out my own recipe. I’m a fan! Not too sweet, not dry, banana muffiney flavored. Plus they only run around 120 calories each, so you don’t have to feel guilty about eating a muffin! Yum.


  • 2 cups whole-wheat flour (sub for any gluten free flour if you have celiac or are gluten intolerant)
  • 1/4 cup tablespoons dark chocolate chips
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ¼ tsp salt
  • 1 tbsp ground flax seed
  • ½ cup coconut sugar
  • 2 ripe bananas, peeled and mashed (or blended)
  • 1 cup apple sauce
  • ¼ cup nature balance spread (or butter substitute) – softened at room temp
  • ¼ cup olive oil
  • ¼ cup almond milk (of your choice)
  •  2 tsp vanilla


  1. Pre-heat the oven to 375 degrees F
  2. In a large mixing bowl, combine all the dry ingredients.
  3. In a separate medium-sized bowl, whisk together the bananas, applesauce, butter spread, olive oil, almond milk and vanilla
  4. Add the wet ingredients to the dry ingredients and stir to combine
  5. Fill lightly greased muffin pan with about ¼ cup mixture.
  6. Bake for 15-20 minutes or until the tops have browned (you can use a toothpick or sharp knife to test, if it comes out clean they are done!)
  7. Enjoy for breakfast with a little non fat  greek yogurt and a piece of fruit, or alone as a snack!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s