18 Healthy Banana Recipes – the Best of the Bunch!


We need no excuses to share banana recipes. One of the most loved fruits the world over they come in all sorts of varieties and sizes, and are readily (and cheaply) available most of the year round (although it wasn’t always so).

Insanely nutritious, they sport huge amounts of potassium, vitamin B6 and fibre and help with cardiovascular health, lowering the risk of heart disease and strokes. And sooooo much more! (1).

Finding new, tasty and fun ways to incorporate them into your diet isn’t always easy however, so we’ve put together a list of several of our favourites from all around the world wide interweb thing. You’re welcome!

The 2 Ingredient Banana Egg Pancakes

Check out the recipe here 4.58 from 128 votes Ready in: 10 minutes Recipe by: HurryTheFoodUp

This world’s simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick – just minutes from bowl to plate! Simple and tasty.

Hey, why not try out this recipe right away before scrolling further down to the other ideas? Let me pass you the instructions right here 🙂

Pin Add to CollectionGo to Collections 4.8 from 5 votes Course Breakfast Cuisine Vegetarian Time 10 minutes Prep Time 3 minutes Cook Time 7 minutes Total Time 10 minutes Servings 1 pancake Calories 231kcal


  • 1 banana
  • 2 eggs


  • Mash up bananas in a large bowl.
  • Whisk eggs (using a fork is just fine!) and add to banana paste.
  • Fry gently in a pan on low-medium heat with a little heated oil or butter.


Nutrition Facts 18 Healthy Banana Recipes – the Best of the Bunch! Amount Per Serving (206 g) Calories 231 Calories from Fat 81 % Daily Value* Fat 9g14% Saturated Fat 2.8g18% Cholesterol 327mg109% Sodium 124mg5% Potassium 540mg15% Carbohydrates 28g9% Fiber 3.5g15% Sugar 14.7g16% Protein 12g24% Vitamin A 500IU10% Vitamin C 14.9mg18% Calcium 60mg6% Iron 1.8mg10% * Percent Daily Values are based on a 2000 calorie diet.

Healthy Banana Bread!

Check out the recipe here

Ready in: 1 hour 5 mins
Recipe by: Cookie and Kate

With this healthy banana bread recipe, you’re only a few simple ingredients away from the best banana bread ever! It’s made with whole wheat flour and naturally sweetened with honey or maple syrup.

Vegan Banana Creme Brûlée

Check out the recipe here

Ready in: 1 hour
Recipe by: Feasting on Fruit

Sweet and creamy under a sugar-shell just waiting to be shattered by your dessert-hungry spoon. It’s time we creme brûlée again…

Oven Baked Cinnamon-Pecan Almond Butter Banana Boats

Check out the recipe here

Ready in: 20 min
Recipe by: Boys Ahoy

Bananas stuffed with almond butter and cinnamon toasted pecans! the perfect healthy, yet indulgent snack!

Healthy Four Ingredient No Bake Banana Bread Blondies

Check out the recipe here

Ready in: 20 min
Recipe by: The Big Man’s World

Just four ingredients, one bowl and 5 minutes is needed to whip up these easy, delicious no bake banana bread blondies! These blondies are soft, fudgy and are healthy too- Naturally gluten-free, paleo and vegan- A snack or treat to enjoy anytime!

Two Minute Tahini Pudding

Check out the recipe here

Ready in: 2 min
Recipe by: Trinity’s Kitchen

This pudding is so simple that you can whip it up in a flash and be tucking into it a few short moments later.

Spicy Kiwi Banana Smoothie

Check out the recipe here 4.6 from 5 votes Ready in: 3 minutes Recipe by: Hurry The Food Up

Spicy Kiwi Banana Smoothie. A super simple and super healthy green and white spicy kiwi banana breakfast smoothie. High in vitamin C, fiber and potassium. Delicious and tasty.

Banana Bread Pudding

Check out the recipe here

Ready in: 20 min
Recipe by: One Green Planet – Author Lucie Javorska

This banana bread pudding is the creamiest, sweetest and yummiest way to use up leftover bread. Seriously – bananas and peanut butter? How could that POSSIBLY go wrong?

Vegan Coconut Banana Cheesecake

Check out the recipe here

Ready in: 15 min
Recipe by: Vegan Family Recipes

A 6 ingredient amazing tasting vegan cheesecake.

Avocado Banana Cacao Mousse

Check out the recipe here

Ready in: 5 min
Recipe by: Tasting Page

Avocado mixed with cacao and banana produces a creamy, rich, healthier dessert with no dairy or refined sugar.

Healthy Instant Strawberry Banana Frozen Yogurt

Check out the recipe here

Ready in: 5 min
Recipe by: Super Healthy Kids

No ice cream machine required for this Healthy Instant (5 minutes or less) Strawberry Banana Frozen Yogurt with only 5 ingredients!

Authentic Vegan Banana Pancakes

Check out the recipe here 4.82 from 44 votes Ready in: 20 minutes Recipe by: HurryTheFoodUp

Authentic Vegan Banana Pancakes. Ready in 20 minutes. Complete with easy to follow cooking instructions compiled by the best vegan pancake makers around!

No Bake Banana Chocolate Chip Protein Bars

Check out the recipe here

Ready in: 30 min
Recipe by: Real Healthy Recipes

Quick, no bake protein bars that are gluten free, and only contain wholesome ingredients? AND it comes with a drizzle of dark chocolate? Yes please!

Homemade Banana Chips

Check out the recipe here

Ready in: 1 hour 30 min
Recipe by: VegAnnie

Here is a simple, inexpensive recipe that has none of that added fat or sugar but tastes just as delicious. Happy snacking!

5-Ingredient Banana Flaxseed Waffles

Check out the recipe here

Ready in: 35 min
Recipe by: DishbyDish

A delicious combination of sweet, ripe bananas and ground flaxseed, mixed in a batter of just five ingredients, and made into crispy waffles.

Banana Oatmeal Fitness Cookies

Check out the recipe here 4.69 from 48 votes Ready in: 25 minutes Recipe by: HurryTheFoodUp

2 Ingredient Cookies. Just mix bananas and oats and bake them for 15 minutes. Perfect for when you need an energy boost on the go. Enjoy!

Peanut Butter Banana Ice Cream

Check out the recipe here

Ready in: 10 min
Recipe by: Pinch of Yum

This whole yummy thing is just sweet, ripe frozen bananas that have been smoothed out in the blender and then laced with a little vanilla, a little cinnamon, and a good dollop of peanut butter creaminess.

Irresistible Vegan Banana Muffins with Sweet Apple Chunks

Check out the recipe here 4.67 from 9 votes Ready in: 30 minutes Recipe by: HurryTheFoodUp

Irresistible Vegan Banana Muffins with Sweet Apple Chunks. A super speedy muffin recipe that proves healthy, eggless snacks are far superior to any others!

If you found this post useful or inspiring (or both!) we also have a couple more compilations to check out – this badass quesadilla one for example, or this cool zoodle collection! Don’t know what a zoodle is? Take a look 🙂

Go Bananas! Healthy Banana Recipes

Randy Mayor

Bananas are one of those foods that almost everybody loves, and not just for taste and health reasons. Their elongated shape and sunny color lend them to whimsy, from banana harmonicas to fake banana noses to Chiquita Banana in her tutti-frutti hat — not to mention all those cartoon characters slipping on banana peels. By merely adding an “s” to the word, you get “bananas,” an adjective that means wild and crazy, as in “I’m just bananas over bananas.” (See all our best banana recipes as well as our best banana bread recipes).

Although it isn’t a topic that TV talk shows have caught on to yet, bananas do have a dark side. Left out for a few days, their peels develop brown spots, their firm pulp goes soft, even squishy. It’s at this point that people often think bananas are over the hill, which is hardly the case. Overripe bananas may not be the best for eating out of hand, but when it comes to cooking, they couldn’t be better — they’re easier to mash, sweeter (as the fruit ripens, its starch turns to sugar), and more intense in flavor.

Struggling to cook healthy? We’ll help you prep.

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When creating dessert recipes, we use ingredients that give overripe bananas an even richer, more complex flavor: brown sugar, caramel, cinnamon, rum, nutmeg, orange, and pecans. As our recipes show, bananas don’t always have to be mellow yellow. Once you get in touch with their dark side, you’ll thank us. A whole bunch.

Are you trying to lose weight? Most of us have been on and off the weight loss bandwagon a few times or more. To lose weight and keep it off, it is essential to follow a diet that is natural and easy to stick to. Choose healthy foods. Bananas are a healthy option that help enhance weight loss. Experts explain how they regulate blood sugar, digestive health, and satiation. These amazing benefits work together to optimize your weight loss results.

So, how do they work? They are rich in fiber and vitamins and are low in calories. They also help with muscle spasms that often accompany exercise. Plus, they expand in your stomach to increase fullness. You’re probably wondering how you can get started. Incorporate them into your meal routine in 10 unique ways.

10 Ways to Eat a Banana for Weight Loss

This superfood is a fantastic and delicious addition to any meal. They keep you feeling good and your weight will decrease as well. Make sure to combine them with other healthy foods and exercise for the best results.

1. Overnight Oats

Do you have a busy morning schedule that allows zero time for a meal? Overnight oats are an easy way to prep a delicious and portable breakfast. Add one whole ripe banana to your oats for even more flavor. All you need is one sliced fruit, a few drops of honey, a cup of almond milk, and a half cup of rolled oats. Mix all these ingredients together in a sealable mason jar. Leave it in your fridge overnight. In the morning, you’ll have a fresh breakfast that’s ready to go!

2. Pancakes

Ok, so let’s say you have time for a fully prepared meal in the morning. Banana pancakes are a healthier alternative to standard pancake mixes. They are simple and don’t contain all those unhealthy additives. Combine 1 large fruit with 2 eggs in your blender. Add one-eighth of a teaspoon of baking powder for fluffiness. Blend until the mixture is smooth. After that, just spread it on to your skillet and cook it like regular flapjacks!

3. Chocolate Fruit Bites

Are you a chocolate fiend? This dessert recipe is for you. Make a chocolate sauce with 2 tablespoons of melted coconut oil and 1 and a half tablespoon of cacao powder. Make sure it’s unsweetened. Cut your ripe fruit into 1-inch slices. Afterward, simply stick a toothpick into each banana slice and dip them in your chocolate mixture. You also have the option to roll them in your favorite chopped nuts.

4. Smoothies

Smoothies are a great snack or breakfast option. You may use frozen or fresh bananas for this recipe. However, fresh ones are easier to blend. Chop two medium-ripe fruits into 1 to 2-inch slices. Add them to your blender with almond milk and your favorite healthy sweetener. Blend the mixture until it is totally smooth. You can even add your favorite protein powder to the mix. Doing so will give it a thicker consistency.

5. Granola Cereal

Granola cereal is full of fiber and easy to prepare. Make your favorite healthy cereal even healthier by topping it with some of this freshly chopped tropical fruit.

6. Chocolate Peanut Butter Nice Cream

This is a wonderful dessert substitution. It even adds a banana for weight loss. This recipe is great if you’re vegan or lactose intolerant. Simply slice up 2 frozen fruits and add them to your blender. Follow up by mixing in cacao powder and almond milk. Finish your nice cream with a dollop of natural peanut butter. Blend until you find the right consistency and enjoy this sweet treat!

7. Sushi

Don’t worry, you won’t be adding these sweet fruits to a fish recipe anytime soon. This is a dessert sushi. If you want a trendy way to eat a banana for weight loss, this is it. Dip one in your favorite melted dark chocolate and nut butter mixture. Roll it over some yummy chopped nuts. Finish your recipe by slicing your fruit into 1-inch pieces.

8. Bread

Bread is not usually associated with weight loss, so make it the healthy way! This banana bread recipe is lower in fat than most dessert breads. Add some mixed nuts to enhance the protein content as well.

9. Nut Butter Dip

This classic snack is straight out of your childhood. Plus, it’s simple. Cut your fruit into 1 to 2-inch slices. You can plate your fruit with a side of peanut or other nut butter for dipping. Eat this as a quick and healthy snack option that will keep you feeling full and satisfied.

10. Yogurt

Yogurt is another snack staple. Although, it’s important to stick to healthy Greek yogurt. Top it with this sweet fruit to get those extra nutrients in for the day.

Final Thoughts

Use banana for weight loss in these delicious recipes. These tropical fruits contain several essential vitamins and nutrients that keep your body in shape and functioning properly. Experts say they are one of the best diet foods. This is vital if you’re trying to lose weight. Bananas can be added to your favorite snacks, breakfasts, and desserts. Use it in trendy recipes as well. It will keep you healthy and happy.

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100 calories for an oatmeal and banana muffin? That’s right, you heard it right, only 100 calories per oatmeal and banana muffin (according to my program)…how could you go wrong with that? You see, I love my baked oatmeal casserole recipe and so I thought “how can I make a healthier option that everyone will want to eat?”…then it hit me, most people use applesauce instead of oil so maybe I could try that. Until I went to the refrigerator and well, I didn’t have applesauce…but I always have bananas so I thought “why not try it” out and boy am I glad that I did.

I have a lot of friends who are very concerned about carbohydrates and so I’ve been thinking about lowering the carbohydrates and increasing protein where ever I can. In this recipe, I have to say, I outdid myself! The banana leaves the muffin so super moist, and it’s unbelievable that there is only 100 calories per muffin, I’m so happy!!!!

It’s a super easy recipe you basically take your oatmeal

Mash up your bananas

Add your eggs and mix them with your banana, milk, vanilla extract and brown sugar and add your oatmeal

Add your baking powder, chocolate chips and pecans and mix well

Place your mixture in your prepared lined pans (or you can do a casserole)

Bake for 22-25 minutes…

and enjoy!!!!

This is such a super easy recipe to put together and is so tasty and moist. There is no oil and only 100 calories per muffin. I made 12 muffins so that’s how the calories were calculated on. I hope you enjoy this recipe as much as I have.

Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too. Thank you again!

Here is a video tutorial of me showing you, in less than 3 minutes, how easy this recipe really is to make. Please visit my YouTube channel and subscribe and like my videos, it encourages me to continue making them and thank you again for all the support I receive and the emails.



100 Calorie Oatmeal and Banana Muffin Recipe


  • 3 ripe Bananas, mashed
  • 3 tablespoons Brown Sugar
  • 1 cup Vanilla Almond Milk, unsweetened
  • 2 large Eggs
  • 1 tablespoon Baking Powder
  • 3 cups Oatmeal, old fashioned
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Chocolate Chips, I used mini (optional)
  • 2 tablespoons Pecan Pieces (optional)


  1. Preheat your oven to 350 degrees, line your cupcake pans with liners. Mash your bananas and set aside.
  2. In a large bowl, beat your eggs. Add your mashed bananas, brown sugar, vanilla extract and almond milk, mix well.
  3. Add your oatmeal, mix well. Add your baking powder, chocolate chips and nuts, mix well.
  4. Using an ice cream scoop, scoop your batter evenly into the prepared liners. Bake 22-25 minutes or until cooked through.

3.1 Recipe belongs to Patty, please contact me to use for personal use

When you need a quick low-calorie breakfast on the run

Work. Kids. Work. Life is busy.

When I have to rush off in the morning, I like to have a stash of muffins already frozen that I can grab and run out the door. These little gems do the trick, not only are they delicious… check. Nutritious… check. They are only 168 calories each… bonus!

I always fall back on my go-too breakfast flavour combo – banana and almond butter. Love, love, love it! It’s totally a winner in this Double Almond Breakfast Smoothie, so going back to it for a super healthy grab-and-go muffin was a natural!

As with most of my recipes, I like to keep the ingredient list simple and preparation time fast. These muffins totally fit that formula, coming together in a snap. Easy peasy.

Now here’s the pay off… only 168 calories! NEWS FLASH… I’m going to try an include a nutrition box on all my recipes going forward. Several of my readers have made this request, so I’m happy to finally be adding that feature. I won’t bother on dessert and cake recipes, let’s forget about calories for a special treat.

Great muffins. Low calories. Enjoy!

5.0 from 1 reviews Skinny Banana Oat Muffins Author: Lori Serves: 12 Ingredients

  • 1-1/4 cup flour
  • ¾ cup oats
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ⅓ cup almond butter (you can use any nut butter: cashew, peanut, hazelnut)
  • 2 over-ripe bananas
  • 1 egg
  • ⅔ cup packed brown sugar
  • 1 tsp vanilla
  • 1-1/4 cup milk


  1. Preheat oven to 375ºF. Prepare muffin tin by spraying with non-stick spray or placing liners.
  2. In a bowl mix flour, oats, baking powder, salt and cinnamon.
  3. In a large bowl, mash bananas. Add almond butter and egg; mix until combined.
  4. Mix in sugar, vanilla and milk until blended.
  5. Add dry ingredients – batter will be thin.
  6. Bake 20-25 minutes. They freeze well, just wrap individually so you can grab-and-go.


Learn how to make moist and fluffy banana muffins from scratch! Only 136 calories and made with no refined flour or sugar. Packed with oats, chocolate chips, and naturally sweet fruit flavor—definitely one of my all-time favorite muffins recipes!

I’m partnering with Bob’s Red Mill® to bring you today’s recipe! I absolutely love all of their products, especially their flours and oats, and use them every day. Bob’s Red Mill products are so perfect for baking!

Throughout my childhood, my mom mainly baked two things from scratch: chocolate chip cookies and banana muffins. She followed the recipe on the back of the bright yellow bag of chocolate chips for the cookies, but for the muffins, she pulled out a faded card from her recipe binder with my dad’s handwriting scrawled across it in black ink.

He had created that recipe during graduate school, and it called for fairly normal ingredients, like flour, oil, sugar, eggs, and a couple of extremely ripe bananas. With such simple and straightforward instructions, Mom mixed up a batch a few times when we ended up with extra fruit ripening on the counter.

Although I only ate lemon poppy seed muffins back then, I still bravely tried one the first time she baked those banana muffins. I hated “bits” in my food (like onions in spaghetti sauce or even blueberries in pancakes!), but Mom reassured me that the muffins contained no bits… Only thoroughly mashed, and therefore completely undetectable, bananas.

After I fell in love with my first bite, Mom taught me how to break them open while still hot and fresh from the oven, then place a little pat of butter on each half and watch as it melted into the warm muffins. I also learned that they tasted just as delicious, if not even better, the following day after spending the night sealed inside of an airtight container in the fridge, which let the flavors meld and intensify, while also giving the muffins an even softer and sweeter film across their tops, almost as if you had brushed a little honey on their domes.

After a trip back home for the holidays and a search through Mom’s recipe binder to find Grandma’s fruitcake recipe, I came across Dad’s banana muffins recipe too. But because Dad’s original recipe didn’t exactly fall in the “healthy” category…

I decided to create my own healthier version back at my house, which resulted in these Healthy Banana Chocolate Chip Oatmeal Muffins! They’re just as moist and fluffy as the ones from my childhood, and just as easy to make too, but these contain no refined flour or sugar. Even better, they’re just 136 calories!

So let’s go over how to make these healthy banana chocolate chip oatmeal muffins!

You’ll actually start with Bob’s Red Mill® Organic Quick Cooking Rolled Oats. I absolutely love these oats, and not just because I always feel good about eating wholesome organic ingredients! These quick cooking oats are smaller and thinner than traditional old-fashioned rolled oats, which means they cook faster and soften better… And that leads to supremely soft and tender muffins!

Then to make sure your healthy banana chocolate chip oatmeal muffins turn out as moist and fluffy as possible, you’ll mix those quick cooking oats with mashed banana, Greek yogurt, and vanilla. You’ll let that mixture sit while you measure and stir together the rest of your ingredients, which allows the oats to start soaking up moisture ahead of time. And again, that creates the best soft and tender muffins possible!

So with that first bowl set aside, it’s time to turn your attention to the next one…

And in that second bowl, you’ll start with Bob’s Red Mill® Organic Whole Wheat Pastry Flour. This just might be my all-time favorite flour! It has the same health benefits (like extra fiber!) as regular whole wheat flour. Yet because it’s made by finely grinding a special type of soft white wheat, the organic whole wheat pastry flour has a lighter taste and texture, more similar to that of all-purpose flour or cake flour. That lighter taste and texture lets the sweet fruit flavor and fluffy texture of your healthy banana chocolate chip oatmeal muffins truly shine!

In that second bowl, you’ll also whisk in baking powder, baking soda, salt, and a little bit of cinnamon. Somehow, I just can’t eat oats without cinnamon, whether the oats are in a plain bowl of oatmeal for breakfast or oatmeal cookies for dessert… So I sprinkled in a small amount to this recipe, and it definitely adds a warm and cozy background flavor to these healthy oatmeal muffins!

Whereas many traditional muffin recipes call for ¼ to ½ cup of oil (or more!), your healthy banana chocolate chip oatmeal muffins only require 1 teaspoon of butter. Yes, that’s it! That really helps keep them low fat and low calorie. Such a relief, right? ?

Then the rest of their tender texture comes from two ingredients you’ve already added…

Greek yogurt and mashed banana! Greek yogurt is one of my favorite ingredients in healthy baking because it adds the same moisture as extra butter or oil to your muffin batter but for a fraction of the calories. Plus it gives your muffins a protein boost!

And yes, the mashed banana does more than just add flavor! It also provides extra moisture to your healthy oatmeal muffins, giving them an irresistible light and fluffy texture, as well as natural sweetness.

For this reason, I highly recommend using the ripest, spottiest bananas you can find! The ones that look almost pure brown or black are the best. They have more natural sweetness than their pure yellow cousins, so your muffins will turn out softer, sweeter, and much more fluffy. I know it’s hard to wait for your bananas to over-ripen, but I promise these muffins are worth it!

Tip: Some grocery stores sell bruised or overly ripe bananas for a discounted price! I always check there first when I’m craving banana bread and don’t want to wait for my fresh bananas to ripen.

Then to boost the natural sweetness of your healthy banana chocolate chip muffins, you’ll also mix in a little 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 highly concentrated. You just need 1 ½ teaspoons for all 12 muffins, which is the equivalent of nearly ¾ cup of sugar! This is the kind that I use because I love its pure sweetness and don’t notice any strange aftertaste like with some other stevia products. (And you’ll use it in all of these recipes of mine, too!)

Of course, you’re still missing one key component… The mini chocolate chips! I prefer using mini chocolate chips to ensure that every bite contains at least one morsel of chocolate (if not more!). I also save some to press into the tops of the muffins just before baking. I think it makes them look even more irresistible, don’t you??

Time for a delicious and healthy breakfast! 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 chocolate chip oatmeal muffins!

Healthy Banana Chocolate Chip Oatmeal Muffins 5.0 from 2 reviews

Yields: 12 muffins These are some of my all-time favorite muffins! They’re really moist and fluffy with lots of sweet banana flavor, and the chocolate chips pair so well with the fruit. Add in cozy oats and a hint of warm cinnamon, and you’ve got one absolutely irresistible breakfast! The muffins will keep for at least five days (if not longer!) if stored in an airtight container in the refrigerator, and they also freeze well.

  • ¾ cup (75g) Bob’s Red Mill® Organic Quick Cooking Rolled Oats (gluten-free if necessary and measured like this)
  • ¾ cup (195g) mashed banana (see Notes!)
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 2 tsp vanilla extract
  • 2 cups (240g) Bob’s Red Mill® Organic Whole Wheat Pastry Flour or Bob’s Red Mill® Gluten-Free 1-to-1 Baking Flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 tsp unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp liquid stevia
  • 2 tbsp (30mL) water
  • ½ cup (120mL) nonfat milk
  • 3 tbsp (42g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
  2. In a medium bowl, stir together the oats, banana, Greek yogurt, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a third bowl, whisk together the butter, egg whites, and liquid stevia. Stir in the water. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 2 ½ tablespoons of chocolate chips.
  3. Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips on top. Bake at 350°F for 20-23 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes: Quick cooling rolled oats are smaller and thinner than old-fashioned oats. To make your own out of Bob’s Red Mill® Regular Rolled Oats (aka their old-fashioned oats!), add ¾ cup (75g) of the regular rolled oats to a blender or food processor, and pulse until they’re ⅛ to ¼ of their original size.
For best results, use the ripest, darkest, most spottiest bananas you can find! The ones that look almost entirely black or brown are perfect. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the bananas by cups or grams. Not all “medium” bananas are the same size!
The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
For the gluten-free flour, you can also use the following: 1 cups (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Remember to measure the flours like this.
Ivory whole wheat flour, white whole wheat flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat pastry flour.
Remember to measure your oats and flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your muffins turn out dry. This is especially true of the oats because they act like sponges and soak up lots of moisture from the batter.
The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. Without both egg whites, the muffins may collapse while cooling and turn out much denser.
I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy mine online here because that’s the best price I’ve found. However, if you really prefer to omit the liquid stevia from the muffins, substitute ½ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ¼ cup (60mL). You may also substitute ½ cup + 2 tablespoons (150mL) pure maple syrup, honey, or agave and omit the milk instead. The baking time may vary with either of those substitutions as well.
Any milk may be substituted for the nonfat milk.
Do not use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed, and use a fork for everything else.
{gluten-free, clean eating, low fat, lower sugar} 3.2.2925

View Nutrition Information + Weight Watchers Points

This post was sponsored by Bob’s Red Mill®. Find their products at a store near you using their handy store locator! As always, all text, photos, recipe, and opinions are my own.
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Blueberry Oatmeal Muffins
♡ Healthy Cinnamon Apple Oatmeal Muffins
♡ Healthy Pumpkin Chocolate Chip Oatmeal Muffins
♡ Healthy Cranberry Orange Oatmeal Muffins
♡ …and the rest of Amy’s healthy muffin recipes!

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.

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!

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.

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.

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.


Skinny Banana Bread Muffins

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. 4.89 from 100 votes Pin Course: Snack Cuisine: American Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 12 Calories: 130kcal Author: Lauren Allen Cost: 5

  • 4 bananas , about 1 1/3 cups, mashed
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour (white or whole wheat)
  • 2 Tablespoons unsalted butter , melted
  • 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: 130kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 225mg | Potassium: 208mg | Fiber: 2g | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 3.4mg | Calcium: 37mg | Iron: 0.6mg Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.

Tender, naturally sweetened banana muffins full of bright fruit flavor! So easy to make & only 101 calories! Plus virtually no tempting leftovers to worry about!

One Saturday during my sophomore year of high school, my dad dropped me off at a friend’s house during the late morning. She lived three cities away, and because of the distance and our busy schedules—her with tennis and pole vaulting, me with band—we only hung out a few times during the school year.

That particular day, we headed out for a walk almost as soon as I arrived. With an extensive park and trails area near her house, we were gone for nearly two hours, spending all that time exercising and laughing and catching up… And smiling at the multitude of dogs on leashes excitedly pulling their owners behind them!

We started to feel a bit hungry by the time we returned, so we decided to bake muffins with some of the fresh fruit in her mom’s kitchen. My friend pulled out a recipe from her favorite cookbook, and we carefully measured and mixed together the ingredients before popping the pan in the oven.

When the timer rang, we giddily pulled out our muffin tray, and we barely waited two minutes before helping ourselves. We plopped right down in the center of the kitchen floor, each with a piping hot muffin in our hands, trying not to burn our fingers or tongues as we took our first sweet, buttery bite.

Within a few minutes, we each reached for a second… Then a third… And just like that, half the tray had disappeared. Those muffins were much too tempting and good!

Since then, I’ve realized one of the best ways for me to reduce that temptation is to make just a half dozen muffins—like with this Healthy Small Batch Banana Muffins recipe! They’re really easy to make, full of naturally sweet fruit flavor, and just 101 calories!

Plus with just six treats on the counter, it’s easier to slowly enjoy each muffin instead of rushing through every bite to grab the next one…. At least for a savorer like me! ?

So let’s talk about how to make these healthy banana muffins! You’ll start with white whole wheat flour (like this!). It’s not a combination of white (aka all-purpose) flour and whole wheat flour! White whole wheat flour actually has the same health benefits as regular whole wheat flour. The only difference? Regular whole wheat flour comes from a heartier variety of red wheat, whereas white whole wheat flour is made by finely grinding a softer type of white wheat (hence the name!). This gives white whole wheat flour a lighter taste and texture, which is perfect for these healthy muffins!

Rather than traditional recipes that depend on lots of butter or oil to keep muffins moist, you’ll only use a mere ½ tablespoon in these! The rest of their tender texture comes from Greek yogurt and mashed banana. I love using Greek yogurt in my healthy baking recipes! It adds the same moisture as extra butter or oil for a fraction of the calories, and it gives your healthy muffins a protein boost, too.

As for the latter, make sure your banana is really spotty and ripe! See those bananas above? That’s the minimum amount of brown spots I recommend… More is even better! That’s because brown bananas have a stronger flavor and more natural sweetness than the pure yellow ones. So you’ll only need to add a bit of pure maple syrup (like this!) to boost the sweetness level of these healthy muffins!

Time to put the batter in your muffin pan! This is the half-sized one I own. I love how it bakes muffins (and cupcakes!) much more evenly than traditional metal pans! Then set a timer and…

Enjoy your healthy banana 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 muffins!

Healthy Small Batch Banana Muffins 4.5 from 2 reviews

Yields: 6 muffins These are the best banana muffins I’ve ever made! They’re really tender and full of bright fruit flavor. Plus I love that there are virtually no tempting leftovers to worry about! The leftover muffins will keep for at least two days if stored in an airtight container on the counter or at least one week if stored in an airtight container in the refrigerator.

  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ tsp unsalted butter or coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tbsp (30g) plain nonfat Greek yogurt
  • 6 tbsp (100g) mashed banana (see Notes!)
  • 1 tbsp (15mL) pure maple syrup
  • ¼ cup (60mL) nonfat milk
  1. Preheat the oven to 350°F, and coat 6 muffin cups with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the mashed banana. Stir in the maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 20-22 minutes or until the tops feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before turning out onto a wire rack.

Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought blends (like this one!) will work, if measured like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
Use the spottiest, ripest banana you can find! The ones with more brown than yellow are ideal because they have a stronger flavor and more natural sweetness than the pure yellow bananas. (See my photo in the blog post above for more info!)
The mashed banana and Greek yogurt need to equal ½ cup. If you have slightly more mashed banana, decrease the Greek yogurt by the same amount, and vice versa.
Honey or agave may be substituted for the pure maple syrup. For sweeter muffins, replace 1-2 tablespoons with an equal amount of pure maple syrup.
Any milk may be substituted for the nonfat milk.
This is the 6-cup muffin pan that I use! I love how it doesn’t over-brown the muffins’ sides like traditional metal muffin pans.
This recipe is easily doubled!
{gluten-free, clean eating, low fat} 3.2.2925

View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Small Batch Lemon Blueberry Muffins
♡ Healthy Small Batch Maple Peach Muffins
♡ Healthy Small Batch Blueberry Crumble Bars
♡ Healthy Small Batch Chocolate Chip Banana Bread
♡ Healthy Small Batch Fudgy Dark Chocolate Brownies
♡ Healthy Small Batch Apple Crumble Bars

Jump to Recipe

Extra low in fat, naturally sweetened, made with whole wheat flour, and with under 200 calories per muffin, these banana bread muffins are as healthy as a muffin can get. But you would never guess that they’re good for you too from their taste or texture – this is without a doubt one of the best muffin recipes I’ve ever tried.

This is a recipe by my friend Tully from Vegans First, where she creates wonderfully healthy treats and shares vegan eating and lifestyle inspiration. These muffins are super easy to make and call only for the most basic ingredients you always have at hand (which inspired me to whip them up without much planning ahead on a rainy late summer evening).

These muffins are:

  • Vegan
  • Low fat
  • Naturally sweetened
  • Under 200 calories
  • Quick and easy to make
  • Soft and moist
  • Perfect for breakfast, snack or dessert

How to Make Low Fat Banana Muffins

There’s no beating of eggs or butter required, which means these vegan banana muffins are even easier to make than regular muffins. All you need is two bowls, a whisk and a muffin tin.

  1. Mix dry ingredients in one bowl, and wet ingredients in another bowl.
  2. Pour wet ingredients into dry ingredients, stir well, and then fold in chocolate chips.
  3. Divide the batter evenly between the 12 muffin cups, and bake for 20 to 25 minutes.

Tips to Make the Best Low Fat Banana Bread Muffins

  • Don’t use paper muffin cups. These muffins can get a bit sticky, so the best way to make sure sure you’ll be able to easily take them out of the tin is to grease your muffin tin with coconut oil (even if it’s non stick).
  • Make sure to thoroughly blend the dates. This gives the muffins a super smooth consistency and makes sure all of them are equally sweetened.
  • Store them in an airtight container. These muffins are even better the next day, when they’re completely cool and the flavours get the chance to fully develop.

Are These Low Fat Muffins Really Healthy?

Banana muffins are still a dessert, but they are probably as healthy as they can be without compromising flavour. They’re free from refined sugar, sweetened only with dates, made with whole wheat flour, which is more nutritious than plain white flour, and low fat, with only 1 gram of saturated fat per muffin. They’re also 100% vegan.

How Many Calories Does a Banana Bread Muffin Have?

One of these low fat banana bread muffins has only 167 calories, 3 grams of fat altogether, 35 grams of carbs and 2 grams of protein.

More Delicious Vegan Muffins


If you tried this recipe, please don’t forget to rate it, or leave a comment below!

Low Fat Banana Bread Muffins

Extra low in fat, naturally sweetened, made with whole wheat flour, and with under 200 calories per muffin, these banana bread muffins are as healthy as a muffin can get. Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Calories: 167kcal Protein: 2g Fat: 3g Carbs: 35g Servings: 12 muffins Pin

  • 1 cup almond milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 10 Medjool dates, pitted
  • 1 1/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 medium bananas, mashed
  • 1/2 cup vegan chocolate chips


  • Add almond milk, vanilla extract, vinegar and dates in a high quality blender and blend until perfectly smooth, about 1 minute.
  • Preheat the oven to 400°F / 200°C (no fan) and grease a muffin tin with coconut oil.
  • In a large bowl, mix flour, baking powder and salt. Stir in mashed bananas and mix until thoroughly combined.
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the chocolate chips into the batter. The mixture should be quite thick.
  • Divide the batter evenly between the 12 muffin cups and place the tin in the oven.
  • Bake the muffins for 20 to 25 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the tin on a cooling rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

Nutrition Facts Low Fat Banana Bread Muffins Amount Per Serving Calories 167 Calories from Fat 27 % Daily Value* Fat 3g5% Saturated Fat 1g6% Cholesterol 0mg0% Sodium 125mg5% Potassium 323mg9% Carbohydrates 35g12% Fiber 4g17% Sugar 20g22% Protein 2g4% Vitamin A 50IU1% Vitamin C 2.6mg3% Calcium 68mg7% Iron 1.3mg7% * Percent Daily Values are based on a 2000 calorie diet.

100 calorie banana muffins

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