These whole wheat banana muffins are a healthy take a classic with only 112 calories each!
Healthy Whole Wheat Banana Muffins
Banana muffins are hands down one of my favorite things to make. I’ve said it before, to many people, bananas are amazing because they’re the only fruit to go bad and we get make a dessert/snack from them! I’ve spent a good amount of time tweaking this recipe to ensure maximum flavor, moisture, and keeping it low calorie! These muffins are even sugar and dairy free!! That’s right, no processed sugar or butter!
Briam had no idea what swaps I made with the ingredients when he first tried these. I had made regular, sugar-filled banana muffins a few weeks before I made these whole wheat banana muffins. He took one bit and said they were the best muffins I had ever made. Pretty strong words coming from a man who loves muffins.
Fancy some chocolate chips?
Briam loves when I add chocolate chips to the muffins, which you can totally do, but that brings the calorie count up to 192. Totally cool either way, just note the difference if you’re someone who is tracking their caloric intake like me. These honestly don’t taste healthy, they just taste delicious. I’m all about food that tastes delicious, healthy or not. (but we like healthy, right?)
A quick note, this recipe can easily be made vegan if you swap out the egg for a flax egg or vegan egg substitute. And if your opting in for chocolate chips, make sure they’re vegan. And if you’re not a fan of applesauce, just add the same amount of unsalted butter (melted). This will drastically effect the calories count and it will no longer be vegetarian friendly. Either way, regular, vegan, or vegetarian, enjoy these muffins before people start to eat them all!
- 3 Overripe Bananas
- 2 TBSP Coconut Nectar
- 1 Egg
- 1 tsp Vanilla Extract
- 1 1/2 C Whole Wheat Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt (I use Pink Himalayan)
- 6oz Mini Chocolate Chips (Optional)
- Preheat your oven to 350 degrees.
- In a large bowl, mash up your bananas and add in the coconut nectar, egg, and vanilla extract. Mix well to combine.
- Add in all of your dry ingredients (except the chocolate chips) to the same bowl. Makes clean-up much easier. Mix until just combined.
- Add in the chocolate chips if you're opting for them and fold them in gently.
- Spray your muffin tin with non-stick spray (if needed), and fill each mold almost all the way up. I use an ice cream scoop for this, so it's just one full scoop for me.
- Bake you muffins for 15-20 minutes until they're golden brown and bounce back when touched. Let them cool on a cooling racking for 30 minutes to an hour before diving in!
- I keep mine in a gallon zip bag on my kitchen counter and they last for about 6 days.
How do you lighten up your favorite recipes?
Some links in this post may be affiliate links. For more information, see my disclosure.
Never miss a new post!
Subscribe to have all the latest exciting posts delivered directly to your inbox every Friday!!