We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
Healthy Banana Muffins
Dense and sweet, these healthy banana muffins make a great snack or light breakfast!
This recipe is also gluten free, sugar free, low fat, and a Trim Healthy Mama E Fuel.
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I am also an affiliate with Trim Healthy Mama. There are affiliate links used in this post.)
If you have been reading my blog for any length of time, you probably already know that I have a hard time with breakfast.
It’s not so much that I dislike breakfast food, but I just don’t generally feel like eating in the mornings! I generally get up between 6:00 - 6:30, but do not end up eating breakfast until around 9:00 am.
I drink my coffee as soon as I get up, and I usually add collagen to my coffee, so at least I have a bit of protein as soon as I wake up.
Then three hours later, I’m finally ready for breakfast! But then, more often than not, I can’t decide what to have for breakfast.
I’m telling you, I’m the world’s worst planner when it comes to food! Isn’t that horrid? I KNOW I need to plan better, and I generally have good intentions to do so, but unfortunately I’m still stuck in the same rut.
As a Trim Healthy Mama, there are SO many breakfast options out there! And it doesn’t have to be bacon and eggs every day (thought there is nothing wrong with bacon and eggs)!
First I have to choose what fuel I want for breakfast, which usually ends up being an E fuel (healthy carb source). I find that breakfast is the easiest time of day for me to eat my E’s.
But there are plenty of S breakfast options as well! If you would like some more breakfast ideas, check out my Easy Breakfast Ideas for Trim Healthy Mamas!
Towards the end of this post, there are some links to other breakfast ideas if you feel that you need more inspiration!
These muffins were born out of the idea to have a quick, grab-and-go breakfast option. I really made them for myself, and I wasn’t counting on my family loving them and devouring them as soon as I made them!
I’ve made them several times, and they have disappeared quickly each time.
With just the right hint of cinnamon and sweetness, these Healthy Banana Muffins are so easy to make. Simply throw all the ingredients in your blender!
Yes, it is truly that easy! Place all the ingredients in your blender, blend well, then pour into your prepared baking tins!
I added an erythritol/cinnamon topping to the tops before baking to give a bit more flavor.
I have not tried freezing them yet, but I think they would also freeze well. It would be a great idea to make up a double batch of these and freeze them. Then you would have a healthy breakfast or snack ready to go at all times (simply defrost in your microwave).
Also, a quick note about the texture. They are very dense, not light and fluffy. They also tend to be a little wet when they are still warm. But I think they are much better after they have completely cooled.
If you would like a recipe for banana muffins using sprouted flour, check out these Sprouted Banana Bread Muffins from Joyful Jane. (These are a Trim Healthy Mama Crossover.)
So, what do you need for these Healthy Banana Muffins?
For the Muffins:
2 Medium Bananas
½ Cup Old Fashioned Rolled Oats
½ Cup Low Fat Cottage Cheese
½ Cup Egg Whites (Fresh or Carton)
2 Teaspoons Vanilla Extract
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
½ Cup Gentle Sweet
For the Topping:
2 Tablespoons Erythritol
½ Teaspoon Cinnamon
Here are a few more ideas for breakfasts (scroll below for the banana muffin recipe):
Peanut Butter Cookie Dough Oatmeal
Brownie Batter Chocolate Oatmeal
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter! If you make a recipe and love it, please leave a comment on my Facebook Page or tag me on Instagram (my_montana_kitchen_thm)!
Healthy Banana Muffins
Ingredients
For the Muffins:
- 2 Medium Bananas
- ½ Cup Old Fashioned Rolled Oats
- ½ Cup Low Fat Cottage Cheese
- ½ Cup Egg Whites Fresh or Carton
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- ½ Cup Gentle Sweet
For the Topping:
- 2 Tablespoons Erythritol
- ½ Teaspoon Cinnamon
Instructions
- Preheat oven to 350.
For the Muffins:
- Place all ingredients in a blender and blend until well combined.
- Spray 12 muffin cup liners lightly with coconut oil spray and place in muffin tin.
- Pour muffin batter into prepared muffin tins.
Make the topping:
- In a small bowl, mix the erythritol and cinnamon together.
- Sprinkle approximately ½ teaspoon of the cinnamon mixture over the top of each muffin.
- Bake for 35 minutes.
- For best results, allow to cool completely before eating.
Notes
Nutrition
Shop my Pampered Chef Store HERE!
Amber
These have great flavor! They came together quickly and the topping is perfect and gives them a little crunch. The only problem is the texture. They are really wet and spongy. I made them yesterday morning. Tried another one this morning and they are a tiny bit better. Would you suggest more oats or maybe some oat fiber? I really appreciate your detailed instructions, for example: "approximately ½ teaspoon of the cinnamon mixture over the top of each muffin".
Sarah Hardy
I have tried making them with oat fiber as well. I would suggest adding perhaps 1/4 cup of oat fiber to see if that helps?
Jenna
I think these taste good but when I followed the recipe they imploded. I think they need quite a bit more oats. I thought they were thin going in the pans.
Janice
Mine did too.
Taryn
I have a hard time with breakfast too. I can't wait to try these muffins!
Ann Dunklau
I love these muffins and have made them several times however they continue to implode instead of rise. Are all the ingredients and measurements correct?
Sarah Hardy
Hi Ann, yes, these are the ingredient amounts I use when making these muffins. Mine generally sink a bit in the middle, as well. They do not have a high rise like a typical muffin.
Laura
I’ve made these twice...first time I missed the word blender and saw mixer 🤦🏻♀️ So I attributed the first fail (imploded and hollow) in that. But I made them again today and they still imploded and were hollow 🤷🏻♀️ Looked better on the outside but no go.
Sarah Hardy
Mine usually do sink in the middle, but I've never had them hollow in the middle.
Dee
Mine also imploded. Wondering if not enough banana. Any idea how many cups or ounces your two “medium” bananas usually are?
Wedny
Good taste but like others, too wet inside. Not sure why we can't add a bit of THM baking mix since it's FP anyway. Or some oat fiber. Will try again. Thanks!
Shannon
I'm so glad I read the comments! Mine sunk and were almost hollow as well. I put them in paper cupcake cups and when I peeled the paper away, there was hardly any muffin there. It's the weirdest thing but we decided you've ingeniously figured out how to make just the muffin tops! How clever of you! We had to eat 3 to feel like we'd had a snack but happy to do that because the flavor is absolutely delicious!!
m.k
Absolutely love these!! Perfect amount of sweetness and banana flavor! Very easy to make(also clean up), and I actually like the spongy texture mine came out like. I ate them straight from the oven, so they may change texture once they cool, but ill probably warm them anyways! Thank you so much for this recipe! I have found my E breakfast/snack when I need something quick and easy!
Anne
Thank you for this great recipe! I have been trying several different cooking pans to try to cut down on how moist they come out. The best so far was a muffin top pan with liners that didn't fit and held the batter off the pan. It seemed that they cooked dryer with the heat on both the top and the bottom . I am trying a cast iron frying pan this morning lined with paper.
Eva
Do I need the cinnamon? I worry it will take over the banana flavor I'm craving...
Sarah Hardy
No, it is not necessary, it just adds a little flavor punch.
Julie
How should these be stored? Is the counter ok or will they mold quickly and should be stored in the fridge?
Sarah Hardy
They will mold faster, so it is best to keep them in the fridge.
Sandie B
The flavor was the only thing going for this recipe. Too moist and they totally imploded in the middle! So disappointing since Sarah’s recipes are usually spot on. This one needs tweaking, but I’m not a baker, so someone else will have to figure out what’s wrong.