Healthy banana muffins that are moist, taste delicious, and are easy to make can be hard to come by, as we often associate healthy with no butter, no taste, no moisture, but with a dry, tasteless hockey puck.
As we have only one life, we absolutely have a duty to take care of ourselves and our loved ones, but we also have the right to enjoy it… it can’t be all work and no play! This banana muffins recipe does just that!
In under 10 minutes of preparation and 17 minutes of baking you will get rid of all those spotty bananas, have your kitchen smelling of a delicious warm cake and you will be counting the minutes to when you will be able to enjoy these treats without burning your tongue.
This recipe can be followed also if you want to prepare chocolate chip banana muffins; you will see that this ingredient is added at the end on top to minimize the quantity used and maximize flavor.
The chocolate chips are optional, therefore you can add them on all, none, or just some of the cupcakes.
Let’s talk nutrition!
The main ingredient worth exploring for this recipe is obviously in the name: bananas, but let’s see also what brown sugar has to offer and why it is considered to be better than white sugar.
– Bananas: This is one of the most consumed foods in the world, yet some try to claim it is unhealthy or that it promotes constipation.
Fortunately, various studies have shown how this fruit is a source of multiple minerals and vitamins and it is healthy when consumed as part of a balanced diet.
These are six main vitamins and minerals found in bananas and their most known functions:
Vitamin B-6, also known as pyridoxine, helps the body use and store the energy found in carbohydrates and proteins in food.
Vitamin C, also known as ascorbic acid, assists with protecting the body’s cells to keep them healthy.
Fibers are mainly known for helping the growth of healthy gut bacteria, as well as helping to reduce or prevent constipation.
Potassium is a mineral and probably one of the most important ones for the human body, as it assists with the regulation of fluid balance, the contraction of muscles, and nerve signals.
Magnesium is a nutrient that is important for multiple processes in the body, such as muscle and nerve functions, blood sugar levels, and pressure, as well as the production of bone, DNA, and protein.
Manganese has many roles in different chemical processes in the body; it helps to activate multiple enzymes in the metabolism, to digest and utilize the proteins and amino acids and it also assists with the metabolization of carbohydrates and cholesterol.
Ripe bananas may be a better choice for those who have digestive issues, as they may be easier to digest.
Studies have shown that bananas that are almost completely brown are much sweeter because the starch in them has been broken down into sugar; because of this and because they become ‘mushier’ they are often used in baking.
These bananas are also full of antioxidants, as the chlorophyll (the green pigment in plants) breaks down.
– Brown sugar: it is a form of sweetener that is made from sugarcane and that has varying amounts of molasses.
Brown sugar can be refined or unrefined, however in supermarkets, it is mainly found refined, and as most sweetening products, while it is very high in calories and carbohydrates, it carries no other nutritional values.
Nevertheless, brown sugar can be consumed as part of a very well-balanced diet.
All of the calories in brown sugar come from carbohydrates in the form of sugar and there are no fibers nor starch in it.
As mentioned before, typical consumption of brown sugar has no nutrients, however, larger amounts may provide some calcium, iron, selenium, manganese, magnesium, and potassium, however, this is when consuming way more than any recommended dose.
Brown Sugar vs. White Sugar: What’s the Difference?
Contrary to what is commonly believed, these are almost the same from a nutritional point of view, except that brown sugar contains a slightly larger amount of minerals, because of the molasses in it.
How long to bake banana muffins?
These muffins require only 17 minutes in the oven at 180 degrees Celsius in a FAN oven, or 400 F, Gas Mark 6 or 200 degrees Celsius in a static oven.
Put them on the middle tray in the oven for even cooking and you will have incredibly moist, deliciously fluffy banana muffins!
What makes this healthy banana muffin recipe the best?
This exquisite recipe is the best because it uses melted butter for moisture while increasing fluffiness with baking soda and powder, as well as self-rising flour.
The extra depth is added by the use of maple syrup and brown sugar and as it is all done in a food processor, the banana’s flavor is felt in every single bite.
The cherry on top of this recipe? You can add a couple of glorious chocolate chips and you will have healthy banana chocolate chip muffins. Yum!
How to make banana muffins? How to make banana cupcakes?
Easy-peasy! Put four ripe bananas in a food processor and blend until it becomes creamy, then add sugar and the wet ingredients in sequence, separately, before adding the dry ingredients, again, in sequence and separately, until well incorporated.
During the last minute, increase the speed of the food processor to allow the batter to incorporate air and become fluffy; divide the fluffy batter into 12 cupcake cases and bake for 17 minutes (or adjust according to the oven used).
Do not bang the tray on the worktop to make the batter even on the surface as this will remove the air bubbles.
How to make banana chocolate chip muffins?
You can simply add some chocolate chips on top of the batter before baking; they will remain on the top and not sink, meaning you will enjoy their flavor without adding too many of them (calorie control!) and they will look beautiful.
Can I use frozen bananas for this banana cupcakes recipe?
Yes, you definitely can!
I Peel and chop my bananas if they are becoming too ripe and I am not planning to use them, then freeze them in reusable bags or containers; before adding them to any baking recipe (such as these cupcakes) I ensure they are fully defrosted and I do so by allowing them to thaw until they reach room temperature.
This way all my recipes have always turned out the same way as if I were using freshly chopped bananas.
Can I use white sugar instead of brown?
Yes, you surely can, although brown sugar gives it some extra depth.
What can I use instead of maple syrup?
You can use other flavorings such as golden syrup, vanilla essence, and also nut flavorings if you like them and are not allergic or you can skip them altogether, as ripe bananas are very sweet already on their own.
What else can I use instead of chocolate chips on top?
You can let your imagination run wild, as these muffins are great with walnuts, sunflower seeds, raisins, a bit of grated coconut… you name it!
How long do these muffins last? How can I store them?
You can store them in an air-tight container once they have cooled down thoroughly; this way they will last for 3-4 days.
This healthy banana muffins recipe will make you change your mind on how muffins should taste, as it produces fluffy, tasty, and incredibly moist jewels!
With such a quick and easy banana muffins recipe you are sure to please a crowd (or only yourself) while not overdoing it with the calories.
~~ Looking for chocolate chip inspiration? 4 ingredients chocolate chip shortbread biscuits
- 4 Medium Ripe Bananas
- 125 g Brown Sugar I used demerara, muscovado is great as well
- 125 g Unsalted Butter Melted
- 2 Eggs
- 1 tbsp Maple Syrup
- 200 g Self-Rising Flour
- ½ tsp Bicarbonate of Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- Preheat the oven to 180 degrees Celsius in a FAN oven, or 400 F, Gas Mark 6 or 200 degrees Celsius in a static oven.
- Add the peeled and roughly chopped bananas to the food processor and blend until smooth at a low speed; all major pieces should be broken down.
- Once the banana turns to a paste, add the sugar and mix well once more.
Start adding the wet ingredients blending them at low to medium speed
- Do the same with the butter, which you would have previously completely melted.
- Once the butter is thoroughly incorporated, add the two eggs and mix until you have a very creamy and uniform consistency.
- At this stage, add the maple syrup and mix once more.
At this point you start adding the dry ingredients, blending them at low to medium speed
- Add the flour to the food processor and blend until smooth.
- Once the flour is completely blended in the batter and there are no knots, add the baking soda, baking powder, and salt and mix well.
- Once all the ingredients are incorporated well and you have a smooth batter, increase the speed of the food processor to high for one minute. This will allow the batter to incorporate some air bubbles and which will result in fluffy muffins. This is important as bananas can be quite a heavy ingredient.
- Line a cupcake tray with 12 cupcake tins and divide the batter equally.
- Bake the cupcakes on the middle tray for 17 minutes or until cooked; this may take a couple of minutes more or less depending on the oven, however, keep an eye on the muffins and check on them with a toothpick if needed.
- Once baked through, remove the muffins from the oven and allow them to cool down before serving enjoy!