Healthy Banana Muffin Makeover

Jul 8, 2011

The following recipe is one I have had for many years. Along the way, I have made healthier substitutions resulting in a moist, nutritious, dairy-free, whole-grain muffin made with healthy fats. This is a great way to use those over-ripe bananas sitting on your counter.

Banana Muffins (original recipe)
1 1/2 cup unbleached all-purpose flour
1/2 cup toasted wheat germ
1 cup chopped walnuts (opt.)
1/2 cup light brown sugar, packed
1 Tbsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 ripe bananas
3/4 cup milk
5 Tbsp canola oil
1 large egg

Healthified Banana Muffins (makeover)

1 1/2 cups whole wheat pastry flour
1/2 cup ground flaxseed
1 cup chopped walnuts (opt.)
1/2 cup unrefined sugar (or honey, see note*)
1 Tbsp aluminum-free baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp sea salt
2 ripe bananas
3/4 cup almond milk
1/3 cup coconut oil, melted
1 large free-range egg

Preheat oven to 400ºF. Line muffin tin with paper liners. Mix flour, flaxseed, walnuts, Sucanat, baking powder, cinnamon, nutmeg, and salt in a large bowl. In separate bowl, mash bananas; stir in milk, oil, and egg. Add banana mixture to dry ingredients; stir just until moistened. Using an ice-cream scoop, fill muffin cups 3/4 full. Bake about 20 minutes or until lightly golden. Cool for a few minutes; remove to wire rack to cool. Or serve warm with butter. :)

*Note: If using honey, reduce oven to 375ºF. As long as you don't double the recipe, you may not have to adjust the liquid amounts because of the honey. If you increase the recipe to require at least one cup of honey, you'll need to reduce the milk by 1/4 cup for each cup of honey.

Linked to Simple Lives Thursday and Tuesdays At the Table.


  1. I love looking for leftover bananas that are on clearance and making banana bread and muffins with them. Just this week, I paid $.69 for 5 bananas! I'm planning on making muffins with them and will probably throw in a few chocolate chips, too. :)

  2. @ Vanessa, I was just editing this post to say much the same thing! I also peel and freeze over-ripe bananas to throw into smoothies.

  3. I've been craving banana nut muffins. Thanks. I'll have to make these.

    Stopping by from Mom Blog Monday and am your newest follower ;-)


  4. Yum! These look great!! I could barely scroll down to see Miles' new haircut :0( I hate cutting their baby hair! He looks cute but so big! I'll cry a tear for ya!

  5. I made these today with a few small subs (I used part oat flour, date sugar instead of sucanat, pecans, and oat milk instead of almond milk). I thinks it's a super recipe. I spread them with honey butter and they were delish.

  6. Kitty, thank you for taking the time to comment and I'm glad you enjoyed them! I love how muffin recipes are so flexible. I also tweaked this recipe just a smidge to use honey instead of sugar and they come out a little more moist too.

  7. I used the recipe for a second time today! I used Spelt Flour, 3/4 cup organic 42% cocoa chocolate chips in place of nuts, and 1 cup canned pumpkin in place of banana. I also used Sucanat for the first time. I really love the way they came out, the chocolate made up for the lack of sweetness the bananas would have brought, and the Spelt flour has a more cake-like texture. I am so glad I have this base recipe to work off now! My 3 year old just happily ate flax seed and pumpkin...I am thrilled!

  8. Kitty! You may have just solved my dilemma! We are doing the Feingold diet and can't use applesauce right now (high salicylates). My fave pumpkin chocolate chip recipe uses applesauce, of course, and I wasn't sure what to do. I will try your version and try to sub non-dairy milk in mine and compare. Thanks!


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