Skinny Banana Muffins

5 from 18 votes

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These yummy little Skinny Banana Muffins have maple syrup for the sweetener and are packed full of delicious flavor. It’s like a healthier version of Banana Bread!

Skinny banana muffin in half with butter on it with the words Skinny Mini Banana Muffins at the top

Skinny Banana Muffins | And Mini!

This day is bananas. B-A-N-A-N-A-S. This day is bananas. B-A-N-A-N-A-S.

Ever since I made these muffins TWO days ago, I’ve had this song in my head. Make it stooooooop! I think this song would be better than two days of the banana song. Actually. I take that back. Richard Simmons singing his 80’s workout is painful. Hilarious…and very painful.

ANYWAYS, I’ve had the Gwen Stefani song in my head because I made skinny banana muffins. I very loosely based them off this recipe, but added in bananas and only used maple syrup as the sweetener instead of white or brown sugar. These also only call for two egg whites, olive oil, and whole wheat flour. I promised you skinny and these fit the bill! I promise they are moist, sweet, and lovely! Plus only 48 calories each with 1 gram of fat.

Diet approved 🙂 These little guys didn’t last long at our house and most likely won’t last long at yours.

Main Ingredients Needed

Every ingredient here has it’s purpose, but don’t worry they are all super simple (you probably already have everything on hand). Here’s what you need:

  • Whole Wheat + All Purpose Flour – these two fill out the muffins.
  • Baking Soda – this is our leavening agent and helps the muffins rise.
  • Cinnamon + Nutmeg – two warm spices used for flavor.
  • Salt – to balance flavors.
  • Ripe Bananas – for sweetness and flavor.
  • Maple Syrup – used to sweeten instead of using processed sugar. You can also use honey or agave nectar.
  • Light Olive Oil – for moisture. You could also use canola or vegetable oil here.
  • Egg Whites – for structure and texture.
  • Vanilla – for flavor.

If you’re looking for a little more sweetness, add some mini chocolate chips into the batter before baking!

How to Make Skinny Banana Muffins

For full details on how to make these Skinny Banana Muffins, see the recipe card down below 🙂

1. Preheat + Prep

Preheat oven. Spray mini muffin tins with nonstick cooking spray and set aside.

2. Make Batter

In large bowl, stir dry ingredients together until combined.

In a separate bowl, whisk maple syrup, olive oil, egg whites, and vanilla together until combined. Form a well in dry ingredients. Pour in mashed banana and wet ingredients. Stir until just combined.

3. Bake + Cool

Spoon into prepared pans and bake until just cooked. Cool slightly before removing from muffin tins.

Serve warm or store at room temperature for up to 3 days.

skinny banana muffins stacked on top of each other in a yellow and white bowl

Serving Ideas

Now let me tell you these Skinny Banana Muffins are to die for all on their own however, that doesn’t mean you should serve them with something on the side. Here are some ideas:

  • butter
  • honey
  • peanut butter
  • jellies and jams
  • chocolate spread
half a banana muffin with butter on it

More Banana Muffins to Try!

The printable recipe card for these babies is down below! Enjoy 🙂

5 from 18 votes

Skinny Banana Muffins

These yummy little Skinny Banana Muffins have maple syrup for the sweetener and are packed full of delicious flavor.
servings 30 mini muffins
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients

  • 1/2 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 very ripe bananas mashed, about 1 1/4 cups
  • 1/2 cup real maple syrup
  • 2 tablespoons light olive oil
  • 2 large egg whites
  • 1 1/2 teaspoons vanilla

Instructions

  • Preheat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray and set aside.
  • In large bowl, stir dry ingredients together until combined.
  • In separate bowl, whisk maple syrup, olive oil, egg whites and vanilla together until combined. Form a well in dry ingredients. Pour in mashed banana and wet ingredients.
  • Stir until just combined. Spoon into prepared pans and bake 10 minutes or until just cooked. Cool 3-5 minutes before removing from muffin tins.
  • Serve warm or store at room temperature for up to 3 days.

Nutrition

Calories: 50kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Skinny Banana Muffins

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Recipe Rating




42 Responses
  1. Taylor @ FoodFaithFitness

    1. I hate you for getting that song in my head!
    2. You are forgiven due to making these muffins!
    Adding banana to baking is my fav, as it makes everything so moist and light! These look fab 🙂

  2. Katie @ The Surly Housewife

    I just bought ripe bananas the other night to bake with! I will have to give these a try. My mini muffin pan doesn’t get enough attention. Plus I love a quick low calorie bite first thing in the morning. Since, ya know, kids don’t let you eat. EVER 😉

  3. phyllis

    5 stars
    Hello just wanted let everyone know what i thought about these i just made them for first time and all i can say is OMG these are so good and my Family even like them thank you for sharing wonderful healthy recipe …

  4. My 12 yr old said to me a few weeks ago “we watched a workout video in our PE class today..it was weird. the guy was really happy about working out but the video was really old.” hmmm “was his name Richard Simmons?” “yeah that was it”. Yeah I remember those days! lol
    Can’t wait to try these, thanks!

  5. Emmy

    I made these today and love them! I think I prefer them over my normal banana bread recipe which is packed with sugar and oil! Thank you!

  6. Jeannette

    I am thinking to make some substitutions. I wonder if I can sub almond or coconut flour for the WW/AP and coconut oil for the olive. Any helpful input?

  7. Kristen

    I know the wheat flour probably makes them healthier but I don’t have any and I really want these (like, now). Will it be ok to use all AP?

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  10. Rachel

    5 stars
    Loved these! Made a few changes, though — used 1/3 c brown sugar instead of the maple syrup (didn’t have any), and added a little ground ginger and ground cardomom to the batter, and chopped up some crystallized ginger and stirred in as “ginger chips” at the end.
    I really appreciate the precision of the recipe. Timing was right on the money!
    I’ll be making these whenever the bananas start to look overripe. Thanks!

  11. Nicole

    5 stars
    Had some overripe bananas and didn’t want to throw them out, so I tried these little cuties. Had no whole wheat flour, so used only AP instead. OMG! They turned out great! Our eldest of 5 usually doesn’t like cake, but even he devoured them in seconds (as did his little brother). I had to hide a few so my husband could try them as well when he got home. Will definitely make them again. Soon. Would make them again tomorrow, but I have no more overripe bananas… Thanks so much for sharing this recipe! Greetings, all the way from Belgium 🙂

  12. Tammy

    5 stars
    I used 3 bananas instead of 2, sugar free maple syrup vs reg and applesauce instead of olive oil. Turned out GREAT =) Def make again. Maybe adding a few chocolate chips

  13. Tanya

    5 stars
    I did not find that these tasted at all like banana muffins though they were quite good. I would make again but without the expectation that they would resemble the flavor I’ve grown up with.

  14. Asha

    5 stars
    These were AMAZIING!!! I didn’t use whole wheat flour because I didn’t have any. I did half the batter with chocolate chips and slivered almonds and the other half plain. Simply lovely! I am going to freeze them so I can take them on a trip next week! I will enjoy this treat on the beach! Thank you for posting his yummy goodness!

    1. Asha

      Simply divine with the choc chips and PB! Probably added 1/4 cup of PB and no vanilla on hand didn’t matter. It tastes like dessert vs something healthy!

  15. Asha

    5 stars
    I have made these several times with the addition of chocolate chips and toasted walnuts–totally yummy. Today I’m baking some up but don’t have vanilla. Im not going to fret, and will eliminate it. I’m going to add some peanut butter and include the choc chips too. I’m sure they will be delicious!

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