Healthier than most banana muffin recipes, these are easy to whip up in a flash, and they're a hit with kids and adults alike!
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Our long heat spell finally broke this morning, with a heavy, cooling rain. The kids slept in, and for the first time in what seems like months - I felt like baking.
We happen to have a batch of bananas that really need to get used up, so banana muffins seemed the obvious choice. Plus, I know this recipe is a favorite with both of my kids. They would happily eat these muffins for lunch and dinner, as well as breakfast, if given the option.
A few years ago, I worked out this recipe with a little trial and error--because nearly every banana bread and banana muffin recipe I've ever tried is just so much sweeter than I really think they need to be.
I couldn't bear dumping in that much sugar and letting overpower the flavor of the banana.
These muffins muffins are still plenty sweet, and they really shine with the addition of walnuts or pecans, which I didn't happen to have on hand today.
In the winter, I love stirring some fresh cranberries into the batter for a tart counterpoint to the sweet banana. I've even been known once or twice to break down and add chocolate chips. (Those put me firmly into BEST MOM EVER territory with the kids!)
Whatever mix-ins you might be in the mood for, this recipe holds up to them really well!
To get a light texture and a delicate crumb, you'll want to go easy on the mixing with this recipe. In fact, once I add the dry ingredients, I usually just mix it by hand. With so few ingredients, these come together quickly and easily!
Don't be tempted to add more sugar if you're banana isn't fully ripe. It'll be fine. But, if you're working with a dead-ripe banana that's one day away from the compost heap, it's probably so sweet that you can really get away with 3 Tablespoons of sugar instead of 4. When a banana is really good and ripe, not much extra sweetener is needed!
Looking for a fully paleo version of this recipe? I have one here.
My favorite way to enjoy these is right out of the oven, and slathered in butter. (Whipped butter takes it to a whole other level!) The kids actually love these even more once they cool.
I've found that any leftovers store very well in the fridge for up three days, though they really never last that long. I hope you enjoy these simple, easy muffins as much as we do!
Easy Low-Sugar Banana Muffins
- Muffin pan
- 1 large ripe banana
- 1 egg
- 1/2 cup milk
- 1/4 cup olive oil
- 1 ½ cups flour (I use EINKORN flour, but any all-purpose or white whole wheat works well)
- 1/4 cup brown sugar , lightly packed
- 2 tsp baking powder
- ⅛ tsp salt
- Preheat oven to 450°. Grease muffin pan well.
- To a large mixer bowl, add banana, egg, milk, and oil. Mix until very well blended.
- In a small bowl, combine flour, sugar, baking powder, and salt. Still until well mixed.
- Add dry ingredients to wet mixture. Still gently, just until completely mixed.
- Spoon batter into prepared muffin pan. (This recipe makes 6 large muffins)
- Bake 20 minutes, until muffins are golden brown, and centers are just set.