Healthy Banana Muffins Recipe – Loved by just about everyone, this healthy banana muffins recipe is a classic recipe that deserved an extra special Clean Cuisine makeover. This recipe preserves the time-honored taste we all love while doing away with the not so loveable ingredients like sugar, milk and refined flour.
How Can Healthy Banana Muffins Recipe Taste Sweet without Adding Sugar?
And no, my super sweet secret does not come from stevia. By the way, I just cannot do stevia because it does nothing at all to satisfy my sweet tooth. Instead, I prefer to rely on nourishing sweeteners in the form of “whole” fruit. Such as ripened bananas and sugar derived from coconuts to be exact.
Coconut sugar is incredibly sweet. But, unlike refined white sugar they are not an empty calorie sweetener. Packed with antioxidants, electrolytes, minerals and much more, coconut sugar is one of my favorite ways to sweeten my baked treats. And unlike muffins sweetened with sugar-free substitutes such as stevia, date-sweetened healthy banana muffins will satisfy your sweet tooth.
What Else Makes My Healthy Banana Muffins Recipe So Healthy?
Because Banana Muffins are such a classic American breakfast staple, I knew I needed to preserve flavor. But in order to do this well, I chose really great ingredients that balance out the healthy with nutrient-dense alternatives. Here are some of the easiest swaps to make these muffins so healthy.
Plus, they are delicious, golden brown on the outside and chewy on the inside. Just trust me on this one. Consider these 3 simple swaps for a healthy banana muffins recipe that will be your new go-to.
#1: Use Whole Grain Gluten Free Flour Instead of Bleached White Flour
The healthy banana muffins recipe uses one of my favorite 1-for-1 whole grain King Arthur gluten free flour. The whole grain ingredients are: rice flour, tapioca starch, potato starch, whole grain brown rice flour. You can learn more about flours here.
#2: Skip Refined Sugar – Use Coconut Sugar!
The coconut palm sugar in this recipe and is a perfect substitute for empty calorie brown sugar. Although I wouldn’t classify it as a superfood, unlike refined sugar, coconut palm sugar helps prevent blood sugar spikes.
#3: Choose Organic, Pasture-Raised Eggs
Don’t be confused about buying the best eggs. It’s quite simple and here is our philosophy. However, as long as you eat eggs from pasture-raised chickens that are eating a natural chicken diet (which is NOT vegetarian, by the way), then eggs are absolutely a super healthy food choice. I know conventional cookie recipes typically don’t call for eggs, but I use eggs in my cookies as a binder and also to add moisture.
Create a Balanced Breakfast
It’s easy to throw together this Healthy Banana Muffins Recipe and call it done. And of course, that is healthy enough and perfect to start the day. However, for our growing teenagers, I like to add a few more things to their breakfast place setting.
- Slather on some homemade cashew butter, pecan butter or walnut butter. It’s easy to make in a high speed blender and a pinch of cinnamon goes a long way. Plus, you’re loading the muffins with healthy nutrients.
- A tall glass of Homemade Almond Milk – made in seconds in a high speed blender.
- Or a big green smoothie – like this Green Apple Smoothie or Green Tea Smoothie. Something without a lot of sweetness works best.
Love Making Quick Muffins Recipes? Try These!
If you love making quick breakfast breads in the morning – here are some of our favorites that take about 30 minutes or less. They are also great for make-aheads. Easily make them ahead of time and have them ready to serve at breakfast time:
- Zucchini Muffins – LOADED with fresh zucchini and delicious flavor.
- Double Chocolate Muffins with Frosting – Believe it or not, yes, this is a breakfast muffin that doubles as a chocolatey dessert.
- Wild Blueberry Muffins – Loaded with wild blueberries means it’s packed with antioxidants!
- Butternut Squash Muffins – Perfect for fall, but delicious year-round.
Healthy Banana Muffins Recipe
Healthy Banana Muffins recipe preserve the classic taste we all love while ditching the sugar, milk and refined flour we can all do without.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 1x
- Preheat the oven to 375 degrees. Put 10 standard-sized or 18 mini paper liners into muffin pans.
- Place the nut milk, bananas, coconut sugar, eggs and vanilla in a high speed blender; process until smooth and creamy, about 2 minutes. Set aside.
- In a large mixing bowl, whisk the flour, ground flaxseed, baking powder and baking soda.
- Next, fold the wet ingredients in with the dry and stir in the chopped walnuts.
- Using a 3 tablespoon batter scoop, add the batter to the paper liners. Bake for about 15-18 minutes for standard-sized muffins. For mini muffins, reduce the time to 12-14 minutes or until risen, golden and firm to the touch. Transfer to a wire rack and let cool.
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