Healthy Banana Muffins

4.68 from 43 votes

These Healthy Banana Muffins are a great snack for kids because they're sweetened only with fruit and they're full of vegetables and whole grains.

Course Snack

Cuisine Baking, Healthy

Keyword healthy banana muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings mini muffins

Calories 65kcal

Author Chrissie Baker (thebusybaker.ca)

Equipment

Ingredients

1 cup whole wheat flour
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp salt
2 eggs
1 large carrot approximately 3/4 cup grated
1/2 cup zucchini grated
1/2 cup apple grated
1/4 cup canola oil
3 mashed bananas (approximately 3/4 cup) or 2 mashed bananas and 1/4 cup unsweetened applesauce

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin.
Add the whole wheat flour, rolled oats, baking soda and salt to a large bowl and whisk to combine.
To a large liquid measuring cup add the eggs and whisk them with a fork to break up the yolks. Add the canola oil, the grated carrot, the grated zucchini, grated apple, and the mashed bananas and mix with a spoon until all the wet ingredients are combined.
Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a rubber spatula just until no streaks of flour remain.
Drop about a tablespoon of the muffin batter into each of the prepared mini muffin cups and bake at 350 degrees for about 18-22 minutes or until the muffins are a nice golden brown.
Remove them from the oven and from their tin and let them cool completely on a cooling rack before enjoying!

Video

Notes

If you want to make this recipe in regular sized muffin tins, you should bake them at 350 degrees Fahrenheit for 32-35 minutes or until they are golden brown on top and a toothpick comes out fairly clean. This recipe makes about 12 regular sized muffins.

These muffins are very moist because they contain a lot of fruit and vegetables(because they are made for toddlers and people who are limiting their intake of refined sugars). Therefore they are softer and more moist than normal muffins that contain high amounts of sugar.

A Note about Flavour

To make these muffins more flavourful, add a teaspoon of vanilla extract to the wet ingredients and a teaspoon of cinnamon to the dry ingredients before mixing the batter. If making them for a baby or toddler, feel free to leave out these flavourful ingredients.

Freezer Instructions

Store in an airtight container or plastic freezer bag. Store them in the freezer for up to 2 months for optimum freshness.

Storage Instructions

Most muffins are best enjoyed the day they're made, but they last for up to 3 days when stored at room temperature in an airtight container. They stay freshest in the freezer since they are made almost entirely of fruit and vegetables.

Nutrition