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banana bread muffins recipe

Banana Bread Muffins Recipe

These cozy, sweet banana bread muffins are perfect for Sunday mornings or afternoon snacks. They’re naturally sweetened, slightly nutty, and just the right amount of moist and fluffy. Whether you're baking for family or meal-prepping a healthy snack, these muffins hit the spot.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Breakfast
Calories: 290

Ingredients
  

  • 2 ripe bananas – mashed for natural sweetness and moisture
  • 1/2 cup maple syrup – a healthier alternative to white sugar
  • 1/4 cup coconut oil – adds richness and keeps the muffins moist
  • 3 tbsp almond butter – gives depth of flavor and healthy fats
  • 2 tbsp coconut sugar – enhances sweetness with a caramel note
  • 1 3/4 cup all-purpose flour – gives structure; don’t overmix
  • 1 tbsp ground flax seeds – adds fiber and acts as a binder
  • 1 tsp baking powder – helps muffins rise evenly
  • 1 tsp baking soda – reacts with banana and maple for fluffiness
  • 1 tsp vanilla extract – adds warmth and aroma
  • 1 tbsp cinnamon – gives a comforting spicy flavor
  • 1/4 cup chocolate chunks – opt for dark chocolate for richness
  • 1/4 tsp salt – balances the sweetness
  • 1/2 cup chopped pecans or any nuts – add crunch and nutrition

Method
 

  1. Start by mashing the ripe bananas in a medium bowl until smooth. Add in the maple syrup, melted coconut oil, almond butter, vanilla extract, and coconut sugar. Mix well until the wet mixture is completely combined and smooth in texture.
  2. In a separate bowl, sift together the all-purpose flour, ground flax seeds, cinnamon, baking soda, baking powder, and salt. Stir gently to ensure even distribution of all dry elements. This helps the muffins rise well and prevents clumps.
  3. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula. Do not overmix—just stir until there are no flour pockets. Overmixing will make the muffins dense instead of fluffy and tender.
  4. Once the batter is fully combined, fold in the chocolate chunks and chopped pecans. The chocolate melts into gooey pockets, and the nuts add a satisfying crunch to every bite. You can swap in walnuts or almonds if preferred.
  5. Spoon the batter evenly into a muffin tin lined with paper cups or lightly greased. Bake in a preheated oven at 350°F (175°C) for 25 minutes or until the tops turn golden and a toothpick comes out clean. Let them cool for 10 minutes before serving.