Print Recipe
4.5 from 4 votes

Banana Muffin

These banana muffins are super moist, soft, and fluffy, with a perfectly sweet banana flavor; BUT with less sugar and oil than most other banana muffins! 

Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: American
Keyword: Banana Muffin
Servings: 18
Calories: 106kcal


  • 1 cup almond milk, unsweetened
  • 2 large egg
  • 1/2 cup sugar
  • 3 medium banana
  • 2 tablespoon coconut oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 1/4 cup flour, whole wheat
  • 1/2 cup flour, all-purpose
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • Preheat oven to 400 degrees F. Add 18 liners to muffin tins. Set aside.
  • Mix almond milk, eggs, sugar, bananas, coconut oil and vanilla in a blender until smooth.
  • In a large mixing bowl, stir together cinnamon, flours, baking powder, baking soda and salt. Make a well in the middle of the flour and pour in the wet ingredients while gently mixing together. Stir just until combined.
  • Pour batter into muffin cups filling 3/4 full.
  • Bake for 15-18 minutes or until a toothpick inserted comes out clean.¬†Allow to cool for 5 minutes before serving.


Calories: 106kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 87mg | Fiber: 2g | Sugar: 8g