The Best {No Sugar Added} Banana Muffins

The BEST No Sugar Added Banana Muffins | Mama.Papa.Bubba.I originally made these muffins as a healthy alternative to the sugar-filled, buttercream-topped Pioneer Woman vanilla cupcakes I made for Miss G’s 2nd birthday party, and they’ve quickly became a favourite.  Gracen loves them, Brad gobbles them up, and I often pack an extra in the diaper bag to eat while on the go. So this morning, on the first football Sunday of the year, Miss G and I whipped up a fresh batch.

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Here’s our line up of ingredients… Ripe bananas (we used two fresh and two icky frozen ones), grapeseed oil {update: we now use coconut oil}, an organic egg, pure vanilla, wholewheat flour, baking soda, baking powder, cinnamon, and salt (which can easily leave out – we left it out when we made these previously, so we decided to try it with this time… no noticeable difference).  Oh – and walnuts  if you wish. Gracen always wishes for nuts. And I agree –  they definitely make these muffins yummier.

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First off, add your bananas and the other wet ingredients to a large mixing bowl.

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Mix until mostly smooth and only slightly chunky.

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Next, place all of the dry ingredients, except the nuts, in a separate bowl.

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And give them a good stir.

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Once mixed, add the dry mixture to the wet mixture.

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Mix just until blended.

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If you’re adding nuts to your muffins, crush them up a little bit…

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Add them to your muffin batter…

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And give the mixture a stir.

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Lastly, grease a muffin tin with some oil, scoop the mixute into the cups, and top with a walnut if desired.

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Bake until cooked through and golden brown.


The BEST {No Sugar Added} Banana Muffins (adapted from Bob Ewing‘s recipe)

  • 4 large ripe bananas
  • 1 organic egg
  • 1/3 cup of liquid coconut oil {or your favourite oil}
  • 1 teaspoon of pure vanilla
  • 1 1/2 cups of wholewheat flour
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt (completely optional – I’d choose to leave it out in the future)
  • 1/2 cup of walnuts, crushed (plus more for topping)

Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with oil or using silicon baking cups.

Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky.  In a separate bowl, mix the dry ingredients (save the walnuts) well. Gently mix the dry ingredients into the wet ingredients.  Fold in walnuts if adding them.  Fill greased muffin tin with the mixture and top each muffin with a whole walnut.  Bake at 350 degrees for 20 minutes.  Let cool.



68 thoughts on “The Best {No Sugar Added} Banana Muffins

  1. Hello, I’m from Brazil and I do not know much English. I came to your blog when searching on the Montessori method. (I read by the translator). I am completely in love with his daughter. Pretty much her ​​cooking … In reading nook is a beautiful. I’m trying to make a corner in this style for my daughter of 11 months. Congratulations on the blog. (sorry for English – google translator)

    1. Hello Nivaine! Thank you for reading all the way from Brazil! I’m glad you enjoy the blog. :) If you end up making a reading corner for your daughter, I’d love to see some photos!

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  3. These were wonderful! I didn’t have grapeseed oil but canola oil worked just as well! Also didn’t have cinnamon so I substituted ginger … could barely taste the ginger, can’t wait to try with cinnamon I think they may give them and extra kick of flavor. Anyway, thanks for sharing!

  4. Thanks for the recipe, the muffins really turned out great! I am very pleased with the consistency, unfortunately my bananas weren’t ripe enough, so they lack a bit of sweeteness, but the taste is really good. I will definitely make them again!

  5. My daughter’s first birthday is today and we made these last night. They are just brilliant. I have ‘iced’ hers with cream cheese and a little apple juice, I’ve also added freeze dried strawberry sprinkles on the top. Thank you so much, you are an inspiration. I’ll add a photo after whe celebrations. Cari UK.

  6. I just made these as I’m doing blw with my 7 month old. We both loved them. I used cocnut oil & made a batch with added shredded cocnut an raisens an a batch with added Blueberry yumo! Thanks

  7. I’ve made these a couple of times now (got my freezer stocked full and don’t have to think hard about what to give my kids at snack time!). Last time I added 1/3 cup of raisins, really liked that. Although next time I might add 1/2 cup. I guess it depends on how raisiny you like it. I might also try adding 1/2 cup of peanutbutter in my next batch. Peanutbutter & banana yum! Also I love how suitable this recipe is for making together with a toddler. My first son will be 3 in a couple of months and he loved adding the ingredients together, pressing the button on the food processor and stirring. Oh, and the eating! When I put them in the oven he immediately kept insisting they were done already =D

    1. I make them with sunflower oil (I’m in the UK and grapeseed oil isn’t really generally sold, apart from as an expensive specialty item!) and they’re yummy and delicious.

  8. I don’t know what happened with this recipe but it did not turn out. The muffins taste good, but on the inside they are all soft and doughy, like they didn’t cook at all. I substituted butter for the oil, and some pumpkin for one of the bananas, and 1/2 oat flour + 1/2 all purpose! I don’t know what happened. Maybe not enough leavening? Besides my substitutions I followed the recipe exactly, and ended up leaving the muffins in the oven for 40 min!

      1. This made me giggle, Shandra! :D I can’t tell you what went wrong exactly, but after having changed the oil, the banana, the flour, and the egg, you basically have developed your own recipe! :D :D :D

        1. This made me LAUGH OUT LOUD…you wonder why it didn’t turn out? FOLLOW THE RECIPE lady. OMG. Nice politically correct answer Jen. ;-) Happy baking!

      2. Sandra – I made these using flax egg and oat flour to accommodate allergies – they came out a little denser and moister than the original recipe, but definitely still cooked and edible and were well received.

  9. Made it this morning – used coconut oil instead of grape seed oil. Did not add walnuts. It came out well. The recipe is simple and easy to make. Thank you for posting it. The chef is so cute:)

  10. Excellent! We are looking for ways of eliminating refined sugars but still having our favorite treats. I made these yesterday and used a 50/50 mix of coconut/olive oil and used egg replacer to make them vegan. Subbed hazelnuts. Our boys gave them a big thumbs up! Which in parent land, we all know, is the only review that matters.

  11. Miiiam! Made them with olive oil and added dates as sweetener. Subtracted nuts. Used kamut flour instead of wheat. Delicious!!! Sugar free and this good, it’s so cool!

  12. These were great! I substituted coconut & almond flour (3/4 c. of each) for the wholewheat flour & they were delicious. I am following the Specific Carbohydrate Diet due to health issues & these are a tasty option.

    1. Thanks for posting your gluten free substitution! I was hoping someone had tried it! :) I can’t wait to make (eat) these.

  13. Hello , I tried this today and it was really good ,I just replace half cup of the flour with half cup of grounded oat .. Really good !! I’m ganna make more and try to freeze it, great snacks for my 14 month doughter !!
    Thank you .

  14. I have made these multiple times, one substitution I do is all-natural, no sugar added applesauce for the oil. They still maintain a wonderful texture and flavor. Thanks for the great base recipe! -Kati in NV, USA

  15. Hi there. I was very excited about these muffins and mine came out smelling great but tasting a little dry and a little bland. Any ideas/suggestions? Thank you!

    1. To fix dry anything (cake/Cookies/muffins/etc.) instead of one egg use two and only use the egg whites. So if a recipe is dry and calls for say 3 eggs, use 4 egg whites. Another idea if it’s dry cut the oil in half and use applesauce for the other half. Try honey to make them sweeter. I haven’t tried this recipe yet but those are my general rules of thumb. These also make it healthier which is also cool.

  16. This is my favorite muffin recipe. :) they are my 4 year old’s favorite too. I often substitute part of the wheat flour with oat flour.

  17. Just stumbled across this as I am trying to use ripe bananas. I loved this recipe although mine came out very moist inside. I cannot figure out if I didn’t mash the bananas enough (that may be the case) or that is just how they are supposed to be. I am just used to more dry muffins so this is odd to me.

  18. Your recipe is so awesome. But I whole wheat pastry flour instead didn’t have regular whole wheat flour and added 1/2 c. Almond flour. My kids loved it. Maybe next time I will ask my 9yo to help me make them. Thanks for sharing.

  19. Thanks for the yummy recipe. Made them today with walnut oil and desiccated coconut. A big hit with my 8 month old (and my husband!)

  20. Great recipe but mine turned out too moist as well. Frozen banana too wet perhaps? I turned them upside down and put them back in for a bit. Think I’ll try with just ripe bananas next time and perhaps a drizzle of rice malt syrup. Either way, my 1yo and nearly 4yo both ate them :)

  21. Hi Jen! Awesome muffins, added pureed prunes for sweetness as my bananas were not very ripe. Turned out perfectly and loved by my family.

  22. I just made my second batch of these: half with mini choc chips (1/8 of a cup- just enough) and half with walnuts (last week, pecans). They are a huge hit with my husband and 7-y-o! Thanks for the fab recipe!

  23. Great easy recipe! The muffins were so moist. I used coconut oil and instead of walnuts, I added mini semi sweet chocolate chips. Not as healthy as using walnuts, but it was soooo delicious. Next time I may try the raisins and shredded coconut as another option.

  24. This recipe is awesome! Not too moist and not too dry. Just perfect. I make a double batch weekly and freeze. They reheat wonderfully! Tonight’s batch I left out the oil and they are perfect! Only 35 calories per muffin using my ingredients.

  25. What a cutie!
    Thank you for sharing this recipe. I modified this to give to my baby and pregnant friend by using brown rice flour and adding 1/3 cup of chai seeds. I omitted the nuts. Yummy!

  26. Hi, I always find it difficult when it says “3 bananas” as bananas come in so many sizes and everyone’s opinion of large vs. small banana is different! I prefer “1 cup” or “1.5 cups” banana. Please tell me the exact amount of mashed banana? Thank you!

    1. Oh, you and I are very different chefs, Tricia! I just throw what I have in and hope for the best. :D Unfortunately I can’t tell you the amount in cups as I’ve never, ever measured in cups. What I do know is that this is quite possibly the most forgiving recipe in the world, so whatever you decide to go with should be just fine! Also, if given the choice, I always go with more banana than less as more banana equals more moisture and more sweetness. Good luck!

  27. Aww Gracen looks so cute helping her mummy.

    These were a hit with my family, I didn’t have walnuts so used 1/3 cup raisins instead and I also cooked them for an extra 5 minutes.They were lovely and moist!

  28. I made those today. I use whole grains and I replaced 1/3 cup of the flour with cornmeal. I also added 1/2 cup organic fresh cherries chopped in small pieces and 1 tbsp of rum to compliment the bananas. They were divine. I can’t believe how sweet the muffins tasted and I always use very little sugar in my cakes, so this was perfect.

  29. I just made these delicious muffins. Great choice with no added sugar when there is a diabetic in the family.

  30. I made this today with orgran egg replacer and cassava flour (1:1 substitute) for my toddler whose allergies are eggs and wheat. It came out really well. thanks for the very versatile recipe!

  31. Hi Jen, these are great, thanks for sharing! I made some mini and some regular sized so I could share them with my little guy. In case this helps anyone else, the mini muffins baked for about 15-18 minutes. I did add an extra half banana since I had one to use up and made up for it by tossing a scant 1/2 cups of rolled oats in to soak up the extra moisture. I can’t wait to give them to my 7 month old in the morning.

  32. Just a regular overweight guy from Maine here. Trying to lose weight. Googled sugarless banana muffins and your recipe was the first and only one I clicked on. Glad I did. These were delicious. Makes you wonder why we use so much sugar in a lot of things. Definitely not needed, or missed with this recipe! Thanks!

  33. Came out well…. added some dark chocolate pieces on top with walnuts. Great recipe! Many Thanks from New Zealand!

  34. These are seriously good – very light and fluffy. I added some maple syrup (the only bananas I had weren’t very ripe- so wanted a little more sweetness) and some golden flax seeds. Delicious!!

  35. I’ve been trying to cut out processed sugars, and I’ve had such a hard time finding a muffin recipe that doesn’t taste like cardboard. This one was perfect – I can’t believe how sweet these are, with no added sugar!

    I used oat flour instead of wheat flour, simply because I am out of wheat flour, and they taste great! I also omitted the walnuts, because I don’t like them, and the salt, based on your recommendation.

    Thanks so much!

  36. This is a go to recipe for me that I use all the time and love! Today I made them using two tablespoons of avocado oil and an extra banana and of course, they turned out perfect! I added an extra teaspoon of cinnamon frozen cranberries, d cooked them for about 5 minutes longer. I think this is a recipe where you can throw in flax, other flours, applesauce instead of banana… Kind of whatever you have and whatever you want nutritionally and it still works! Thank you for making it easy to sweetened with whole fruit ♥️

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