Easy Healthy Banana Muffin Recipe: Best Recipes Ever!

Healthy Banana Muffins

Here is a really great tasting and healthy banana muffin recipe that is sure to please the palette. Make several batches of these muffins ahead of time and freeze. They make a great snack for breakfast and on the go.

They are also great to have as gifts to give away to neighbors and to have as treats in the office. Banana muffins are great to have at any time, but make sure they are the more healthier kind. Depending upon the ingredients, some banana muffin recipes can make you feel very heavy and tired after eating them. If they are made with too much sugar, you might get a little burst of energy. Once that sugar is digested though, be prepared to take a nap as the sudden drop in energy will make you feel sluggish and tired.

Banana Muffin Recipe Ingredients

• 1 ½ cups whole-wheat flour
• 2 teaspoons (aluminum free) baking powder
• ½ teaspoon sea salt
• 2 bananas, mashed
• 1 beaten egg
• ½ cup soymilk, almond milk, or cows milk
• ½ cup raw honey or other natural sugar
• ¼ cup safflower oil
• ½ teaspoon grated lemon peel

In a mixing bowl, stir together flour, baking powder and salt well. In a small bowl combine egg, banana, milk, honey, oil, and lemon peel. Add all at once to dry ingredients. Fill paper muffin cups 2/3 full. Bake at 400-degrees for 18 to 22 minutes. Makes 10 to 12 muffins.

If you like banana muffins, then you are going to love this next muffin recipe made with powdered cocoa. Real baking cocoa is very good for you. It has potassium, magnesium and antioxidants.

Brownie Banana Muffin Recipe

• 2 cups whole-wheat flour
• 2 teaspoons (aluminum free) baking powder
• ½ teaspoon sea salt
• ¼ cup cocoa powder
• ½ teaspoon cinnamon
• 1 beaten egg
• 2 bananas, mashed
• ½ cup soymilk, almond milk, or sesame milk
• ¼ cup safflower oil
• ¾ cup raw honey or natural sugar substitute
• 1/3 chopped nuts

Stir together flour, baking powder, salt, cinnamon, and cocoa powder. In a smaller mixing bowl combine the egg, milk, oil, bananas and honey together. Add all at once to dry ingredients. Fold in the chopped nuts. Fill paper muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes 12 delicious muffins.

Make these lemon blueberry muffins when fresh berries are in season. They are so tasty and delicious warm out of the oven as a side dish to breakfast. Blueberry muffins taste just as good as the banana muffin recipe.

Lemon Blueberry Muffin Recipe

• 2 cups whole-wheat flour
• 2 teaspoons (aluminum free) baking powder
• ½ teaspoon sea salt
• 1 beaten egg
• 1/3 cups soy, almond, sesame, or cows milk
• ½ cup raw honey or natural sugar substitute
• 3 tablespoons safflower oil
• 1 tablespoon lemon peel
• Juice of one lemon
• 1-cup fresh blueberries or whole frozen blueberries

In a mixing bowl combine flour, salt, and baking powder. Grate and juice lemon. In another mixing bowl, add lemon juice, peel, milk, honey, oil and egg, stir well. Add to flour mixture. Fold in blueberries. Fill paper muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Makes 12 muffins.

Although muffins are best hot out of the oven, sometimes it’s necessary to bake them ahead of time and freeze. Muffins can be frozen up to two months. To reheat frozen muffins, thaw the muffins in a 250 to 300 degree oven until warm throughout.

To reheat muffins that have not been frozen, sprinkle several drops of water over the top of each muffin and wrap muffins in foil, heat muffins at 400 degrees for 10 or 12 minutes. By the way, aluminum free baking powder can be bought at any major grocery store.