I have tried millions (ok, not millions, but A LOT!) of healthy banana bread recipes. I love quick breads, mostly banana and zucchini, but once you’ve made them and see how much sugar and oil/butter are really in there, you can forget about feeling good eating these as anything but dessert. Enter Healthy (and Delicious) Banana Muffins! These moist muffins feature applesauce, honey, and flax seed instead of the usual “bad guys.”
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The traditional method for making these breads calls for a whole cup of sugar and half a cup oil or melted butter. For ONE loaf! I knew there had to be a better way to do this and make it something I wouldn’t feel guilty about eating every time. I’m going to grow zucchini this year so I needed a healthier, yet tasty recipe on the books. Most of the healthy recipes I’ve tried in the past have turned out absolutely horrible so I was pleased to finally find one that tastes GOOD!
This recipe is super simple and so quick! I like to make muffins rather than loaves since they bake so much faster and it makes it easy for little hands to help themselves to healthy snacks. Preheat your oven to 350° F and place muffin liners in two standard muffin tins. Combine one tablespoon flax seed meal with three tablespoons water in a small bowl. Stir and place in the fridge for 15 minutes.
Whisk together two cups whole wheat flour, one teaspoon baking soda and a quarter teaspoon salt in a large bowl. In a smaller bowl, combine one cup unsweetened applesauce, half a cup honey, one egg (slightly beaten), three ripe mashed bananas, and the flax seed/water mixture.
Add this to the dry mixture all at once and stir until just combined. Never over-mix your quick bread batter. Lumpy batter is best!
Divide your batter equally into the muffin tins. I usually do not love nuts in my baked goods, but I think my tastes are still evolving. I added chopped walnuts to six of the 24 muffins. (Yum! Should have done more!) The walnuts are optional, you can leave them out altogether, or sub in your favorite. Place your muffins in the oven to bake. Loaves should take about an hour, mini muffins took only 8 minutes, regular muffins took 16 minutes. Always keep an eye on them and test with a toothpick. When a toothpick inserted in the middle comes out clean, they’re finished.
Let bread or muffins cool for a few minutes in the pan and then remove to a wire rack to finish cooling. These freeze well and make great grab-and-go breakfasts or snacks.
I am so happy to have finally found a healthy quick bread recipe that tastes great too! Try using local honey when you can to up the health benefits of this bread. Do you have a healthy version of quick breads that you love? Let me know in the comments below! Enjoy!
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Below you will find some of the equipment I found useful while preparing these Healthy (and Delicious) Banana Muffins! I only recommend items that I actually own and use.
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