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Reduced-sugar banana bread muffins ready to be served on a plate

Reduced-Sugar Banana Bread Muffins

Delightfully moist banana muffins with a healthier twist on a classic favorite, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
Wet Ingredients
  • 1 stick butter, room-temperature
  • 0.25 cups brown sugar, packed
  • 4 pieces ripe bananas The riper the banana, the sweeter the muffins.
  • 2 pieces eggs
  • 1 tsp vanilla extract

Method
 

Baking
  1. Preheat your oven to 375°F.
  2. In a mixing bowl, add the dry ingredients: flour, baking soda, and cinnamon. Mix well and set aside.
  3. In a separate bowl, combine the wet ingredients. Cream together the packed brown sugar and softened butter. Then, add mashed ripe bananas, eggs, and vanilla extract. Mix until combined.
  4. Pour the dry ingredients into the wet mixture and gently mix until combined – don’t over-mix!
  5. Butter a 12-cup muffin pan and pour the batter equally into the muffin cups.
  6. Bang the pan on the counter to remove air bubbles and even out the batter.
  7. Bake in the oven for 20 minutes.
  8. Insert a toothpick in the center of a muffin; if it comes out clean, they’re done!

Notes

Serve warm with a pat of butter or a drizzle of honey. Store in an airtight container in the fridge for about 3–5 days or freeze them for later use. For extra variety, consider adding walnuts or chocolate chips.