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230 Calorie Banana Muffins

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230 Calorie Banana Muffins coming at you with the simplest of ingredients, and all the taste. Made in two bowls, these are super easy to whip together, and make the best breakfast or snack!

Side shot of stacked banana muffins, with a blue napkin.

Introducing the BEST 230 Calorie Banana Muffins! I’m pretty sure I tested these 248 times, so I know this to be true. Well, ok, in my opinion, they are the best. Now it’s time to let YOU try them. Would you please?

I know that there are at least a million different banana bread/muffin recipes out there in the stratosphere. I’m contributing one more. Because I really dislike waste, and I kept staring at the most perfect over-ripe bananas, trying to figure out what to do with them (besides the obvious smoothies we make on the daily).

Overhead shot of banana muffins on a blue napkin.

Banana Muffin Ingredients:

  • Over-ripe Bananas. I always puree mine with a hand mixer (pictured below). You could also use a standing mixer or a fork.
  • Melted Butter. I use oil in a lot of my banana recipes, but melted butter is necessary in this one.
  • Buttermilk. The additional wet ingredient I love to use in muffins.
  • One egg plus vanilla.
  • Brown sugar. All brown, no granulated.
  • The dry ingredients, including flour, baking soda, baking powder, salt, and cinnamon. The cinnamon is the secret ingredient.
A hand mixer inside a bowl of pureed bananas.
Collage of 1) the banana batter in a bowl, and 2) the banana batter in a muffin tin.

The process for making banana muffins is simple.

  • Preheat your oven and prepare muffin pan with liners.
  • Melt the butter and set aside.
  • Puree bananas with hand mixer, and add other wet ingredients – the buttermilk, egg, vanilla, and slightly cooled butter.
  • Combine the dry ingredients in a separate bowl – the brown sugar, flour, baking soda, baking powder, salt, and cinnamon.
  • If you are adding chocolate chips or chopped pecans, add them to the dry ingredients.
  • Pour the wet ingredients into the dry ingredients, and stir until just combined. Don’t over-mix.
  • Spoon the batter into the muffins tins. Fill them all the way to the top!
  • Bake until done in the center, and remove to cooling racks.
  • EAT with a pat of butter and a cup of coffee! ALWAYS butter. 😀

How to test for doneness.

  • Use your finger and push gently on the top of the muffin. If it bounces back, they are done.
  • Stick a toothpick in the center of the muffin. If it comes out mostly clean, they are done.
  • If you like a gooey-er muffin, then bake slightly less than 18 minutes.

Store these muffins in an airtight container on your counter for a couple of days. Freeze them for up to three months.

Enjoy!

Overhead shot of a banana muffins broken in half on a liner, with some melted butter on top, on a blue napkin.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this banana recipe next: Easy Banana Bread

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of stacked banana muffins, with a blue napkin.

230 Calorie Banana Muffins

230 Calorie Banana Muffins coming at you with the simplest of ingredients, and all the taste. Made in two bowls, these are super easy to whip together, and make the best breakfast or snack!
4.67 from 3 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: banana muffins, banana nut muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 muffins
Calories: 230kcal
Author: Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter – melted and slightly cooled
  • 3 large bananas – pureed
  • 1/3 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla
  • 3/4 cup brown sugar
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • chopped pecans or chocolate chips – optional

Instructions

  • Preheat the oven to 400 degrees. Prepare a 12-count muffin pan with liners.
  • Melt butter and set aside. Puree bananas with a hand mixer. Add the buttermilk, egg, vanilla, and slightly cooled butter.
  • In a separate bowl, mix together the brown sugar, flour, baking soda, baking powder, salt, and cinnamon. If you want the optional chocolate chips or chopped pecans, add those too.
  • Pour the wet ingredients into the dry ingredients, and stir until just combined. It’s ok for a few specs of flour to remain.
  • Spoon the muffin batter into the muffin pan, filling all the way to the top. Bake for approximately 17-20 minutes, or until the center is done.
  • Remove to cooling racks.

Video

Notes

  • Store these muffins in an airtight container on your counter for a couple of days. Freeze them for up to three months.

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 207mg | Potassium: 208mg | Fiber: 1g | Sugar: 17g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1.1mg

4 Comments

  1. I wanted to make this sooner but now that I have I will make often, good thing they are “healthy”!! I added chocolate chips to make my most favorite muffin ever, banana chocolate chip!! ?

    1. Suebee Homemaker says:

      Yay! So glad you enjoyed these, Shari, and the chocolate chip addition sounds perfect! 🙂

  2. The muffins are the best for breakfast, but are also an awesome snack. Moist and simple. Plus, low dishes to wash when making!

    1. Suebee Homemaker says:

      Thanks sweetie! 🙂

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