Healthy Banana Muffins with No Refined Sugar Added
To say that weekday breakfast is chaos would be a gross understatement. My girls are all very picky and typically don’t eat much dinner so when they wake up in the morning they are all quite famished (and usually pretty cranky as a result).
Therefore, I need a strategy for getting a healthy (and preferably not messy) breakfast on the table quickly. That’s where muffins come in to save the day — and my favorite kitchen tools (including our own calculators!) make this recipe even easier to prep ahead.
The Recipe (Serves 12)
✨ Pro Tip: Baking messy? Use our Natural Cleaning Calculator to mix a safe vinegar solution for scrubbing muffin tins!
🥣 Ingredients
- ✓ 1 C whole wheat pastry flour
- ✓ ⅔ C rolled oats
- ✓ 2 tsp baking powder
- ✓ 1 tsp salt
- ✓ 2 Tbsp flax meal
- ✓ 1 egg
- ✓ 7 pitted dates (or ½ cup sugar)
- ✓ ¼ C grass-fed butter
- ✓ ⅓ C milk (or almond milk)
- ✓ 2 ripe bananas
- ✓ ¼ C applesauce
Instructions
- Preheat oven to 350°F (175°C). (Tip: Use our Defrost Calculator if your bananas are frozen!)
- Mix dry ingredients: Combine flour, oats, baking powder, salt, and flax meal in a large bowl.
- Blend wet ingredients: Add bananas, dates, butter, milk, and applesauce to a blender. Process until smooth.
- Combine: Pour wet mixture into dry. Mix just until incorporated (don't overmix!).
- Bake: Divide into 12 muffin cups. Bake for 18 minutes or until a toothpick comes out clean.
❄️ Make-Ahead & Freezing
I double this batch and freeze baked muffins for up to 3 months.
Thaw Fast: Use the Microwave Defrost Calculator (select "Bread/Muffin" logic or simply use weight) to thaw in 30-60 seconds without getting them soggy.