Go Back
+ servings

Sugar-Free Banana Muffins

Amy Palanjian
Be sure to use very ripe bananas (with lots of brown spots!) for the best flavor and natural sweetness. (I updated this recipe December 2020 to ensure the most reliable results. The original version of this recipe is the "Egg-free" option in the Notes if you loved that. In the main recipe, I reduced the oil, added an egg, increased the baking soda a smidge, and reduced the baking time. They're great!)
4.87 from 30 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 28 mins
Course Muffins
Cuisine American
Servings 12 (Makes 24 mini muffins)
Calories 128 kcal


  • 1 cup mashed very ripe banana
  • 1 large egg
  • 1/4 cup melted coconut oil (slightly cooled)
  • 1 cup milk (dairy or nondairy)
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 3/4 cup rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt


  • Preheat oven to 375 degree F and grease a 24 cup mini muffin pan.
  • Place all ingredients into a medium bowl. Stir well but gently. Be sure to stir your batter together thoroughly. If you can see the oil streaking through the batter, you need to stir it more. It should be uniformly mixed and look like one consistent color.
  • Divide batter among the prepared muffin pan.
  • Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.
  • Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully.


Store in an airtight container at room temperature for 24 hours or in the fridge for 3-5 days or in the freezer for up to 3 months.
Egg-free: Omit the egg and increase the coconut oil to 1/2 cup total. Bake for 18-20 minutes. (This is the original version of the recipe. The muffins may be a little flat on top but they're still delicious!)
To bake as full-size muffins, divide the batter among a standard size muffin tin and bake for 18-20 minutes.
To serve from the fridge, warm for 5-10 seconds in the microwave to soften slightly.
Use very ripe bananas with brown spots for the best flavor and sweetness.
Swap in gluten-free flour blend for the whole wheat to make them gluten-free.
Use melted butter or canola oil instead of coconut oil if needed.
If you can see the oil, you need to stir it more. It should be uniformly mixed without any visible streaks of oil.


Serving: 2muffinsCalories: 128kcalCarbohydrates: 16gProtein: 3gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 120mgPotassium: 155mgFiber: 2gSugar: 3gVitamin A: 66IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Keyword baby muffins, healthy banana muffins, sugar free banana muffins
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!