Healthy banana cakes

Banana Bread Muffins

The taste of banana bread in the shape of delicious muffins!
You can fill them with anything you like! I used chocolate chips.
5 van 2 stemmen
Cooking time 15 mins
Oven time 30 mins
Total time 45 mins
course Baking
cuisine American
servings 12 muffins
calories 191 kcal


  • Oven


  • 60 g sunflower
  • 50 g maple syrup or agave syrup
  • 50 g sugar replaced by Natrena
  • 2 eggs
  • 300 g packed mashed ripe bananas
  • 60 g milk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp cinnamon
  • 210 g whole wheat flour
  • 20 g chocolate chips


  • Preheat the oven to 165 degrees. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
  • In a large bowl, beat the sunflower oil, natrena and agave syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
  • Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Add a slice of banana on top. Bake muffins for 25 to 30 minutes, or until a toothpick inserted into a muffin comes out clean.
  • These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.


Vegan: not possible. 
Seasoning: does not apply.


Sugar: 4.9gFiber: 2.4gCalories: 191kcalSaturated Fat: 1.2gFat: 9.1gProtein: 6.4gCarbohydrates: 21g
course Baking
cuisine American
keyword Banana cake, Banana muffins, Bananabread
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