Packing in 3 grams of fiber and 5 grams of protein each, these No Sugar Added Banana Hemp Muffins are the best thing to happen to your breakfast scene!
There are few things quite as wonderful as warm banana bread. Sweet, caramelized bananas, perfectly spiced bread, and a healthy spread of melted butter, it is the ultimate balance of flavors and comfort in one bite. That love inspired the recipe for these No Sugar Added Banana Hemp Muffins. That classic banana bread flavor you love, in a hearty, good-for-you breakfast! Just one word of advice: double up the recipe - these muffins go fast!
Why You'll Love These Muffins
They're nutritious!
These No Sugar Added Banana Hemp Muffins pack in 3 grams of fiber and 5 grams of protein each and are loaded with healthy fats, vitamins and minerals, and contain absolutely no added sugar.
They're delicious!
Whether you dress them up with butter, crunchy pb, or like to enjoy them all on their own, there's no wrong way to love them. We've even been known to toss them right into yogurt bowls! They are hearty yet light, and bursting with sweet banana flavor. And from personal experience we can tell you, they are a HIT with babies and toddlers!
They're a pinch to make and freezer-friendly!
Start to finish, these muffins come together in less than 30 minutes and are easy enough for everyone to make. They also freeze great! We like to bake several batches at once and pop extras in the freezer for future meals.
What You'll Need
Flour
We almost always bake with whole wheat flour. It adds fiber, nutrients, and a rich, nutty flavor to baked goods. For a softer flavor and lighter color, you can opt for white whole wheat flour. White whole wheat flour is still 100% whole wheat, just a different variety that traditional red wheat. For gluten free alternatives, we've had great success with Trader Joe's Gluten Free All-Purpose Flour or Bob's Red Mill 1:1.
Oats
Oats add additional nutrients, fiber, flavor, and chewy texture to the mix. Rolled and quick-cook will work perfectly.
Hemp Seeds
Also referred to as shelled hemp "hearts", these little white-and-green hemp hearts are nutritional powerhouses. If you've never tried them before, they are very soft and tender and can easily be chewed. They have a mild, earthy flavor that makes them easy additions to baked goods, toast, yogurt, salads, and much more. Hemp seeds are PACKED with nutrients, including vitamin E, calcium, iron, zinc, omega-3 fatty acids, and plant based protein. While coming from the hemp plant, these seeds are free from psychoactive compounds and are safe for people of all ages to enjoy.
Bananas
You can't have banana muffins without bananas! We've made this recipe more times than we can keep track of and have used fresh and frozen bananas. In a pinch we've even used a mix of the two! As long as your bananas are ripe and sweet, you'll be set.
Spices
We keep things simple with a light touch of cinnamon and ginger. For a bolder flavor you could get creative with any mix of seasonings or add-ins. Peanut Butter drizzled in the batter would also be delicious!
Oil
We've had great success with neutral oils like avocado. Coconut oil is another delicious alternative which lends a tropical touch.
Egg
An egg helps bind these muffins together. We have had followers mention swapping an egg for a flax "egg but this is something we personally have not had the chance to try yet.
How To Make Banana Muffins
Step 1
To start, we mix our dry ingredients together and stir well to combine.
Step 2
Next, we prep our bananas. If using frozen, defrost by microwaving for several minutes until easily mashable with a fork (or hands!). You can mash until completely smooth or leave some larger pieces -which we do-for delicious bites of juicy banana.
Step 3
Now, it's time to combine our wet and dry mixes. It is very important to stir mixture until JUST combined, careful not to over mix. Over mixing the batter can result in dense, "hockey puck" muffins.
Step 4
Next, it's time to fill our muffin tray. We are BIG fans of silicone baking trays. They are non-stick, safe, and make light work of extracting muffins. Our favorite brand is Trudeau, which makes a line of silicone bakeware. No greasing, muffin liners, or scrubbing required!
Step 5
Finally, it's time to bake! Bake until muffins are fluffy, golden, and tooth-pick clean.
No Sugar Added Banana Hemp Muffins
Ingredients
- 1 cup whole wheat flour can sub with all-purpose or GF
- ½ cup rolled oats
- ½ cup shelled hemp hearts
- 1 teaspoon baking powder
- ½ tsp baking soda
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 3 large ripe bananas mashed
- ⅓ cup avocado oil or other preferred oil
- ½ tsp vanilla
- 1 egg lightly whisked
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine dry ingredients (flour through ground ginger) and mix well.
- In a separate bowl, combine bananas, vanilla, oil, and egg.
- Add wet mixture to dry and stir until just combined, careful not to over mix.
- Scoop mixture into 12 greased or lined cupcake tins and bake for 18-20 minutes, or until lightly golden and done.
Nutrition
Looking for more healthy breakfast options? Check out our Smoky Sweet Potato Skillet!
Thank you for this! It was exactly what I was looking for--a healthy way to use up ripe bananas and hemp hearts. I added a teaspoon of date powder--probably not necessary, but I thought it might complement the other ingredients and add a touch of sweetness. The muffins are delicious and I feel guilt-less eating them!
These were amazing! I made them for our one-year-old for a roadtrip and she and I both love them. Plenty of natural sweetness, and the whole wheat flour never felt heavy or dense. I used coconut oil and it worked great. Thanks for the recipe!!!
Hi Rachel, what a compliment, thank you! We are so glad these were little one and mom approved. We love making them with coconut oil as well!
These look amazing. I have been looking for breakfast options I can make in advance for busy mornings. I am so excited to try them.
Would EVOO be ok to use? It's all I have on hand.
Hi Clara, yes! Any preferred oil will work wonderfully. We think the olive oil will lend a delicious flavor to the muffins.
Hello!! This recipe looks amazing and is just what I need. I have been looking for breakfast options I can make in advance for busy mornings. I am excited to try them.
These turned out great! I put the extras in the freezer and they stored great!
Thank you Cat! So glad you enjoy them 🙂
My toddler and I loved these! I enjoyed with coffee and a little peanut butter and she ate hers as is and called it her cupcake! Will definitely make again!
Hi Moira, we are so glad the muffins were enjoyed and well received by all! Thank you for trying the recipe!
Really love these no sugar added muffins. I’ve made a couple times now and would definitely recommend sticking to larger bananas when you make. The second time I only had small ones and they weren’t as moist!
Hi Mickala, we are so glad the muffins are a hit! And great tips about the bananas!
This is a go to recipe for our lil fam.
Such a big hit and so packed with nutrition! Many thanks! Jackie Lunt
Hi Jacqueline, we are so happy these are a hit with the family!
These muffins are a big hit with my family. My husband and my one year old both love them. I used 1/2cup almond flour and 1 cup rolled oats because that was all I had. And they came out fantastic! I definitely will be making these again
Hi Caitlin, we are SO happy to hear these were a hit with the family! Thank you so much for trying the recipe and letting us know the almond flour worked so well!
Delicious! Perfect amount of natural sweetness and super simple to put together!
Thank you Genevieve!!! We are so glad you enjoyed them! <3
I wonder if these could be made with a flax egg? Hmmm
Hi Tracy! Sorry for the delayed response. Although we haven't tested it yet ourselves, we think a flax egg could be used in its place. We might recommend increasing the baking powder a touch to help give lift to the muffins.
I used a flax egg but didn't see the suggestion to increase the baking powder so they didn't rise. Still super delicious though! I'll increase the baking powder next time