The Most Healthy Banana Cupcakes Recipe You Will Love
These cupcakes are designed with wholesome ingredients to provide a balanced treat that's both satisfying and nutritious. This recipe avoids refined sugars and instead uses ingredients like whole wheat flour and natural sweeteners, ensuring a healthier option without compromising on taste. Ideal for any occasion, from a quick breakfast bite to a delightful dessert, these cupcakes are sure to become a favorite in your baking repertoire.
- 4 tablespoons unsalted butter (melted and cooled)
- 1/3 cup honey or pure maple syrup
- 1 cup mashed ripe bananas (medium bananas)
- 1/4 cup milk (dairy, almond, etc.)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup whole wheat flour (white whole wheat or regular)
- Prepare the Batter:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, melt the butter and let it cool slightly. Add the honey (or maple syrup) and mashed bananas. Stir well to combine.
Pour in the milk and vanilla extract. Crack in the eggs and whisk everything together until smooth.
- Mix the Dry Ingredients:
Sprinkle the ground cinnamon, baking soda, and salt over the wet mixture. Stir thoroughly until all the ingredients are well incorporated.
Gradually add the whole wheat flour to the bowl, stirring gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Fill the Cupcake Liners:
Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full. This will ensure the cupcakes rise evenly as they bake.
- Bake:
Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Serve and Store:
Serve these banana cupcakes warm or at room temperature. They can be stored in an airtight container at room temperature for up to 2-3 days, or refrigerated for up to 4 days.
- Use very ripe bananas with lots of brown spots for the best flavor and sweetness.
- Stir the batter until the ingredients are just combined. Overmixing can result in dense cupcakes.
- Depending on your preference and the ripeness of your bananas, you can adjust the sweetness by varying the amount of honey or maple syrup.
Have Fun Baking!