Skinny Banana Muffin

Even though summer is finally making its way to us, slowly, ever so slowly… I keep finding myself trying new recipes with cinnamon. I think I’m obsessed. I  recently had some overripe bananas that I had to either throw away or use in baking, because I would be gone for the weekend and they wouldn’t survive if I just let them. And off course I decided to bake.

So I looked for a recipe that combined bananas and some applesauce I made a few days ago. And then I felt upon this recipe. I did change it up a little bit, but was so excited with the result, that I’ll definitely try this one out again. Here we go.


Skinny Banana Muffin

  • Makes 12
  • Ingredients
    • 3 bananas
    • ¼ cup honey
    • ⅓ cup coconut oil, melted
    • ⅓ cup unsweetened applesauce
    • 1 egg of choice
    • 1 tsp vanilla extract
    • 2 cups white whole wheat flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • ½ tsp ground nutmeg
    • ⅓ cup chopped pecans
  • Directions
    • Preheat your oven to 180° C.
    • In a large bowl, add the bananas. Using a fork to mash them up until just small lumps are left. Add the honey, vanilla extract, applesauce, coconut oil and your egg of choice. I used a Chia seed-egg.
    • To make the chia seed-egg I ground up my Chia seed. Then in a small bowl I added 1 tbsp of ground chia seed with 3 tbsp of water and let it sit for about 5 minutes. That way the Chia has a few moments to absorb the water.
    • Use a fork to combine it all.
    • Add in your flour, baking soda, cinnamon, salt and nutmeg. Using a spatula, mix until wet and dry ingredients are completely combined.
    • Fold in the pecans.
    • Line each muffin tin with a cupcake liner.
    • Fill each muffin tin ¾ of the way full.
    • Bake for 15-17 minutes. keep an eye on them, as your baking time will depend on your oven.
    • And then enjoy. 🙂


Let them rest for 5 minutes though, before eating them. You can either enjoy them cold or warm. I ate one right of the oven. (yes, I couldn’t wait.) And it was like fall exploded in my mouth.

I used the Chia-egg instead of a regular egge, because I hadn’t any in my house. So I had to improvise and I liked it. You don’t taste or feel the difference at all. This is definitely something I will be doing more often in baking to see how it affects other recipes.


Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.


Anna-Lisa ❤


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