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High Calcium Chunky Banana Muffins contain 228 mg of calcium per muffin! You’ll love these moist and healthy treats for breakfast, snack, lunch box or healthy dessert.
My husband is the great muffin lover; they’re his favorite kind of baked good. And he says: They’re the perfect muffin! Nothing to improve! Perfect topping, crumb, flavor, sweetness and chunky add-ins. My whole family loves these.
Just think: A muffin a day is a great way to provide dietary calcium for your body.
Jump to Recipe
This high calcium Banana Muffins recipe is perfect for Gluten-free, VAD (LvA), Vegan, Anti-Inflammatory and many other healthy diets! You can also make this recipe into a banana bread loaf, if preferred.
Find a list of 14 High Calcium Foods here, with free printable PDF.
Ingredients in High Calcium Chunky Banana Muffins
- bananas
- olive oil or avocado oil
- coconut sugar
- oat flour
- ragi flour (find it here) — This flour comes from the gluten-free grain called finger millet. It’s higher in calcium than any other cereal grain (and most high calcium foods), and it’s a delicious flour.
- blanched almond flour
- psyllium husk whole
- baking powder
- baking soda, sifted
- quality salt
- dried black figs
- dates
- walnuts, or pecans
How to make High Calcium Banana Muffins
- Prepare muffin pan with paper liners or similar. Set aside. Preheat oven to 325℉.
- Smash bananas with fork in large mixing bowl. Add oil and coconut sugar.
- Pre-measure dry ingredients.
- Add oat flour, almond flour and ragi flour on top of the wet ingredients. Add remaining dry ingredients on top of the flours: psyllium, baking powder, baking soda and salt.
- Use electric handheld mixer (or mix by hand) to combine mostly. Add dried figs, walnuts and dates. Mix one more time to combine fully.
- Scoop batter into prepared muffin pan. (This recipe makes 6 jumbo muffins so the batter will be slightly heaping.)
- Bake 30 minutes. Cool, and enjoy.
Storage
Place any muffins you plan to eat within two days in a sealed container at room temperature. For longer storage, you can refrigerate them.
Beyond that, High Calcium Chunky Banana Muffins freeze and defrost beautifully.
High Calcium Chunky Banana Muffins
Equipment
- muffin pan
Ingredients
- 4 bananas ripe with a few brown spots, but not overly ripe, peeled (about 1.14oz unpeeled, 855g)
- ¼ cup olive oil or avocado oil
- ¼ cup coconut sugar 1.2oz/34g
- 2 cups oat flour 7.6oz/216g
- ½ cup ragi flour <-- See link. (finger millet flour) 2.7oz/77g
- ½ cup blanched almond flour 1.2oz/42g
- 3 Tablespoons psyllium husk whole <-- This brand/product recommended or this one. (4oz/11g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda sifted
- ½ teaspoon quality salt (<-- See link for the best salt, and it's so inexpensive. 3rd party tested: It's free of heavy metals and microplastics, plus tastes great for cooking or as a finishing salt.)
- 10 dried figs black for VAD/LvA, chopped to raisin size
- ½ cup walnuts or pecans
- 3 dates chopped
Instructions
- Prepare muffin pan with paper liners or similar. Set aside. Preheat oven to 325℉.
- Smash bananas with fork in large mixing bowl. Add oil and coconut sugar.
- Pre-measure into measuring cups/spoons: oat flour, ragi flour, almond flour, psyllium husk whole, baking powder, baking soda and salt.
- Add oat flour, almond flour and ragi flour on top of the wet ingredients. Add remaining dry ingredients on top of the flours: psyllium, baking powder, baking soda and salt.
- Use electric handheld mixer (or mix by hand) to combine mostly. Add dried figs, walnuts and dates. Mix one more time to combine fully.
- Scoop batter into prepared muffin pan. (This recipe makes 6 jumbo muffins so the batter will be slightly heaping.)
- Bake 30 minutes. Cool, and enjoy.
Nutrition
Pin High Calcium Chunky Banana Muffins here:
Susan Maxey Townsend says
Can I use regular millet flour?
Megan says
Hi Susan, I don’t know; I haven’t tried that sub. 🙂
Marsha says
These muffins are wonderful. I used the regular millet flour and it worked perfectly! I didn’t have any figs or dates but the sweetness was perfect without. Using a regular size muffin tin, I made 16 muffins.
Megan says
Hi Marsha, thanks so much for the review and feedback! So glad you’re enjoying the recipe! 🙂
Barbara says
Hi Megan, what is the purpose of the almond flour in the recipe? I don’t have any and am thinking of substituting more oat flour.
Thanks!
Megan says
Hi Barbara, Oat flour is denser; almond flour is lighter and fluffier. The combo makes the perfect muffin texture. If you sub in more oat flour, you will end up with a denser muffin. You may like it perfectly for you! It won’t be bakery quality, but again, if you love it, and it’s healthier, then that’s all you need. Let me know how it goes if you try it. 🙂