Healthy Honey Banana Muffins

All my honey lovers, this recipe is for you. Deliciously moist, with that "just right" sweetness thanks to using honey, these healthy honey banana muffins are essential for breakfast. Banana and honey, a classic partners in crime duo in this recipe.

Honey is perfect all year long, and so are these muffins. There's no occasion where these muffins wouldn't do well, so I advise baking these on the regular because they are that good.

As with all my muffin recipes, they inspire each other, but these muffins were inspired by my chocolate chip banana bread (LINK RECIPE) and my pumpkin honey waffles. I am obsessed with breakfast and I will admit it always and forever.

Jump to:

• What do I need to make these honey banana muffins?
• How do I make this muffin recipe?
• Muffin Swaps and Substitutions
• Muffin Variations and Serving Suggestions
• Kitchen Equipment and tools
• Muffin Storage
• PRO TIP:
• Hungry for more?
• Gluten Free Honey Banana Muffins
• Food safety
• To do:

What do I need to make these honey banana muffins?

Most of the ingredients to these muffins are easily found in your kitchen, and as we are not using any typical sugar, we are going to be calling in a favor from our maple syrup, coconut sugar, and of course, the honey. Here's what you'll need:

• Honey: I love using honey from Local Hive Honey, which you can find more about here
• Bananas
• Eggs
• Maple Syrup: Maple syrup gives the muffins a sweeter flavor, but it also aids in giving the muffins a velvety texture.
• Coconut sugar: We use this sugar to give the muffins a golden color when baking, and of course, to add a little more sweetness.
• Avocado oil
• Gluten free flour
• Baking soda and baking powder
• Salt

See the recipe card below for more details on the quantities.

How do I make this muffin recipe?

The directions and instructions for making these muffins is pretty straightforward. Let's get right to it:

You'll start by preheating the oven to 375º and prepare a muffin tin with muffin liners and/or nonstick spray. In a large mixing bowl, combine the bananas, eggs, avocado oil, maple syrup, honey, and coconut sugar with a hand whisk, and whisk until the oil and honey are fully incorporated.

To the same bowl, pour in the flour, baking soda, baking powder, and pinch of salt. Gently whisk the ingredients together until the batter becomes thick, there will be lumps and that is ok! Let the batter rest for 20 minutes on the counter. Once the timer is up, divide the batter evenly across the muffin tin with a cookie scoop, filling each portion ⅔ of the way full. Bake for 22-23 minutes and let cool for 15 before serving or eating.

HINT: Remember to let the batter sit on the counter for at least 25-30 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.

Muffin Swaps and Substitutions

If you're looking to swap out a few of the ingredients in this base recipe, here's what I would suggest. A point of information here though, is that this recipe is tested the way it is because that is how this recipe is developed. I have a lot more muffin recipes here for you to enjoy on this site too!

• Team Gluten - you can swap in the all purpose flour almost 1:1
• Agave - if you do not like to use maple syrup, feel free to use agave syrup instead.

Muffin Variations and Serving Suggestions

Ramp up this delicious recipe with some variations to the base recipe, and of course, we offer you suggestions for serving, so you can impress like the amazing host you are!

• Chocolate - add some chocolate chips or chunks to the batter for a chocolate delight.
• Make 'em Mini - make them in smaller form to resemble those delectable little bites we used to eat as kids.
• Serving - place them on a festive platter, in a tupperware for easy grabbing and snacking, or slice in half, toast for 1-2 minutes, and slather on the butter for a cozy little breakfast treat.

Kitchen Equipment and tools

The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.

If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.

Other common kitchen tools include:

• Muffin tin and liners
• Cookie scoop
• Spatula
• Whisk
• Measuring spoons and cups
• Mixing bowls

Muffin Storage

These mini loaves will stay on the countertop in a tightly sealed container for up to 4-5 days. I also suggest adding a batch to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which they were baked, and they will be good for up to one month in the freezer.

To defrost: keep out on the counter for 30-40 minutes prior to eating.

Hungry for more?

Looking for other recipes like this? Try these:

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.