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Healthy Banana Muffins

Healthy Banana Muffins with no added butter or refined sugars. These muffins are delicious, light and tender, and use natural ingredients!
Course Breakfast, Dessert, Snack
Cuisine American, Healthy
Keyword Healthy Banana Muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 152kcal
Cost $3.35


  • 1 cup (260g) very ripe bananas (~2 bananas)
  • 1 large egg
  • 1/2 cup (108g) melted and cooled coconut oil
  • 1/2 cup (185g) honey
  • 1/4 cup (53g) honey vanilla Greek yogurt (I recommend Greek Gods yogurt)
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 3/4 cup (225g) white all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • Optional: 1/2 cup nuts or 1/2 cup mini chocolate chips


  • PREP: Preheat the oven to 350 degrees F. Spray all 12 cavities of a muffin tin with cooking spray and lightly flour. Shake out any excess flour and set aside.
  • WET INGREDIENTS: Mash 2 very ripe bananas to get 1 level cup of mashed banana (See Note 1). Mash well to get rid of any/all chunks. Add to a large bowl. Add in the large egg, 1/2 cup melted and cooled coconut oil, 1/2 cup honey, 1/4 cup Greek yogurt, and 1 and 1/2 teaspoons vanilla extract. Whisk until combined and smooth.
  • DRY INGREDIENTS: In a separate bowl add the 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon sea salt to a large bowl. Add in the 1 and 3/4 cup flour (spoon flour into the measuring cup and level the top) and optional 1/2 cup nuts or miniature chocolate chips. Stir until combined. Add wet into dry ingredients. Mix until just combined. Do not overmix; this will cause deflated or dense muffins.
  • BAKE: Divide the batter evenly between the 12 muffin cups. Each muffin cup should be pretty much filled to the top and all the batter should be used. Bake for 15-18 minutes or until a toothpick when inserted into the center comes out dry or with a few moist crumbs. Remove and allow to cool for 5 minutes before removing the muffins from the pan and transferring to a cooling rack.


Note 1: Bananas: To make sure the banana is mashed really well and you don't end up with big chunks in your muffins, mash the ripe bananas with a hand or stand mixer. To do this, peel the bananas, break them into large chunks, and beat them with the mixer until well mashed.


Serving: 12muffins | Calories: 152kcal | Carbohydrates: 16.9g | Protein: 0.9g | Fat: 9.5g | Cholesterol: 15.7mg | Sodium: 9.1mg | Fiber: 0.5g | Sugar: 14.3g