Healthy Banana Muffins

Yield: 12-14 muffins

I really struggle with one of my kids. She doesn’t like many foods and I struggle to get healthy foods into her body. These muffins were a WIN though. She loves them and thinks they are amazingly yummy. They are the perfect breakfast and snack.


  • 3 bananas, very ripe and mashed
  • 1-¾ cup (250 grams) whole wheat flour – all purpose flour works ok too!
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ⅓ cup of melted coconut oil
  • ¼ cup of honey
  • ¼ cup of 100% maple syrup
  • 2 eggs
  • ¼ cup of buttermilk (or other milk type or milk substitute will work)
  • 1 tsp vanilla extract
  • Rolled oats to sprinkle on top (optional)



  1. Preheat oven to 325 degrees fahrenheit
  2. Mash bananas and set aside
  3. Mix all dry ingredients together in a large bowl. Wisk together completely
  4. Add melted oil, honey, syrup, vanilla and eggs to the dry ingredients
  5. Beat together until fully incorporated
  6. Add vanilla and mix
  7. Add bananas and mix well.
  8. Grease a cupcake pan, or use paper liners
  9. Fill each cupcake section 3/4ths of the way.
  10. Sprinkle with optional rolled oats.
  11. Bake 22-25 minutes and until a toothpick comes out of the muffin fully clean.
  12. Allow to cool completely.
  13. Muffins stay fresh covered for about 2-3 days, but fresh in the refrigerator for 1 week. Muffins can also be frozen for up to 3 months. 
  14. Frozen muffins can be defrosted overnight in the refrigerator and if desired warmed up briefly in the microwave.