Banana Honey Muffins

Banana Honey MuffinsIf you’re wondering what to do with leftover bananas, these Banana Honey Muffins are for you. At my house, we go through bananas like monkeys, but my neighborhood grocery store often packages overripe bananas and marks them way down. I typically freeze them for smoothies or smoothie bowls, or often make my famous One Bowl Banana Bread recipe (which is made with nonfat Greek yogurt). My husband found a recipe for Honey Banana Muffins so he and my daughter made these yesterday. They are not too sweet, light and fluffy, and they make a wonderful morning or afternoon snack or light breakfast idea with a cup of coffee. My husband likes them drizzled with honey over the top 🙂

Bananas are naturally fat and cholesterol free. Bananas well known for their high potassium content, with over 400 mg potassium in a single medium-size banana (this is great for muscle function and providing a healthy balance of fluids in the body). Bananas are also easy to digest and a good source of vitamin C, fiber and B6 vitamins.  Did you know you can use mashed bananas as a substitute for some or all of the butter or oil when making cookies or some baked goods? This recipe is going to be a keeper when school starts, so enjoy!

Banana Honey Muffins

Honey Banana Muffins

Cook Time:

18 minutes

Prep Times:

15 minutes


12 muffins


3 very ripe bananas, mashed
1/3 cup honey
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt


1. Preheat the oven to 375F.

2. In a large bowl, combine bananas, honey, oil, egg and vanilla. Add the flour, cinnamon, baking soda and salt.

3. Divide the batter among 12 paper-lined muffin cups, filling them almost full. Place in preheated oven and bake 15 to 17 minutes or until toothpick inserted comes out clean.

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