Might be Healthy Banana Honey Muffins

Written By Jenny Renfro

Everyone has those random overripe bananas they froze intending to put in a smoothie or bake some banana bread. Here is a recipe to make something delicious & healthy. You can bake these up and keep a few for the freeze. Easily modified to be gluten free - dairy free.

Why You’ll Love These Healthy Banana Honey Muffins

  • Naturally sweetened with ripe bananas and honey

  • Simple, one-bowl batter and quick bake time

  • Oat + almond flour for a soft, moist crumb

  • Easy gluten-free, dairy-free modifications

  • Freezer-friendly for grab-and-go mornings

Ingredients

Wet Ingredients

3 medium extra ripe bananas (if frozen, thaw) 

½ Cup Raw Honey (we recommend 2 Chicks Apiary Honey)

¼ Cup Coconut Oil (Melted & Cooled)

2 large Eggs

2 Tablespoons Milk of choice

2 teaspoons Vanilla extract

Ingredients

1 Cup Oat Flour 

1 Cup Almond Flour

2 Tablespoons Flaxseed Meal

2 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

Optional Toppings/Mix-ins

½ Cup Dark Chocolate Chips

½ Cup Milk Chocolate Chips

½ Cup Chopped Walnuts

Flaky Sea Salt (Maldon works great) Place on muffin 5-7 minutes after coming out of oven

Step-by-Step: How to Make Banana Honey Muffins

  1. Prep: Heat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.

  2. Mix wet: In a large bowl, mash bananas smooth. Whisk in honey, coconut oil, eggs, milk, and vanilla until well combined.

  3. Add dry: Add oat flour, almond flour, flaxseed meal, cinnamon, baking powder, baking soda, and salt. Stir with a spoon until just combined and smooth.

  4. Fold-ins: Gently fold in any chocolate chips or walnuts.

  5. Portion: Divide batter evenly among muffin cups. If desired, add a few extra chips or nuts on top before baking.

  6. Bake: 25–30 minutes, or until tops spring back and a toothpick comes out clean.

  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. If using flaky sea salt, sprinkle it 5–7 minutes after they come out of the oven.

Yield: About 12 standard muffins
Active time: 15 minutes | Total time: 40–45 minutes

Gluten-Free and Dairy-Free Swaps (Easy)

  • Gluten-free: Use certified gluten-free oat flour.

  • Dairy-free: Use a non-dairy milk (almond, oat, or coconut).

  • Oil swap: Olive oil or avocado oil works if you don’t have coconut oil.

  • Sweetness: For less sweet muffins, reduce honey to ⅓ cup.

Storage, Freezing, and Reheating Tips

  • Room temp: Store in an airtight container for 1 day.

  • Fridge: Keep up to 4 days.

  • Freeze: Wrap individually, then place in a freezer bag for up to 3 months.

  • Reheat: Microwave 15–25 seconds or warm in a 300°F oven for 5–8 minutes.

Troubleshooting and Pro Tips

  • Muffins too dense? Make sure bananas are very ripe and don’t overmix after adding dry ingredients.

  • Too wet in the center? Bake a few minutes longer and let muffins cool so the crumb sets.

  • Want taller domes? Fill cups nearly to the top and start baking at 375°F for 5 minutes, then finish at 350°F until done.

  • Add fiber or protein: Keep the flaxseed meal, and consider adding 1–2 tablespoons of chia seeds.

Nutrition Notes and Serving Ideas

  • Naturally sweetened: Honey and bananas provide sweetness, so there’s no refined sugar.

  • Whole-grain feel: Oat flour adds a hearty texture, while almond flour keeps them moist.

  • Serve with: A smear of almond butter, a drizzle of honey, or yogurt and berries for a quick breakfast.

Jenny Renfro