Name: Home-style Best Breakfast Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 muffins
Ingredients: 2 cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 whole egg; ¼ cup honey; ¾ cup unsweetened almond milk; ¼ cup coconut oil melted; 1½ teaspoons vanilla extract; 3 whole bananas peeled and mashed

This recipe will help you make the Best Banana Muffins. They are moist, satisfying, straightforward to cook, and have no added sugar.

banana muffins with a tea towel and browned bananas

A house favorite banana muffins

Breakfast time can sometimes be a bit chaotic during the week and you want something straightforward to grab.

These healthy banana muffins give you a guilt-free option for a grab-and-go breakfast or snack.

These banana muffins have no added sugar and are only 105 calories per muffin. You will come back to being able to whip these up with minimal effort, but tons of flavor.

Banana muffin recipe straightforward ingredients

All purpose flour
Baking powder
Baking soda
Salt
Egg
Honey
Unsweetened almond milk
Coconut oil
Vanilla extract
Bananas

How to make Banana Muffins (Straightforward Recipe)

Detailed instructions and measurements to make banana muffins are listed in the recipe card at the bottom of this page.

Preheat the oven to 350°F.
In a large mixing bowl, combine the mashed bananas, egg, almond milk, vanilla extract, coconut oil, and honey. Mix until combined. Set it aside.
In a separate mixing bowl, combine the all purpose flour, baking powder, baking soda, and salt. Mix until thoroughly combined.
Pour the dry ingredients into the wet ingredients and mix to combine. You don’t want to over mix, but make sure it’s well combined.
Spray a muffin pan with nonstick spray (or line with cupcake liners). Fill each cup about 2/3 of the way up.
Bake in the oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
Allow them to cool and enjoy!

egg with mashed bananas in a mixing bowl

almond milk added to the bananas and egg in a mixing bowl

vanilla extract added to the wet ingredients in the mixing bowl

honey added to the wet ingredients in the mixing bowl

coconut oil added to the remaining wet ingredients for banana muffins in a mixing bowl

wet ingredients for banana muffins mixed together in a mixing bowl

flour with baking powder, baking soda, and salt in a mixing bowl

combining the wet and dry ingredients in a mixing bowl for banana muffins

How to serve moist banana muffins

Banana muffins make an excellent breakfast or snack any time of day. You can serve them warm or at room temperature.

They’re great with a little bit of honey or butter on them.

They are also excellent with your favorite cup of coffee in the morning.

Breakfast Banana Muffins Tips & Tricks

Don’t overmix the batter. Overmixing the batter can result in dense cupcakes. Only mix it until it is combined and then stop mixing.

Don’t worry about your mashed bananas being completely smooth. If you have little chunks of banana left, they are well-balanced because you’ll get bites of them in the muffins.

Be careful when adding the melted coconut oil to the wet ingredients. Once coconut oil gets back to room temperature (or cold) it will solidify again.

Kitchen tools needed for Moist Banana Muffins

Glass mixing bowls

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Muffin pan

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Measuring cups

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Measuring spoons

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Straightforward Banana Muffins Substitutions & Alterations

While we always like to offer substitutions and alternations for our recipes, we usually don’t when it comes to baking.

Baking is a science and can be finicky. The ingredients and measurements we've given yield a house favorite results so we don’t recommend substituting or altering this recipe.

How to store Banana Muffins (Straightforward Recipe)

Banana muffins are best stored in an airtight container at room temperature for up to 3 days.

Banana Muffins Straightforward Recipe FAQs

Prep 10 minutesCook 20 minutesTotal 30 minutesMakes 16 muffins

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 whole egg
¼ cup honey
¾ cup unsweetened almond milk
¼ cup coconut oil melted
1½ teaspoons vanilla extract
3 whole bananas peeled and mashed

Method

Preheat the oven to 350°F.
In a large mixing bowl, combine the mashed bananas, egg, almond milk, vanilla extract, coconut oil, and honey. Mix until combined. Set it aside.
In a separate mixing bowl, combine the all purpose flour, baking powder, baking soda, and salt. Mix until thoroughly combined.
Pour the dry ingredients into the wet ingredients and mix to combine. You don't want to over mix, but make sure it's well combined.
Spray a muffin pan with nonstick spray (or line with cupcake liners). Fill each cup about ⅔ of the way up.
Bake in the oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
Allow them to cool and enjoy!