Treat the kids (or yourself!) to a batch of these easy banana honey muffins. They are moist, fluffy and completely delicious. Naturally sweetened with just ripe bananas and honey, they are also freezer-friendly, so you can stock up for the week ahead!
Why you’ll love this recipe
- A great way to use up over-ripe bananas.
- Refined sugar free – ripe bananas and honey are the main sweeteners. Honey also adds extra flavour and moisture.
- Easy to make – with basic ingredients. They come together in minutes in just one bowl for minimal clean-up. And they’re ready in just 20 minutes, from start to finish.
- Healthier – less sugar than traditional banana muffins. Regular flour can also be swapped for wholemeal flour for an extra boost of whole grains.
- Extra moist – they’re made with Greek yoghurt and olive oil to make them extra soft and tender.
- Handy – this recipe is perfect for kids, meal-prep or when you need a quick breakfast, lunchbox treat or snack on-the-go.
- Freezer friendly – make a batch or two and keep them in the freezer for easy snacking, any time!
- Delicious add-in options – enjoy them as they are, or add your favourite chopped nuts, chocolate chips or fruit (see notes below).
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Bananas – for best flavour and tenderness, use overripe, brown and spotty bananas. Ripe bananas are easier to mash and will enhance the flavour and sweetness of the muffins. The browner and spottier they are, the sweeter they will be. Avoid green bananas in this recipe. Green bananas won’t mash and don’t have the sweetness or flavour required.
- Plain flour – I use white, plain (all-purpose) flour, but wholemeal/wholewheat flour can also be used instead, for a nutrient and grain boost. Self-raising flour can also be used. If using self-raising flour, leave the baking powder out of the mixture.
- Honey – adds natural sweetness, and retains moisture in the muffins. When compared with refined sugar, honey will give the muffins a richer colour and fuller flavour. Maple syrup can be used instead, if preferred.
- Olive oil – the addition of olive oil adds moisture to the muffins. Be sure to use a light-tasting, mild olive oil so the flavour doesn’t overpower the other ingredients. You could also use melted butter, if preferred.
- Baking powder – the raising agent. Leave it out if using self-raising flour. Check the use-by date for best results; expired baking powder won’t be effective.
- Yoghurt – yoghurt adds richness and tenderness to the muffins. Any type of yoghurt can be used. Plain, unsweetened Greek yoghurt or natural yoghurt are great options, or your favourite flavoured high-protein yoghurt (banana, honey or blueberry flavoured yoghurt) will add extra flavour. I love to use honey flavoured Greek yoghurt for extra honey flavour.
Step by step instructions
Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;
Step 1 – Mix the wet ingredients;
Mix the mashed bananas, honey, olive oil, vanilla and eggs together in a bowl, until combined.
Step 2 – Add the dry ingredients;
Add the flour and baking powder and mix until just combined. Be careful not to overmix, or the muffins will be dense and tough.
Step 3 – Bake;
Divide the mixture into a lined muffin tin. Bake until the muffins are fluffy in the middle and spring back when gently touched in the middle.
Tip: use an ice cream or cookie scoop to evenly divide the mixture and give the muffins nice, rounded tops.
Expert tips
Expert tips
- Use extra (over) ripe bananas – the sad, brown and spotty bananas lying in your fruit bowl are perfect for this recipe. They are easier to mash and provide loads of sweetness and flavour to the muffins. Green bananas are too hard and won’t give the muffins enough flavour.
- Don’t overmix the batter – mix the dry ingredients into the banana mixture until everything is just combined. Overmixing the batter will make the muffins hard and dense.
- Measure your ingredients. Perfectly moist and fluffy muffins require the right ratio of wet to dry ingredients. For best results, be sure to measure your ingredients (especially the flour). Use kitchen scales if you have them, for accuracy. If you don’t have kitchen scales, fluff the flour with a spoon and spoon the flour into a measuring cup and level the top with a knife before adding it to the mixture.
- Got some spare brown bananas? Don’t throw them out! You can peel them and place them into a freezer-safe bag or container to freeze for later.
- Finely mash the bananas if you don’t like lumpy pieces of banana through the muffins. Or keep it lumpier, if you prefer.
- The batter can be baked into 12 regular-sized muffins, or made into mini muffins in a mini muffin tin, if preferred. Baking times will vary according to your oven and the size of the tray used. This recipe is tested using a standard muffin tray with ⅓ cup capacity holes.
FAQs
Banana muffins can be frozen for up to 3 months. First, allow the muffins to cool and then wrap them individually. Place the wrapped muffins in a freezer-safe bag or container and freeze. When you’re ready to enjoy them, simply reheat in the microwave for 20-30 seconds, or until warm. Or, let them thaw at room temperature. They will also thaw in lunchboxes within a few hours.
Enjoy these muffins as they are, or try some of these ideas to make them a little extra special; add ¼ teaspoon of ground cinnamon and/or nutmeg to the batter before baking. You can also add up to ½ cup of any of the following; chopped nuts (walnuts, pecans, hazelnuts), fresh or frozen berries, chocolate chips (dark/milk/white) or chopped dried fruit. Simply fold them through the prepared batter and bake as normal.
Keep them in an airtight container at room temperature for 3-4 days. They can be stored for longer in the fridge, but are best eaten when returned to room temperature or microwaved.
Related recipes
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Banana Honey Muffins with Yoghurt
Ingredients
- 3 small ripe bananas (220 grams when peeled). Peeled and mashed. Spotty and brown is best!
- ½ cup honey or use maple syrup or rice malt syrup.
- ½ cup light olive oil light-tasting olive oil
- 2 large eggs room temperature
- ½ cup Greek yoghurt unsweetened. Or use your preferred yoghurt of choice.
- 1 teaspoon vanilla bean paste
- 270 grams plain flour 2 cups (white or wholemeal/wholewheat)
- 1 ½ teaspoons baking powder
Instructions
- Pre-heat oven to 175 C° (350 F) and grease or line a 12 hole muffin tray. A mini muffin tray can also be used, if preferred.
- In a mixing bowl, mix the mashed bananas together with the honey, oil, eggs, yoghurt and vanilla bean paste until combined.
- Add the remaining dry ingredients (flour and baking powder) and mix until just combined.
- Use a cookie or ice cream scoop to divide the mixture evenly into the prepared muffin trays and bake for 15-20 minutes (10-15 minutes for mini muffins), or until cooked through.
- Transfer to a wire rack and allow to cool completely. Store in an airtight container for 3-4 days, or freeze until required. Enjoy!
Video
Notes
- Bananas – for best flavour and tenderness, use overripe, brown and spotty bananas. Ripe bananas are easier to mash and will enhance the flavour and sweetness of the muffins. The browner and spottier they are, the sweeter they will be. Avoid green bananas in this recipe.
- Plain flour – I use white, plain (all-purpose) flour, but wholemeal/wholewheat flour can also be used for a nutrient and grain boost. Self-raising flour can also be used. If using self-raising flour, leave the baking powder out of the mixture.
- Use extra (over) ripe bananas – the sad, brown and spotty bananas lying in your fruit bowl are perfect for this recipe. They are easier to mash and provide loads of sweetness and flavour to the muffins. Green bananas are too hard and won’t give the muffins enough flavour.
- Don’t overmix the batter – mix the dry ingredients into the banana mixture until everything is just Overmixing the batter will make the muffins hard and dense.
- Measure your ingredients. Perfectly moist and fluffy muffins require the right ratio of wet to dry ingredients. For best results, be sure to measure your ingredients (especially the flour). Use kitchen scales if you have them, for accuracy. If you don’t have kitchen scales, fluff the flour with a spoon and spoon the flour into a measuring cup and level the top with a knife before adding it to the mixture.
- Got some spare brown bananas? Don’t throw them out! You can peel them and place them into a freezer-safe bag or container to freeze for later.
- Finely mash the bananas if you don’t like lumpy pieces of banana through the muffins. Or keep it lumpier, if you prefer.
- The batter can be baked into 12 regular-sized muffins, or made into mini muffins in a mini muffin tin, if preferred. Baking times will vary according to your oven and the size of the tray used. This recipe is tested using a standard muffin tray with ⅓ cup capacity holes.
- Freezing; freeze for up to 3 months. First, allow the muffins to cool and then wrap them individually. Place the wrapped muffins in a freezer-safe bag or container and freeze. When you’re ready to enjoy them, simply reheat in the microwave for 20-30 seconds, or until warm. Or, let them thaw at room temperature. They will also thaw in lunchboxes within a few hours.
- Add-in ideas; Enjoy these muffins as they are, or try some of these ideas to make them a little extra special; add ¼ teaspoon of ground cinnamon or nutmeg or 1 teaspoon of vanilla bean paste or extract. You can also add up to ½ cup of any of the following; chopped nuts (walnuts, pecans, hazelnuts), fresh or frozen berries, chocolate chips (dark/milk/white) or chopped dried fruit.
- Storage; Keep them in an airtight container at room temperature for 3-4 days. They can be stored for longer in the fridge, but are best eaten when returned to room temperature or microwaved.
- The nutrition information is based on the muffins being made into 12 muffins, with one muffin being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the muffins.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in January 2019, but was re-published with new information, helpful tips and photos in July 2023.
Andrea Geddes says
I’m so glad you enjoyed them! Thanks for letting me know 🙂
Linda says
This recipe is perfect, no sugar, no butter or milk. When you are stuck with overripe bananas and don’t want to make MORE Banana bread, so easy to make, Thankyou , this is my go to recipe , from now on .
Andrea Geddes says
Hi Linda! Thank you so much for taking the time to comment and let me know how you enjoyed this recipe. I’m so glad you like them! I agree, they are a perfect, healthy way to transform brown and spotty bananas. Andrea 🙂