These moist whole wheat banana muffins with honey are easy healthy banana muffins with only 5 ingredients.
Plus, their tiny size makes them the perfect toddler banana muffin for snacks. No processed food here, only real food to create delicious, moist, and nut-free banana muffins for kids.
Moist banana muffins: healthy whole wheat muffins
What’s better than a moist, fluffy banana muffin right? Here I am going to show you how you can make delicious moist banana muffins with only 5 ingredients.
Plus, these are healthy banana muffins made with whole-wheat flour and honey. 100% refined sugar-free whole-wheat muffins for a delicious snack.
How to make moist banana muffins?
The secret to making fluffy moist banana muffins is to use unrefined liquid sweetener and oil. Very often banana muffins are too dense and heavy because they contain too much butter and lots of refined sugar.
These banana muffins with honey are made with oil, specifically coconut oil. The combo of the two natural wholesome ingredients creates the best moist banana muffins on earth. So let’s see all the ingredients you need to make them.
- Ripe banana – meaning the ugly bananas, the ones with black spots on the skin that you usually throw in the bin. Yes, this recipe is the perfect banana recipe to use overripe bananas.
- Whole Wheat flour – whole-wheat flour or wholemeal flour adds lots of fiber to this recipe. If you only have white wheat flour on your hands, the recipe will still work, but it will contain less fiber. You can also use half white wheat flour and half whole wheat flour if desired.
- Eggs – eggs add lots of moisture to these muffins, so don’t replace or decrease the egg amount.
- Baking soda – this gives a little raise to the muffins. Feel free to replace with half the amount of baking powder if preferred.
- Honey – it’s a natural unrefined sweetener that adds a light sweet flavor to these muffins while keeping them moist. You can replace it with maple syrup if desired.
What are toddler banana muffins?
These are toddler banana muffins, meaning they are moist banana muffins easy to eat with little hands.
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
Bonus, they are naturally sweetened with honey and ripe banana and made with nutrient-dense whole-wheat flours. Indeed, whole-wheat flour is made by grinding whole grains wheat, adding as much as 12 grams of fiber per 100 grams of flour.
Fibers are good for busy toddlers as they slow down the release of energy in their bodies, keep their tummy full for longer, and improve gut health.
They have energy for longer, and they won’t feel hungry just an hour after eating these banana muffins.
How to store banana muffins?
These banana muffins can be stored for up to 3 days in an airtight container in the pantry. Otherwise, you can freeze them in plastic bags or in a box.
You can place them frozen in your kid’s lunchbox. They are mini banana muffins – I used a non-stick 24 mini muffin pan to make toddler-size banana muffins – so they will need only 1 hour to defrost at room temperature.
If you make a larger banana muffin, you will need about 3 hours to defrost them.
Muffin size and flavor tips
This banana muffin recipe is cooked in mini muffin size. However, you can bake the recipe in a 12 non-stick muffin pan too.
It should be noted that mini muffins bake faster – only 12-15 min. A large muffin will require around 20-25 minutes of baking time at the same temperature.
Also, mini banana muffins are much more moist and perfect for toddler’s hands! It’s also a great way to control the portion you eat!
Finally, note that this recipe is very versatile, and you can create many different flavors like:
- Chocolate chips banana muffins – add between 1/4 cup to 1/3 cup chocolate chips.
- Blueberry banana muffins – add 1/3 cup frozen or fresh blueberries or check my blueberry banana muffin recipe.
- Cinnamon banana muffins – add 1 teaspoon ground cinnamon
I would love to hear what’s your favorite kids’ muffins flavor! Talk to you soon & enjoy this healthy recipe.
Whole-wheat Banana Muffins
My MacrosTo get yours, join Sweetashoney Members!
- Preheat oven to 180°C (355°F)
- Grease a 24-hole mini muffin tray or two 12-hole trays with coconut oil. Set aside.
- In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order: whole-wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and cinnamon (if desired).
- Blend until combined and smooth. It's ok if you still have bits of bananas, it's actually better as it adds lots of moisture to these muffins.
- If you are using a food processor it will not take more than 1 minute to prepare the batter.
- Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted in the center of the muffins comes out clean.
- Flip over the tray onto a cooling rack and cool at room temperature before eating.
- You can freeze these whole-wheat banana muffins in ziplock bags and defrost them for 3-4 hours before eating.
- Store in the pantry for up to 5 days in an airtight container.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.