These moist banana muffins with honey are easy whole-wheat muffins with only 5 ingredients. Plus, their tiny size make 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.
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 make 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 also banana muffins with oil, particularly 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 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 by 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 by maple syrup if desired.
What’s a toddler banana muffins
These are toddler banana muffins, meaning they are moist banana muffins easy to eat by little hands. 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 a bunch of 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 body, 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 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 baking time at same temperature. Also, mini banana muffins are much more moist and perfect for toddler 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
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Preheat oven to 180C (355F)
Grease a 24-holes mini muffins tray or 2 tray of 12-holes mini muffins 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 of the centre 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 zip bags and defrost them 3-4 hours before eating.
Store in the pantry up to 5 days in an airtight container.
This recipe makes about 24 mini muffins.
Muffin Pan: we used a non stick 24-cup mini muffin pan - no silicone here.Oil: You can replace melted coconut oil by any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil or almond oil.