These Banana Honey Muffins are a simple, one-bowl breakfast or snack. Packed with sweet bananas and a touch of honey, these muffins bake up soft, moist, and on the healthier side!

Two whole wheat banana muffins stacked on top of each other. More muffins are in the background.

I’ve mentioned before that muffins are my favorite baked good to whip up. I love the ease of preparation, the endless varieties, and the fact that muffins are a great grab ‘n go option for a quick breakfast, snack, or even dessert.

And now that it’s almost back-to-school time (YIKES!), I thought these healthier homemade banana muffins would be perfect for those busy mornings.

If you’re like me, you might just have all of the ingredients in your kitchen to make these babies.

Top view of three whole wheat banana muffins. One has been drizzled with honey.

Ingredients in Whole Wheat Banana Muffins 

These muffins are made with whole wheat flour and just a bit of brown sugar for extra sweetness, plus a good helping of honey. It gives these muffins just a touch of sweetness, without being overly sweet or sugary.

Here’s what all you’ll need for this recipe: 

  • Ripe bananas
  • Light brown sugar
  • Honey 
  • Egg
  • Vanilla bean paste (or extract)
  • Milk
  • Baking powder and baking soda
  • Ground cinnamon
  • Salt
  • White whole wheat flour

How to Make Whole Wheat Banana Muffins: 

These Healthier Banana Honey Muffins bake up soft, moist, and are filled with better-for-you ingredients. I adapted these from my Banana Chocolate Chip Muffins, which is a clear favorite around here!

  1. In a large bowl, whisk together the mashed banana, brown sugar, honey, egg, and vanilla bean paste/extract.

  2. Stir in the almond milk, baking powder, baking soda, cinnamon and salt until combined.

  3. Add flour, stirring until just incorporated into mixture.

  4. Spoon batter into 12 lined or greased muffin cups. 

  5. Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 13-15 minutes, or until muffins are lightly browned. 

  6. Remove from oven and let cool for 10 minutes in pan before enjoying. 
A few banana honey muffins, one has been cut in half and topped with butter.

Can I Use All-Purpose Flour Instead? 

Of course! If you don’t have whole wheat flour, you can make these with regular all-purpose flour instead. 

Can I Add Mix-Ins? 

Definitely! You could add some chocolate chips, chopped nuts, shredded coconut, or dried fruit.

Homemade banana muffins made with brown sugar and honey.

Tips and Tricks:

  • These banana honey muffins are not overly sweet. If you like a sweeter batter, feel free to increase brown sugar or honey by 1-2 tablespoons.
  • I like to use vanilla bean paste in baked goods instead of vanilla extract as it doesn’t water the mixture down and provides a richer vanilla flavor. But either will work! 
  • The muffins will last up to five days in an airtight container, or they can be frozen for up to three months. 

More Simple Muffin Recipes:

These Healthier Banana Honey Muffins are a simple, one-bowl breakfast or snack. Packed with sweet bananas and a touch of honey, these muffins bake up soft, moist, and on the healthier side!

Whole Wheat Banana Muffins

Yield: 18 -20 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These Whole Wheat Banana Muffins are packed with sweet bananas and a touch of honey. They bake up soft, moist, and are on the healthier side!
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Ingredients
 

  • 1 ½ cups mashed banana, (from about 4 ripe, medium bananas)
  • ½ cup light brown sugar, , packed
  • ¼ cup honey
  • 1 egg
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • ½ cup almond milk, (or any milk you prefer)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups white whole-wheat flour

Instructions
 

  • Preheat oven to 425°F. Line two 12-count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together the mashed banana, brown sugar (see note below), honey, egg, and vanilla bean paste/extract. Stir in the almond milk, baking powder, baking soda, cinnamon and salt until combined.
  • Add flour, ½ cup at a time, stirring until just incorporated into mixture. Spoon batter into prepared tin, filling ¾ full.
  • Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 13-15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large bakery-style muffins.
  • Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack. Serve with butter and/or a drizzle of honey, if desired.

Notes

  • Adapted from my Banana Chocolate Chip Muffins
  • Muffins are not overly sweet. If you like a sweeter batter, feel free to increase brown sugar or honey by 1-2 tablespoons.
  • I like to use vanilla bean paste in baked goods instead of vanilla extract, as it doesn’t water the mixture down and provides a richer vanilla flavor.
Serving: 1serving, Calories: 111kcal, Carbohydrates: 26g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 140mg, Potassium: 145mg, Fiber: 2g, Sugar: 13g, Vitamin A: 30IU, Vitamin C: 2mg, Calcium: 35mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Dessert, Snack
Author: Gayle Bialas
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.