• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast & Brunch Recipes » Breads & Muffins » Honey Muffins with Banana

    Honey Muffins with Banana

    Nov 3, 2024 · by Valentina · Leave a Comment

    This post may contain affiliate links.

    Jump to Recipe

    Soft and warmly spiced, Honey Muffins with Banana are a delicious balance between a sweet treat and a healthy snack. Delightful any time, they're an especially great on-the-go breakfast.

    Pink and white floral cloth and 1 big yellow sunflower, with several golden honey muffins on top.

    Sweetened only with bananas and honey, this muffin recipe can easily be made gluten-free, too boot, and either way, they're a crowd pleaser.

    The Key Ingredients

    Honey in a white ramekin with a wooden honey spool, on top of 4 bananas.
    • honey - Use your favorite honey for this muffin recipe. Much like cooking with wine, when you cook (or bake, in this case) with honey, the flavor is important. I prefer using raw honey, which is not pasteurized or processed in other ways. All honey varieties and brands will vary, from thick to thin textures and floral to fruity flavors. You can read more about different types of honey in this Best Bees article. Honey Tip: If your honey is on the thick side, warm is slightly so it's pourable, to incorporate it into the batter.
    • banana - Bananas are used two ways in my honey muffins. Overripe bananas are the best for the mashed bananas that get mixed into the batter. The more overripe, the sweeter the recipe will taste. The bananas should be 50% to 100% brown. And just ripe bananas are perfect for the sliced bananas that get folded in at the end.
    • the warming spices - Cardamom, cinnamon and nutmeg are the spices in the muffins, and they add subtle spice and warmth. I love this blend, but feel free, within the same measurements, to use more or less of the cinnamon and cardamom. I wouldn't recommend increasing the nutmeg.

    How to Make Banana Honey Muffins

    (More detailed instructions are in the printable recipe card below.)

    
- Combine the flour, baking soda, baking powder, cardamom, cinnamon, salt and nutmeg in a large bowl.

    - In another bowl, combine the melted cooled butter, honey, milk, vanilla and mashed banana. Mix until blended, and then add the eggs and whisk until they're fully incorporated. (There will be some lumps from the mashed banana.)


    - Make a "well" in the center of the dry ingredients and the pour in the wet mixture, along with the banana slices. Fold until everything is blended together.

    Flour and spices for banana honey muffins in a mixing bowl.
    Flour, banana slices and egg mixture for banana honey muffins in a mixing bowl.
    Banana honey muffin batter in a mixing bowl.

    - Evenly divide the batter among the paper liners -- they should be filled almost to the top. 


    - Bake in a preheated 350°F oven until the muffins are golden. Let them cool and then remove from the muffin pans. Serve.


    Banana Honey muffin batter in 1 dozen muffin pan with paper liners.
    Baked anana Honey muffins in 1 dozen muffin pan with paper liners.

    Variations

    • You can add all sorts of nuts to this recipe! Roughly chopped walnuts or pecans would be delicious.
    • And who could ever argue that a handful of chocolate chips wouldn't be a fantastic addition?
    • Honey muffins still be great, and they'll take on an earthier flavor if you use whole wheat flour.
    • Gluten-free version. Substitute the regular all-purpose flour in the recipe for Cup4Cup Multi-Purpose Gluten-Free Flour.

    More Scrumptious Sweet Recipes with Banana

    • Banana Peanut Butter Muffins
    • Banana Chocolate Chip Cookies
    • Coconut Flour Pancakes with Banana
    • Gluten-Free Chocolate Banana Cake

    How to Store Them

    • Room temperature. You can keep them at room temperature if you know the muffins are going to be eaten the same or following day. The best way to preserve their freshness is to let them cool completely, put them in an airtight container with a dry paper towel below and on top of them.
    • Freezer. The muffins can be frozen for about three months. The easiest method is to place them in a single layer in a freezer Ziploc bag. Let them defrost at room temperature.
    • Refrigerator. They can be refrigerated for a few days, but it can change their texture and dry them out a bit.
    Honey muffin cut in half with butter melting on top.

    Other Must-Try Muffin Recipes

    • Three baked Cranberry sauce muffins.
      Cranberry Sauce Muffins (Gluten-Free)
    • Stack of three cappuccino chocolate chip muffins in paper liners on a red-checked cloth.
      Cappuccino Muffins with Chocolate Chips
    • Close up of baked apple muffin in cupcake liner on parchment paper.
      Spiced Apple Butter Muffins
    • One jumbo-sized blueberry chocolate chip muffin made with blue cornmeal.
      Blueberry Chocolate Chip Muffins with Blue Corn (Gluten-Free)

    I hope you enjoy these delicately spiced Banana Honey Muffins!

    Banana Honey Muffins on a floral cloth with a sunflower

    Banana Honey Muffins Recipe

    Valentina K. Wein
    Soft and warmly spiced, Honey Muffins with Banana are a delicious balance between a sweet treat and a healthy snack. Delicious any time, they're an especially great on-the-go breakfast.
    This recipe will make approximately 16 to 18 standard-sized muffins.
    Print
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Snack, Brunch
    Cuisine American
    Servings 16
    Calories 207 kcal

    Equipment

    • muffin pans
    • cupcake/muffin liners

    Ingredients
     
     

    • 2¼ cups all-purpose flour (or Cup4Cup Gluten-Free Multi-Purpose Flour)
    • 1½ teaspoon baking powder
    • 1 teaspoon baking soda
    • 1½ teaspoons ground cardamom
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon salt
    • ½ teaspoon ground nutmeg
    • ¾ cup unsalted butter, melted and cooled
    • ¾ cup honey
    • ¼ cup milk
    • 1 tablespoon pure vanilla extract
    • 1½ cups mashed banana (about 1½-pound bananas) about 3 average-sized
    • 2 large eggs
    • 1 cup sliced bananas (from about 1 pound bananas), about 2 average-sized

    Instructions
     

    • Set oven and prepare pan. Preheat the oven to 350°F, adjust 2 racks towards the center. Prepare 1 to 1½ muffins pans with cupcake liners.
    • Mix dry ingredients. In a large mixing bowl, combine the flour, baking soda, baking powder, cardamom, cinnamon, salt and nutmeg. Mix to blend and set aside.
    • Mix wet ingredients. In another large mixing bowl, combine the melted cooled butter, honey, milk, vanilla and mashed banana. Mix until all of the ingredients are evenly blended. Then add the eggs and use a whisk to mix until they're fully incorporated, and the batter is as smooth as possible. (There will be some lumps from the mashed banana.)
    • Combine wet and dry ingredients. Make a "well" in the center of the dry ingredients and the pour in the wet mixture, along with the banana slices. Fold until everything is blended together and you no longer see any dry spots.
    • Fill the muffins pans. Evenly divide the batter among the paper liners -- they should be filled almost to the top.
    • Bake, cool and serve. Bake in the preheated 350°F oven until the muffins are golden and no longer jiggle, 25 to 30 minutes. Let them cool and then remove from the muffin pans. Serve.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 207kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 189mg | Potassium: 117mg | Fiber: 2g | Sugar: 16g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
    Keywords great on-the-go snack, great for brunch, unique muffin recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    More Breads & Muffins

    • sliced loaf of avocado zucchini bread
      Avocado Bread
    • Whole, sliced golden loaf of Asiago cheese bread in a red, orange and white checkered cloth.
      Asiago Bread
    • top view of herb bread sliced on cutting board
      Italian Herb Bread
    • Sliced loaf of persimmon gingerbread.
      Ginger Persimmon Bread (Gluten-Free Option)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    REFRESHING FROZEN DESSERTS

    • Cream-colored ceramic mug with coffee beans and a coffee popsicle sticking out of the top.
      Creamy Coffee Popsicles
    • Top view of Strawberry Swirl No-Churn Ice Cream in a small white mug with strawberry on top.
      Strawberry Swirl Ice Cream
    • Fat Free Cherry Frozen Yogurt in a cream colored bowl with a cherry on top
      Chocolate Frozen Yogurt with Cherries
    • Honey Grapefruit Popsicles on crushed ice with lemon leaves.
      Grapefruit Popsicle Recipe with Honey

    POPULAR SUMMER RECIPES

    • Open jar of lemon verbena pesto with small leaves on top.
      Lemon Verbena Pesto
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Close up of Summer Fish Stew in black bowl.
      Summer Fish Stew with Cod
    • Several corn Ribs that are golden from roasting on a sheet pan
      Corn Riblets

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved