Breakfast Banana Muffins

These delicious banana muffins made with wholesome ingredients are healthy and satisfying enough to eat for breakfast. Plus, they taste like banana bread! Author: Beachbody Serves: 12 servings, 1 muffin each


Nonstick cooking spray (optional)

2 cups whole wheat flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. fine sea salt (or Himalayan salt)

1 large egg, lightly beaten

¼ cup raw honey

¾ cup unsweetened almond milk

¼ cup extra-virgin organic coconut oil, melted

1½ tsp. pure vanilla extract

3 medium ripe bananas, mashed


Preheat oven to 350° F. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray. Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside. Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well. Add egg mixture to flour mixture; mix until just blended. Gently fold in bananas. Evenly divide batter among prepared muffin cups. Bake 18 to 23 minutes, or until tester inserted into the center comes out clean. Transfer muffins to rack; cool.

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