Photo: Yunhee Kim; Styling: Anna Beckman
Prep Time
5 Mins
Cook Time
16 Mins
Makes 9 muffins (serving size: 1 muffin)

Leftover muffins can be frozen for up to two weeks.

How to Make It

Step 1

Preheat oven to 375º.

Step 2

Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

Step 3

Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

Step 4

Stir the flour mixture into the banana mixture until they are just combined.

Step 5

Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

Step 6

Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Ratings & Reviews

Not great

June 10, 2017
MAde these tonight. They're okay, but not great. Took an extra 5 minutes to bake.

October 22, 2016
Honey is a liquid, so there is your issue with too much liquids. I find it rude to criticize a recipe, when you make substitutions. It was tested as written.

envirolawgal's Review

January 07, 2012
I am not sure why these muffins have a 5 star rating because they are horrible. First of all 16 minutes is not nearly enough time to thoroughly cook the muffins. They need at least a half an hour to not be gooey inside. Second they completely stick to the muffin cups and you lose half the muffin. I would not recommend these at all. There is too much liquid in the recipe and not enough flour.

kindra's Review

March 03, 2011
Great! This is my 18 month olds favorite snack. I usually made a batch every week. Replace oil with unsweetened applesauce and use rolled oats. Cook in mini muffin tin for 9 mins.

ktjsanfran's Review

July 14, 2009
Great and EASY recipe. My two year old finished one without batting an eyelash. The recipe doubles and freezes well too. Will definitely make these again.

PulpFiction's Review

August 31, 2011
So easy, moist and fluffy. Hard to believe there are only 2 tablespoons of oil/ fat in these! Followed the recipe exactly, used whole wheat pastry flour. Yields 17 -18 mini muffins, reduced baking time to 13 minutes for the minis. Everyone at my breakfast pot luck loved these. And the best part is you can literally whip these up in less than 10 minutes.

MallorySue's Review

February 03, 2012
I've made these muffins twice so far and both times turned out great. Yummy, moist, and just sweet enough.

Elle75's Review

September 22, 2009
So easy and so healthy! My daughter loves these muffins!

Bakeaholic's Review

August 02, 2009
Great Recipe. Will make it again.

NAKimball's Review

December 11, 2011
These are awesome. I did add 5 chocolate chips on each one for decoration.