Healthy Banana Walnut Mini Muffins

These Healthy Banana Walnut Mini Muffins are an easy breakfast option for on-the-go parents or kids. These mini muffins are made with coconut flour, honey and yogurt which keeps them super healthy!

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Healthy Muffins

These Healthy Banana Walnut Mini Muffins are one of my favorite quick breakfasts when I am in a hurry. And that’s almost ALL the time!!

Our morning routine is pretty standard. Derek and I get up

when we hear Cal through the monitor, aka our “alarm clock”. He is up by 5:45 am daily. We give him his bottle while we both try and get ready. Soon after, Cal begins his morning routine of throwing anything and everything he finds in the bathtub with the water running. As long as I can apply my makeup in peace, he can make any ‘bathtub soup’ he desires. 😆

If I am lucky enough, we are all ready and fed before 7:00.

If it’s any second past 7 am, these muffins are coming straight out of the freezer into a plastic baggie and out the door with me. I will give Cal some because they are so moist he can easily chew them and I will munch on the rest!

They defrost super quickly so take them with you and eat them within 20 minutes.

If I remember, I will take them out when I wake up so they are defrosted before I leave. Sometimes I will toss them in the toaster oven, only if I’m super early!!

Either way, their small size makes them ideal for our family in the morning.

Are Banana Nut Muffins “Good” For You?

Not most of them.

Most muffins contain saturated fats that make them not so good for you.

But these mini muffins ARE healthy! They are sugar-free, gluten-free and contain almost zero saturated fat!

Walnuts themselves are a super healthy nut with HUGE health benefits. Read about the many benefits here.

To sweeten these bite-sized muffins up, I used honey, my all-time favorite way to naturally sweeten food. I also used coconut flour in this recipe. I like it more than almond flour because of the texture as well as the fact that a little goes a long way! One bag of coconut flour lasts me weeks rather than days.

Important Tip!! Make sure you use brown bananas like the one here! —>

Brown bananas are naturally sweeter so combined with the honey, your muffins will be perfectly sweetened!

Also, I used a mini muffin tin to make a lot of recipes on my blog like these Puff Pastry Breakfast Cups With Honey Dijon Sauce (another delicious breakfast option when you have more time!)

You can use any muffin tin size but the larger the tin, the longer the baking time!

Another tip* Don’t place these directly in the tin because they will be tricky to remove. You can either use a cupcake liner or strip of wax paper underneath to pull your muffins out when they are cool.

Below are some of the items I used for this recipe and also use for other recipes like my Mini Chambord Cheesecakes With Cookie Crust or these Crispy Philly Cheesesteak Appetizer Cups.

Pin this recipe for later by clicking the pin below!

Comment below on how these turned out!!

Healthy Mini Banana Walnut Muffins

These Healthy Mini Banana Walnut Muffins are an easy breakfast option for on-the-go parents or kids. These mini muffins are made with coconut flour, honey and yogurt which keeps them sugar-free, gluten-free and super moist!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 7 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Servings: 12 Mini Muffins

Author: Aleka Shunk

Ingredients

• 1 Overly RIPE Brown Banana (*This is important!)
• 1/4 Cup + 1 Tbsp. Coconut Flour
• 3 Tbsp. Honey
• 1 Large Egg
• 3 Tbsp. Plain Yogurt
• 2 Tbsp. Coconut Oil ((or substitute 2 Tbsp. butter))
• 3/4 Tsp. Vanilla
• 1/2 Tsp. Baking Soda
• 1/2 Cup Chopped Walnuts ((Optional))
• 3/4 Tsp. Cinnamon
• 1/2 Tsp. Salt

Muffin Tin

Instructions

• Whisk the wet ingredients until nice and frothy then add the banana until full incorporated.
• Add your dry ingredients and mix until combined.
• Line your muffin tins with liners or a strip of wax paper so you can easily remove the muffins. Fill your tins to just underneath the lip of the tin.
• Sprinkle more walnuts on top and bake at 350 degrees F for 18-20 minutes.
• Let cool and remove from muffin tin. Top with butter and more honey or enjoy as is on-the-go! 

Recipe Notes

Tips*

Freeze in Tupperware or a freezer bag for up to 3-4 weeks.

If you wish to make larger muffins, double the recipe and bake longer until the middle comes out clean when a toothpick is inserted in the center.

You can use any nuts you want or omit them entirely OR just put them on top!

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg