Banana Muffins

Bambú Clinic banana muffins

Banana Muffins

Author: Matthew Stephenson    Prep Time: 10 mins

ook Time: 35 mins          Yield: 12 muffins             Category: Muffins


1/3 cup melted coconut oil

1/2 cup honey

2 eggs

1 cup mashed ripe bananas (about 2 1/2 medium or 2 large bananas)

1/4 cup almond milk

1 teaspoon baking soda

1 1/2 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon ground cinnamon, more to sprinkle on top

1 3/4 cups Baking Flour of Choice (Gluten free, White, wheat, etc.)

Optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a muffin pan
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased muffin pan and sprinkle lightly with cinnamon. I also drizzle honey on top for added sweetness to the muffin top.
  5. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my muffins are done at 30 minutes; if I have added mix-ins, it needs closer to 40 minutes). Let the muffins cool in the muffin pan for 10 minutes, then transfer it to a wire rack to

cool for 20 minutes before eating.