Breakfast Banana Muffins

Ingredients

• Optionalnonstick cooking spray
• 240 g (2 cups)whole-wheat flour
• 10 ml (2 tsp)baking powder
• 2.5 ml (1/2 tsp)baking soda
• 2.5 ml (1/2 tsp)sea salt or Himalayan salt
• 1egg, lightly beaten
• 85 g (1/4 cup)honey
• 180 ml (3/4 cup)unsweetened almond milk
• 60 ml (1/4 cup)coconut oil, melted
• 7.5 ml (1 1/2 tsp)pure vanilla extract
• 3bananas, mashed

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Prepare the tin

   Line 12 muffin cups with paper cases, or lightly coat them with nonstick cooking spray.

3. 3

   Mix dry ingredients

   In a large bowl, combine the whole-wheat flour, baking powder, baking soda and salt. Mix well, then set aside.

4. 4

   Mix wet ingredients

   In a medium bowl, combine the lightly beaten egg, honey, almond milk, melted coconut oil and vanilla extract. Mix well.

5. 5

   Combine mixtures

   Add the egg mixture to the flour mixture and stir just until blended.

6. 6

   Fold in bananas

   Gently fold the mashed bananas into the batter.

7. 7

   Fill the cups

   Divide the batter evenly among the prepared muffin cups.

8. 8

   Bake the muffins

   Bake for 18 to 23 minutes, or until a tester inserted in the centre comes out clean.

9. 9

   Cool on a rack

   Transfer the muffins to a rack and leave them to cool.

What are breakfast banana muffins?

These are American-style quick-bread muffins, leavened with baking powder and baking soda rather than yeast. This version pairs whole-wheat flour with mashed banana, honey and vanilla for a tender, lightly sweet result.

The method keeps the mixing simple: combine the wet and dry ingredients separately, then bring them together gently. That helps avoid overworking the flour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 4g protein, 27g carbs, 6g fat.

The carbohydrates mainly come from the whole-wheat flour, bananas and honey; coconut oil supplies most of the fat, while the egg and flour contribute protein. Pair a muffin with yoghurt or an egg and some fruit if you want a more balanced breakfast plate.

Why use ripe bananas?

Bananas: Mash them until mostly smooth so they distribute through the batter and bring moisture and flavour to each muffin. Very firm bananas can be harder to mash and may leave larger pieces.

How to mix the batter

Dry ingredients: Mix the flour, baking powder, baking soda and salt thoroughly before adding the wet mixture, so the raising agents are spread through the flour.

Wet ingredients: Blend the egg, honey, almond milk, coconut oil and vanilla in their own bowl. Stir the two mixtures together only until no dry flour is obvious, then fold in the banana gently.

How to tell when they are baked

Timing: Begin checking at 18 minutes, since ovens and muffin tins can bake at slightly different rates. The recipe gives a baking window of 18 to 23 minutes.

Doneness: Insert a tester into the centre of a muffin; it should come out clean. Move the muffins to a rack after baking so they can cool.

Choosing muffin cases or spray

Paper cases: Line all 12 cups if you want the muffins to lift out easily with minimal washing up.

Cooking spray: Lightly coat the cups if you are baking without paper cases. The spray is optional when using liners.

Serving ideas

Serve a muffin on its own for a simple breakfast or snack, or pair it with plain yoghurt or fresh fruit for a more substantial plate. A savoury side such as an egg can also complement the muffins.

Recipe notes & tips

• Mash the bananas before starting so they are ready to fold in.
• Measure the flour without packing it tightly into the cup.
• Use a light hand when combining the wet and dry mixtures.
• Divide the batter evenly among all 12 prepared cups for more consistent baking.
• Start checking for doneness at 18 minutes.

Variations

• Add walnuts: Fold a small handful of chopped walnuts into the batter for crunch.
• Add cinnamon: Stir ground cinnamon into the dry ingredients for a warm spice note.
• Add blueberries: Gently fold fresh or frozen blueberries into the finished batter.
• Use paper cases: Line the muffin cups to make lifting the baked muffins out easier.
• Serve with yoghurt: Pair a cooled muffin with plain yoghurt for a more filling breakfast.

Common mistakes to avoid

• Overmixing the batter: Stir only until the flour is just blended to avoid dense muffins.
• Uneven portions: Divide the batter evenly among all 12 cups so they bake at a similar rate.
• Skipping the doneness test: Check the centre with a tester and bake within the stated 18-to-23-minute range.
• Leaving muffins in the tin to cool: Transfer them to a rack as directed so they can cool outside the cups.
• Using under-ripe bananas: Mash ripe bananas thoroughly for easier mixing and a more pronounced banana flavour.

How to store

Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the microwave or in a low oven until warmed through.

Frequently asked questions