Best Naturally Sweetened Banana Muffins with Maple Syrup and Honey
These naturally sweetened banana muffins, made with honey and maple syrup, are a wholesome and simple option for a nourishing breakfast or a quick snack on the go—perfect for busy days, yet rooted in the slow work of home.
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Ingredients
- 3 ripe bananas mashed
- 2 tsp ground cinnamon
- 1 egg
- 1 tsp vanilla extract
- 7 tbsp melted butter or coconut oil for dairy-free
- ¼ cup honey
- ¼ cup pure maple syrup
- 2 tsp baking powder
- 2 cups all-purpose flour or white whole wheat
- ½ cup milk dairy or non-dairy
- Brown sugar for sprinkling optional
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with parchment liners or lightly grease with butter or oil.
- Mash the bananas in a large bowl until mostly smooth.3 ripe bananas
- Add wet ingredients to the bowl: egg, melted butter, honey, maple syrup, vanilla extract, and milk. Stir until combined.1 egg, 1 tsp vanilla extract, 7 tbsp melted butter, ¼ cup honey, ¼ cup pure maple syrup, ½ cup milk
- Sprinkle dry ingredients (cinnamon, baking powder, flour) on top of the wet mixture and stir just until no dry flour remains. Do not overmix.2 tsp ground cinnamon, 2 cups all-purpose flour, 2 tsp baking powder
- Scoop batter into muffin cups, filling each about ¾ full. Optional: sprinkle the tops with a pinch of brown sugar.Brown sugar for sprinkling
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or store for later.
Notes
Use very ripe bananas for the best flavor and sweetness.
These muffins freeze well for up to 3 months.
You can substitute the flour with spelt, white whole wheat, or einkorn.
For dairy-free, use coconut oil and non-dairy milk.
Storage
Room temperature: 2–3 days in an airtight container Refrigerator: up to 5 days Freezer: up to 3 months
Room temperature: 2–3 days in an airtight container Refrigerator: up to 5 days Freezer: up to 3 months