Healthier Whole Wheat Honey Banana Muffins

Servings: 16
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes


  • 2 cups (283g) white whole wheat flour, plus more for dusting*
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup (114g) coconut oil
  • 1/2 cup (175g) honey
  • 3 large eggs
  • 1 1/2 cups (380g) well mashed overripe bananas
  • 1/4 cup buttermilk or plain Greek yogurt


  1. Preheat oven to 325 degrees. Spray the holes of 16 muffin cups with non-stick cooking spray and dust lightly with wheat flour. Shake out excess flour, set aside. In a medium mixing bowl whisk together white whole wheat flour, cinnamon, baking soda and salt for 20 seconds. Set aside.
  2. Add coconut oil to a large microwave save mixing bowl. Heat in microwave until it's just melted. Stir in honey then whisk in eggs. Whisk in bananas and buttermilk. Add wheat flour mixture and whisk just until combined (batter will be lumpy). Divide batter among prepared muffin cups filling each about 3/4 full. Bake in preheated oven until toothpick inserted into center of a muffin comes out clean or with a few crumbs, about 16 - 20 minutes. Run a butter knife around muffins to loosen. Then transfer to a wire rack to cool. Store muffins in an airtight container.
  3. *Whisk flour in container before measuring, then scoop using a measuring cup and level top using a butter knife.
  4. Recipe source: Cooking Classy