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Breakfast Banana Muffins

These delicious banana muffins are made with wholesome ingredients are healthy and satisfying enough to eat for breakfast! Plus, they taste like banana bread! AND they are dairy free and vegetarian! So many wins with this recipe, I don't know why I don't make them more often! BONUS: Kids love them too!

mint chocolate truffles healthy dessert


  • Nonstick cooking spray (optional)

  • 2 cups whole-wheat flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp sea salt (or Himalayan salt)

  • 1 large egg, lightly beaten

  • ¼ cup honey

  • ¾ cup unsweetened almond milk

  • ¼ cup organic coconut oil, melted

  • 1½ tsp pure vanilla extract

  • 3 medium ripe bananas, mashed


  1. Preheat oven to 350° F.

  2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.

  3. Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.

  4. Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.

  5. Add egg mixture to flour mixture; mix until just blended.

  6. Gently fold in bananas.

  7. Evenly divide batter among prepared muffin cups.

  8. Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.

  9. Transfer muffins to rack; cool.

Portion Fix Containers: 1/2 Purple, 1 Yellow, 1 tsp.

2B Mindset Plate: A great FFC as part of breakfast.

Recipe and photo from Beachbody's blog here.

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