Bananas are a great source of numerous essential nutrients, including potassium, magnesium, and fiber. Since bananas provide their natural sweetness, the honey (or agave) in this recipe is optional. Here is a healthier banana nut muffin recipe to meet your sweet tooth cravings without the extra sugar and added carbohydrates.


Yields 12 servings


  • 3 large overripe bananas – about 1½ cups mashed
  • 1 large egg
  • 1/3 cup nonfat plain Greek yogurt
  • 2 tbsp melted and cooled coconut oil
  • 2 tbsp of raw honey or agave nectar (optional)
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • ¼ tsp kosher salt 
  • 1 tsp ground cinnamon 
  • 2 cups almond flour 
  • 1 cup walnut halves – toasted and coarsely chopped 



  1. Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray. 
  2. Mash bananas in the bottom of a large bowl until texture is of smooth consistency. Whisk in the egg, and then the Greek yogurt and oil. Whisk in the honey/agave (optional) and vanilla extract. Sprinkle the baking soda, kosher salt, and ground cinnamon over top, and then stir until combined. 
  3. Gently stir in the almond flour until barely combined, and then fold in the walnuts 
  4. Scoop the mixture into the prepared muffin tin filling each cup nearly to the top. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.