Honey Nutty Banana Mini Muffins (No Refined-Sugar)
MUFFINS

Honey Nutty Banana Mini Muffins (No Refined-Sugar)

Kim N. June 25, 2026 2 min read

These Honey Nutty Mini Banana Muffins are naturally sweetened with ripe bananas and honey, making them a wholesome snack or breakfast for toddlers and the whole family. Made with whole wheat flour, yogurt, and finely crushed hazelnuts, they’re soft, moist, and packed with nourishing ingredients in every bite.

Ingredients:

(Makes 12 mini muffins)

Wet ingredients:

  • 1 ripe banana
  • 1/8 cup raw & unfiltered honey
  • 1/4 cup whole milk
  • 1/8 cup plain yogurt
  • 1 egg

Dry ingredients:

  • 1/2 cup organic unbleached all-purpose flour
  • 1/4 cup organic whole wheat flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/8 cup finely crushed hazelnut (walnuts or pecans also works)

Instructions:

  1. Preheat oven to 350°F, and lightly grease or line a mini muffin pan.
  1. In a large bowl, whisk together all wet ingredients until smooth.
  1. Continue to add in all dry ingredients and mix gently until just combined.
  1. Fold in the finely chopped hazelnuts.
  1. Divide batter evenly among the muffin cups. Sprinkle extra finely chopped hazelnuts on top,  if desired.
  1. Bake for 25–30 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
  1. Let cool in the pan for a few minutes before transferring to a wire rack.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 2 days. Place a paper towel on the bottom of the container and another on top of the muffins to absorb excess moisture and help prevent sogginess.
  • Refrigerator: Store in an airtight container for up to 5 days. Warm for 10–15 seconds in the microwave or let come to room temperature before serving for the best texture.
  • Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months. Freeze in a single layer first if possible, then transfer to a bag to prevent sticking.
  • To Reheat: Thaw overnight in the refrigerator or at room temperature for about 30 minutes. Warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 5–8 minutes until heated through.

Pro Tip:

  • For the freshest muffins, let them cool completely before storing. Trapping warm muffins in a container creates condensation, which can make them soggy and shorten their shelf life.