5 from 3 votes
An easy on the go recipe! Healthy Grab-and-Go Banana Walnut Muffins are moist and freezer friendly!
Healthy Grab-and-Go Banana Walnut Muffins
Prep Time
7 mins
Cook Time
18 mins
Total Time
25 mins

These Healthy Grab-and-Go Banana Walnut Muffins are an easy breakfast option for on-the-go parents or kids. These mini muffins are made with coconut flour, honey and yogurt which keeps them sugar-free, gluten-free and super moist!

Course: Breakfast
Cuisine: American
Servings: 12 Mini Muffins
Author: Bite Sized Kitchen
  • 1 Overly Ripe Brown Banana
  • 1/4 Cup + 1 Tbsp. Coconut Flour
  • 3 Tbsp. Honey
  • 1 Large Egg
  • 3 Tbsp. Plain Yogurt
  • 2 Tbsp. Coconut Oil
  • 3/4 Tsp. Vanilla
  • 1/2 Tsp. Baking Soda
  • 1/2 Cup Chopped Walnuts (Optional)
  • 1/2 Tsp. Cinnamon
  • 1/2 Tsp. Salt
Muffin Tin
  1. Whisk the wet ingredients until nice and frothy then add the banana until full incorporated.

  2. Add your dry ingredients and mix until combined.

  3. Line your muffin tins with liners or a strip of wax paper so you can easily remove the muffins. Fill your tins to just underneath the lip of the tin.

  4. Sprinkle more walnuts on top and bake at 350 degrees F for 18-20 minutes.

  5. Let cool and remove from muffin tin. Top with butter and more honey or enjoy as is on-the-go! 

Recipe Notes


Freeze in Tupperware or a freezer bag for up to 3-4 weeks.

If you wish to make larger muffins, double the recipe and bake longer until the middle comes out clean when a toothpick is inserted in the center.

You can use any nuts you want or omit them entirely.