Healthy Lemon Banana Muffins

I’m back by popular demand with another quick recipe post that’s oh so tasty! We love making these muffins to have on hand for a quick on-the-go breakfast. You really can tweak them however you want and switch up your add-ins. We’ve been LOVING adding lemon and blueberries to our banana muffins (shoutout to my in-laws for the suggestion)! If you missed my fav pumpkin muffin recipe, you find find it here.


1/3 cup melted coconut oil

1/2 cup honey

2 eggs

1 cup mashed ripe bananas (2-3)

1/4 cup choice of milk or water

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

1/2 tsp cinnamon

1 3/4 cup flour (whole wheat or 1/2 wheat and 1/2 white)

Optional: Lemon juice or Lemon Essential Oil** & Blueberries


Preheat oven to 325 F.

Prepare muffin pan with grease or silicone cups.

In a large bowl, beat oil and honey together with whisk.

Add eggs & beat well then whisk in bananas and milk.

Add in lemon oil (or juice), baking soda, vanilla, salt, & cinnamon and whisk.

Stir in flour just to combine. Some lumps are OK!

(Optional: Fold in blueberries)

Pour batter evenly into pan. Top with a granulated sugar (optional).

Bake for 20-22 minutes or until toothpick comes clean.

Let cool for 10 minutes and enjoy!

Let me know if you add anything else to yours! Happy baking!

(**If you don’t have your oils yet, check out this post and then grab them here!!)

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