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Banana Honey Muffins

Serves: 14 muffins

  • 4 tablespoons melted butter or coconut oil
  • 1/3 cup of honey--local is best
  • ¼ cup SCD plain yogurt, or plain nonfat or lowfat Greek yogurt
  • 3 eggs beaten
  • 1 tsp pure vanilla extract
  • 3 over ripe bananas, mashed
  • 1 teaspoon of baking soda
  • ¾ teaspoon of salt
  • ½ tsp cinnamon
  • 3¼ cups nut flour (my favorite is almond, but walnut tastes good too)
  1. Preheat oven to 300°F
  2. Beat eggs in the bowl of a mixer, then slowly add the melted butter while mixer is still going.
  3. Add all of the wet ingredients and mix until semi-smooth.
  4. Add the remaining dry ingredients slowly until well incorporated. If adding fruit or nuts, mix in at the very end by hand.
  5. Pour mixture into prepared muffin tins (either greased or lined) and bake for 30-35 minutes. 


IBD-AID Phases I*, II, and III (as tolerated)

*For Phase I make sure muffins are soft and moist

Optional Add-ins (Phase III, as tolerated):

  • 1 cup of blueberries or other fruit you have on hand (frozen works well too)
  • ½ cup of walnuts