Fall Banana Muffins

Fall Banana Muffins

Fall Banana Muffins

Dr. Steph’s banana muffins are a satisfying after school treat that are so simple to make! A go-to favorite.

Course - Dessert
Cuisine - American
Servings: 12 Muffins


  • 3 Tbsp Butter Melted and cooled
  • 1/4 Cup honey
  • 2 Eggs Beaten
  • 2 Medium ripe bananas Mashed with a fork
  • 3/4 Tsp Baking soda
  • 1/4 Tsp Salt
  • 3 Cups Almond or rice flour
  • 3/4 Cups Walnuts Chopped
  • 3/4 Cup Dried apricots Chopped


  1. Preheat oven to 325°F.

  2. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Mix butter, honey, eggs and bananas together in a large bowl.

  3. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined.

  4. Spoon batter into the muffin cups. Bake 25 to 35 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.

New Dr S Photo

Recipe by Dr. Stephanie Chaney