top of page
  • Writer's pictureNicole Ciuppa, RDN

Cinnamon Banana Muffins

Serves: 8 muffins


  • 1 cup whole wheat flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 2 egg replacers (I use EnerG egg replacer)

  • 1/4 cup raw local honey

  • 1/4 cup allergy free butter, melted or a neutral baking oil (I use Earth Balance)

  • 1-2 bananas, ripened and mashed


  1. Preheat the oven to 355°F and line a cupcake tin with paper liners.

  2. In a large bowl, add the flour, cinnamon, and baking soda. Whisk together.

  3. Add the egg replacers, honey, allergy free butter substitute, and mashed bananas. Combine into a well incorporated batter.

  4. Scoop even amounts of batter into the lined cupcake tins.

  5. Bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  6. Remove from the oven and place muffins onto a wire rack. Let cool completely.

bottom of page