Honey Banana Moringa Muffins

These Honey Banana Moringa Muffins are soft, fluffy, naturally sweetened, and such an easy way to switch up your usual banana muffin. Made with very ripe bananas, honey, Greek yogurt, warm cinnamon and nutmeg, and organic moringa powder, they’re tender, moist, and just sweet enough.

The banana and honey keep the muffins naturally sweet while the Greek yogurt and olive oil give them a super-soft crumb. I used 2 teaspoons of organic moringa powder, which adds that pretty natural green color while still letting the banana and warm spices shine.

They’re perfect for breakfast, an afternoon snack, or something easy to make ahead for the week.

Why You’ll Love These Honey Banana Moringa Muffins

• Super soft and moist. Mashed banana, Greek yogurt, and olive oil keep these muffins tender for days.
• Naturally sweetened with honey. There’s no granulated or brown sugar in the muffin batter.
• Easy to make. No mixer required—just a couple of mixing bowls, a whisk, and a spatula.
• Warmly spiced. Cinnamon and nutmeg pair perfectly with the banana and honey.
• Made with organic moringa powder. An easy way to incorporate moringa into an everyday bake.
• Perfect for meal prep. These store and freeze really well for an easy grab-and-go breakfast.

Ingredient Notes

Very Ripe Bananas

The riper your bananas, the better. Bananas with lots of brown spots will give you the most sweetness, moisture, and banana flavor.

Honey

Honey naturally sweetens the muffins while adding moisture and a subtle floral sweetness that works so well with banana.

Olive Oil

Using olive oil instead of butter keeps the muffins incredibly soft and moist. A mild or light-tasting olive oil works especially well here.

Greek Yogurt

Plain Greek yogurt adds moisture and richness while helping create that soft, fluffy muffin texture.

Organic Moringa Powder

For these muffins, I used MRM Nutrition Organic Moringa Powder. I used 2 teaspoons, which falls within the serving amount listed on the package. It gives the muffins their naturally green color while pairing surprisingly well with ripe banana, honey, and warm spices.

Shop the MRM Nutrition Organic Moringa Powder below! ⬇️

Superfoods – Organic Moringa Leaf Powder

Cinnamon + Nutmeg

A little cinnamon and nutmeg add warmth without covering up the banana flavor.

Coarse Sugar

This is completely optional, but I love sprinkling a little coarse sugar over the muffins before baking for a slightly crisp, sparkly top.

Tips for the Best Banana Moringa Muffins

Use extra-ripe bananas. The darker and spottier they are, the sweeter and more flavorful your muffins will be.

Don’t overmix the batter. Once the dry ingredients are added, mix only until you no longer see streaks of flour. Overmixing can make muffins dense or tough.

Measure your flour carefully. For the most consistent results, I always recommend using a digital kitchen scale.

Stick with 2 teaspoons of moringa powder. This is the amount I tested the recipe with, so it gives you the intended color and flavor balance.

Fill the muffin liners generously. Dividing the batter between 10 muffins will give you larger bakery-style muffins, while dividing it between 12 will give you slightly smaller muffins.

Check them early. Muffin pans and ovens vary, so begin checking for doneness toward the lower end of the baking time.

Frequently Asked Questions

What does moringa taste like?

Moringa has a naturally earthy, slightly grassy flavor. In these muffins, it’s balanced by ripe banana, honey, vanilla, cinnamon, and nutmeg.

Can I taste the moringa in these muffins?

The moringa flavor is noticeable but still mild. The banana, honey, and warm spices help balance its natural earthy flavor.

Can I use frozen bananas?

Yes. Thaw frozen bananas completely and drain off any excessive liquid before mashing and measuring them.

Can I leave off the coarse sugar?

Absolutely. It’s just for a little sweetness and texture on top and doesn’t affect the muffin itself.

How do I know when the muffins are finished baking?

The tops should look set and lightly golden, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

Storage + Freezing

Store leftover muffins in an airtight container at room temperature for about 2 days or in the refrigerator for up to 5 days.

To freeze, allow the muffins to cool completely before placing them in a freezer-safe container or bag. Freeze for up to 2 months. Let them thaw at room temperature or warm one briefly in the microwave before serving.

Tools I Used

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Digital Kitchen Scale
For accurately measuring flour and other ingredients.

Muffin Pan
A standard 12-cup muffin pan works perfectly for this recipe.

Muffin Liners
For easy cleanup and easy removal from the pan.

Silicone Spatulas
Perfect for gently folding the batter together without overmixing.

Mixing Bowls
You’ll need one for the wet ingredients and one for the dry ingredients.

Honey Banana Moringa Muffins

Yield: 10–12 muffins

Ingredients

• 2 large very ripe bananas, mashed
• 1 large egg
• ¼ cup (85 g) honey
• ¼ cup (55 g) olive oil
• ¼ cup (60 g) plain Greek yogurt
• 1 teaspoon vanilla extract
• 1¼ cups (150 g) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons organic moringa powder
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• Coarse sugar, for topping, optional

Instructions

1. Preheat the oven to 350°F. Line a standard muffin pan with 10–12 muffin liners.
2. In a large mixing bowl, mash the bananas until mostly smooth.
3. Add the egg, honey, olive oil, Greek yogurt, and vanilla extract. Whisk until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, 2 teaspoons moringa powder, cinnamon, nutmeg, and salt.
5. Add the dry ingredients to the wet ingredients. Using a silicone spatula, gently fold everything together just until combined. Be careful not to overmix.
6. Divide the batter evenly between the prepared muffin cups. For larger muffins, divide the batter between 10 cups. For slightly smaller muffins, make 12.
7. Sprinkle the tops with coarse sugar, if using.
8. Bake for approximately 18–22 minutes, or until the tops are set and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Allow the muffins to cool in the pan for about 5–10 minutes before transferring them to a cooling rack.
10. Enjoy slightly warm or allow them to cool completely before storing.