Breakfast · Snack

Lemon Banana Muffins

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘The Hulk’ aka, Green Juice 🙂


Now as for these muffins… 🙂

They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • The perfect amount of sweetness

You will enjoy the smells while baking these muffins too! That fresh lemon zest is such a wonderful smell in the kitchen 🙂


Enjoy these muffins for breakfast, snack, or dessert!

Lemon Banana Muffins

  • Servings: 9 muffins
  • Difficulty: easy
  • Print




Dry Ingredients:
  • 1 1/4 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 T flax
  • 1 T chia seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 2 ripe bananas
  • 3/4 c freshly squeezed lemon juice
  • 1/4 c raw local honey or agave


  1. Preheat the oven to 350F. Spray a 9 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & beat until bananas are pureed & everything is combined.
  4. Use an ice cream scooper to distribute batter among your 9 muffin holes. Top with additional lemon zest.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!


If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

I hope everyone had a good weekend!




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