Honey Banana Muffins Recipe
These Honey Banana Muffins are incredibly moist and sweet! Perfect for breakfast or a snack, they’re a wholesome treat everyone will love.
Servings: 12 servings
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour (can substitute with all-purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 3 medium very ripe bananas
- 1/4 cup unsalted butter (melted; can substitute with melted coconut oil)
- 1/3 cup honey
- 1 large egg
- 1 cup milk
- 2 teaspoons pure vanilla extract
Instructions
Baking Steps
- Step 1: Preheat the oven to 375°F (190°C).
- Step 2: Prepare the muffin tin by greasing it or lining it with muffin liners.
- Step 3: In a large mixing bowl, whisk together the white whole wheat flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Step 4: In another bowl, mash the very ripe bananas until smooth.
- Step 5: Add the melted butter, honey, egg, milk, and vanilla to the mashed bananas. Whisk until smooth.
- Step 6: Pour the wet ingredients into the dry ingredients and fold together gently until just combined.
- Step 7: Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Step 8: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Step 9: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- Muffin Tin
- Parchment paper or muffin liners
- Oven
Notes
- For a vegan option, substitute the egg with unsweetened applesauce or a flax egg.
- These muffins can be frozen for up to 3 months for later enjoyment.
- Check for doneness a couple of minutes earlier to prevent overbaking.