Honey Banana Muffins Recipe
Simple honey-sweetened banana muffins made with white whole wheat flour and warm spices. Yields 12 muffins.
Servings: 12 muffins
Ingredients
Ingredients
- 2 cupswhite whole wheat flour can sub all-purpose flour
- 1 tablespoonbaking powder
- 1 teaspoonground cinnamon
- 1/2 teaspoonfreshly ground nutmeg
- 1/4 teaspoonground ginger
- 1/2 teaspoonsalt
- 3 medium very ripe bananas
- 1/4 cupunsalted butter 1/2 stick, melted (can sub melted coconut oil)
- 1/3 cuphoney*
- 1 egg
- 1 cupmilk
- 2 teaspoonspure vanilla extract
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup standard muffin tin or line with paper liners.
- In a large bowl, whisk together 2 cups white whole wheat flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt.
- In a medium bowl, mash 3 medium very ripe bananas with a fork until mostly smooth (small lumps are fine).
- Stir the mashed bananas together with 1/4 cup melted unsalted butter and 1/3 cup honey until combined. Add 1 egg and mix until incorporated.
- Add 1 cup milk and 2 teaspoons pure vanilla extract to the banana mixture and stir until blended.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, fold gently just until the dry ingredients are moistened and the batter is combined; do not overmix.
- Divide the batter evenly among the 12 prepared muffin cups, about 1/3 cup batter per cup.
- Bake for 14–18 minutes, until the muffin tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled muffins in an airtight container or zipper bag at room temperature for 3–4 days, or freeze for longer storage.
Equipment
- 12-cup muffin tin
- Paper liners
- Large Bowl
- Medium Bowl
- Fork
- wooden spoon or rubber spatula
- Wire Rack
Notes
Notes
Gluten-free option:
For gluten-free banana muffins, sub in your favorite 1-to-1 GF flour blend.
Dairy-free option:
To make these dairy-free, opt for coconut oil and a dairy-free milk.
Vegan option:
For vegan muffins, make the dairy-free substitutions and leave out the egg. I haven’t yet tested them this way, but the banana should be enough of a binder to hold them together.
3/23/2024 recipe update
: Based on reader feedback and additional testing, updated the baking temp from 400 to 375 and changed the cooking time from about 12 minutes to a range 14-18 minutes.
Gluten-free option:
For gluten-free banana muffins, sub in your favorite 1-to-1 GF flour blend.
Dairy-free option:
To make these dairy-free, opt for coconut oil and a dairy-free milk.
Vegan option:
For vegan muffins, make the dairy-free substitutions and leave out the egg. I haven’t yet tested them this way, but the banana should be enough of a binder to hold them together.
3/23/2024 recipe update
: Based on reader feedback and additional testing, updated the baking temp from 400 to 375 and changed the cooking time from about 12 minutes to a range 14-18 minutes.