Honey Banana Muffins Recipe
There’s something undeniably comforting about the smell of freshly baked muffins wafting through the kitchen, and these Honey Banana Muffins are no exception. Bursting with natural sweetness from ripe bananas and a touch of honey, these muffins are perfect for breakfast, a snack, or even a sweet treat to accompany your afternoon tea. The use of white whole wheat flour not only adds a hint of nuttiness but also makes them a healthier option that doesn’t sacrifice flavor. Let’s dive into this delightful recipe that is sure to become a family favorite!
What You’ll Love About This Recipe
– Natural Sweetness: The combination of ripe bananas and honey provides a naturally sweet flavor without the need for refined sugars.
– Healthier Alternative: Using white whole wheat flour gives these muffins a nutritional boost while maintaining a soft texture.
– Quick and Easy: Whipping up a batch of these muffins is a breeze, making them a perfect last-minute treat.
– Customizable: Feel free to add nuts, chocolate chips, or dried fruits to personalize your muffins.
– Freezes Well: Make a double batch and freeze some for a quick breakfast on busy mornings.
Ingredient Breakdown
- 2 cups white whole wheat flour: A healthier alternative to all-purpose flour; can be substituted if needed.
- 1 tablespoon baking powder: Helps the muffins rise and become fluffy.
- 1 teaspoon ground cinnamon: Adds warmth and spice to the flavor profile.
- 1/2 teaspoon freshly ground nutmeg: A little goes a long way in enhancing the muffin’s flavor.
- 1/4 teaspoon ground ginger: Provides a hint of spice that complements the bananas.
- 1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 3 medium very ripe bananas: The star of the show, contributing moisture and natural sweetness.
- 1/4 cup unsalted butter: Adds richness and helps create a tender muffin; can be substituted with melted coconut oil.
- 1/3 cup honey: A natural sweetener that pairs beautifully with bananas.
- 1 egg: Binds the ingredients together and helps with leavening.
- 1 cup milk: Adds moisture; can be substituted with a non-dairy milk if desired.
- 2 teaspoons pure vanilla extract: Enhances the overall flavor of the muffins.
What You’ll Need (Gear)
- Mixing bowls: For combining your dry and wet ingredients.
- Whisk: To mix ingredients together smoothly.
- Spatula: For folding ingredients and scraping down the sides of the bowl.
- Muffin tin: Essential for baking your muffins; consider using a silicone or non-stick variety.
- Parchment liners: Optional, but they help with easy removal and cleanup.
- Cooling rack: For letting your muffins cool after baking.
Honey Banana Muffins Recipe: From Prep to Plate
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line your muffin tin with parchment liners or grease it lightly with cooking spray.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, ground cinnamon, nutmeg, ginger, and salt until well combined.
Step 3: Mash the Bananas
In another bowl, mash the very ripe bananas until smooth. You can leave some small chunks for added texture if desired.
Step 4: Combine Wet Ingredients
To the mashed bananas, add the melted butter, honey, egg, milk, and vanilla extract. Mix until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the banana mixture into the bowl with the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix.
Step 6: Fill the Muffin Tin
Using a scoop or spoon, fill each muffin cup about 2/3 full with the batter. If you like, you can sprinkle some extra cinnamon or oats on top for added texture.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely before enjoying.
Allergy-Friendly Swaps
- Use gluten-free flour blend instead of white whole wheat flour for gluten-free muffins.
- Replace the egg with a flaxseed meal or chia seed gel for a vegan option.
- Substitute dairy milk with almond milk, coconut milk, or any other non-dairy alternative.
- Use coconut oil instead of butter for a dairy-free version.
Slip-Ups to Skip
- Using under-ripe bananas: Make sure your bananas are very ripe for the best flavor and sweetness.
- Overmixing the batter: This can result in tough muffins, so mix until just combined.
- Skipping the cooling step: Muffins continue to cook slightly after removing them from the oven, so allow them to cool before digging in.
- Not checking for doneness: Use a toothpick to ensure your muffins are fully baked; a wet toothpick means they need more time.
How to Store & Reheat
To store your Honey Banana Muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5-10 minutes.
Common Qs About Honey Banana Muffins Recipe
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw them and drain any excess liquid before mashing.
How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, your muffins are done.
Can I add mix-ins like nuts or chocolate chips?
Yes! Feel free to fold in your favorite mix-ins after combining the wet and dry ingredients.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, consider adding an extra tablespoon of honey or including chocolate chips for added sweetness.
Keep Cooking
- Sally’s Baking Addiction: Banana Bread Recipe
- Pinch of Yum: Healthy Banana Bread
- Minimalist Baker: Simple Vegan Banana Bread
Before You Go
You’ve just discovered a delicious way to enjoy bananas in the form of these Honey Banana Muffins. They’re simple, wholesome, and perfect for sharing (or keeping all to yourself). Whether you’re enjoying them fresh out of the oven or as a quick snack on the go, these muffins are sure to bring a smile to your face. Happy baking!
Honey Banana Muffins Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your muffin tin with parchment liners or grease it lightly with cooking spray.
- In a large mixing bowl, whisk together the white whole wheat flour, baking powder, ground cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, mash the very ripe bananas until smooth. You can leave some small chunks for added texture if desired.
- To the mashed bananas, add the melted butter, honey, egg, milk, and vanilla extract. Mix until everything is well combined.
- Pour the banana mixture into the bowl with the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix.
- Using a scoop or spoon, fill each muffin cup about 2/3 full with the batter. If you like, you can sprinkle some extra cinnamon or oats on top for added texture.
- Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely before enjoying.
Notes
- Use gluten-free flour blend for gluten-free muffins.
- Replace the egg with flaxseed meal or chia seed gel for a vegan option.
- Store in an airtight container at room temperature for up to 3 days.
