Honey Banana Muffins Recipe
Honey-sweetened banana muffins made with white whole wheat flour and warm spices. Yields 12 standard muffins.
Equipment
- 12-cup muffin tin
- paper liners (optional)
- Mixing Bowls
- Whisk
- Fork
- Spatula
- Wire Rack
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 degrees Fahrenheit. Grease a 12-cup standard muffin tin or line it 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 until evenly combined.
- In a medium bowl, mash 3 medium very ripe bananas with a fork until mostly smooth (a few small lumps are fine).
- To the mashed bananas, add 1/4 cup melted unsalted butter, 1/3 cup honey, 1 egg, 1 cup milk, and 2 teaspoons pure vanilla extract. Stir until the wet ingredients are evenly blended.
- Pour the wet mixture into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir gently until the batter is just combined and no large streaks of flour remain. Do not overmix.
- Divide the batter evenly among the 12 muffin cups (about 1/3 cup of batter per cup or until each cup is about two-thirds full).
- Bake in the preheated oven for 14–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when lightly touched.
- Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins 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.
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.