Banana and Honey Muffins
If you’re looking for a wholesome, naturally sweetened muffin recipe, these Banana and Honey Muffins are a must-try! Made with ripe bananas and pure honey, they offer the perfect balance of moisture, flavor, and sweetness without relying on refined sugar. Whether you’re preparing breakfast, a quick snack, or a lunchbox treat, these muffins are a delightful and healthier choice.
Why You’ll Love This Recipe
- Naturally Sweetened – Uses ripe bananas and honey instead of refined sugar.
- Moist and Fluffy – The bananas keep the muffins soft and tender.
- Easy to Make – Simple ingredients and minimal prep time.
- Healthy Twist – Whole wheat flour and Greek yogurt can be used for added nutrition.
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup honey
- 1/4 cup melted butter or coconut oil
- 1/2 cup Greek yogurt or milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups whole wheat or all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat Oven – Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients – In a large bowl, whisk together the mashed bananas, honey, melted butter, Greek yogurt, vanilla extract, and egg.
- Combine Dry Ingredients – In another bowl, mix the flour, baking soda, cinnamon, and salt.
- Combine Mixtures – Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Add Optional Ingredients – If using nuts or chocolate chips, fold them into the batter.
- Fill Muffin Cups – Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake – Place in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Enjoy – Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Tips for Success
- Use overripe bananas for the best sweetness and moisture.
- For a dairy-free version, use almond milk and coconut oil.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Recipes you may like