Honey Banana Sunshine Muffins

Naturally sweetened, low in fat, whole wheat muffins – perfect for breakfast.
By Karla Diaz Cano

banana honey muffins

What would you say if I told you these muffins are naturally sweetened, low in fat, made with whole wheat flour – yet still moist and tasty? Would you give them a try?

banana honey muffins

Well, surprise surprise, they’re all that. Believe me – I wanted to do a happy dance around my kitchen when they cooled down and I bit into one. A beautiful, delicious and yes oh-very-healthy muffin. Perfect for today’s and every day’s breakfast with a glass of cold milk or a cup of hot tea. (Between you and I, I don’t think this batch will last very long around here…)

banana honey muffins

This recipe was adapted from food.com and slightly modified.

Honey Banana Sunshine Muffins
 
Prep Time
Cook Time
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Naturally sweetened, low in fat, whole wheat muffins - perfect for a sun-shiny breakfast.
Author:
Recipe Type: Muffins
Serves: 24
Ingredients
  • 3½ cups whole wheat flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup canola oil
  • ⅓ cup apple sauce
  • 1 cup honey
  • 4 eggs
  • 2 cups mashed bananas
  • ½ cup hot water
  • ⅙ cup chopped nuts (optional)
Instructions
  1. Preheat oven to 325 C.
  2. Sift flour twice and mix it with the rest of the dry ingredients.
  3. Mix canola oil, apple sauce and honey. Beat in eggs, one at a time. Add mashed bananas and mix to combine.
  4. Add dry ingredients, alternating with the hot water. Mix very well after each addition. If you wish to add nuts, fold them in.
  5. Divide into 24 cupcake cups and bake until golden brown (about 15-20 minutes)
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