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?
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…)
This recipe was adapted from food.com and slightly modified.
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Honey Banana Sunshine Muffins
- Total Time: 40 minutes
- Yield: 24 muffins 1x
Description
These naturally sweetened, low-fat whole wheat muffins are moist and delicious, perfect for a healthy breakfast.
Ingredients
- 3 1/2 cups (840 ml) whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1/3 cup (80 ml) canola oil
- 1/3 cup (80 ml) apple sauce
- 1 cup (240 ml) honey
- 4 eggs
- 2 cups (480 ml) mashed bananas
- 1/2 cup (120 ml) hot water
- 1/6 cup chopped nuts (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Sift the whole wheat flour twice and mix it with baking soda and salt in a large bowl.
- In a separate bowl, combine canola oil, apple sauce, and honey. Mix well.
- Beat in the eggs, one at a time, into the wet mixture until fully incorporated.
- Add the mashed bananas to the wet mixture and stir until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the hot water until the batter is smooth.
- Fold in the chopped nuts if using.
- Divide the batter evenly into a greased or lined muffin tin, filling each cup about 3/4 full.
- Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- They can also be frozen for up to 1 month.
- For a nut-free version, simply omit the nuts.
- Serve with a glass of cold milk or a cup of hot tea for a delightful breakfast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 15
- Sodium: 150
- Fat: 4
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 30
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Frequently Asked Questions
Why does the recipe use both applesauce and honey as sweeteners?
The recipe replaces refined sugar and most of the fat with natural sweeteners: 1 cup of honey provides sweetness while 1/3 cup of applesauce adds moisture and helps keep the muffins low in fat alongside the 1/3 cup of canola oil. The article says this combination still produces a moist and tasty muffin.
What does the hot water do in this recipe?
The instructions call for stirring in 1/2 cup of hot water at the end until the batter is smooth. In a whole wheat batter, hot water helps loosen the dense bran and makes the final crumb more tender and moist.
Can these muffins be frozen?
Yes — the notes say they can be frozen for up to 1 month. They are best enjoyed fresh, or stored at room temperature in an airtight container for up to 3 days.
