Description
These wholewheat banana muffins are a healthier take on a classic, featuring ripe bananas and a touch of honey for natural sweetness.
Ingredients
Units
Scale
- 1 cup wholewheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 ripe bananas, mashed
- 1 egg, lightly beaten
- 2 teaspoons pure honey
- 1/3 cup fine brown sugar
- 1/4 cup 2% milk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Grease 8 muffin cups and set aside.
- In a large bowl, sift together the wholewheat flour, baking powder, salt, and ground cinnamon.
- In another bowl, combine the mashed bananas, lightly beaten egg, pure honey, fine brown sugar, 2% milk, and vegetable oil. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, you can add a teaspoon of vanilla extract to the wet ingredients. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days. If you prefer a sweeter muffin, increase the honey to 3 teaspoons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 180
- Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 30