Whole Wheat Banana Muffins

These Whole Wheat Banana Muffins are packed with sweet bananas and a touch of honey. They bake up soft, moist, and are on the healthier side!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana muffin recipe, banana recipe, blueberry muffin recipe, honey recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings -20 muffins

Calories 111

Author Gayle

Preheat oven to 425°F. Line two 12-count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.
In a large bowl, whisk together the mashed banana, brown sugar (see note below), honey, egg, and vanilla bean paste/extract. Stir in the almond milk, baking powder, baking soda, cinnamon and salt until combined.
Add flour, ½ cup at a time, stirring until just incorporated into mixture. Spoon batter into prepared tin, filling ¾ full.
Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 13-15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large bakery-style muffins.
Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack. Serve with butter and/or a drizzle of honey, if desired.

Adapted from my Banana Chocolate Chip Muffins
Muffins are not overly sweet. If you like a sweeter batter, feel free to increase brown sugar or honey by 1-2 tablespoons.
I like to use vanilla bean paste in baked goods instead of vanilla extract, as it doesn't water the mixture down and provides a richer vanilla flavor.