Healthier Banana Honey Muffins
These Healthier Banana Honey Muffins are a simple, one-bowl breakfast or snack. Packed with sweet bananas and a touch of honey, these muffins bake up soft, moist, and on the healthier side!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 18 -20 muffins
- About 1½ cups mashed ripe banana about 4 medium bananas
- ½ cup packed light brown sugar
- ¼ cup honey
- 1 egg
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ cup almond milk or any milk you prefer
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups white whole-wheat flour
Preheat oven to 425F. 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.
Stir in the almond milk, baking powder, baking soda, cinnamon and salt until combined.
Add flour, 1/2 cup at a time, stirring until just incorporated into mixture. Spoon batter into prepared tin, filling 3/4 full.
Bake for 5 minutes at 425F, then keeping oven door closed, lower temp to 350F 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.
Serving: 1g | Calories: 111kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 140mg | Potassium: 145mg | Fiber: 2g | Sugar: 13g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg