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!
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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
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana muffin recipe, banana recipe, blueberry muffin recipe, honey recipe
Servings: 18 -20 muffins
Calories: 111kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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