We’re huge into muffins around here. I probably come up with a new muffin recipe every week. Seriously! Muffincrazytown, I tell ya.
In fact, I actually make an active effort to not post too many muffin recipes. So I try to pace myself, blog-sharing-wise. Except it looks like I went too far in the opposite direction last year – I only posted four new muffin recipes for the entire year! So this year, more muffin recipes are clearly in order. First up: Honey-Sweetened Spiced Banana Muffins.
In my effort to be healthier, I continue to move more and more in the “real food” direction. Basically, less refined stuff. These muffins are a good example of that. For the flour, these days, I am partial to organic white whole wheat. White whole wheat flour is made from white wheat, so when it’s milled, it’s whiter in color without needing to be bleached or otherwise refined. I also like how fine and fluffy it is. Perfect for baking.
(No no! That’s not really how I measure my flour. I just wanted to share a photo of the fluffiness.)
Aside from white whole wheat flour, these honey-sweetened muffins rely on ripe bananas for some of their sweetness, with the remainder coming from – you guessed it – honey instead of refined sugars. I also like how the honey helps contribute to a nice, moist muffin. Plus, I have a hunch it works especially well with whole wheat flour because whole wheat tends to be more absorbent than all-purpose.
I love how these muffins contribute to a hearty breakfast or make a nice snack in and of themselves without making you feel like you just ate a cupcake for breakfast.
Honey-Sweetened Spiced Banana Muffins
- 2 cups white whole wheat flour (can sub all-purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 medium very ripe bananas
- 1/4 cup unsalted butter (1/2 stick, melted (can sub melted coconut oil))
- 1/3 cup honey*
- 1 egg
- 1 cup milk
- 2 teaspoons pure vanilla extract
- Preheat oven to 400 degrees Fahrenheit. Grease 12 standard-cup muffin tins or line with liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a medium bowl, mash the bananas. Stir in the butter, honey, and egg. Mix well. Add the milk and vanilla and mix until blended.
- Pour the wet ingredients over the dry ingredients and, with a wooden spoon or spatula, mix just until incorporated.
- Divide batter between muffin cups, about 1/3 cup of batter each.
- Bake until the tops spring when you touch them and a toothpick inserted into the center of a muffin comes out clean, about 12 minutes.
- Muffins keep in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well!
More honey-sweetened muffin recipes