Naturally sweetened with bananas and honey, these moist and easy muffins don't need refined sugar to make them scrumptious.
Yield: 12muffins
Ingredients
2cupswhite whole wheat flourcan sub all-purpose flour
1tablespoonbaking powder
1teaspoonground cinnamon
1/2teaspoonfreshly ground nutmeg
1/4teaspoonground ginger
1/2teaspoonsalt
3medium very ripe bananas
1/4cupunsalted butter1/2 stick, melted (can sub melted coconut oil)
1/3cuphoney*
1egg
1cupmilk
2teaspoonspure vanilla extract
Instructions
Preheat oven to 375 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, 14-18 minutes.
Muffins keep in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well!
Notes
Gluten-free option:
For gluten-free banana muffins, sub in your favorite 1-to-1 GF flour blend.
Dairy-free option:
To make these dairy-free, opt for coconut oil and a dairy-free milk.
Vegan option:
For vegan muffins, make the dairy-free substitutions and leave out the egg. I haven't yet tested them this way, but the banana should be enough of a binder to hold them together.3/23/2024 recipe update: Based on reader feedback and additional testing, updated the baking temp from 400 to 375 and changed the cooking time from about 12 minutes to a range 14-18 minutes.