Honey Banana Muffins Recipe
Naturally sweetened with bananas and honey, these moist and easy muffins don't need refined sugar to make them scrumptious.
Ingredients
- 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
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. For a more textured muffin, leave the bananas a little lumpy. For a smoother, more perfectly domed muffin, mash the bananas until completely smooth. 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.How to Store
Store muffins in an airtight container at room temperature. They will keep for up to 4 days.Freezing
Honey banana muffins freeze really well! Place them in an airtight container or freezer bag and place them in the freezer. Thaw at room temperature for 30 minutes to an hour. I love how these honey banana 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. 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 of 14-18 minutes. 10/16/2026 recipe update: Added a note about mashing the bananas. For a more textured muffin, leave the bananas a little lumpy. For a more smooth, perfectly domed banana muffin, mash until completely smooth.Nutrition Facts
Serving: 1muffin, Calories: 176kcal, Carbohydrates: 30g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 26mg, Sodium: 217mg, Potassium: 172mg, Fiber: 3g, Sugar: 12g, Vitamin A: 190IU, Vitamin C: 3mg, Calcium: 104mg, Iron: 1mg