Honey Banana Muffins
Soft, moist, and naturally sweetened, Honey Banana Muffins are the perfect way to start your morning or enjoy a wholesome snack. Bursting with the natural flavors of ripe bananas and rich honey, these muffins are elevated with hints of vanilla and the option of warm cinnamon spice. Made with simple pantry staples, they’re quick to whip up in just 15 minutes and bake to golden perfection in under 20. The addition of milk and a touch of oil ensures a tender texture, while the combination of dairy and non-dairy options makes this recipe adaptable for all dietary preferences. Whether enjoyed fresh out of the oven or saved for meal prep, these muffins are family-approved and ideal for busy lifestyles. Perfectly portable and naturally sweetened, they’re a healthier alternative to sugar-laden baked goods, satisfying cravings guilt-free!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 medium Ripe bananas
- 0.5 cups Honey
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cups Milk (dairy or non-dairy)
- 0.5 teaspoons Ground cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the honey, vegetable oil, egg, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix, as this can lead to dense muffins.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 145.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 164 mg | 13% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
