Whole Wheat Honey Banana Muffins
Start your morning on a wholesome note with these irresistibly moist and naturally sweet Whole Wheat Honey Banana Muffins! Made with ripe bananas, a touch of honey, and heart-healthy whole wheat flour, these muffins are the perfect combination of nutrition and indulgence. A splash of vanilla extract and a hint of cinnamon (optional) add warmth and depth, while coconut oil keeps them delightfully tender. Customize them with chopped walnuts or chocolate chips for an extra boost of flavor and texture. Ready in just 35 minutes, these muffins are ideal for busy mornings, an on-the-go snack, or even a guilt-free dessert. Plus, they’re super easy to make and naturally sweetened, making them a family favorite you’ll feel good about serving. Perfectly fluffy and loaded with banana goodness, these healthier muffins are a must-try!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 large Egg
- 0.33 cup Honey
- 0.25 cup Milk (any kind)
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted and cooled) or any neutral oil
- 1.75 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon (optional)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin pan by lining it with paper liners or greasing it with cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Add the egg, honey, milk, vanilla extract, and melted coconut oil to the mashed bananas. Whisk everything together until well combined.
In a separate medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix as this can make the muffins dense.
Fold in the optional chopped walnuts or chocolate chips if desired.
Divide the batter equally among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 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 about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 322.4 g | 117% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 116.5 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 302 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2840 mg | 60% | |
*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.
