Soft and warmly spiced, Honey Muffins with Banana are a delicious balance between a sweet treat and a healthy snack. Delightful any time, they're an especially great on-the-go breakfast.
Sweetened only with bananas and honey, this muffin recipe can easily be made gluten-free, too boot, and either way, they're a crowd pleaser.
The Key Ingredients
- honey - Use your favorite honey for this muffin recipe. Much like cooking with wine, when you cook (or bake, in this case) with honey, the flavor is important. I prefer using raw honey, which is not pasteurized or processed in other ways. All honey varieties and brands will vary, from thick to thin textures and floral to fruity flavors. You can read more about different types of honey in this Best Bees article. Honey Tip: If your honey is on the thick side, warm is slightly so it's pourable, to incorporate it into the batter.
- banana - Bananas are used two ways in my honey muffins. Overripe bananas are the best for the mashed bananas that get mixed into the batter. The more overripe, the sweeter the recipe will taste. The bananas should be 50% to 100% brown. And just ripe bananas are perfect for the sliced bananas that get folded in at the end.
- the warming spices - Cardamom, cinnamon and nutmeg are the spices in the muffins, and they add subtle spice and warmth. I love this blend, but feel free, within the same measurements, to use more or less of the cinnamon and cardamom. I wouldn't recommend increasing the nutmeg.
How to Make Banana Honey Muffins
(More detailed instructions are in the printable recipe card below.)
- Combine the flour, baking soda, baking powder, cardamom, cinnamon, salt and nutmeg in a large bowl.
- In another bowl, combine the melted cooled butter, honey, milk, vanilla and mashed banana. Mix until blended, and then add the eggs and whisk until they're fully incorporated. (There will be some lumps from the mashed banana.)
- Make a "well" in the center of the dry ingredients and the pour in the wet mixture, along with the banana slices. Fold until everything is blended together.
- Evenly divide the batter among the paper liners -- they should be filled almost to the top.
- Bake in a preheated 350°F oven until the muffins are golden. Let them cool and then remove from the muffin pans. Serve.
Variations
- You can add all sorts of nuts to this recipe! Roughly chopped walnuts or pecans would be delicious.
- And who could ever argue that a handful of chocolate chips wouldn't be a fantastic addition?
- Honey muffins still be great, and they'll take on an earthier flavor if you use whole wheat flour.
- Gluten-free version. Substitute the regular all-purpose flour in the recipe for Cup4Cup Multi-Purpose Gluten-Free Flour.
More Scrumptious Sweet Recipes with Banana
- Banana Peanut Butter Muffins
- Banana Chocolate Chip Cookies
- Coconut Flour Pancakes with Banana
- Gluten-Free Chocolate Banana Cake
How to Store Them
- Room temperature. You can keep them at room temperature if you know the muffins are going to be eaten the same or following day. The best way to preserve their freshness is to let them cool completely, put them in an airtight container with a dry paper towel below and on top of them.
- Freezer. The muffins can be frozen for about three months. The easiest method is to place them in a single layer in a freezer Ziploc bag. Let them defrost at room temperature.
- Refrigerator. They can be refrigerated for a few days, but it can change their texture and dry them out a bit.
Other Must-Try Muffin Recipes
I hope you enjoy these delicately spiced Banana Honey Muffins!
Banana Honey Muffins Recipe
Equipment
Ingredients
- 2¼ cups all-purpose flour (or Cup4Cup Gluten-Free Multi-Purpose Flour)
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter, melted and cooled
- ¾ cup honey
- ¼ cup milk
- 1 tablespoon pure vanilla extract
- 1½ cups mashed banana (about 1½-pound bananas) about 3 average-sized
- 2 large eggs
- 1 cup sliced bananas (from about 1 pound bananas), about 2 average-sized
Instructions
- Set oven and prepare pan. Preheat the oven to 350°F, adjust 2 racks towards the center. Prepare 1 to 1½ muffins pans with cupcake liners.
- Mix dry ingredients. In a large mixing bowl, combine the flour, baking soda, baking powder, cardamom, cinnamon, salt and nutmeg. Mix to blend and set aside.
- Mix wet ingredients. In another large mixing bowl, combine the melted cooled butter, honey, milk, vanilla and mashed banana. Mix until all of the ingredients are evenly blended. Then add the eggs and use a whisk to mix until they're fully incorporated, and the batter is as smooth as possible. (There will be some lumps from the mashed banana.)
- Combine wet and dry ingredients. Make a "well" in the center of the dry ingredients and the pour in the wet mixture, along with the banana slices. Fold until everything is blended together and you no longer see any dry spots.
- Fill the muffins pans. Evenly divide the batter among the paper liners -- they should be filled almost to the top.
- Bake, cool and serve. Bake in the preheated 350°F oven until the muffins are golden and no longer jiggle, 25 to 30 minutes. Let them cool and then remove from the muffin pans. Serve.
Notes
Nutrition
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
The post Honey Muffins with Banana appeared first on Cooking On The Weekends.