Wholesome Honey-Banana Muffins
These Wholesome Honey-Banana Muffins are perfect for breakfast or as a healthy snack. Made with whole wheat flour and naturally sweetened with honey, they offer a delightful balance of flavors and nutrients. The moist, fluffy texture comes from ripe bananas and a touch of healthy oil, making these muffins a great choice for the whole family. Whether you make a full batch for a crowd or halve the recipe for a quieter day, these muffins are sure to please everyone. For a lighter version, simply substitute half of the oil with unsweetened applesauce. Enjoy them fresh out of the oven or store them for later—the flavors only get better with time!
24
Servings
N/A
Calories
9
Ingredients
Ingredients
Whole wheat flour
3 1/2 cups (Sifted)
Baking soda
2 teaspoons (N/A)
Salt
1 teaspoon (N/A)
Wheat germ
2 tablespoons (Optional)
Olive oil or Canola oil
2/3 cup (N/A)
Honey
1 cup (N/A)
Eggs
4 (Beaten)
Mashed ripe bananas
2 cups (Mashed)
Hot water
1/2 cup (N/A)
Instructions
1
Preheat your oven to 325°F (165°C) and grease a 24-cup muffin tin.
2
In a large mixing bowl, combine the whole wheat flour, baking soda, salt, and wheat germ (if using). Stir well to ensure even distribution of the dry ingredients.
3
In another bowl, whisk together the olive oil (or canola oil) and honey until well combined. Add the eggs one at a time, beating well after each addition.
4
Stir in the mashed ripe bananas and mix until fully incorporated.
5
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot water. Mix well after each addition to achieve a smooth batter.
6
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
7
Bake in the preheated oven for about 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8
Once baked, remove from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Wholesome Honey-Banana Muffins?
They are a healthy breakfast or snack option made with whole wheat flour, ripe bananas, and naturally sweetened with honey instead of refined sugar.
How many muffins does this recipe yield?
This recipe is designed to make 24 muffins.
What is the recommended oven temperature for baking?
Preheat your oven to 325°F (165°C) for these muffins.
How long do the muffins take to bake?
The muffins typically bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
Can I make these muffins lower in fat?
Yes, you can substitute half of the oil with unsweetened applesauce for a lighter version.
Is the wheat germ necessary for the recipe?
No, the wheat germ is optional, though it adds extra nutrients and texture.
What type of flour should I use?
This recipe specifically calls for whole wheat flour to provide a wholesome, dense texture.
What kind of oil is best for this recipe?
You can use either olive oil or canola oil depending on your flavor preference.
How many bananas do I need?
You will need 2 cups of mashed ripe bananas, which is usually about 4 to 5 medium-sized bananas.
Does this recipe contain refined sugar?
No, these muffins are naturally sweetened using 1 cup of honey.
How many eggs are required?
The recipe requires 4 beaten eggs.
What is the purpose of adding hot water to the batter?
Hot water is added at the end to help achieve a smooth batter consistency and interact with the baking soda.
Should the flour be sifted?
Yes, for the best texture, it is recommended to sift the 3 1/2 cups of whole wheat flour.
How should I prepare the muffin tin?
Grease a 24-cup muffin tin thoroughly to prevent the muffins from sticking.
How much batter should I put in each muffin cup?
Fill each muffin cup about three-quarters full to allow space for the muffins to rise.
How do I store these muffins?
Store them in an airtight container at room temperature or in the refrigerator. The flavors often improve with time.
Can I freeze these muffins?
Yes, these muffins freeze very well. Wrap them tightly or store them in a freezer bag for up to 3 months.
Can I use maple syrup instead of honey?
Yes, you can substitute maple syrup for honey at a 1:1 ratio, though it will slightly change the flavor profile.
Is it okay to use cold eggs?
While room temperature eggs incorporate more easily, cold eggs will still work for this recipe.
What if I only have a 12-cup muffin tin?
You can halve the recipe ingredients or bake the batter in two separate batches.
How should I cool the muffins?
Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Are these muffins suitable for toddlers?
Yes, they are a wholesome snack for children, though note that honey should not be consumed by infants under one year of age.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would make a great addition for extra crunch.
Can I add chocolate chips?
Yes, you can stir in a handful of chocolate chips if you prefer a sweeter, dessert-like muffin.
What happens if I overmix the batter?
Overmixing whole wheat flour can result in tougher, denser muffins. Mix just until the ingredients are combined.
Can I use white flour instead?
You can, but you may need to reduce the liquid slightly as whole wheat flour absorbs more moisture than white flour.
Are these muffins moist?
Yes, the ripe bananas and honey ensure a moist and fluffy texture.
What if my bananas aren't ripe enough?
For the best flavor and moisture, wait until your bananas have brown spots on the peel before using them.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt to balance the sweetness.
Is this a quick bread recipe?
Yes, these muffins fall under the category of quick breads because they use baking soda rather than yeast for leavening.