, ,

Honey Banana Muffins

honey banana muffins 1

Have you ever had a banavalanche? A mass of frozen bananas unloading from your freezer each time you open the door? Fortunately I have a drawer freezer at the bottom of my fridge now – which means the bananas overflow into the ice cube tray, making all our ice taste like banana.

Which is a sign it’s time to bake something. I toss a few whole (solid) bananas in a bowl of warm water to thaw, then squeeze them out one end (like milking a cow) until their super soft innards slither out into the mixing bowl. But I feel as if I’ve finally hit my banana bread quota, and the two of us have to take a break for awhile – and so I dug out a recipe for muffins sweetened with honey that I made out in Tofino one time, and (possibly because we’re typically out there at this time and my subconscious self is homesick for the place) made a batch.

Honey Banana Muffins

  ,

March 21, 2016

  • Makes: Makes about 10 muffins.

Ingredients

3 very ripe bananas

1/3 cup honey (creamed or liquid is fine)

1/4 cup canola oil

1 large egg

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

Directions

1Preheat the oven to 375F.

2In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.

3Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, and bake for 20 minutes, or until golden and springy to the touch.

00:00
Share

About Julie

You May Also Like

48 comments on “Honey Banana Muffins

  1. Moira
    March 22, 2016 at 10:01 am

    I’m a firm believer that one can never have too many banana bread and muffin recipes. Thanks for another addition to my pile. They look fantastic! 🙂

  2. Jules @ WolfItDown
    March 23, 2016 at 1:30 pm

    I love when you stumble upon a recipe that you have all the ingredients for, these look and sound wonderful! x

  3. Jennifer
    March 26, 2016 at 2:08 pm

    These are very good. I added orange peel zest and cranberries and used 1/2 cup whole wheat flour and 1 cup white. A keeper recipe!

  4. Kathrine
    August 21, 2016 at 7:56 pm

    I made a few changes to suit my pantry (must be time to go for groceries ha ha!)

    I used 4 med bananas & substituted the canola oil for coconut oil & used 1/4 cup of honey. I may have licked the spoon & the batter is very tasty!

    Great recipe – thanks for sharing 🙂

    • Julie
      August 22, 2016 at 9:43 pm

      So great to hear it!

    • Leighann
      February 19, 2017 at 3:30 pm

      thank you for posting an alternative to the canola oil.! did you use refined or the coconut oil that tastes like coconut?

  5. Dianna L. Burke
    October 1, 2016 at 10:53 am

    I like to substitute applesauce for the oil in recipes. I use 50/50 wheat flour as well. Plus I added a topping of crushed Graham crackers, cinnamon, and chopped peanuts. Can’t wait to taste them. Oh oh, there goes the oven timer. Deliciousness is about to begin!

  6. Sintija
    November 14, 2016 at 11:01 am

    This is one of the first recipes that started my love for muffins – and they are my personal favorites! 🙂 I love the oiliness of them. Thank you for this wonderful recipe! ^_^ (and greetings from Latvia!)

    • Julie
      November 14, 2016 at 11:14 am

      Wow, you made my day! It makes me so happy to know someone is baking these in Latvia! <3

  7. ZoBell
    December 4, 2016 at 10:51 am

    In the oven now, smells delicious! Substitute apple sauce for oil. I am sure it will be perfect. Love the “no butter” recipes.

  8. Laurie
    January 1, 2017 at 12:33 pm

    Yummy! Very light and bananay (I’m sure that’s a word). For some reason I don’t have a regular size muffin tin, but I had a 24 count mini muffin tin and a 12 count mini muffin tin. The recipe filled both and they were done in about 12 minutes on 350 degrees. Thanks for the recipe! I have LOTS of dead bananas.

    • Julie
      January 3, 2017 at 6:58 am

      Yum! Love the mini muffin! 🙂

  9. Sal
    January 6, 2017 at 11:53 am

    I have a grandson with milk and nut allergies who is 14 months old. I have begun searching for recipes that he will enjoy and that I can share with my daughter who is a busy mother of twins
    Just put the batter in the oven and I’m looking forward to a sweet treat this afternoon.

  10. Marie Goodson
    January 12, 2017 at 9:46 pm

    Sounds yummy and I just have to wait for my bananas to get riper. Thanks for the Great recipe!!! Marie Goodson

  11. Renee pineda
    February 25, 2017 at 12:49 pm

    These were so yummy. I’m afraid that I missed something , used coconut flour ans applesaucd.. it came out a little dry .. but super delish!

  12. Jacqueline
    February 26, 2017 at 10:58 am

    I receive your pictures ,I sign in , impossible to get the directions

  13. Freda
    March 18, 2017 at 1:47 am

    Delicious muffins! I used whole wheat flour instead of plain flour. I like the texture that it gives. I like the suggestion of the coconut oil replacing Canola so will try next time. Thanks from Aotearoa N?Z.

    • Julie
      March 19, 2017 at 11:00 am

      So great to hear it!

  14. Cheryl
    May 17, 2017 at 8:14 pm

    I ran out of regular flour and used mostly gluten free, doubled up the recipe as I had 5 huge bananas, added 1 cup mini chocolate chips and 1 cup chopped trail mix, – OMG, can’t stop eating them … !!! Thank You, Julie, you’re a charm!!

    • Julie
      May 18, 2017 at 9:45 pm

      Those sound delish!

  15. Ainsley
    July 27, 2017 at 7:07 am

    Great Recipe! Most of my family hates bananas, but I run the kitchen so that’s their problem. But, I suggested they try this, and they loved it! Even my dad who will puke at the smell of bananas tried it. Thanks!

    • Connie
      November 28, 2017 at 1:11 pm

      Thanks for post. I dislike bananas too, but I’ll give this recipe a try.

  16. Anonymous
    August 8, 2017 at 4:45 pm

    I like the idea of substituting applesauce for the oil. Is there anything I can substitute for the honey? Trying to lower sugar in my diet. Thanks!

    • Julie
      August 8, 2017 at 7:19 pm

      You can just reduce it if you like, no need to replace it with anything!

  17. Dawn
    August 29, 2017 at 6:20 am

    I just made these…. again. ? I added a 1/3 c brown sugar , 1/4 c walnuts and 1/2c white chocolate chips. It smells great baking, can’t wait to try them this way.

  18. Kari
    October 16, 2017 at 9:25 am

    I made a couple substitutions too… instead of 1.5 cups flour I used 1 can of rinsed, puréed black beans and a half a cup of flour. They are so moist and delicious! I also use coconut oil instead of canola and excited to try the apple sauce suggestion!

  19. Tina
    October 24, 2017 at 10:44 am

    Can this be made into bread instead of muffins?

    • Julie
      October 24, 2017 at 7:52 pm

      Definitely!

  20. Paula J Kanenberg
    October 29, 2017 at 9:12 am

    Why do they stick to the paper muffin cups and how can I avoid it?

    • Donna Walker
      December 30, 2017 at 12:50 pm

      Cooking spray maybe!

  21. Priscille
    October 29, 2017 at 11:24 am

    I just baked these banana muffins but replaced the oil with almond butter that I had to use up, put 2 eggs instead of one and added mini chocolate chips. These are so delicious! This is a keeper.

  22. Donna Walker
    December 30, 2017 at 12:55 pm

    Can’t wait to make these! They sound so good. And I love the idea of using some orange zest in the batter! And subbing applesauce for the oil. Trying to lose weight by cutting out as much sugar and carbs as possible and watch my blood sugar so these will fit right in. I have a mini muffin pan and 2 mini loaf pans I plan on using!

  23. Tanya
    January 1, 2018 at 8:34 pm

    Made these tonight as 5 mega muffins (with a handful of chocolate chips added)… so yummy! Needed an extra 5 mins in the oven due to the size of the muffin tin, but 25 mins was perfect!

    • Julie
      January 2, 2018 at 1:48 pm

      So glad to hear it!

  24. Donna Walker
    January 2, 2018 at 7:35 am

    I made this recipe last evening , substituting applesauce for the oil. It made a dozen mini muffins and 2 mini loaves. They turned out nice and springy and tasty. But I think I may increase the honey a little and /or add some choc. chips! This morning I cut a couple of slices and toasted them, then spread on some cream cheese. Very good! Even my little Pomeranian, Simba likes it too!! Love it, Thanks for the recipe!

  25. Tanner Lemon
    January 11, 2018 at 1:03 pm

    Thanks for the recipe! How did you get the texture in the photo to come through?

    Mine are just round on top. I like the texture for presentation purposes..

    Thanks again!

  26. Jen
    January 17, 2018 at 3:53 pm

    I enjoyed this recipe-and so did my children!! We are trying to get off refined sugar so this will be my new go-to banana bread recipe via the muffin pan! Thank you!

  27. Laurie Knight
    March 11, 2018 at 3:14 pm

    Lovely!! My fussy 14 year old couldn’t get enough! Thank you so much!

  28. KIRA
    March 25, 2018 at 10:40 am

    I loved this muffins . First time trying a new banana recipe in years. I didn’t change a thing , followed the recipe , well except I did add raisins . Taste and texture were very yummy ! Will definitely make these again and again !!

    • Julie
      March 26, 2018 at 11:25 pm

      So glad to hear it!

  29. Christine Coughlin
    September 23, 2018 at 11:15 am

    These muffins are great and so quick! I also substituted the oil for apple sauce. All 3 of my picky kiddos loved them.

    • Julie
      September 25, 2018 at 7:50 pm

      So great to hear it!

  30. Kathleen
    December 29, 2018 at 10:27 am

    First time that something came out of my oven looking exactly as pictured! They looked delicious and they are!! I’m in love with this receipe. Thanks, Julie! Happy New Year!

    • Julie
      January 11, 2019 at 5:02 pm

      Yay! So glad to hear it! Happy new year!

  31. Des
    May 19, 2019 at 5:07 pm

    These are absolutely FANTASTIC!
    They are light, fluffy, I’d say they’re healthy, and I can’t get enough of them! I’m making a batch every couple days!
    I added an extra banana with 1/2-2/3 cup honey, and once in the muffin tins, I swirled a little brown sugar/cinnamon, although those aren’t the healthiest additions, my goodness are they delicious! The best part is that I can eat 1-2 muffins on the go and I can make it until lunch without feeling starving!
    Just like my dads side of the family, I have a horribly fast metabolism and if I even miss a meal I lose 5lbs! It’s not something I have often complained about, but since I had my son and started back at the gym, I find I cannot keep weight on and for the last year I’ve been looking quite unhealthy.
    I made these muffins for the first time 6 weeks ago, they were so delicious I ate them all in a few days! I’ve began to notice that adding baked goods to my daily diet along with at least 2 meals/day, I’m finally not losing weight, and with the addition of mass gain protein powder to my post workout smoothies, I’m actually gaining weight!!!!
    So thank you so much!
    This is actually one of the first recipes I’ve tried that worked perfectly the first time!

  32. Sher
    June 15, 2019 at 3:00 pm

    Is there a substitute for eggs

    • Julie
      June 23, 2019 at 12:08 pm

      Have you tried ground flax stirred with water? I believe it’s 1 Tbsp flax + 3 Tbsp water per egg.

  33. Taylor
    July 18, 2019 at 8:42 am

    After reading the comments about them not being very sweet, I added cinnamon and about a tablespoon and a half of molasses. Still could use a little more sweetness for my palette, but they came out super moist and fluffy! Definitely will make them again!

Leave a Reply

Your email address will not be published.