Honey Banana Muffins
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
Honey Banana Muffins
AuthorJulie
Preheat the oven to 375F.
In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.
Divide 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.
Ingredients
Directions
Preheat the oven to 375F.
In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.
Divide 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.
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! 🙂
I love when you stumble upon a recipe that you have all the ingredients for, these look and sound wonderful! x
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!
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 🙂
So great to hear it!
thank you for posting an alternative to the canola oil.! did you use refined or the coconut oil that tastes like coconut?
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!
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!)
Wow, you made my day! It makes me so happy to know someone is baking these in Latvia! <3
In the oven now, smells delicious! Substitute apple sauce for oil. I am sure it will be perfect. Love the “no butter” recipes.
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.
Yum! Love the mini muffin! 🙂
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.
Sounds yummy and I just have to wait for my bananas to get riper. Thanks for the Great recipe!!! Marie Goodson
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!
I receive your pictures ,I sign in , impossible to get the directions
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.
So great to hear it!
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!!
Those sound delish!
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!
Thanks for post. I dislike bananas too, but I’ll give this recipe a try.
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!
You can just reduce it if you like, no need to replace it with anything!
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.
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!
Can this be made into bread instead of muffins?
Definitely!
Why do they stick to the paper muffin cups and how can I avoid it?
Cooking spray maybe!
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.
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!
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!
So glad to hear it!
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!
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!
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!
Lovely!! My fussy 14 year old couldn’t get enough! Thank you so much!
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 !!
So glad to hear it!
These muffins are great and so quick! I also substituted the oil for apple sauce. All 3 of my picky kiddos loved them.
So great to hear it!
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!
Yay! So glad to hear it! Happy new year!
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!
Is there a substitute for eggs
Have you tried ground flax stirred with water? I believe it’s 1 Tbsp flax + 3 Tbsp water per egg.
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!
They are currently in the oven….I doubled the recipe, only used a half cup of honey and added a 1/4 cup of dark brown sugar, a dash of cardamom, cinnamon and nutmeg. The batter was awesome!
The whole family loves these, its my bookmarked banana muffin recipe now, I’ve made these countless times, thank you!
Yay, so glad to hear it!
These sound And look absolutely perfect! I will make later today. I read all the comments, saw one that asked about how did you get yours to look like the photo? This is what caught my eye, I love how they look but the person wrote that theirs were round. So, how did you get your uneven texture?
Can you use any other ingredients /oils other than canola, coconut or apple sauce?
Hi Julie,
It looks like the recipe is gone. Are you able to load it into the page again? Thanks
Am I allowed to use olive oil since I the cannoli oil?
I’d use a mild olive oil, or any other vegetable oil!
Thank you for responding