Honey Banana Muffins
Honey Banana Muffins
AuthorJulie
3 very ripe bananas
⅓ cup honey (creamed or liquid is fine)
¼ cup canola oil
1 large egg
1 tsp vanilla
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1
Preheat the oven to 375F.
2
In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.
3
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
3 very ripe bananas
⅓ cup honey (creamed or liquid is fine)
¼ cup canola oil
1 large egg
1 tsp vanilla
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
Directions
1
Preheat the oven to 375F.
2
In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.
3
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.
These were delicious! I had promised to bake something with my kids but had no sugar, these were perfect! Easy to make, quick to bake and so yummy! Now to hide the rest from the kids…..
Great to hear it!
These taste as awesome as they look! Made twice now (it’s do quick!) And added chopped fresh strawberries each time to stretch the batter to 12. My husband and I love them!
Very tasty. I only has 2 bananas, so muffins are were a little dry…a smear of creamed honey fixed that! Nancy
However, the telephone doesn’t have a fingerprint sensor.
HI Julie,
I found this recipe while internet searching for banana muffins. It is my “go to” recipe. I’ll try your cabbage and potato recipe today.
Thank you!
Pat
These muffins really yummy and couldn’t be easier to make. My 2 kids and husband devoured the whole batch. I also tried another batch with chocolate chips and they were delicious too!
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Kudos!
Sorry, I don’t think I can do that, just delete your comment?
I made these with almond flour and coconut oil instead of all purpose and canola…also added an egg to help with binding the almond flour–WOAH! SO GOOD! They’re buttery and tender, without any butter!
Yay, so glad to hear it!
Love them!
I couldnt.find my banana muffin recioe.that uses honey. So I gave this one a try. I didnt not care for it at all. Too bland. No flavor. If your looking for no sugar than you may like this. Mynrecioe called for sugar. I just gotta have my muffins sweet, as I eat theis for dessert.
It’s true; they aren’t super sweet. More of a banana bread than a muffin, but I love these with butter! I threw in some sliced almonds and cinnamon for a “honey nut”-esque flavor ?
Yum!!
Thank you so much for this recipe. I made this this evening and my family loved them. they are great. I used maple syrup in place of honey which worked well. And I added strawberries. So yummy and sweet enough without being all sugar. My daughter wants to make them with chocolate chips next and I think I will cut the honey/maple syrup back a bit more even. These will definitely be in my rotation from now on.
So glad to hear it Lynn!
Yum .. I’ve done a few variations and make mine in mini muffin tin.
Swapped oil with applesauce, other times have added chopped cranberries, hemp seeds, today added cocoa powder.
Can you replace the canola oil with something else? or leave it out?
Can you give me a guesstimate on calories per muffin. Thanks
They are delicious!!
Hi! 3 ripe bananas, what do you think the cup equivalent of this is?
These were delicious! My friend made them for our church group and they were so amazingly moist and fluffy. She is an amazing baker, while I’m more of a novice. The first time I made them, they were pretty dry. I don’t think I had enough banana in the batter. This time I used 4 small to medium bananas and substituted 1/3 of the flour with almond flour, because I ran out of cup-4-cup gluten-free flour. They turned out great! Thanks for the recipe!