Whole Wheat Honey Banana Muffins

Quick to pull together and full of great ingredients to keep the kids’ hunger at bay.

Honey Banana Muffins

A few years ago (in a heavy coo-pon cuttin’ phase) I found this awesome basic muffin recipe from Hillbilly Housewife. It could be made cheaply and quickly, it wasn’t too sweet, and it didn’t come out of a box.

(I highly recommend that website link for great frugal-cooking ideas. I learned a lot from it, and it looks like they’ve added a lot more healthy options since I visited last. I got my original biscuit recipe from the same site.)

baked honey banana

 

As time went by, I altered the recipe a bit to our changing diets. I started using coconut oil instead of vegetable, whole wheat flour instead of all-purpose, and I’m pretty sure I’ve even substituted almond milk for cow’s milk.
 

It’s a recipe that is simple to change around for what you’ve got on hand. It practically begs you to mess around with it.

I changed a few of the main ingredients in that basic recipe to get to these Honey Banana Muffins:

  • Switched out the processed sugar for honey. 
  • Switched out the all-purpose flour for whole-wheat (ground at Whole Foods, since I haven’t yet gotten a flour mill)
  • Switched out the vegetable oil for coconut oil, and then upped the ante again by switching to unsweetened applesauce (I had a precious home-canned jar available)
  • Added two small overripe bananas and some pecans.

The result was a decently dense (not foamy-squishy or cake-y) muffin that isn’t too sweet. The flavors are simple, fresh, and delicious. Great with butter, whether the muffins are warm or cool. I fill a few muffin cups with batter before I fold in the nuts since the youngest doesn’t like them. The kids have eaten these for two mornings in a row with no complaints. Winning!

Here are your ingredients:

photo

Wet ingredients:
  • 2 small (or 1 large) overripe (brown) bananas – these are softer and sweeter and best for breads and muffins and eating (if you’re me)
  • heaping 1/4 cup unsweetened applesauce (unsweetened, not “no sugar added”)
  • 1 egg
  • 1 cup milk (or your favorite alternative)
  • 1/3 cup honey (or 1/2 cup if you gotta have more sweet)
  • 1/2 t salt
Dry Ingredients:
  • 2 cups whole wheat pastry flour
  • 1 T baking powder
  • 1/4 cup pecans, broken into pieces (or more or none, to your liking)
     
And you’re ready to begin:

muffins to bake

  1. Preheat the oven to 400 degrees
  2. Mash your bananas with a fork (or a sturdy whisk)
  3. Add the rest of the “wet” ingredients and mix well with a whisk
  4. Add flour and baking soda and stir 20-30 times with a wooden spoon until just blended. Over-mixing is bad for muffins. That’s how hockey pucks are made.
  5. Fold in nuts
  6. Fill greased muffin pan
  7. Bake 15-20 minutes until edges are lightly browned and delicious looking
  8. let cool in the pan for a minute or two before dumping out onto a wire rack
  9. Enjoy warm or cooled, with butter or without.
Honey Banana Nut Muffins
A real-food whole wheat banana muffin. Optional nuttiness with pecans. Sweetened with honey. No oil.
Write a review
Print
Wet Ingredients
  1. 2 small overripe bananas (or 1 large one)
  2. heaping 1/4 cup unsweetened applesauce
  3. 1 egg
  4. 1 cup milk (or your favorite alternative)
  5. 1/3-1/2 cup honey
  6. 1/2 t salt
Dry Ingredients
  1. 2 cups whole wheat pastry flour
  2. 1 T baking powder
  3. 1/4 cup pecan pieces (or more to your taste)
Instructions
  1. 1. Preheat the oven to 400 degrees
  2. 2. Mash your bananas with a fork (or a sturdy whisk)
  3. 3. Add the rest of the "wet" ingredients and mix well with a whisk
  4. 4. Add flour and baking soda and stir 20-30 times with a wooden spoon until just blended.
  5. 5. Fold in nuts
  6. 6. Fill greased muffin pan
  7. 7. Bake 15-20 minutes until edges are lightly browned and delicious looking
  8. 8. Let cool in the pan for a minute or two before dumping out onto a wire rack
  9. 9. Enjoy warm or cooled, with butter or without.
Queen Of None http://www.queenofnone.com/

No Box Muffcakes

“Nooo Daddy. It’s too early. Even the sun’s asleep.” 

One thing our family needs more of are on-the-go breakfast options. The kids are rushed out the door with a slice of whole wheat butter bread and a piece of fruit. Not bad in terms of nutrition, but getting them to eat the same offering each morning isn’t easy. They like surprises. They like “special”.

So, the Muffcake was born.NoBoxMuffcakes

I’d seen numerous links on the Pinterest for pancake muffins. Trouble is, every recipe seemed to involve pre-packaged, processed pancake mix as the main ingredient. I avoid knowingly eating pancakes that come from a box. I wasn’t using a mix to make miniature pancakes for my kids.

Enter my Mama’s fantastic Buttermilk Pancake recipe.

Her recipe is our go-to. If you remember to purchase the buttermilk, they are delicious. If you forget the buttermilk and use milk with a tablespoon of vinegar or lemon juice? They are still quite good.

I have adjusted my Mama’s original pancake recipe a bit for the Muffcakes. I switched out sugar for pure maple syrup (upping the ante for more yummy maple flavor while taking away another processed ingredient), and substituted coconut oil for vegetable oil (while reducing the oil by half). The type of flour is really up to you. They are best with whole wheat pastry flour (but our bag got leaked on in the last thunderstorm). This particular batch was made with unbleached all-purpose. Ah well.

You can add extra stuff to your taste. I’ve added bananas, peach, bacon, blueberries, and sausage. Bacon is a family favorite. I want to try granola. Today I went with blueberries.

The result is a slightly tangy (that’d be the buttermilk!), just sweet enough, portable pancake that is (almost) just like Mama makes.

Go buy some buttermilk. A small one is ok. Our Whole Foods has non-homogenized buttermilk in bottles that hold just under 2 cups. You’ll have enough for this and then some left over to soak a chicken breast in.

Gather your ingredients:

1 cup whole wheat pastry flour (or a combination of what you’ve got on hand)
1 T baking soda
1/2 t baking powder
1/4 t salt
1 good egg (beat it anyway. with a fork)
4 T pure maple syrup (the real stuff)
1 T coconut oil
1 cup buttermilk

@ 1/2 cup bacon pieces, sausage brumbles, blueberries, banana bits, granola or other fantastic pancake accompaniment
2 mini muffin tins (or one, if you have access to one with 24 cups!)

  1. Preheat oven to 350 degrees (F)
  2. Combine the flour, powder, soda, and salt in a bowl. A medium sized bowl is adequate. Whisks work nicely for this.

    2. The dry stuff

    2. The dry stuff

  3. Add the beaten egg to the bowl with the dry stuff and stir it up. It will be lumpy. That’s ok. 
    3. Add egg

    3. Add egg

    3. lumps ok

    3. Lumps ok

  4. Warm the maple syrup and coconut oil in a small saucepan on low heat. (I suppose you could use the microwave. I always forget I put stuff in my microwave.) Remove the pan from the heat. Warming the the syrup with the oil will help keep the coconut oil from solidifying when we add the buttermilk. It took a great deal of trial and error for me to learn that.

    4. Warming the wet stuff

    4. Warming the wet stuff

  5. Slowly pour the buttermilk into your warm syrup mixture while you whisk like mad. This cools the syrup, but your buttermilk won’t get icky.
    5. Pour the buttermilk slowly

    5. Pour the buttermilk slowly

    5. Whisk while you pour

    5. Whisk while you pour

  6. Add your wet stuff to the medium bowl with the dry stuff. Whisk, whisk, whisk until it’s pretty smooth or you get a cramp. The buttermilk makes for a thick batter.
    6. Adding wet to dry

    6. Adding wet to dry

    6. Whisk, whisk, whisk

    6. Whisk, whisk, whisk

  7. Fold in your extra ingredient of choice.

    7. Fold in extras

    7. Fold in extras

  8. Grease your muffin pan and fill the wells. Not over the tops. You’ll have a little batter left over.

    8. Fill her up

    8. Fill her up

  9. Bake at 350 for about 12 minutes. The edges will brown a little bit and you can touch the top of a muffcake to be sure the centers are cooked. Don’t poke too hard, though. You don’t want to smoosh the delicate little things.

    9. All baked

    9. All baked

  10. Cool in the pan on a wire rack for 5 minutes before trying to get them out. Removal may take a little whacking and coaxing with your fingers, but they should come out just fine. Then let the removed Muffcakes cool on the rack. Or eat them. 

    10. Cool and remove

    10. Cool and remove

  11. Enjoy them alone or add butter and syrup to a plate to smear them in. I usually refrigerate or freeze the Muffcakes if they will be with us for more than 24 hours. (I separate in layers with parchment paper) Warm if desired.

    11. Eat or store

    11. Eat or store

 

Muffcakes
Tangy buttermilk pancakes made portable. Lightly sweetened with maple syrup. Great for kids and church brunches. Freezable.
Write a review
Print
Ingredients
  1. 1 c whole wheat pastry flour (or whatever you've got)
  2. 1 T baking powder
  3. 1/2 t baking soda
  4. 1/4 t salt
  5. 1 good egg, beaten anyway
  6. 4 T pure maple syrup
  7. 1 T coconut oil
  8. 1 c buttermilk
  9. Extra additions: like bacon or sausage (cooked), blueberries, strawberry pieces, granola, bits of banana, or chopped peach.
Instructions
  1. 1. Preheat oven to 350 degrees
  2. 2. Combine flour, baking powder, baking soda, and salt with a whisk.
  3. 3. Add egg. The mixture will be lumpy.
  4. 4. Warm maple syrup and coconut oil on low heat. Remove from heat.
  5. 5. Slowly add buttermilk to syrup mixture, whisking as you go.
  6. 6. Add the liquid mixture to the dry mixture, whisking like mad until it's all pretty smooth.
  7. 7. Fold in extra ingredients.
  8. 8. Fill a mini muffin tin with the batter.
  9. 9. Bake approximately 12 minutes, until edges start to brown and middles look done.
  10. 10. Cool in pan for 5 minutes and then turn out on a wire rack.
  11. 11. Enjoy alone or with butter and syrup!
Notes
  1. *The maple syrup and coconut oil are warmed together to keep the coconut oil from solidifying when the cold buttermilk hits it.
  2. *Rinse your blueberries if you don't want purple/blue muffcakes.
Adapted from Mama's Buttermilk Pancakes
Adapted from Mama's Buttermilk Pancakes
Queen Of None http://www.queenofnone.com/