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.
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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.
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