Honey Muffins with Banana

Soft and warmly spiced, Honey Muffins with Banana are a delicious balance between a sweet treat and a healthy snack. Delightful any time, they're an especially great on-the-go breakfast.

Sweetened only with bananas and honey, this muffin recipe can easily be made gluten-free, too boot, and either way, they're a crowd pleaser.

The Key Ingredients

• honey - Use your favorite honey for this muffin recipe. Much like cooking with wine, when you cook (or bake, in this case) with honey, the flavor is important. I prefer using raw honey, which is not pasteurized or processed in other ways. All honey varieties and brands will vary, from thick to thin textures and floral to fruity flavors. You can read more about different types of honey in this Best Bees article. Honey Tip: If your honey is on the thick side, warm is slightly so it's pourable, to incorporate it into the batter.
• banana - Bananas are used two ways in my honey muffins. Overripe bananas are the best for the mashed bananas that get mixed into the batter. The more overripe, the sweeter the recipe will taste. The bananas should be 50% to 100% brown. And just ripe bananas are perfect for the sliced bananas that get folded in at the end.
• the warming spices - Cardamom, cinnamon and nutmeg are the spices in the muffins, and they add subtle spice and warmth. I love this blend, but feel free, within the same measurements, to use more or less of the cinnamon and cardamom. I wouldn't recommend increasing the nutmeg.

How to Make Banana Honey Muffins

(More detailed instructions are in the printable recipe card below.)


- Combine the flour, baking soda, baking powder, cardamom, cinnamon, salt and nutmeg in a large bowl.

- In another bowl, combine the melted cooled butter, honey, milk, vanilla and mashed banana. Mix until blended, and then add the eggs and whisk until they're fully incorporated. (There will be some lumps from the mashed banana.)


- Make a "well" in the center of the dry ingredients and the pour in the wet mixture, along with the banana slices. Fold until everything is blended together.

- Evenly divide the batter among the paper liners -- they should be filled almost to the top. 


- Bake in a preheated 350°F oven until the muffins are golden. Let them cool and then remove from the muffin pans. Serve.


Variations

• You can add all sorts of nuts to this recipe! Roughly chopped walnuts or pecans would be delicious.
• And who could ever argue that a handful of chocolate chips wouldn't be a fantastic addition?
• Honey muffins still be great, and they'll take on an earthier flavor if you use whole wheat flour.
• Gluten-free version. Substitute the regular all-purpose flour in the recipe for Cup4Cup Multi-Purpose Gluten-Free Flour.

More Scrumptious Sweet Recipes with Banana

• Banana Peanut Butter Muffins
• Banana Chocolate Chip Cookies
• Coconut Flour Pancakes with Banana
• Gluten-Free Chocolate Banana Cake

How to Store Them

• Room temperature. You can keep them at room temperature if you know the muffins are going to be eaten the same or following day. The best way to preserve their freshness is to let them cool completely, put them in an airtight container with a dry paper towel below and on top of them.
• Freezer. The muffins can be frozen for about three months. The easiest method is to place them in a single layer in a freezer Ziploc bag. Let them defrost at room temperature.
• Refrigerator. They can be refrigerated for a few days, but it can change their texture and dry them out a bit.

Other Must-Try Muffin Recipes

I hope you enjoy these delicately spiced Banana Honey Muffins!

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