Honey Spiced Banana Muffins are not only a lovely breakfast with coffee, but they double as dessert! They’re warmly spiced, honey-sweetened and, you guessed it — oh-so-delicious!You must be starving!
I haven’t fed you since last week, when we had Brownie Pretzel S’mores. They were pretty over-the-top, right?
And now what do I do?
I serve you more sweets!
What has Cooking On The Weekends come to!
Here’s the deal, I’ve been cooking quite a bit, but I’ve also been running around with my family trying to soak up summer (and my boys), while I still can.
Our summer is short — only two more weeks and my boys are back in school. I must squeeze every possible moment with them! They’re getting older and are becoming more independent.
Honey Spiced Banana Muffins
Each one of these muffins is like a tiny cake. A sweet, rich and super flavorful cake, that is.
While I’d be perfectly happy serving spiced banana muffins with nothing but a perfect cup of coffee, they would be fabulous with a number of savory breakfast-y items, too.
What goes well with Honey Spiced Banana Muffins?
Whenever I have a brunch, I like to serve buffet style — and that typically includes a number of savory dishes, that must be complemented by a few sweet options.
- Perfect Poached Eggs Over Double Hatch Hash Browns
- Smoky Chipotle Chorizo French Fry Frittata
- Caramelized Onion-Potato Egg White Frittata
- French Toast Bread Pudding
It’s a good thing that my boys are becoming more independent, of course — but, it also means they’ll be doing more and more on their own . . . without me.
So yes, I’m getting every moment I can with them.
Now please enjoy a super delightful, delicately spiced banana muffins! They’re so good!
And stay tuned for Hatch Chile Season 2016! It’s just about here!
Honey Spiced Banana Muffins are not only a lovely breakfast with coffee, but they double as dessert! They're warmly spiced, honey-sweetened and, you guessed it -- oh-so-delicious!
*Makes about 1 1/2 dozen muffins
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, melted and cooled
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 tablespoon pure vanilla extract
- 1 1/2 cups mashed banana f(rom about 3 medium-sized bananas)
- 2 large eggs
- 1 cup bananas, thinly sliced (from about 2 medium-sized bananas)
Preheat the oven to 350 degrees F, adjust 2 racks towards the center, and prepare muffin tins (1 1/2, 1 dozen cup tins) with 18 paper cups. Set aside.
In a medium-sized mixing bowl, combine the flour, baking soda, cardamom, cinnamon, salt and nutmeg. Mix to blend and set aside.
In a large mixing bowl, combine the melted, cooled butter with the honey, sugar, milk, vanilla and mashed banana. Mix until all of the ingredients are evenly blended. Then add the eggs and mix until they're fully incorporated, and the batter is as smooth as possible.
Add the flour mixture to the wet ingredients and mix until you no longer see any dry spots.
Fold in the sliced bananas.
Evenly divide the batter among the 18 paper cups (they should be about 3/4 full, as they will rise in the oven.)
Bake in the preheated 350 degree F oven until the muffins are golden and no longer jiggle, 20 to 25 minutes.
Let them cool and then remove from the muffin tins.