My Morning routine|Back to school Back To School Full Breakfast||Cook breakfast|Banana Cinnamon Muffins|Clean and organise my kitchen, HEALTHY BANANA MUFFINS
Back To School Full Breakfast|
These Healthy Banana Muffins are soft, fluffy and naturally sweetened with ripe bananas and honey. They’re perfect for breakfast or a snack.
Looking for more ways to use up ripe bananas? You’ll love this Healthy Banana Bread
HEALTHY BANANA MUFFINS RECIPE INGREDIENTS
Butter: You can’t beat the flavor that real butter brings to baked goods. In this recipe, we’re using just 4 tablespoons of blueband.
Honey or Pure Maple Syrup or sugar : To sweeten the muffins.
Ripe Bananas: The riper, the better!
Milk: I use whole milk. Use whatever type you prefer: lowfat milk or nondairy milk such as almond milk, soy milk, coconut milk or oat milk.
Vanilla Extract: For added flavor.
Eggs: Two large eggs provide structure and help the muffins to rise.
Cinnamon: For warm spice.
Baking Soda: To help the muffins rise as they bake.
Salt: The salt enhances all of the flavors.
Whole Wheat Flour: I like to use white whole wheat flour because it has a more mild wheat flavor, but regular whole wheat works well too. You can also use all-purpose flour if that’s what you have on hand.
HOW TO MAKE BANANA MUFFINS
Combine the wet ingredients. In a large mixing bowl, whisk together the melted butter, honey or maple syrup, mashed banana, milk and vanilla. Then whisk in the eggs.
Add the dry ingredients. Sprinkle the cinnamon, baking soda and salt over the wet ingredients. Whisk until very well combined. You don’t want any clumps of baking soda left in the batter. Finally, add the flour and mix it in with a rubber spatula until just combined, being careful to not over-mix. Overmixing can lead to dense, tough muffins.
Scoop the batter into the pan. I use a nonstick muffin pan and lightly spray it with coconut oil spray before adding the muffin batter to the pan. You can sprinkle the tops of the muffins with a little ground cinnamon for more cinnamon flavor, if desired.
Bake the muffins at 350 degrees F. Regular sized muffins will take about 15-17 minutes to bake, and mini muffins will take 10-12 minutes.
Let them cool in the pan for 5 minutes and then remove to a wire rack to finish cooling. The muffins are delicious served warm or at room temperature.
RECIPE VARIATIONS
Add nuts: Mix up to 3/4 cup of chopped walnuts or pecans into the muffin batter.
Add chocolate chips: Add 1/2 cup of regular or mini chocolate chips to the batter.
Add blueberries: Add 1 cup of fresh or frozen blueberries.
Swap applesauce for the butter: Readers have substituted applesauce for the butter with good success.
Gluten-free: Readers have successfully substituted a 1:1 gluten free flour blend for the wheat flour.
Egg-free: I’ve made this recipe with flax eggs instead of regular eggs and it works well. Instead of the 2 large eggs, stir together 2 tablespoons ground flaxseed meal and 5 tablespoons of water. Let the mixture rest for 5 minutes before adding to the wet ingredients.
STORAGE TIPS
To Store: Store muffins in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 4 days.
To Freeze: Once cool, store muffins in an airtight container in the freezer for up to 3 months. Thaw at room temperature, overnight in the refrigerator, or using the defrost setting of a microwave. You can put frozen muffins in lunchboxes and they will thaw by lunchtime.
MORE BANANA MUFFIN RECIPES
Chocolate Banana Muffins
Blueberry Banana Muffins
Peanut Butter Banana Muffins
Apple Banana Muffins
Blender Banana Muffins
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