Lightly sweetened banana muffins… these muffins are a simple, wholesome treat you will want to make again and again! If you love the taste of honey in baked goods, these muffins are for you!
Happy Secret Recipe Club Monday! I’m comin’ atcha from April, because who knows when this baby is going to come! Or if he has already, or if he is coming now, or what. 🙂 But I wanted to make sure I got my recipe in this month so here ya go, friends! This month for SRC, I was assigned to Rafeeda’s lovely blog, The Big Sweet Tooth. Rafeeda has so many amazing Indian recipes on her blog that she makes for her family [a husband and two kiddos]!
It almost seemed a shame to make something as basic as muffins, but it seems like Rafeeda likes banana treats quite a bit because I counted a good 8 or 9 banana muffins/breads/loaf cakes on her blog. I love banana-based muffins a lot so it sounded like a good idea, especially during a busy time in life. But I definitely have bookmarked some other recipes like Varutharacha Urulakizhangu Curry – Potato Curry in Roasted Coconut Masala,Koshari – Lentils and Rice with Tomato Sauce, Channa Masala – Chickpeas Curry in Coconut Milk, and Dark Chocolate Orange Cake with Orange Glaze to try later. Mmm!
But in the meantime, I’m not complaining about making these honey banana muffins. They are SO good! They’re super light and simple, but so flavorful. As I was baking them, I realized there wasn’t any real fat in the recipe – no butter, oil, or eggs… just banana, baking soda, and baking powder for leavening and brown sugar, cinnamon, and honey for flavor [plus bananas! duh!]. I used white whole wheat flour as the base, but you could use all-purpose or even whole wheat flour if you prefer.
The original recipe didn’t call for any mix-ins but I wanted to spice up a few, so I added some cinnamon chips to some and some mini chocolate chips to others. You can add anything you want, or nothing at all… they are great either way! You could also make these muffins as bread, but as you know, we prefer muffins over quick bread so I hope Rafeeda doesn’t mind the liberties I’ve taken with her recipe. 🙂 I think this is one I’ll be coming back to over the summer as the baking urge strikes when I’m busy with the baby! These muffins are healthy, easy, and delicious. What more do you need? Thanks, Rafeeda! Enjoy, everyone!
one year ago: Chicken Mozzarella Pasta with Sundried Tomatoes
two years ago: Chocolate Baked Oatmeal
three years ago: Club Soda Waffles
four years ago: Cilantro-Lime Vinaigrette
five years ago: Salsas for Cinco de Mayo
Honey Banana Muffins
from The Big Sweet Tooth
- 2 cups white whole wheat flour [or all-purpose flour]
- 1/3 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 1 cup milk
- 1 cup bananas, mashed – about 3 large bananas
- any desired mix-ins: chocolate chips, cinnamon chips, coconut, granola, etc.
Preheat oven to 325 degrees F. Line muffin tins with paper liners or grease well.
In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and cinnamon. In a small bowl, whisk together honey and milk. Add mashed bananas and stir until combined. Pour wet ingredients into the dry ones, and fold together until just incorporated.
Divide batter between muffin cups, then add mix-ins to individual muffins as desired.
Bake for 20-22 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean. Cool completely before storing in an air-tight container at room temperature for 3 days. After that, freeze for best results.
Original recipe was for honey banana bread–use a large loaf pan and bake for about 45-50 minutes.