Try my recipe for Banana Honey Muffins! No added sugar – just the natural sweetness of honey and banana make this muffin a slightly healthier choice. You won’t miss the granulated sugar. They make a delicious breakfast muffin with a cup of coffee, or a treat for any time of day. I love the texture and soft honey flavor of these so much! Looking for more banana recipes? Click here for Banana Caramel Bars, and Blue Ribbon Banana Muffins.
OXO Good Grips Non-Stick Pro 12 cup Muffin Pan, and Bake Choice Natural Parchment Tulip Cupcake liners.
Parchment tulip muffin liners are the best! I love how you can add more batter to each cup compared to a standard baking cup. No fear of the muffins baking over the edge of the pan when you use the tulip cups! They’re neat and tidy, they look professional, and keep your baked goods fresh. Also, they make a nice little plate for serving – less mess than a traditonal baking cup, and much easier to peel. The muffins will not stick to the parchment, so you won’t lose any of the tasty golden brown crust. Happy baking!
Blue Ribbon Banana Muffins. This was my first video how-to I uploaded to YouTube. I sound so serious in this video! Kinda funny, but it’s a good recipe. Hope you enjoy!
Banana Caramel Bars. These are so quick and easy! The caramel icing is also good to top a buttermilk cake with. Just double the recipe for a 9×13 sheet cake.
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Banana Honey Muffins
Ingredients
- 1 c. all-purpose flour (4.25 ounces)
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 c. mashed banana (about 1 large banana)
- 1 large egg
- 2 Tbsp. sour cream (or greek yogurt)
- 1/2 tsp. vanilla
- 1/2 c. honey
- 4 Tbsp. melted butter (1/4 cup)
- 1/8 tsp. grated nutmeg (optional)
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together the dry ingredients.
- Add banana, egg, sour cream, vanilla, and honey. Barely stir together, then add melted butter and quickly stir together until combined. Stir in grated nutmeg. (Nutmeg is optional, but I love it!)
- I'm using tulip muffin liners for this recipe. They can hold a little more batter than a standard muffin cup. If you're using the tulip liners, this recipe will make 6 bakery sized muffins. If you use standard muffin liners, fill them 2/3 full, and you will get a few extra muffins.
- Bake at 350 degrees for around 24 minutes, but keep check on the browning. All ovens are different. They're done when they spring back in the middle when touched, or when a toothpick comes put clean. Remove from muffin tin, allow to cool, and enjoy!