Best Honey Banana Muffins Recipes

HONEY-SWEETENED SPICED BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease 12 standard-cup muffin tins or line with liners.
• In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• In a medium bowl, mash the bananas. Stir in the butter, honey, and egg. Mix well. Add the milk and vanilla and mix until blended.
• Pour the wet ingredients over the dry ingredients and, with a wooden spoon or spatula, mix just until incorporated.
• Divide batter between muffin cups, about 1/3 cup of batter each.
• Bake until the tops spring when you touch them and a toothpick inserted into the center of a muffin comes out clean, about 12 minutes.
• Muffins keep in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well!

HONEY BANANA MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. Combine the eggs, banana, applesauce and honey; stir into dry ingredients just until moistened. Fold in the raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

BANANA, HONEY & CINNAMON MUFFINS

Steps:

• Preheat oven to 180ºC. Grease 12 x 1/3 cup (80ml) muffin pans with melted butter or line with paper cases.
• Sift flour, baking powder, bicarbonate of soda, cinnamon and salt into a large bowl. Stir in sugar.
• Combine melted butter, milk, honey, vanilla, eggs and mashed banana in a large jug. Whisk until well combined.
• Make a well in the centre of dry ingredients. Add egg mixture, stir until just combined (do not overmix).
• Spoon mixture into muffin pans.
• Bake for 20 minutes or until cooked through when tested with a skewer.
• Cool in pans for 5 minutes, turn onto a wire rack to cool.

GLUTEN AND WHEAT FREE BANANA HONEY MUFFINS

Steps:

• Preheat oven to 180c (350f) or 160c (320f) for fan forced. Lightly grease muffin pan (I use 1/3 cup muffin pan).
• Sift flours, bicarb, baking soda, xantham gum and salt together, set aside.
• In a separate large mixing bowl, mash banana (I use a fork to mash and mix throughout this recipe), add egg, canola oil, honey, butter and sugars, mix well.
• Add dry ingredients to wet ingredients, mix until well combined.
• Spoon into prepared muffin pan, bake for 20mins.
• Cool on cooling rack.
• Serve warm or cool, with or without butter.

~ MOIST HONEY NUT BANANA MUFFINS ~

Steps:

• 1. Preheat oven to 350 degree F. Line muffin tin with paper cups. In a large bowl, beat butter and sugar until fluffy. Add banana, eggs, vanilla and honey - beat until well blended. Mix flour, oats, baking soda, baking powder and salt. Stir the dry mixture into the wet, just until incorporated. Fold in the nuts.
• 2. To each muffin cup fill 2/3 of the way full.
• 3. Bake for 15 - 18 minutes or until golden and pick comes out clean. Cool in pan for 10 minutes, then remove and finish cooling on rack.
• 4. Enjoy these tasty moist muffins.