Soft Fluffy Banana Muffins (Printable Version)
# What You'll Need:
01 -
4 tablespoons unsalted butter
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⅓ cup honey or pure maple syrup
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1 cup mashed ripe banana (about 3 medium)
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¼ cup milk of choice (dairy or plant-based)
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1 teaspoon vanilla extract
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2 large eggs
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1 ½ teaspoons ground cinnamon
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1 teaspoon baking soda
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½ teaspoon salt
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1 ½ cups white whole wheat flour or regular whole wheat flour
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray or line with paper liners.
02 -
Melt the butter in a large bowl. Add honey or maple syrup, mashed banana, milk, and vanilla. Whisk to combine thoroughly before whisking in the eggs.
03 -
Sprinkle cinnamon, baking soda, and salt over the wet mixture and whisk until well combined. Add flour and fold gently with a spatula until just combined, being careful not to overmix.
04 -
Scoop the batter into the prepared muffin tin, filling each well about 2/3 full. Optionally sprinkle tops with additional cinnamon.
05 -
Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Mini muffins will require 10-12 minutes.
06 -
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Helpful Notes:
01 -
Recipe yields 12 regular sized muffins or 36 mini muffins.
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Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 4 days.
03 -
Freeze cooled muffins in an airtight container for up to 3 months. Thaw at room temperature, overnight in the refrigerator, or using the microwave's defrost setting.
04 -
For variations, add up to 3/4 cup chopped walnuts or pecans, 1/2 cup chocolate chips, or 1 cup fresh or frozen blueberries.
05 -
Applesauce can be substituted for butter with good results.
06 -
For egg-free version, substitute 2 tablespoons ground flaxseed mixed with 5 tablespoons water (rest 5 minutes before adding).