Muffins are a great snack or breakfast food. They’re convenient, yummy and this particular recipe is healthy, too!
These muffins are so soft and moist and sweet, you would never know there isn’t any white flour or sugar. They are sweetened with honey and bananas. If my kids come home from school and find these sitting on the counter I always hear a, “Yes!” and then it’s silent as they chow these down. I’ll usually allow them to eat a couple since they are pretty healthy. The recipe is pretty basic and straightforward so here ya go!
Honey Banana Muffins
2 3/4 c whole white wheat flour (or you can use half spelt flour if you have that around. I love spelt…it makes things a little more light and fluffy)
1 tsp baking soda
1/2 tsp sea salt
1/2 c softened butter or coconut oil (I usually do butter; If using coconut oil, be sure to melt it first)
1/2 c honey (raw, preferably)
2 eggs (organic and free-range, if possible)
2 mashed ripe bananas (avg size)
1/4 c hot water (I just used hot tap water; or you could microwave cool tap water for a minute or warm it up on the stove to 120 degrees or thereabouts…you don’t have to worry about killing yeast and this isn’t an exact science here, just make sure it’s at least warm. If your water is cold it’ll make the coconut oil chunky and your butter harder to work with and if you use raw honey like me, it’ll make that harder to work with as well)
Mix butter, honey and eggs together with whisk in large mixing bowl. Add bananas and mix. Add soda, salt and 1 c flour. Alternately add hot water and then add the remaining flour. Pour into 18 muffin cups and bake at 325 degrees for 15-20 minutes until golden brown and a toothpick inserted in center comes out clean. Cool on rack.