Honey Banana Muffins

10-12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"I rec'd this recipe as part of an email from yummlydotcom. It got my attention because my DH had a kidney transplant in the past yr. While on dialysis for several yrs, he was diet-restricted from eating bananas & now they are his favorite fruit. He also favors the use of honey as a more natural sweetening agent vs granulated sugar. Yummly gave credit to Julie @ DINNERwithJULIEdotcom & she has impressive credentials. She's a blogger at the site just mentioned - cookbook author - CBS radio food columnist, food writer & editor - "& an eater of all things delicious". I see her recipe as very family & pantry-friendly, I'll be making it soon & I wanted to share it here w/you. ENJOY! (Prep time was estimated)"

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (77.4 g)
  • Calories 190.7
  • Total Fat - 6.2 g
  • Saturated Fat - 1 g
  • Cholesterol - 20.8 mg
  • Sodium - 193.3 mg
  • Total Carbohydrate - 31.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 13.6 g
  • Protein - 3.1 g
  • Calcium - 8.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375F.

Step 2

In a lrg bowl, mash bananas w/the honey, oil, egg & vanilla. Add the flour, soda & salt.

Step 3

Divide the batter among 10-12 paper-lined muffin cups (filling them almost full) & bake for 20 min, or until golden & springy to the touch.

Tips & Variations


  • Paper muffin liners

Related

Luvcookn

Wonderful flavour and texture! I did take liberties with your recipe. Added a rounded teaspoon of cinnamon and added pecans, sliced almonds and left pieces of banana whole. It made 10 large muffins. Great with a cuppa! Thank you for sharing twissis! These will be made again!

review by:
(4 Nov 2016)