Honey Banana Muffins
Recipe: #25119
October 30, 2016
Categories: Breakfast, Snacks, Banana, One-Pot Meal, Brunch, Oven Bake, Kosher, Low Fat, Non-Dairy, Vegetarian, Kid's Lunches, Flour, Muffins, more
"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)"
Ingredients
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 by Step Method
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
- Paper muffin liners