Community Pick
Whole Wheat Honey Banana Muffins
"These muffins are delicious and have a great texture, and they are 100% healthy! No refined flour or sweeteners. We have a big family, so this recipe makes a lot of muffins, but it is easily halved for a smaller group. To make the muffins lower in fat, replace half of the oil with unsweetened applesauce. I also use "white whole-wheat" flour, which is softer than that made with red wheat (but has the exact same nutritional value)."
photo by limeandspoontt
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
24 muffins
ingredients
- 3 1⁄2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons wheat germ (optional)
- 2⁄3 cup olive oil or 2/3 cup canola oil
- 1 cup honey
- 4 eggs
- 2 cups mashed ripe bananas
- 1⁄2 cup hot water
directions
- Stir together dry ingredients.
- Beat oil and honey together; add eggs and beat well.
- Add bananas and beat to combine.
- Add dry ingredients to wet, alternating with hot water; mix well after each addition.
- Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
- Remove from oven and cool on rack.
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Reviews
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Fantastic!!! I altered it a bit. I used 1/3 unbleached white flour and 2/3 whole wheat flour. Then I used virgin coconut oil instead of olive or canola. Last, I topped it with a homemade sprinkle to make the top sweet. (pulse rolled oats, almond slivers, and brown sugar in a blender) These were amazingly moist and just sweet enough. YUMMY! -
Followed the recipe exactly and they turned out great! I was nervous that using all honey might effect the texture and rising capability of the muffin, but it wasn't a problem at all. Very moist too which is key to any good whole-wheat baked good (might add a couple extra bananas next time to bump up the moisture factor). A keeper, thank you! FYI- Another of my favorite "doesn't taste like whole-wheat" recipes is Manuela's Fruity Whole Wheat Oat Bread (Recipe #44674). Also excellent. -
I'll be honest, I was super-skeptical about whole wheat muffins being delicious. But I tried them anyway, using the super-crunchy whole wheat flour I had laying around, and they were a huge hit with all the picky people in my household.<br/><br/>I did add chopped walnuts and only had 1/2 c. honey so I subbed brown sugar for the other 1/2 c. -
These were excellent! We halved the recipe and used 1/2 applesauce 1/2 olive oil. We also included some semi-sweet chocolate chips. Yummy!! They turned out perfectly - moist, sweet and healthy! -
Excellent recipe! I've had less-than-perfect experiences with healthy muffins in the past. This recipe rocks! I even used a cup of egg substitute instead of the eggs and they were tender and fluffy as can be. Also used 3/4 cup of honey and a few packets of Splenda (it's what I had!). The sweetness was just right. Who doesn't have overripe bananas that need to be used, right? I used exactly six. For the record, the way I prepared them equals exactly 3 Weight Watchers points. Add a glass of fat-free milk and you've got a great (and filling) meal!
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Tweaks
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Yum Delish, made these last week, only made 12 so cut the recipe in half, used 1/4 cup honey and 1/4 cup packed brown sugar which made them a little sweet for my taste so next time will use 1/4 of loose brown sugar instead of packed, also added 1tsp cinnamon and 1/4 cup of chopped walnuts, used coconut oil to line the pans, came right out of the muffin tin easily, waiting for my bananas to over ripen so I can make these again and again and well you get the ideal :-) -
Passed the picky kid test! I made some healthy substitutions to cut the sugar and fat. I subbed applesauce for half the oil and ground flaxseed for the wheat germ. Also, used half of the honey and 7 packets of stevia. Topped with chopped walnuts. I can't believe how well these rose! I might try hot apple juice or hot orange juice next time instead of the water. Now, if I can figure out how to make this recipe with almond flour so I can eat them, since I am gluten sensitive. Thanks, Messy Cook! p.s. I'm also thinking pineapple juice and a little shredded coconut for texture.
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I've made these muffins several times. They're great! I always substitute the oil for unsweetened applesauce (adds a bit of extra sweetness and healthiness) and add cinnamon. I like to make them on the weekends as a quick grab and go breakfast or snack during the work week.
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I made these today for my friends at a little gathering we did. I thought they were okay. I put apple sauce instead of oil and added three bananas. I thought they were just regular muffins and there was nothing much special. Maybe with a streusal topping or something like that. I liked them! But they were not my favorite. -
Excellent recipe - Very moist - I used 2 1/2 - 3 cups bananas after reading other reviews. I also added cinnamon and a pinch of allspice. I used molasses instead of honey. I believe I can cut that to 2/3 cups of sweetener next time and maybe even cut down on the canola oil. Will definitely make these again. perfectly healthy snack for grandchildren!
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RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.
