Whole Wheat Honey Banana Muffins

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!

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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.

I did add chopped walnuts and only had 1/2 c. honey so I subbed brown sugar for the other 1/2 c.

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Made half the recipe, which gave me 24 mini muffins, 6 normal muffins, and a very short mini-loaf. I added some dark brown sugar (a couple Tbsps.) because we've got some serious sweet tooths at our house that wouldn't eat them otherwise. I didn't bother with beating things separately, just mixed the wet ingredients, dumped in all the dry, and mixed till combined. They are delicious and my 2 year old keeps asking for more.

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Pretty good for a healthy muffin. Next time I think I'll add some raisins since they weren't sweet at all. I did put some pecans on top so they added flavor. Thanks for posting.

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These were quite good but I want to try adding a few things next time. I want to add more bananas as some of the people who tried these couldn't clearly taste the banana. I also want to try adding either raisins or peanut butter, though obviously not both. Because of the honey, these muffins had a natural glistening effect I haven't seen with other muffins. BTW, honey is a lot more expensive than sugar, and adding a cup of honey is like adding a normal sized bottle of honey, which can make this recipe surprisingly expensive.

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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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Delicious Muffins, I halfed the recipe as there is 2 of us. I used applesauce for the oil, half honey & Splenda, and buttermilk instead of the water, used 3 bananas. This made 12 large plump delicious muffins. Thank you for posting this healthy recipe that I will make again.

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Fantastic recipe! I followed the recipe exactly. They are not too sweet, which suited our tastes very well. I was nervous that the whole wheat flour would be too strong but honestly, if you didn't tell me they were made with whole wheat flour I don't think I would have known. They were delicious. My kids ate them up and had no idea they were eating something so healthy! This recipe is my new banana muffin recipe for sure.

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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.

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These were delicious! My picky toddler loved them and so did my skeptical husband.

I used 1c eggbeaters in place of eggs and subbed the oil for applesauce. For me, this made 30 muffins instead of 24. I entered this into my weight watchers recipe builder and it turns out to be 3 PointsPlus per muffin (whether you get 24 or 30 out of the batch).

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This is the first recipe I have ever reviewed, but I have to because these were so good. I wanted to make a whole wheat banana muffin, but didn't really think they would taste as good as the ones with white flour. I was wrong - they taste better. My kids and husband love them, too. Thank you for posting this recipe - this will be my new banana muffin recipe.

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Delicious recipe! I had been looking for something to use both bananas and honey and this was just perfect. I halved the recipe since it is only me and my husband, and I only made a few minor modifications. I used 2 Tbsp. whole flaxseeds instead of the wheat germ, and I added a scant 1/2 tsp. cinammon and about 1/4 tsp. nutmeg. Thanks for a fabulous recipe!

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Finally, the recipe I've been looking for! Awesome muffins...great texture, sweet but not too sweet and full of good-for-you stuff. They are a great go-to for breakfast on the run.

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These are great!! I used 1 whole egg and 3 egg whites insted of 4 whole eggs and they turned out just fine. Very moist and delicious!

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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!

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We thought these were very good for "healthy". Will add cinnamon and raisins next time.

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I added vanilla extract, a little more banana, and some ground golden flax in place of the wheat germ. They turned out great! The muffins tasted much better after sitting in the fridge overnight. Will definitely make again.

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These are in the oven right now! I thought while I wait I will say what I changed: 1/2 the oil for applesauce, cinnamon, banana flavour, flax and water egg substitute, and I halved the recipe to make 6 servings, though I ended up with 5. Mmm very yummy! Super moist! I wish the honey flavour was more predominent but I'm guessing that could be because of the cinnamon and banana flavour I added? Very good muffins though, very wholesome.

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Tastes great. It really does make you feel good to eat these, because you know you are putting the right things in your mouth. I used half oil, half apple sauce. Made 24 mini muffins.

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Quite good flavor. The little one is enjoying one right now, fresh out of the oven and cooled. I followed the suggestion to substitute applesauce for half of the oil, but I think this contributed to a slightly dry texture. I used white whole wheat flour, which always gives good results.

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