How To Make Healthier Whole Wheat Honey Banana Muffins
These banana muffins swap sugar for honey and white flour for whole wheat. It’s a healthier version of the classic goodies with all the same goodness!
Serves:
Ingredients
- 2cupswhite whole wheat flour,plus more for dusting
- 1tspground cinnamon
- 1tspbaking soda
- ½tspsea salt,fine
- ½cupcoconut oil
- ½cuphoney
- 3large eggs
- 1½cupsoverripe bananas,well mashed
- ¼cupbuttermilk,or plain Greek yogurt
Instructions
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Preheat oven to 325 degrees F. Spray the holes of 16 muffin cups with non-stick cooking spray and dust lightly with wheat flour. Shake out excess flour, set aside.
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In a medium mixing bowl, whisk together white whole wheat flour, cinnamon, baking soda, and salt for 20 seconds. Set aside.
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Add coconut oil to a large microwave save mixing bowl. Heat in the microwave until it’s just melted. Stir in honey, then whisk in eggs.
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Whisk in bananas and buttermilk. Add wheat flour mixture and whisk just until combined. (The batter will be lumpy).
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Divide batter among prepared muffin cups filling each about ¾ full. Bake in the preheated oven for about 16 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.
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Run a butter knife around muffins to loosen. Then transfer to a wire rack to cool. Store muffins in an airtight container.
Nutrition
- Calories: 176.04kcal
- Fat: 8.18g
- Saturated Fat: 6.30g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.80g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 24.72g
- Fiber: 2.26g
- Sugar: 11.56g
- Protein: 3.55g
- Cholesterol: 35.03mg
- Sodium: 156.16mg
- Calcium: 18.14mg
- Potassium: 154.90mg
- Iron: 0.82mg
- Vitamin A: 16.19µg
- Vitamin C: 1.93mg
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