These healthier whole wheat honey banana muffins are a delicious and nutritious option for breakfast or a snack. Made with wholesome ingredients, they offer a sweet and moist texture without compromising on flavor. Perfect for anyone looking to enjoy a guilt-free treat.
Photos of Healthier Whole Wheat Honey Banana Muffins Recipe
If you're heading to the supermarket, pay attention to coconut oil, white whole wheat flour, and buttermilk. These ingredients might not be staples in every pantry, but they are essential to achieving the right texture and flavor for these muffins.
Ingredients for Healthier Whole Wheat Honey Banana Muffins
white whole wheat flour: This flour offers the nutritional benefits of whole grains while maintaining a lighter texture.
ground cinnamon: Adds a warm, aromatic flavor that complements the sweetness of the bananas and honey.
baking soda: Acts as a leavening agent, helping the muffins rise and become fluffy.
sea salt: Enhances the overall flavor by balancing the sweetness.
coconut oil: Provides a healthier fat alternative, contributing to the moist texture of the muffins.
honey: A natural sweetener that adds a rich, sweet flavor without refined sugars.
eggs: Essential for binding the ingredients together and providing structure.
overripe bananas: The key to a naturally sweet and moist muffin, they also add a distinct banana flavor.
buttermilk: Adds tanginess and tenderness to the muffins, helping them stay moist.
One reader, Charley Fiore says:
These healthier whole wheat honey banana muffins are fantastic! Moist, flavorful, and just the right amount of sweetness. Perfect for breakfast or a snack. My family loved them, and I feel good knowing they're made with wholesome ingredients. Definitely a keeper!
Techniques Required for Making Healthier Whole Wheat Honey Banana Muffins
How to preheat the oven: Set the oven to the specified temperature and allow it to reach that temperature before baking. How to spray and dust muffin cups: Use non-stick cooking spray to coat the muffin cups, then lightly dust with flour and shake out the excess. How to whisk dry ingredients: Combine the dry ingredients in a bowl and use a whisk to mix them thoroughly. How to melt coconut oil: Place the coconut oil in a microwave-safe bowl and heat it in the microwave until it is just melted. How to mix wet ingredients: Combine the melted coconut oil, honey, eggs, bananas, and buttermilk in a bowl and whisk until well combined. How to fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. How to test for doneness: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are done. How to cool muffins: Run a butter knife around the edges of the muffins to loosen them, then transfer them to a wire rack to cool.
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
Helpful Technique for Perfecting Healthier Whole Wheat Honey Banana Muffins
For a smoother batter, make sure your bananas are thoroughly mashed before adding them to the mixture. This will help ensure even distribution and a consistent texture throughout your muffins.
Time-Saving Tips for Making Whole Wheat Honey Banana Muffins
Pre-measure ingredients: Measure out all ingredients like flour, cinnamon, and baking soda before starting. This saves time during mixing.
Use a food processor: Quickly mash the bananas using a food processor instead of mashing by hand.
Melt coconut oil efficiently: Melt the coconut oil in the microwave in short bursts to avoid overheating.
Batch baking: If you have a large oven, bake all muffins at once to save time.
Quick cleanup: Use parchment paper liners in the muffin cups to reduce cleanup time.
Substitute Ingredients For Healthier Whole Wheat Honey Banana Muffins Recipe
white whole wheat flour - Substitute with almond flour: Almond flour is lower in carbs and higher in healthy fats, making it a great option for those looking to reduce their carbohydrate intake.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice adds a similar warmth and depth of flavor with a mix of spices like nutmeg, ginger, and cloves.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda. Baking powder contains an acid and a base, which will help the muffins rise.
sea salt - Substitute with Himalayan pink salt: Himalayan pink salt contains more minerals and is less processed than regular sea salt.
coconut oil - Substitute with applesauce: Applesauce can reduce the fat content and add natural sweetness and moisture to the muffins.
honey - Substitute with maple syrup: Maple syrup is a natural sweetener with a lower glycemic index than honey, making it a healthier alternative.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a great vegan alternative and adds fiber.
overripe bananas - Substitute with unsweetened applesauce: Unsweetened applesauce can provide similar moisture and sweetness while reducing the sugar content.
buttermilk - Substitute with almond milk with lemon juice: Mix 1 tablespoon of lemon juice with 1 cup of almond milk to create a dairy-free buttermilk substitute.
Presentation Ideas for Healthier Whole Wheat Honey Banana Muffins
Serve smaller portion sizes: Present the whole wheat honey banana muffins in elegant, petite portions to highlight their delicate flavors and textures. Use a muffin tin with smaller cups to create bite-sized delights.
Use decoration: Garnish each muffin with a light dusting of cinnamon and a drizzle of honey. Add a small, edible flower or a mint leaf on top for a touch of sophistication.
Plate with contrast: Serve the muffins on a dark-colored plate to make the golden-brown hue of the muffins stand out. This contrast will make the dish visually appealing and inviting.
Add a side element: Accompany the muffins with a small dollop of Greek yogurt mixed with a hint of honey and a sprinkle of cinnamon. This adds a creamy texture and a complementary flavor profile.
Create height: Stack two mini muffins slightly off-center on the plate to add visual interest and dimension. This technique creates a dynamic presentation that draws the eye.
Use high-quality serveware: Present the muffins on fine china or a sleek, modern serving platter. The quality of the serveware should match the sophistication of the dish.
Incorporate fresh fruit: Add a few slices of fresh banana or a small cluster of berries on the side. This not only enhances the visual appeal but also complements the flavors of the muffins.
Highlight ingredients: Place a small bowl of coconut oil and a jar of honey on the table as part of the presentation. This showcases the key ingredients and adds an interactive element for the diners.
Use a clean, minimalist approach: Ensure the plate is free of any unnecessary elements. A clean, minimalist presentation allows the muffins to be the star of the show.
Add a touch of luxury: Finish with a light sprinkle of edible gold leaf or a few edible glitter flakes. This adds a touch of luxury and elevates the overall presentation to a Michelin-star level.
Essential Tools for Making Whole Wheat Honey Banana Muffins
Oven: Used to bake the muffins at a consistent temperature of 325 degrees Fahrenheit.
Muffin tin: Holds the batter in individual portions, allowing the muffins to bake evenly.
Non-stick cooking spray: Prevents the muffins from sticking to the muffin tin.
Measuring cups: Ensures accurate measurement of ingredients like flour, coconut oil, and honey.
Measuring spoons: Used for precise measurement of smaller quantities like cinnamon, baking soda, and salt.
Medium mixing bowl: Used to mix the dry ingredients together.
Large microwave-safe mixing bowl: Used to melt the coconut oil and mix the wet ingredients.
Whisk: Helps to combine the ingredients smoothly and evenly.
Microwave: Melts the coconut oil quickly and efficiently.
Butter knife: Loosens the muffins from the tin after baking.
Wire rack: Allows the muffins to cool evenly after baking.
Toothpick: Checks the doneness of the muffins by inserting it into the center.
Airtight container: Stores the muffins to keep them fresh.
Storage and Freezing Instructions for Whole Wheat Honey Banana Muffins
- Allow the banana muffins to cool completely on a wire rack before storing them. This will prevent condensation from forming inside the container, which can lead to soggy muffins.
- Once cooled, place the muffins in an airtight container or resealable plastic bag. If using a container, make sure to arrange the muffins in a single layer to prevent them from getting squished.
- If you plan to consume the muffins within 2-3 days, you can store them at room temperature. Keep the container in a cool, dry place away from direct sunlight.
- For longer storage, up to a week, keep the muffins in the refrigerator. The cold temperature will help maintain their freshness and prevent mold growth.
- If you want to freeze the whole wheat honey banana muffins for later consumption, wrap each muffin individually in plastic wrap or aluminum foil. This will prevent freezer burn and help maintain their texture.
- After wrapping the muffins, place them in a freezer-safe container or resealable plastic bag. Make sure to remove as much air as possible from the bag before sealing to prevent ice crystals from forming.
- Label the container or bag with the date of freezing, so you can keep track of how long they've been stored.
- Banana muffins can be frozen for up to 2-3 months. When you're ready to enjoy them, remove the desired number of muffins from the freezer and let them thaw at room temperature for a few hours or overnight in the refrigerator.
- If you prefer warm muffins, you can reheat them in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
How To Reheat Leftover Muffins
To reheat leftover healthier whole wheat honey banana muffins, start by preheating your oven to 350°F (175°C). This temperature will ensure that the muffins warm up evenly without drying out or becoming too crispy on the outside.
Place the muffins on a baking sheet lined with parchment paper or a silicone mat. This will prevent the muffins from sticking to the pan and make cleanup easier.
If you prefer a softer, moister muffin, wrap each one loosely in aluminum foil before placing them on the baking sheet. The foil will help to trap the moisture and prevent the muffins from drying out during the reheating process.
Once the oven is preheated, place the baking sheet with the muffins inside and let them warm up for about 5-7 minutes. The exact time will depend on the size of your muffins and how cold they were to begin with.
For a quicker reheating method, you can use the microwave. Place a muffin on a microwave-safe plate and heat it on high power for about 15-20 seconds. If the muffin isn't warm enough after this time, continue to heat it in 5-second intervals until it reaches your desired temperature.
If you want to add a little extra flavor and moisture to your reheated muffins, try slicing them in half and spreading a small amount of butter, honey, or your favorite nut butter on the inside before warming them up. This will create a delicious, gooey center that perfectly complements the warm, fluffy texture of the muffin.
Interesting Fact About Whole Wheat Honey Banana Muffins
A random fact about this recipe is that using white whole wheat flour instead of regular whole wheat flour provides a lighter texture while still retaining the nutritional benefits of whole grains.
Is Making Whole Wheat Honey Banana Muffins at Home Cost-Effective?
This healthier whole wheat honey banana muffins recipe is quite cost-effective. The primary ingredients like white whole wheat flour, bananas, and honey are affordable and often already in a household pantry. The use of coconut oil and buttermilk adds a slight cost but is balanced by the recipe's health benefits. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $10-$12.
Are These Whole Wheat Honey Banana Muffins Healthy?
This recipe for whole wheat honey banana muffins is a healthier alternative to traditional muffins. The use of white whole wheat flour provides more fiber and nutrients compared to refined white flour. The recipe also uses natural sweeteners like honey and ripe bananas, which can help reduce the amount of added sugar. Coconut oil is a healthier choice compared to butter or vegetable oil, as it contains medium-chain triglycerides that are easily digested and may boost metabolism. The addition of cinnamon not only enhances the flavor but also has potential health benefits, such as improving blood sugar control and reducing inflammation.
While this recipe is a step in the right direction, there are a few more tweaks that could make it even healthier:
- Replace half of the coconut oil with unsweetened applesauce or Greek yogurt to reduce the overall fat content
- Use a combination of whole wheat flour and oat flour for added fiber and a more complex flavor profile
- Reduce the amount of honey by a tablespoon or two and add more mashed bananas for natural sweetness
- Incorporate chopped nuts, seeds, or dried fruits to increase the nutrient density and provide a satisfying crunch
- Top the muffins with a sprinkle of rolled oats or a drizzle of natural nut butter for an extra boost of fiber and healthy fats
Editor's Opinion on This Healthier Muffin Recipe
This recipe for healthier whole wheat honey banana muffins is a delightful balance of wholesome ingredients and natural sweetness. The use of white whole wheat flour and honey provides a nutritious twist, while the overripe bananas add moisture and flavor. Coconut oil and buttermilk contribute to a tender crumb, making these muffins both satisfying and guilt-free. The method is straightforward, ensuring even novice bakers can achieve great results. Overall, it's a fantastic option for a healthier breakfast or snack that doesn't compromise on taste.
Enhance Your Healthier Whole Wheat Honey Banana Muffins Recipe with These Unique Side Dishes:
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Why trust this Healthier Whole Wheat Honey Banana Muffins Recipe:
This recipe combines the wholesome goodness of white whole wheat flour and honey for a healthier twist on classic muffins. The use of coconut oil adds a subtle richness, while overripe bananas provide natural sweetness and moisture. With buttermilk ensuring a tender crumb, these muffins are both nutritious and delicious. Trust this recipe for its balanced ingredients and straightforward instructions, making it perfect for a guilt-free treat.
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