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!
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.
In a medium mixing bowl, whisk together white whole wheat flour, cinnamon, baking soda, and salt for 20 seconds. Set aside.
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.
Whisk in bananas and buttermilk. Add wheat flour mixture and whisk just until combined. (The batter will be lumpy).
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.
Run a butter knife around muffins to loosen. Then transfer to a wire rack to cool. Store muffins in an airtight container.
- 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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