How many of you are searching for that perfectly moist, delicious, healthy muffin? One that tastes so unbelievable, you wouldn’t even know that it doesn’t have ANY sugar? Something you can quickly grab in the morning on your way to work? I’m telling you guys right now, THIS IS IT! These honey banana muffins are my new favorite recipe and I’m about to show you why!
Healthy Honey Banana Muffins
I’m not sure how this happened, but it appears I have a bit of a banana obsession… I’ve only shared 3 other recipes so far on the blog (Energy Bites, Banana Chocolate Chip Overnight Oats, and Chocolate Overnight Oats), and 2 of the 3 involve bananas. So why not increase that to 3 out of 4 and this time make it honey banana?? I mean, clearly I like bananas! If you don’t… well then this recipe isn’t for you. Sorry!
My favorite thing about this recipe is that they taste so good and aren’t terrible for you! How often do you see those amazing looking muffins whether you’re at Starbucks or just the grocery store, and think “man I want one of those, but there goes like half my sugar and calorie intake for the day”??? Because I know I’ve done that plenty of times!! And while I totally think it’s fine to splurge every once in a while, I’d rather find something that’s delicious AND isn’t awful for me! THIS IS IT!
I’m not lying when I tell you I made these muffins for my son’s first birthday party as his smash cake! We had been somewhat strict with his eating habits in that he didn’t eat any sugar. So he hadn’t had any cookies or brownies or even ice cream before he turned one. I wanted to make him something that he could dig into without having total mom guilt! I mean who wants their kid to have a tummy ache on his birthday after eating loads of sugar for the first time? So I made these, and he loved them! The frosting on the top helped of course. But honestly, I think my husband and I liked them even more! I’m pretty sure they were gone in about 3 days… whoops!
Another bonus? NOBODY would know these don’t have sugar! That’s how good they are. With the honey as the sweetener, it not only adds so much flavor, but it keeps the muffin super moist (yes, I hate that word also, but what else can I say to describe this goodness???). My husband was literally shocked how good they tasted without having any sugar. In fact, I added chocolate chips to a few of the muffins before baking and he PREFERRED the ones without the chocolate!!! Um, I think that might be a first!
If you’re short on time in the morning and are flying out the door, these honey banana muffins make a GREAT breakfast on the go! They won’t crumble anywhere and you won’t be on a sugar high 30 minutes later. Add in a cup of coffee and you’ve got yourself a pretty darn good morning!
Onto the Recipe
Alright, let’s get to it. This recipe is fairly simple. Not as simple as the others I’ve posted, but we’re not talking rocket science here. If you don’t want to scroll to the bottom for the recipe, here’s your quick list of ingredients. (PS. I get all my ingredients from Aldi! See how I shop at Aldi in this post!)
- White whole wheat flour
- Baking Soda
- Olive Oil
- Plain Greek Yogurt
Prepping the batter will literally take you 5 minutes. I’m not kidding. It’s that easy. So in less than 30 minutes from the time you start, you’ll be enjoying these beauties!
Another awesome aspect of these honey banana muffins is that you probably have most of these items in your house already!! The only item I usually need to worry about is the bananas because we go through so many every week (my toddler is obsessed… I wonder where he gets it from?). Of course you can also use normal flour if you want, no judgement here!
Now for the easy part. First, preheat the oven to 350° because like I said, making the batter won’t take you very long. Then, mix up your dry ingredients, flour, baking soda, and salt, in a large bowl. The rest of the ingredients go into the blender for about 30 seconds! (I’m not going to try to sell you on some ninja blender or anything expensive because honestly, this recipe doesn’t call for anything special. A normal blender will do just fine!) Ok so you know better than to just dump the egg into the blender right???? Crack it first please 🙂 You want this to be a smooth consistency because you’re going to mix it in with the dry ingredients.
Once it’s all mixed in, spray your muffin tin with non-stick, and carefully dump the batter in! I always do about ¾ full. Pop that baby in the oven for about 20 minutes. If you’ve never done the toothpick trick then you must not bake a lot… but I always always always set my timer for 5 minutes quicker than what the recipe calls for. Then I stick a toothpick down the middle of a few muffins to test for doneness. I’ll reset my timer based on how much longer I feel it will take. This makes it much less likely for you to burn anything because let’s be real, most ovens are not the same… My muffins took exactly 20 minutes though!
Now for the hard part. Pop them out of the pan and let them cool for a few minutes. I know, I know, you want to eat them now, but I promise you the wait is worth it! Nobody wants a burnt tongue!
And there you have it, the best, healthy, delicious, moist, fantastic, a bunch of other adjectives, honey banana muffins EVER! Next time I think I’ll add some nuts!