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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 64g Recipe makes 24 muffins) |
||
| Calories 180 | ||
| Calories from Fat 65 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 215mg | 8% | |
| Potassium 139mg | 3% | |
| Total Carbohydrate 27.6g | 9% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 13.3g | ||
| Protein 3.8g | 7% | |
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Whole Wheat Honey Banana Muffins
24 muffins
Ingredients
- 3 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons wheat germ
- 2/3 cup olive oil or vegetable oil
- 1 cup honey
- 4 eggs
- 2 cups mashed ripe bananas
- 1/2 cup hot water
Directions
1
Stir together dry ingredients.2
Beat oil and honey together; add eggs and beat well.3
Add bananas and beat to combine.4
Add dry ingredients to wet, alternating with hot water; mix well after each addition.5
Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.6
Remove from oven and cool on rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Brunch
- Dietary > Kid Pleaser
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Madhouse Mama
On Jul 17, 2008
This is a great recipe. I made regular and mini muffins. I did half oil/half applesauce and also half honey/half sugar. I cooked them 17 min. (reg. size) I think they are really great. Next time I will try with all honey. (I am not a huge honey eater) Also added some vanilla and cinnamon! Delish and good for you too!
From: Chef #890466
On Jul 13, 2008
I found this recipe a couple of hours ago, had all the ingredients and made them. I also added a couple cups of fresh blueberries(to the last half of the batter), a cup and a half of walnut pieces and 3 tablespoons of ground flax seed to the mix. These are without a doubt the best banana muffins my husband and I have ever eaten. I make muffins all the time and have recently gotten into more whole foods and less processed food items, including sugars. These will be an often made treat around our house. The addition of the extra items was for enhanced nutrition only.
From: Jeff's Girl Way Out West
On Mar 30, 2006
This was a very delicious muffin!!! I loved the hearty whole wheat. For our family, the sweetness was just right. Instead of using all oil, I used 1/2 olive oil and 1/2 unsweetened applesauce. I'm sure the applesauce added to the overall sweetness of the muffins. I halved the recipe, baked them 16 mins. and had a yield of 12 plump, moist muffins. Also, I would recommend toothpick testing these as they didn't "feel" done to the touch but were actually baked to perfection. Wonderful, no-guilt muffin!!! **Editing this review to say that I end up using 5 or 6 medium bananas to attain 2 cups mashed.** ~Jeff's Girl Way Out West
From: LUVMY2BOYS
On Sep 12, 2005
These were DELICIOUS! I used unsweetened applesauce intstead of the oil-I was a bit nervous about that but they turned out great! I also used 1/4 cup honey & 1/4 cup Splenda. Baking time was right at 15 min. I've recently switched to whole wheat flour so THANK YOU so much for enabling me to keep eating delicious muffins without the guilt!
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