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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: mandagirl
On Jul 6, 2009
Perfect banana muffins! Moist and oh so good! I used extra virgin coconut oil in place of olive/vegetable oil.
From: mappel
On Jun 14, 2009
These are tasty and healthy. One change I made — I substituted the oil with peanut butter and added 1 tsp vanilla extract. The added peanut butter not only tasted great, but added some protein.
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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