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Nutrition Facts
Serving Size 1 muffins 64g Recipe makes 24 muffins)
Calories 178
Calories from Fat 64		(36%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 215mg		8%
Potassium 134mg		3%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 2.5g	9%
	Sugars 13.3g
Protein 3.6g		7%
how is this calculated?

Whole Wheat Honey Banana Muffins

Recipe #115432 | 35 min | 20 min prep | add private note

⁽⁸⁷⁾ RATE IT NOW Print Recipe

By: A Messy Cook
Apr 5, 2005

These muffins are delicious and have a great texture, and they are 100% healthy! No refined flour or sweeteners. We have a big family, so this recipe makes a lot of muffins, but it is easily halved for a smaller group. To make the muffins lower in fat, replace half of the oil with unsweetened applesauce. I also use "white whole-wheat" flour, which is softer than that made with red wheat (but has the exact same nutritional value).

24 muffins (change servings and units)

Ingredients

3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ (optional)
2/3 cup olive oil or canola 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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Featured Reviews for This Recipe

From: Chef #726599

On Oct 31, 2009

Very good! I used applesauce for the oil, and they're moist and delicious. As others have said, they don't look done after 15 minutes, but they pass the toothpick test.

0 people found this review helpful

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From: dukeswalker

On Oct 27, 2009

This exact recipe is in my old, old Whole Foods for the Whole Family La Leche League cookbook! They are super yummy!

0 people found this review helpful

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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

15 people found this review helpful

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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!

10 people found this review helpful

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