Banana and Honey Muffins
Soft and sweet banana and honey muffins—a perfect treat for breakfast or a snack.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup (120ml) honey
- 1/3 cup (80ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup (80g) chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add honey, oil or melted butter, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chopped nuts or chocolate chips if desired.
- Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use overripe bananas for the best sweetness and moisture.
- These muffins freeze well—store them in an airtight container for up to 3 months.