Is there anything more home-y than the smell of baking banana bread?
I’m lucky enough to have a grandma who made banana bread. Her handwritten recipe card has stains and mashed banana textured onto it from years of use. It’s also a recipe that calls for lots of butter and sugar in the bread, and more butter and cinnamon sugar on top. We haven’t used that recipe card as much in the later years since we started eating differently. We would not want to give up on grandma’s banana bread all the way, though, either! That’s where this version comes in.
These simple banana muffins bake faster than a loaf, and are easy to eat and share. They have all the love and sweetness of my grandma’s recipe, but not a drop of saturated fat, refined sugar or white flour. If you really want to take things up a notch though, you could rub butter or coconut oil over the tops while they are still hot, and sprinkle cinnamon sugar on top. That’s what my grandma would do, I know that!
If a freezer-stash of cheap, homemade, healthy snacks/breakfasts/neighbor gifts sounds appealing to you, make a double batch!
Banana muffins are cheap and easy to make, and are a healthy breakfast, snack or treat. These are moist and sweet as a muffin should be.
- 3 large overripe bananas
- 1/4 cup honey or maple syrup (or other sweetener of choice)
- 1/4 cup milk of choice
- 2 tsp vanilla extract
- 1 3/4 cup whole wheat flour (Replacing 3/4 cup with almond flour makes them incredibly tender)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup mini dark chocolate chips, optional
- 1/2 cup chopped walnuts, optional (toasting the walnuts first is yummy!)
Grease a muffin pan, and preheat the oven to 325 degrees.
In a large bowl, break up the bananas and mash with a fork until as smooth as possible. You should have at least 1 3/4 cups mashed banana.
Stir in honey, milk and vanilla. Stir until well-combined.
Add dry ingredients and mix. Do not over-stir. Add chocolate chips and/or walnuts if desired.
Fill greased muffin cups 3/4 full. Makes 12 large muffins.
Bake for 25 minutes, or until firm to the touch.
Store in an airtight container. They seem to be even more moist and sweet the next day.