This is such a versatile recipe you could use these muffins for breakfast, snack, or dessert. Well, frankly, these muffins are good anytime of day. I’ve made it into muffins and small loafs. The small loafs make great gifts for neighbors and friends. Who doesn’t welcome a package of a tasty homemade treat?
I like that this recipe is simple, doesn’t use a lot of ingredients or refined sugar. And the muffins / loafs have just the right amount of sweetness.
Serves 6
Banana Muffins
Save RecipeIngredients
- 3 ripe bananas
- 1/3 cup honey
- 1/4 cup canola oil
- 1 large or 2 smaller eggs
- 1 tsp vanilla
- 1 1/2 cups all purpose flour (could use whole wheat or Bob's Red Mill Soft White Wheat)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375 degrees.
- Smash bananas in large bowl.
- Add all ingredients together and mix well.
- For muffins: line muffin pan with liners and fill about 3/4 full.
- For small loafs: spray loaf pans with cooking oil and fill about 1/2 full.
- Cook 20 minutes for muffins and 25-30 minutes for loafs.
7.8.1.2
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https://christinasfoodandtravel.com/yes-we-have-no-bananas-because-we-made-banana-muffins/Nutrition
Calories: 354 cal
Carbohydrates: 54 g
Fat: 14 g
Sodium: 322 g
Cholesterol: 31 g
Protein: 6 g
Fiber: 3 g