Banana Honey Muffins

I loved these wholesome, naturally sweetened muffins more than everyone else in my house. The cookbook described them as “a great alternative to a heavier banana bread.” Agreed! 🙂

This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, founder of Tate’s Bake Shop. I substituted whole wheat flour for half of the all-purpose flour and wheat bran for the wheat germ.

Yield: 12 muffins

• 1 cup white whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup wheat germ or wheat bran
• 1 T baking powder
• 1/2 tsp baking soda
• 1/2 tsp coarse salt
• 1/2 cup unsalted butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 2 cups mashed, fully ripe bananas (about 4 medium)

1. Preheat oven to 400 degrees, preferably on convection.
2. Grease 12 standard muffin cups with cooking oil spray.
3. In a large bowl, stir together flours, wheat germ/bran, baking powder, baking soda, and salt.
4. In a medium-sized saucepan, melt butter. Add honey, vanilla, and mashed banana.
5. Add butter mixture to flour mixture and mix lightly.
6. Spoon mixture evenly into prepared muffin cups.
7. Bake for 15 to 20 minutes, or until a cake tester inserted in the center of one comes out clean.

One Year Ago: Applesauce Oatmeal Bread

Two Years Ago: No-Knead Bread from Sullivan Street Bakery

Three Years Ago: 

• Whole Wheat Banana Flaxseed Muffins
• Pullman Loaf

Four Years Ago:

• Tate’s Banana Flaxseed Muffins
• Healthy Morning Muffins
• Oatmeal Toasting & Sandwich Bread

Five Years Ago:

• White House Honey-Oat Muffins
• Blueberry-Cornmeal Muffins
• Pear-Granola Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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