These banana honey muffins are easy to mix up and bake and are a great way to use up ignored over-ripe bananas. Not too sweet and nicely moist. Be sure to measure your mashed bananas to ensure you are not short, as you will get a drier muffin.
Banana Honey Muffins
Ingredients:
- 3-4 ripe bananas (1 1/3 cups mashed)
- 1/3 cup honey
- 1 large egg
- ¼ cup avocado oil
- ¼ milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 1 tsp baking soda
- 1¾ cups of all-purpose flour
Directions:
Preheat oven to 350°. Line a 12-count muffin tin with parchment liners.
In a mixing bowl, whisk together the banana, honey, egg, oil, milk, vanilla, cinnamon, and salt until smooth.
Stir in the baking soda and flour till just mixed.
Divide between the cups evenly (use a 2 Tbsp disher)
Bake for 20 minutes and check; they should be lightly browned on top and not look wet.
Let cool for 5 minutes, then remove from the pan and let cool on a wire rack.
Note:
The muffins can be frozen in plastic freezer bags or glass containers. Thaw on the counter, covered,
Makes 12 muffins.
~Sarah